Instant Pot Chicken Curry Recipe
Servings: 4 people
Calories: 283kcal
A simple Instant Pot Chicken Curry where juicy and tender chicken is cooked in a spicy yogurt curry. Here is how to make it.
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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
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