There’s nothing better than a hot pressure cooker chicken curry when you need something quick and comforting. This is my beginner friendly recipe that will easily become your favorite!
We’ve all been there: those weeknights when you want something healthy and homey that comes together without any fuss. This pressure cooker chicken curry is just the recipe that comes in a bunch on one of those days. There are delicious chunks of chicken cooked in a spicy onion tomato broth that you can’t go wrong with. Serve with some hot rice or roti and salad for a satisfying weeknight fix!
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Ingredients for Pressure Cooker Chicken Curry
Chicken: I have bone-in chicken thigh pieces, but you can use a mix of bone-in and boneless pieces if you like. I would recommend avoiding the brisket pieces as they tend to dry out during the cooking process.
Curd: Helps tenderize the chicken and adds freshness and a mild freshness to every bite.
seasoning: This chicken curry recipe calls for a blend of whole spices like cumin seeds, cinnamon, bay leaf, and a whole red pepper, along with powdered spices like red chili powder, turmeric powder, cassava methi, coriander powder, pepper powder, and cardamom powder for flavor, heat, and color.
fragrant: Onions and tomatoes, along with ginger-garlic paste form the base of the broth and add a lot of flavor.
Oil: I used peanut oil, but any neutral flavored oil with a high smoke point like sunflower, canola, vegetable, etc will work here.
Ghee: A little along with oil helps to add a lot of richness and flavor to the dish.
Garam masala: I’ve used my own homemade garam masala, but store-bought works just as well. Just make sure it’s fresh for the best flavor and aroma.
Salt: For spices
Coriander leaves: Finely chopped and used as a garnish for a hint of earthy freshness.
Frequently asked questions
Absolutely! Start by sauteing the onion, tomatoes and ginger garlic paste and cooking them covered until everything is slightly soft. Add the chicken and follow the rest of the recipe as is. Just be sure to adjust the cooking time by adding a few extra minutes as it pressure cooks much faster.
Yes, why not! This curry is extremely delicious and tastes incredible even as a vegetarian dish. You can make this with paneer, potatoes, cauliflower, mushrooms, or even a mix of curried vegetables. But I would recommend doing this on the stove for best results.
Yes, you can. Potatoes, mushrooms, cauliflower, carrots and beans are some vegetables that taste great in this gravy adding texture, flavor and nutrition.
Richa’s top tips
- It is important to beat the curd in this recipe to make an extra thick and creamy marinade that doesn’t separate later. Instead, you can also take thick Greek yogurt.
- Onions and tomatoes only need a quick one danceAND in this recipe because we cook them under pressure a whistle before pressure cooking the chicken. This will make the curry come together FAST without compromising the taste and texture.
- Add less water when deglazing the pot because even chicken will release water during cooking.
Ideas for service
- I like to serve this pressure cooker chicken curry with some steamed rice along with a lemon wedge and thinly sliced onions.
- some roti, naanOR foretold also make a great accompaniment to take in all that juicy chicken and curry.
- You can also have this chicken curry with it jeera rice, rice gheeOR pulao peas for an added layer of subtle flavor.
- Other accompaniments that aren’t mandatory but definitely help spice up the dish include roasted papad, sliced cucumber, or even roasted vegetables for a healthier meal.
Storage tips
- freezer: Allow the chicken stock to cool completely before transferring to an airtight container. Store in the refrigerator until 3-4 days. In fact, the flavors often deepen and taste even better the next day.
- Freezer: For longer storage, freeze chicken in freezer-safe containers or portion-sized bags for up to 3 months. Thaw frozen chicken overnight in the refrigerator before reheating.
- Reheat: Heat gently on the stove or in the microwave until the chicken is hot. If the liquid has thickened during storage, add a little water to loosen it. Avoid reheating the curry several times. Instead, heat only the portion you plan to eat.
You can also make this recipe in the Instant Pot if you don’t have a pressure cooker – instructions for this can be found on the recipe card below. If you are looking to make chicken curry in a pan, check out mine Easy Bachelor’s Chicken Curry recipe.
Chicken Pressure Cooker Recipe Video
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Cook the chicken
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Heat ghee and oil in a pressure cooker or pressure cooker and add cumin seeds, bay leaves, whole red chilli, cinnamon stick and onions and cook on medium heat for 3-4 minutes until the onions turn a light golden brown.
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Add ginger garlic paste and saute for a minute.
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Add the tomatoes, red pepper powder, salt and fry for 2 minutes until the tomatoes start to soften. Add 2 tbsp water and cover the pressure cooker and cook for just 1 whistle and switch off the flame. If using an Instant Pot, cook for 1 minute.
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Release the pressure by hand and switch on the pressure cooker.
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Add the marinated chicken and leave on high heat for 3-4 minutes. This helps the curd cook and prevents it from separating.
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Add 1 cup of hot water, close the pressure cooker and cook for 3 whistles. After the first whistle, reduce the heat and cook for another 2 whistles. (See note 5). If using an Instant Pot, cook for 7 minutes on high pressure. Allow the pressure to release naturally.
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Once the pressure is released, add cardamom powder, pepper powder and garam masala powder and bring to a quick boil. Garnish with chopped coriander and serve.
- Use bone-in chicken for best results. However, it will also taste good with boneless chicken.
- Marinating the chicken adds flavor to the broth.
- The use of ghee enhances the taste and aroma of the sauce. But just oil works too.
- Kashmiri red chili powder gives the curry a bright red color. If you can’t find it, use half the amount of red chili powder. Regular chili powder is spicier than Kashmiri chili powder.
- Cook on high pressure until the first whistle goes off. Then reduce the flame to low and pressure cook for another 2 whistles and switch off the flame.
- The curry tastes best if you let it sit for 10-15 minutes before serving
Calories: 288kcal, Carbohydrates: 10g, Protein: 17g, Fat: 20g, Saturated fat: 7g, Polyunsaturated fat: 4g, Monounsaturated fats: 9g, Trans fats: 0.1g, Cholesterol: 71mg, Sodium: 472mg, Potassium: 443mg, Fiber: 2g, Sugar: 5g, Vitamin A: 708was, Vitamin C: 26mg, Calcium: 92mg, Iron: 2mg
This post was researched and written by Navya Khetarpal.