Pressure Cooker Chicken Curry
Indulge in the rich and aromatic flavors of this Pressure Cooker Chicken Curry, a hearty dish that's bursting with authentic Indian spices and ready in just 35 minutes! Perfectly tender chicken is simmered in a creamy, spiced tomato and yogurt sauce, made flavorful with ingredients like cumin seeds, turmeric, and garam masala. Using a pressure cooker ensures quick preparation without compromising on taste, making this recipe ideal for busy weeknights or last-minute cravings. Garnished with vibrant fresh cilantro, this curry pairs beautifully with fluffy basmati rice or soft naan bread for a complete, deeply satisfying meal. Easy, efficient, and utterly delicious, this dish is sure to become a staple in your repertoire.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 4 large Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 0.5 cup Yogurt (plain)
- 2 tbsp Vegetable oil or ghee
- 0.5 cup Water
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Turn on the pressure cooker to the sauté mode and heat the oil or ghee. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, coriander powder, and red chili powder. Stir well to toast the spices for 30 seconds.
Mix in the tomato puree and cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add the chicken pieces and stir well to coat them in the spice mixture. Cook for 2-3 minutes to lightly brown the chicken.
Whisk the yogurt to smooth it out and gently stir it into the pot. Combine thoroughly.
Pour in the water and add the salt. Stir to combine all the ingredients.
Close the pressure cooker lid and set it to high pressure for 8 minutes. Ensure the pressure valve is set to the sealing position.
After the cooking time is up, carefully perform a quick release of the pressure.
Open the lid and check the consistency of the curry. If you prefer a thicker sauce, set the pressure cooker to sauté mode and simmer for a few minutes to reduce the liquid.
Stir in the garam masala and garnish with fresh chopped cilantro.
Serve the chicken curry hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 19.8 g | ||
| Protein | 281.0 g | 562% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
