Pressure Cooker Chicken Curry

There’s nothing better than a steaming hot Pressure Cooker Chicken Curry when you need something quick and comforting. This is my beginner-friendly recipe that will easily become your go-to!

We’ve all been there: those weeknights when you’re craving something wholesome and homely, that comes together without any fusses. This Pressure Cooker Chicken Curry is just the recipe that comes in clutch on one of those days. It has succulent pieces of chicken cooked in a spicy onion tomato gravy that you just can’t go wrong with. Serve it with some piping hot rice or roti and salad for a satisfying weeknight fix!

This easy chicken curry is one of those back pocket recipes everyone needs, and here’s why:

Comes together completely in the pressure cooker
Needs just 30 minutes to come together his
Requires minimal prep and most of the cooking process is hands-free
Spicy and heartwarming – – perfect for a rainy day!

Ingredients You’ll Need To Make Pressure Cooker Chicken Curry
Richa’s Top Tips To Make The Best Pressure Cooker Chicken Curry
Pressure Cooker Chicken Curry Recipe
More Pressure Cooker Chicken Recipes

Ingredients You’ll Need To Make Pressure Cooker Chicken Curry

For the marinade:

Ingredients to marinate the pressure cooker chicken curry with text overlay

For chicken gravy:

Ingredients for Pressure Cooker chicken curry gravy with text overlay

Richa’s Top Tips To Make The Best Pressure Cooker Chicken Curry

I recommend using bone-in chicken in curry cut pieces – this is a finger-licking chicken curry after all!
It’s important to whip the curd in this recipe to make an extra thick and creamy marinade that doesn’t split later. You can also sub with thick greek yogurt instead.
The onions and tomatoes just need a quick sauté in this recipe because we pressure cook them for one whistle before pressure cooking the chicken. This will make the curry come together QUICKLY without compromising on flavor and texture.
Add less water when deglazing the cooker because the chicken will also release water as it cooks.

You can also make this recipe in the Instant Pot if you don’t have a pressure cooker – the instructions for this can be found in the recipe card below. If you’re looking to make chicken curry in the pan, check out my Easy Bachelor’s Chicken Curry recipe.

Pressure Cooker Chicken Curry

A simple and heartwarming chicken curry that comes together very quickly in the pressure cooker and uses just pantry staples. Perfect weeknight meal!

Course Main Course

Cuisine Indian

Diet Gluten Free, Halal

Prep Time 10

Cook Time 20

Total Time 30

Servings portions

Calories 288kcal

Author Richa

Equipment

1 Pressure Cooker (can also be made in the Instant Pot)

Ingredients

For chicken marination

450 gms bone-in chicken curry cut
¼ teaspoon turmeric powder
1 ½ teaspoon kashmiri red chilli powder
1 teaspoon coriander powder
1 teaspoon dry fenugreek leaves
½ cup whipped curds plain unsweetened greek yoghurt
¼ teaspoon salt

For chicken gravy

1 tablespoon ghee
1 tablespoon oil
½ tsp cumin seeds
2 bay leaves
1 whole red chilli
1 inch cinnamon stick
1 cup sliced onion 130 gms
1 tablespoon ginger garlic paste
1 cup chopped tomatoes 70 gms
¼ teaspoon salt
1 cup + 2 tablespoons water
1 tsp red chilli powder
¼ teaspoon pepper powder
⅛ teaspoon cardamom powder
¼ teaspoon garam masala powder
2 tablespoons finely chopped coriander leaves

Instructions

Marinate Chicken

In a bowl, add all ingredients mentioned under chicken marination and mix well. Set aside for 10 minutes while you prep everything else.

450 gms bone-in chicken, ¼ teaspoon turmeric powder, 1 ½ teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon dry fenugreek leaves, ½ cup whipped curds, ¼ teaspoon salt

Cook Chicken

Heat ghee & oil in a pressure cooker or instant pot and add cumin seeds, bay leaves, whole red chilli, cinnamon stick and onions and cook on medium heat for 3-4 minutes until the onions are a light golden brown.

1 tablespoon ghee, 1 tablespoon oil, ½ tsp cumin seeds, 2 bay leaves, 1 whole red chilli, 1 inch cinnamon stick, 1 cup sliced onion
Add ginger garlic paste & fry for a minute.

1 tablespoon ginger garlic paste
Add tomatoes, red chilli powder, salt and saute it for 2 minutes till the tomatoes start to soften. Add 2 tablespoons of water and cover the pressure cooker & cook for just 1 whistle and switch off the heat. If using an instant pot, cook for 1 minute.

1 cup chopped tomatoes, ¼ teaspoon salt, 1 tsp red chilli powder, 1 cup + 2 tablespoons water
Remove pressure manually and turn on the pressure cooker.
Add marinated chicken & toss on high heat for 3-4 minutes. This helps the curd cook and prevents it from splitting.
Add 1 cup hot water, close the pressure cooker and cook for 3 whistles. After the first whistle, reduce the flame to low and cook for another 2 whistles. (See note 5). If using an instant pot, cook for 7 minutes on high pressure. Let the pressure release naturally.
Once the pressure has released, add cardamom powder, pepper powder and garam masala powder and bring to a quick boil. Garnish with chopped coriander and serve.

¼ teaspoon pepper powder, ⅛ teaspoon cardamom powder, ¼ teaspoon garam masala powder, 2 tablespoons finely chopped coriander leaves

Notes

Use bone-in chicken for best results. However, it will taste good with boneless chicken too.
Marinating the chicken adds flavour to the gravy.
Using ghee enhances the flavour and aroma of the gravy. But just oil works too.
Kashmiri red chilli powder gives the curry a bright red colour. If you can’t find it, use half the amount of red chilli powder. Regular chilli powder is spicier than Kashmiri chilli powder.
Pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for 2 more whistles and turn off the flame.
Curry tastes best if you let it sit for 10-15 minutes before serving