Tomato and Chicken Rogan Josh Curry Pressure Cooker
Experience the irresistible flavors of this Tomato and Chicken Rogan Josh Curry made effortlessly in a pressure cooker! Featuring tender, juicy chicken thighs simmered in a rich and aromatic blend of Kashmiri red chili powder, garam masala, and fragrant whole spices, this recipe strikes the perfect balance between bold, warming spices and the tangy sweetness of fresh tomatoes. A quick yogurt marinade adds creaminess while enhancing the curry’s depth, all coming together in just 25 minutes of cooking time. Ideal for busy weeknights or a cozy dinner, serve this vibrant, soul-soothing dish with basmati rice or soft naan bread for a meal that’s as comforting as it is flavorful. Elevate your curry game with this fuss-free, pressure cooker wonder!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 medium Tomatoes
- 1 large Onion
- 4 units Garlic cloves
- 1 inch Ginger
- 100 grams Plain yogurt
- 3 tablespoons Vegetable oil
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Kashmiri red chili powder
- 1 teaspoon Garam masala
- 1 unit Bay leaf
- 1 2-inch piece Cinnamon stick
- 3 units Cloves
- 2 units Green cardamom pods
- 150 milliliters Chicken stock
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Start by preparing the ingredients. Finely dice the onion, mince the garlic cloves, and grate the ginger. Chop the tomatoes into small pieces and keep them aside.
Heat the vegetable oil in the pressure cooker over medium heat and add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the diced onion to the cooker and cook for 5-6 minutes until golden brown.
Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.
Mix in the ground cumin, ground coriander, turmeric powder, and Kashmiri red chili powder. Sauté the spices for 30 seconds.
Add the chopped tomatoes and cook on medium heat until the tomatoes break down and the mixture thickens, about 5 minutes.
Reduce the heat and stir in the plain yogurt, 1 tablespoon at a time, to prevent curdling.
Add the chicken pieces, salt, and garam masala. Stir well to coat the chicken with the spice mixture.
Pour in the chicken stock and mix everything thoroughly.
Close the pressure cooker lid and set it to cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid.
Stir the curry and adjust the salt, if necessary.
Top with freshly chopped coriander leaves and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 30.5 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3180 mg | 68% | |
*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.
