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    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Instant Pot Chicken Curry

    Published: Jul 27, 2020 | Last Updated On: Sep 30, 2020 by Neha Mathur

    Instant Pot Chicken Curry

    1028 shares
    Jump to Recipe

    Under 30 minutes to make this spicy and flavourful Indian Instant Pot Chicken Curry.

    You can also try some of my other favourite Chicken Curries. Here are some of them – Achari Chicken, Chicken Masala, Kadai Chicken, Chicken Angara, Coriander Chicken Curry and Ginger Chicken Curry.

    Instant Pot Chicken Curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Variations
    • Storage Suggestions
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    A simple Chicken Curry is an answer to your craving for something delicious yet easy to make, and what can be better than this Chicken Curry in Instant Pot.

    Tender, juicy chicken in a creamy yogurt tomato-based curry, will definitely satisfy your taste buds. Serve it with any Indian Bread or Rice, it tastes great with both of them.

    This Instant Pot Chicken Curry takes than less than 30 minutes, that too along with the prepping time. So if you are craving a Chicken Curry on a weekday, you can give this one a try.

    This curry has a delicious base made with yogurt, onion, and tomatoes, which is spiced with some basic spice powders. You do not need any fancy ingredients to get this curry ready and serve on the table.

    If you do not have an Instant Pot, don’t worry, you can make this in pressure cooker too.

    This chicken curry is,

    • Super easy to make
    • Delicious
    • Apt for everyday meals
    • Made with everyday ingredients

    Ingredients

    Chicken – High in protein, include Chicken in your everyday meals. I will suggest you choose bone pieces for the best taste, but you can use boneless chicken too.

    Yogurt – The base of this curry has yogurt, which is mixed with all-purpose flour. This gives the chicken a bit of tangy taste along with making it a little thick.

    Tomato – I have used grated tomatoes, to get a little coarse texture in the curry, but you can use tomato puree too.

    Spice Powders – Here, for this Chicken Curry, we will need coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, and garam masala powder and salt.

    Whole Spices – Along with spice powders, we will also add some whole spices such as cloves, peppercorns, green cardamom, bay leaf, and cinnamon. This gives the curry a perfect amount of heat and flavor.

    Green Chillies – To add some more spiciness, we will also need some green chilies. But if you do not like it to be spicy, you can avoid it too.

    Oil & Ghee – Here, I have used a combination of Oil and Ghee, but you can also use either of them.

    Other Ingredients – We will also need some basic ingredients such as lemon juice, coriander leaves and ginger garlic paste.

    Step By Step Recipe

    Press SAUTE button of the Instant pot. Add oil and ghee in the pot. Once the oil is hot, add cloves, peppercorns, green cardamom and cinnamon and fry for a few seconds.

    Whole spices added in hot oil in an Instant pot.

    Add onion and fry until it turns light brown.

    Chopped onion added in the pot.

    Add ginger garlic paste, green chillies, bay leaf and fry for another 2-3 minutes.

    Ginger garlic paste, green chillies and bay leaf added in the pot.

    Now add coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, and garam masala powder and salt and fry for a few seconds.

    Spice powders added in the pot.

    Add chicken.

    Chicken added in the pot.

    Add tomato and yogurt whisked with 1 tablespoon all purpose flour and cook for 2-3 minutes.

    Tomato and yogurt added in the pot.

    Now add water and mix well.

    water added in the pot.

    Close the lid of the pot. Press PRESSURE COOK and set the timer to 6 minutes. Cook until the timer goes off.

    Lid closed.

    Let the pressure release automatically and then open the lid. Add lemon juice and fresh coriander and mix well. Serve hot!

    Ready Instant pot chicken curry.

    Frequently Asked Questions

    Can we use Mutton instead of Chicken?

    Yes, you can make the same curry with Mutton. Just make sure that Mutton takes more time than Chicken to cook, so the cooking time will vary.

    How to make it in pressure cooker?

    Follow the same recipe and pressure cook the chicken for about 2-3 whistles on high heat. Let the pressure release naturally. Serve hot.

    Variations

    Potato – In this curry, you can add in big pieces of potato along with Chicken.

