Overhead shot of easy chicken curry served in white bowl with steamed rice on the side.
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5 from 4 votes

Easy Chicken Curry

30 minutes easy chicken curry - A much loved recipe of chicken that is extremely simple, quick and cooked with basic ingredients available at home. A tender chunky chicken gravy go perfect with steamed rice, rotis or parathas. Step by Step Instructions for stovetop and Instant Pot.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Curry, Chicken Curry Recipe, Instant Pot Chicken Curry
Servings: 8
Calories: 270kcal
Author: Farrukh Aziz

Ingredients

  • 1 kg Chicken Cut in medium size pieces
  • 3 Onions medium size, sliced or chopped
  • 3 Tomatoes medium size, chopped
  • 150 g Yogurt whisked well
  • 2 tsp Garlic paste
  • 2 tsp Ginger paste
  • 2-3 Green chilies finely chopped
  • 1 and 1/2 tsp Kashmiri red chilli powder
  • 2 tsp Coriander powder
  • 3/4 tsp Turmeric powder
  • 1 tsp Garam masala powder
  • 6 tbsp Oil
  • Water as needed
  • Juice of one lemon
  • Coriander leaves as needed chopped

Whole Spices

  • 2 Bay leaves
  • 4-5 Cloves
  • 4 Green cardamom
  • 6-8 Black peppercorns
  • 1 Cinnamon stick

Instructions

How To make Chicken Curry Recipe in Instant Pot - Step by step

  • 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.
  • Now, add ginger paste, garlic paste, and chopped green chilies, fry for a minute or until fragrant. Be careful, stir to avoid it sticking at the bottom of the pot. In this case, you can add 2 tbsp of water and deglaze it.
  • Add sliced onions along with some last and fry for 3-4 minutes or until soft and pink.
  • Now, add chicken pieces and sauté for 2 minutes.
  • Add chopped tomatoes, red chilli powder, turmeric powder and coriander powder, sauté for another 3-4 minutes, stir in between. Add little water and deglaze the pot if anything gets stuck at the bottom.
  • Then, add whisked yogurt and mix well, cook for 1 minute.
  • Add 1/2 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 7 minutes.
  • 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. Allow the curry to rest for minute or two. Then add lemon juice, coriander leaves and mix. Instant Pot chicken curry is ready to serve.

How to make chicken curry recipe on stovetop - step by step

  • Heat oil in deep pan or kadhai. Once the oil gets heated, add whole spices and fry for few seconds until aromatic
  • Add garlic paste, ginger paste, green chilies and fry for another 30 seconds or until raw smell goes off.
  • Then, add sliced onions, salt and fry until it soft and pink.
  • Add chicken pieces and fry on high for 3-4 minutes
  • Now, add tomatoes, red chilli powder, turmeric powder, coriander powder and sauté on high for 3-4 minutes
  • Add whisked yogurt and mix.
  • Finally, add water, garam masala powder and mix. Bring it to a boil.
  • Cover and cook for 15 minutes or until, chicken is tender. Add lemon juice and coriander leaves, mix. Chicken Curry is Serve.

Nutrition

Calories: 270kcal | Carbohydrates: 9g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 93mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9.7% | Vitamin C: 14.9% | Calcium: 5.7% | Iron: 6%