This is by far the easiest and the most delicious 20 minutes Indian Instant Pot chicken curry recipe ever!
A much loved recipe of chicken that is extremely simple, quick and cooked with basic ingredients available at home. A tender chunky chicken in gravy is so tasty to go perfect with steamed rice, or rotis or parathas.
I have been receiving several request from the readers to post various Indian curry recipes that they can make in Instant Pot.
So, I shall be posting more of the Instant Pot recipes in coming days that you easily make them in no time.
About the recipe
Taking about today's recipe, this soupy Instant Pot Chicken Curry is so easy that even bachelors or a novice cook can make at home.
The great part is, you can cook this homestyle Indian chicken curry in pressure cooker as well as in pot on stovetop.
The method do not require any special masalas or spices, not even readymade chicken curry powder.
The basic ingredients that are handy in your pantry is all what this recipe needs.
I can definitely claim that this is the most easiest curry you will ever make. A real no fuss chicken gravy that takes only 30 minutes from start to finish!
It's quick, easy and gluten free!
This is one dish that I can make even with my eyes closed. There are various kind of curries, but this one is its own kind.
And every week at least once it's on our table. Because, Chicken Curry Rice is our favourite combo.
Below, I have demonstrated the instructions with step by step picture showing how to make the chicken curry in the Instant Pot.
So without wasting much let's go in detail of the with ingredients, tips and procedure.
Ingredients and their substitutes
Chicken : The recipe can make use of both bone-in as well as boneless chicken.
At times, I prefer to make it using chicken breasts cubes as my little one loves the meat without bones. But, then consider adding chicken broth instead of water. The flavor increases in folds.
Even Chicken Thighs and Chicken legs works like charm here!
Onions : Either sliced, chopped or ground to paste. Whatever you use, that's fine! However, finely chopped or grated onions works great.
Tomatoes : Tomatoes can go in chopped or ground to paste. Feel free to use canned tomatoes, if you like it.
Yogurt : Whisk well and add into curry. It gives nice taste and base to the gravy.
You can also make it dairy free! Just replace the yogurt with either coconut yogurt or cashew sour cream.
In fact, you can add coconut milk as well coconut cream to this chicken curry. This will give more of a coastal flavor to the dish.
Fresh spices : Fresh spices that goes in are Ginger paste, garlic paste and green chilies either chopped or crushed/paste, lemon juice.
If you you do not have ginger and garlic paste handy, then I would recommend using grated /minced garlic and ginger. Please feel free to use chopped Serrano peppers instead of green chilies.
Whole Spices : You need bay leaves, cloves, green cardamom, peppercorns, cumin seeds and cinnamon sticks.
Spice powders : Red chilli powder, turmeric powder, coriander powder and garam masala powder.
You can add Cayenne pepper or Paprika instead of red chili powder. Add chopped green coriander leaves to finish the dish.
Step by step instructions
Switch on the IP, place the inner pot and press Sauté mode.
Once the IP displays 'Hot', add oil in the pot and heat for 30 secs. Then, add all the wholes spices and fry for 30 seconds until fragrant. Photo 1.
Now, add ginger, garlic, and chopped or crushed green chilies, fry for a 30 seconds. Photo 2 and 3.
Stir to avoid it sticking at the bottom of the pot. In this case, you can add 1-2 tbsp of water to deglaze it.
Add chopped onions along with some salt and sauté for 2-3 minutes or until soft and pink. Photo 4.
Now, add chicken pieces and sauté for 1-2 minutes. Photo 5.
Add chopped or grated tomatoes, turmeric powder, coriander powder, red chili powder and cumin powder sauté for another 1-2 minutes, stir in between. Photo 6.
Add little water and deglaze the pot only if anything gets stuck at the bottom.
Then, add whisked yogurt and mix well, cook for 1 minute. Photo 7.
Add 1/4 - 1/2 cup of water, garam masala powder and mix. Photo 8.
Now, Put the lid of the IP with pressure valve in sealing position. Press Manual/Pressure cook mode and set the pressure cooking time to 6 minutes high. Photo 9.
Once the pressure cooking is done, allow the pressure to release naturally for 5 minutes.
Then, manually quick release the pressure by turning the valve from sealing to venting position.
Finally, add lemon juice, coriander leaves and mix. Photo 10.
Cover with glass lid and let the curry to rest for 2-3 minutes.
Chicken curry is ready, dish out and serve.
I prefer it with steamed rice, ghee rice or jeera rice. The best ever combo!
But, it pairs perfect with even Indian flatbread. Like, Roti/chapati, paratha or naan. Or just dip your favourite soft dinner rolls or garlic knots into it and enjoy!
Also, serve some fresh cut salad and onions on the side.
💓 We Love to hear back from you and appreciate your success stories !
Have you tried this “Instant Pot Chicken Curry Recipe“? Please feed us with your ★ star ratings and comments below.
Instant Pot Chicken Curry
- 2.2 pounds Chicken (1 kg) Cut in medium size pieces
- 5-6 tablespoons Oil
- 150 g Yogurt whisked well
- 2 teaspoon Garlic minced or paste
- 2 teaspoon Ginger minced or paste
- 2-3 Green chilies finely chopped or crushed
- 3 Onions medium size, chopped
- 3 Tomatoes medium size, chopped or grated
- 3/4 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1½ teaspoon Kashmiri Red Chilli Powder or Cayenne Pepper
- 1 teaspoon Cumin Powder
- ¼ - ½ cup Water
- 1 teaspoon Garam masala powder
- Juice of one lemon
- Coriander leaves as needed chopped
- 2 Bay leaves
- 4-5 Cloves
- 4 Green cardamom
- 6-8 Black peppercorns
- 1 Cinnamon stick
- Clean and wash the chicken well, set it aside.
- Switch on the IP, place the inner pot and press Sauté mode. Once the IP displays 'Hot', add oil in the pot and heat for 30 secs.
- Add all the wholes spices and fry for 30 seconds until fragrant.
- Add ginger, garlic, and green chilies, fry for 30 seconds.
- Stir to avoid it sticking at the bottom of the pot.
- Add chopped onions along with some salt and fry for 2-3 minutes or until soft and pink.
- Now, add chicken pieces and sauté for 1-2 minutes.
- Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder and cumin powder. Sauté for another 1-2 minutes, stir.
- Add whisked yogurt and mix well, cook for 1 minute.
- Add ¼ - ½ cup of water, garam masala powder and mix.
- Now, put the lid of the IP with pressure valve in sealing position. Press Manual/Pressure cook mode on high for 6minutes.
- Once the pressure cooking is done, allow the pressure to release naturally for 5 minutes and then manually quick release the pressure by turning the valve from sealing to venting position.
- Add lemon juice, coriander leaves and mix.
- Cover and let the chicken curry rest for 2-3 minutes.
- Dish out and serve hot with steamed rice or roti and salad on the side.