    Chicken Curry in Coconut Milk – In this Chicken Curry, you can add thin coconut milk instead of water to cook the chicken. Also, avoid adding curd in this one. Just cook the tomato-onion masala with spices and add coconut milk instead of water. Add some thick coconut once the curry is cooked.

    Vegetable – Just like potatoes, you can add in other veggies such as carrot, Cauliflower, etc in the curry too.

    With Marination – You can marinate the chicken with yogurt and everyday spices for about an hour and then add it into the onion-tomato masala and cook it.

    Kerala Style Chicken Curry – Use coconut oil instead of vegetable oil and ghee. Add some coconut paste and curry leaves along with onions before adding in the grated tomatoes. Curd is avoided in this curry.

    Storage Suggestions

    This chicken Curry stays good for about 3-4 days in the fridge. Store it in an air tight container. If you are storing in larger quantity, heat only the amount you want to serve.

    Serving Suggestions

    This Chicken Curry tastes great along with Indian Breads such as Roti, Tawa Paratha, Rumali Roti or Laccha Paratha.

    You can also serve it with Steamed Rice, Jeera Rice with a side of sliced onions and lemon wedges.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Under 30 minutes to make this spicy and flavourful Indian Instant Pot Chicken Curry.

    Instant Pot Chicken Curry Recipe

    A simple Instant Pot Chicken Curry where juicy and tender chicken is cooked in a spicy yogurt curry. Here is how to make it.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 283kcal
    Author: Neha Mathur

    Equipment

    • Instant Pot/ Electric Pressure Cooker

    Ingredients 

    • 2 tablespoon Oil
    • 1 tablespoon Ghee
    • 2-3 Cloves
    • 2 Green Cardamom
    • 3-4 Black Peppercorns
    • 1 inch Cinnamon
    • 1 cup Onion (chopped)
    • 2 teaspoon Ginger Garlic Paste
    • 2-3 Green Chillies
    • ½ cup Tomato (grated)
    • 2 Bay Leaves
    • ½ cup Yogurt
    • 1 teaspoon All Purpose Flour
    • 2 teaspoon Coriander Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Cumin Powder
    • ½ teaspoon Garam Masala Powder
    • Salt (to taste)
    • 500 gram Chicken
    • 1 teaspoon Lemon Juice
    • 2 tablespoon Cilantro (chopped)
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    Instructions

    • Press SAUTE button of the Instant pot.
    • Add oil and ghee in the pot.
    • Once the oil is hot, add cloves, green cardamom, black pepeprcorns, cinnamon and bay leaves and fry for a few seconds.
    • Add onion and fry until it turns light brown.
    • Add ginger garlic paste and green chillies and fry for another 2-3 minutes.
    • Now add coriander powder, Kashmiri red chilli powder, turmeric powder, cumin powder and garam masala powder and salt and fry for a few seconds.
    • Add chicken.
    • Add tomato and yogurt whisked with 1 tablespoon all purpose flour and cook for 2-3 minutes
    • Now add ½ cup water and close the lid of the pot.
    • Press PRESSURE COOK and set the timer to 6 minutes.
    • Cook until the timer goes off.
    • Let the pressure release automatically and then open the lid.
    • Add lemon juice and fresh coriander and mix well.
    • Serve.

    Notes

    Add some thin coconut milk instead of water to make this curry with coconut milk. Once the curry is cooked, add some thick coconut milk.

    Nutrition

    Calories: 283kcal | Carbohydrates: 10g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 159mg | Potassium: 314mg | Fiber: 3g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 1mg
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    Comments

    1. Beau

      October 13, 2020 at 11:56 am

      5 stars
      Yet another amazing recipe Neha! We tried this tonight after having great success with your saag paneer this week and of course we were not disappointed. This was so simple and I still cannot believe it takes just a matter of minutes in the pressure cooker to enjoy tender and delicious chicken curry! And what do we have for dessert? Your shrikhand of course! Thanks so much for sharing.

      Reply
      • Neha Mathur

        October 20, 2020 at 3:42 am

        Happy to hear 🙂

        Reply
    2. Zandile

      August 24, 2021 at 4:36 pm

      This is the yummiest, simple curry I’ve ever made. My family loved it. Thanks for sharing 😍

      Reply

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