Chicken Curry in Pressure Cooker

chicken curry
 
 
Chicken curry in pressure cooker is easy and quick chicken dish that is ready in minutes. The chicken gets well done and melts in your mouth soft. The flavors are so well balanced that it just tastes divine with warm rotis or naan.
 
I am a big fan of chicken curry and I can have it almost every day!. This one is perfect for a relaxing treat on a weekend, very easy with no special
ingredient, just the common Indian spices we use everyday.
 
People think when we don’t marinate the chicken before cooking, the chicken remains relatively bland and the masala is not absorbed properly.
 
You should try this recipe, I did not marinate the chicken and neither did I fry it  but the result is yummy.
 
 
 

Ingredients :-

  • Chicken- 10-12 medium pieces
  • Onion- 2 medium finely chopped.
  • Tomato – 2 big blanched and chopped.
  • Yogurt- 2 tablespoons
  • Ginger- 1 tablespoon(grated or paste)
  • Garlic- 2 tablespoon(grated or paste)
  • Coriander powder- 2 tablespoon
  • Turmeric- 1/2 teaspoon
  • Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
  • Salt – to taste

To grind-

  • Cumin seeds(jeera)- 1 teaspoon
  • Cloves- 6-7
  • Black pepper corns- 10 -12
  • Black cardamom- 1 Big
  • Green cardamom- 1
  • Dry red chili- 1 (seeds removed)
 

Instructions

  • Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chili using mortar and pestle.
  • Heat oil in a heavy bottomed pan or directly in the pressure cooker.
  • Add bay leaf and onions and saute till rich golden brown.
  • Add all the grind spice mixture and saute for a minute.
  • Don’t let it burn.
  • Add ginger garlic paste and cook till raw smell goes.
  • Add all the powdered spices
  • Cook for few seconds
  • Add yogurt and cook till oil separates.
  • Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
  • Reduce the heat to low, add a little water if required and cook till the chicken is half done.
  • Now add the chopped blanched tomatoes, cook for another minute.
  • Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
  • For best results, Open the pressure cooker only when all the steam has escaped.
 
Garnish with fresh coriander leaves.
 
enjoy with hot chapatis and rice!

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15 Comments

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  2. Chicken Curry is my one of the favorite receipt.i love to make it in my home in my pressure cooker which i bought from kitchenwaredirect.com

  3. hello Sanjit,

    Its totally upto you, I use 3 tablespoons for this one. you can use less if you want…should be atleast enough to make the onions golden brown.

    enjoy!

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