Instant Pot Chicken Curry

This Instant Pot Chicken Curry recipe is a family favorite! Delicious and juicy chicken in a rich, aromatic curry, made quick and easy.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 1 5

Servings servings

Calories 396kcal

Author Shinta

Ingredients

6 chicken legs and thighs skinless, bone-in
2 teaspoons ghee or use vegetable oil
2 onions chopped
2 teaspoons ginger-garlic paste you can use minced ginger and garlic or blend them to a paste
¾ cup yogurt
2 tomatoes chopped
1.5 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon red chili powder use Kashmiri chili powder or paprika powder
1 teaspoon salt adjust this as per your taste
1/2 cup cashew nuts soaked in warm water for 10-15 mins
½ cup Water add extra if needed

Optional ingredients

1/3 cup cream
1/4 cup Coriander leaves to garnish

Metric - US Customary

Instructions

Clean the chicken thighs and legs, using a knife, score the meat lightly (make smalll slits in the chicken) and mix together with yogurt and salt. Keep aside.
Blend the cashews that have been soaking in warm water to a paste (use just a little water to blend). Keep aside for later.
Turn the IP to 'Saute' mode and add the ghee or vegetable oil.
Once hot, add the chopped onions and saute for 4-5 minutes until lightly browned.
Hit 'Cancel' and add 1/2 cup of water and deglaze the pot, making sure nothing sticks to the bottom of the pot.
Add the chopped tomatoes and ginger-garlic paste (or minced ginger and garlic). Then add the spice powders (garam masala, turmeric, red chili powder).
Add the chicken that has been marinating in the yogurt.
Mix well and ensure that the level of liquid in the pot is such that the chicken is covered in the liquid (less liquid and thick liquids such as tomato purees can cause the 'Food Burn' notice to be triggered)
Put on the lid of the IP, pressure cook in 'Pressure Cook' (some models of IP will have the Manual mode) for 5 minutes. Once the cooking cycle is complete, the IP defaults to 'Keep Warm' mode. Let this stay in Keep Warm mode for 5 minutes more (the pressure releases naturally) and then manually release pressure.
Once all steam has released (the safety valve should have dropped) open the lid of the IP, and switch to 'Saute' mode.
Add the blended cashew paste and chopped cilantro.
Stir well, and let the curry simmer for 5-6 minutes until the liquid in the curry has reduced and thickened slightly.
Garnish with chopped coriander leaves and serve with rice or naan.

Video

Notes

Sautéing the onions at the beginning of the recipe will make them caramelize a little and give it depth and flavor
You can add some cream towards the end to give the curry extra richness
Make your own ginger-garlic paste: Blend 1/3 cup of garlic and 1/2 cup of ginger along with 1 teaspoon oil in a spice grinder or blender. Keep a jar of the paste in the fridge and use as needed.
Make your own garam masala: In a pan on the stove-top, heat: 2 tablespoons fennel seeds, 5-6 cardamoms, 6-7 cloves, 2-inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated and begin releasing their aromas, grind them in a coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.

Nutrition