Today, I’m sharing a quick and delicious recipe for chicken curry made in a pressure cooker. This curry is not only easy to prepare but also incredibly flavorful. The chicken turns out tender and absorbs all the rich spices, making the curry perfect to pair with rice, roti, naan, or paratha. Although the ingredients are simple, the cooking method makes all the difference. Let’s dive into the step-by-step process to make this aromatic and tasty chicken curry.
Pressure Cooker Chicken Curry Recipe – Ready in Just 15-20 Minutes
Ingredients
- Chicken: 500 grams washed thoroughly
- Oil: 4-5 tablespoons
- Onions: 3 medium-sized finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Tomato: 1 medium-sized chopped
- Green Chilies: 2
- Salt: To taste
- Turmeric Powder: ½ teaspoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Regular Red Chili Powder: 1 teaspoon
- Kasuri Methi Dried Fenugreek Leaves: 1 teaspoon
- Fresh Coriander and Mint Leaves: For garnishing
- Water: 2 glasses adjust based on preferred gravy thickness
- Whole Spices For roasting:
- Cumin Seeds: 1 teaspoon
- Fennel Seeds: ½ teaspoon
- Green Cardamom: 4
- Nutmeg: A small piece
- Black Pepper: ½ teaspoon
- Cloves: 6-7
- Cinnamon Sticks: 2 pieces
- Star Anise: ½
- Dry Coconut sliced: 2-3 pieces
- Melon Seeds: 2 teaspoons
- Coriander Seeds: 2 teaspoons
Instructions
- Heat oil in a pressure cooker.
- Add the finely chopped onions and sauté them until golden brown. Stir continuously to prevent burning.
- Once the onions turn golden, add the washed chicken.
- Mix in the ginger-garlic paste and stir well to coat the chicken with the onions and paste.
- Reduce the flame to medium-low and sauté the chicken for 5 minutes, stirring occasionally to prevent it from sticking to the bottom.
- On a pan, add all the whole spices listed above – cumin seeds, fennel seeds, cardamom, nutmeg, black pepper, cloves, cinnamon, star anise, dry coconut, melon seeds, and coriander seeds.
- Dry roast the spices on medium-low flame for 2-3 minutes, stirring continuously to avoid burning. Roasting enhances the flavor and aroma of the spices.
- Once roasted, transfer the spices to a plate and let them cool.
- Grind the cooled spices into a coarse powder using a blender or grinder.
- Add chopped green chilies and tomatoes to the ground spices and blend again to make a smooth, aromatic paste.
- After sautéing the chicken for 5 minutes, add the prepared masala paste to it.
- Add a little water to the blender jar, rinse it, and pour the liquid into the cooker to ensure no spice paste is wasted.
- Mix in the dry spices: turmeric powder, Kashmiri red chili powder, regular red chili powder, and salt. Stir everything well.
- Keep the flame medium and sauté the chicken with the masala for another 5 minutes. This step ensures the tomatoes are cooked well, and the spices blend perfectly with the chicken.
- When the oil starts separating from the masala, it indicates the spices are cooked thoroughly.
- Add 2 glasses of water to the chicken. If you prefer thicker gravy, reduce the quantity of water.
- Stir well and bring the mixture to a boil.
- Add kasuri methi, fresh coriander, and mint leaves. These enhance the aroma and flavor of the curry.
- Close the pressure cooker lid. Cook on high flame for 1 whistle, then reduce the flame to low and cook for 2 more whistles.
- Once the pressure releases completely, open the lid. You’ll notice a thick, rich gravy on top, and the aroma will be irresistible.
- Garnish with additional fresh coriander and mint leaves before serving
How to make Chicken curry In Pressure Cooker
1. Sautéing the Chicken:
Heat oil in a pressure cooker. Add the finely chopped onions and sauté them until golden brown. Stir continuously to prevent burning. Once the onions turn golden, add the washed chicken. Mix the ginger-garlic paste and stir well to coat the chicken with the onions and paste.
Reduce the flame to medium-low and sauté the chicken for 5 minutes, stirring occasionally to prevent it from sticking to the bottom.
2. Preparing the Special Masala Paste:
Add all the spices listed above ( See Ingredients list in recipe Card) to a pan (cumin seeds, fennel seeds, cardamom, nutmeg, black pepper, cloves, cinnamon, star anise, dry coconut, melon seeds, and coriander seeds).
Dry roast the spices on medium-low flame for 2-3 minutes, stirring continuously to avoid burning. Roasting enhances the flavour and aroma of the spices. Once roasted, transfer the spices to a plate and let them cool. Grind the cooled spices into a coarse powder using a blender or grinder.
Add chopped green chillies and tomatoes to the ground spices and blend again to make a smooth, aromatic paste.
3. Mixing the Masala with Chicken:
After sautéing the chicken for 5 minutes, add the prepared masala paste to it. Add a little water to the blender jar, rinse it, and pour the liquid into the cooker to ensure no spice paste is wasted. Mix in the dry spices: turmeric powder, Kashmiri red chilli powder, regular red chilli powder, and salt. Stir everything well.
Keep the flame medium and sauté the chicken with the masala for another 5 minutes. This step ensures the tomatoes are cooked well, and the spices blend perfectly with the chicken. When the oil starts separating from the masala, it indicates the spices are cooked thoroughly.
4. Preparing the Gravy:
Add 2 glasses of water to the chicken. If you prefer thicker gravy, reduce the quantity of water. Stir well and bring the mixture to a boil. Add kasuri methi, fresh coriander, and mint leaves. These enhance the aroma and flavour of the curry.
Close the pressure cooker lid. Cook on high flame for 1 whistle, then reduce the flame to low and cook for 2 more whistles.
5. Finishing the Chicken Curry:
Once the pressure releases completely, open the lid. You’ll notice a thick, rich gravy on top, and the aroma will be irresistible. Garnish with additional Kasuri methi fresh coriander and mint leaves before serving.
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Serving Suggestions:
Serve this chicken curry hot with naan, roti, paratha, or steamed rice. It’s a perfect dish for family dinners, parties, or even festive gatherings.
Tips for Best Results:
1. Ensure the whole spices are roasted carefully without burning, as burnt spices can make the curry bitter.
2. Adjust the water quantity according to your preferred gravy consistency.
3. Adding kasuri methi and fresh herbs at the end enhances the overall flavour.
With this simple recipe, you can prepare a flavorful chicken curry in just 15-20 minutes. Try it out, and don’t forget to share your feedback!
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