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Chicken Curry served in white bowl with bread and salad on side.
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4.58 from 7 votes

Instant Pot Chicken Curry Recipe

This is by far the easiest and the most delicious 20 minutes chicken curry recipe ever! Pair it with steamed rice, rotis or parathas and enjoy!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Non Vegetarian
Servings: 8
Calories: 270kcal
Author: Farrukh Aziz


  • 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
  • ¾ teaspoon Turmeric Powder
  • 2 teaspoon Coriander Powder
  • 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

Whole Spices

  • 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.


The recipe is easy customisable for large crowd.
To make the curry, dairy free, replace yogurt with coconut cream or cashew sour cream.
Adjust the chili as per your preference.
Add water to as per the consistency of the gravy you prefer.
6 minutes of pressure cooking gave me perfectly cooked but intact chicken pieces. If you are using large pieces of chicken on bones then increase the pressure cooking time by 1 minute.
If you are using boneless chicken breasts or thighs cut in cubes, then 4 minutes of cooking time is perfect.
To give nice rich flavor to the curry, add little ghee or butter to enhance the taste. And to make it thick and creamy, consider adding cashew paste or almond paste.
Chicken curry tastes great with steamed rice , roti, naan bread and dinner rolls. Enjoy this delicious curry with whatever you love the most.


Calories: 270kcal | Carbohydrates: 9g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 93mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 12.3mg | Calcium: 57mg | Iron: 1.1mg