Learn how to make basic home-style chicken curry using pantry staples with this easy recipe. Soft and tender chicken pieces cooked with aromatic spices and a masala base are perfect for weeknights. It can be served with both steamed basmati rice and roti.
This easy chicken curry recipe is perfect for beginners or even someone not familiar with Indian cooking. Made in an Instant Pot pressure cooker from scratch, it is a very simple, no-fuss, and no-frill recipe. This home-style chicken curry is made without coconut milk and uses just a few basic Indian spices.
Read on for ingredients, step-by-step instructions, and useful tips to make this delicious curry at home. If you are looking for a similar home-style recipe for goat, check out this recipe for lamb curry and easy goat curry in Instant Pot.
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Why you will love this recipe?
- Easy to make: This recipe is designed to be easy, with step-by-step instructions and helpful tips to guide you through the process. It is simple and straightforward, making it a great option for beginners or those not familiar with Indian cooking.
- Home-style, no-fuss curry: This recipe is perfect for those who are looking for a simple and authentic home-style chicken curry that doesn't require a lot of prep work.
- Minimal spices and basic pantry ingredients: The recipe uses only a few basic Indian spices and pantry staples, which makes it easy to put together with what you have on hand.
- Cooks quickly: The pressure cooking feature of the Instant Pot allows you to tenderize the chicken and infuse the spices and flavors of the curry quickly, making it a great option for busy weeknights or when you're short on time.
- No coconut milk or heavy cream: Unlike many other chicken curry recipes, this one does not include coconut milk or heavy cream, which can be a great option for those who prefer a lighter curry.
Ingredients
Chicken: Use bone-in, skinless chicken.
Aromatics: I am using onion, ginger, and garlic in this recipe.
Spices: I am using only powdered spices here - ground turmeric, red chili powder, ground coriander, ground cumin, and garam masala.
Yogurt: Use plain full-fat yogurt to marinate the chicken.
Instant Pot instructions
Step 1: Mix together chicken, yogurt, ½ teaspoon of turmeric, and ½ teaspoon of salt. Cover and set aside while you saute the onions (image 1).
Step 2: Heat 3 tablespoons of oil in the Instant Pot, and add onion, ginger, and garlic. Saute for 5 minutes, until the onion beings to turn golden brown (images 2 and 3).
Step 3: Add tomatoes and powdered spices. Mix well and saute for 2 minutes, until the tomatoes and spices are cooked (image 4).
Step 4: Add the marinated chicken thighs and mix well. Saute the chicken for 5 minutes, stirring in between (images 5 and 6).
Step 5: Add 1 cup of water and deglaze the pot. Secure the IP lid and set it to Pressure Cook mode for 5 minutes (image 7). Do a natural release of pressure for 5 minutes, then do a quick release. Add garam masala and mix well (image 8).
Stovetop instructions
To make this authentic chicken curry recipe on a stovetop:
- Mix together chicken, yogurt, ½ teaspoon of turmeric, and ½ teaspoon of salt to it. Cover and set it aside.
- Heat oil in a large pan or Dutch oven over medium heat. If you are using whole spices like cumin seed, cinnamon sticks, cardamom pods, and black pepper, add them first. Saute them for a few seconds or until fragrant.
- Add chopped red onions and fry until it turns light brown, stirring occasionally. Add minced garlic, ginger, and green chilli, and fry for another 1-2 minutes.
- Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder or cayenne pepper, and salt, and mix well. Cook until the tomatoes turn soft and mushy, stirring occasionally.
- Add the chicken pieces and mix well, making sure they are coated with the masala. Cook on a medium flame for 5-6 minutes or until the chicken turns white on the outside.
- Add enough hot water to cover the chicken pieces, bring to a boil, and then reduce the heat to low. Cover and simmer for 15-20 minutes on low flame or until the chicken is cooked through and tender. The cooking time can vary depending on the cut of the chicken. If you are using chicken breast, keep checking it after 10 minutes.
- Once the chicken is cooked, take the lid off and place the pot on high heat to thicken the curry sauce so that it reaches the desired consistency.
- Turn off the heat. Sprinkle garam masala powder and chopped cilantro on top and mix well. Serve hot with steamed rice or roti.
Useful tips to make home-style chicken curry
Authentic Indian chicken curry recipe does not use stock or broth for cooking. However, you can add chicken stock instead of water to this dish.
Also, home-style curry is made using whole chicken that is cut into small-sized pieces. That includes chicken breast, chicken thigh, chicken legs, etc. You may choose a particular cut or a whole chicken. Skinless, bone-in chicken works best for this dish.
I do not use whole spices in this dish. However, if you want to use whole spices, cinnamon, bay leaf, and cumin seeds work well with this curry.
Saute the chicken well before adding water and pressure cooking. This is an important step and cannot be skipped.
You can replace the powdered spices with curry powder, although the taste of the final dish will vary.
I am not using any whole spices in this dish. However, you can add cinnamon stick, black pepper, and green cardamom to this recipe. If you use them, add them before adding onions and saute them for a few seconds.
You can replace fresh tomatoes with tomato puree or tomato paste in this recipe. If you use tomato paste, add some water to make sure the spices do not burn.
More chicken curries
Check out my collection of other Indian chicken recipes.
FAQs
Yes. This dish freezes very well. Cool and place in a freezer-safe container, and freeze for up to three months. To reheat, place the curry in a saucepan and simmer on low heat.
Yes. This dish is suitable for a keto diet.
It can be paired with both steamed white rice and roti. It also goes well with red rice. Kachumber salad is a perfect side dish with this curry.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Recipe card
Indian Chicken Curry in Instant Pot
Ingredients
- 2 lbs chicken bone-in, skinless (approximately 1 kg)
- 3 tablespoon oil
- 1 large onion finely chopped
- 2 inch ginger finely chopped
- 4 cloves garlic finely chopped
- 1 large tomato chopped
- ½ cup yogurt
- Salt to taste
- 1 cup water
Spices
- 1½ teaspoon turmeric powder divided
- 1 teaspoon chili powder/cayenne or as per taste
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
Instructions
Prep
- Mix together chicken, yogurt, ½ teaspoon of turmeric, and ½ teaspoon of salt to it. Cover and set it aside.
- Chop the onion, ginger, garlic, and tomatoes.
Making the curry
- Set the Instant Pot to saute mode and add oil.
- Add onion, ginger, and garlic. Saute for 5 minutes, until the onion begins to brown.
- Add tomatoes and powdered spices - chili powder or cayenne, ground cumin, ground coriander, salt, and 1 teaspoon turmeric powder.
- Mix well and saute for 2 minutes, until the tomatoes and spices are cooked.
- Add the chicken and mix well. Saute the chicken for 5 minutes, stirring in between.
- Add 1 cup of water and deglaze the pot.
- Secure the IP lid and set it to Pressure Cook mode for 5 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Open the lid once the pin drops. Add garam masala and mix well.
- Serve hot with rice or roti.
Natalie says
I love Indian cuisine, and this chicken curry is amazing, thank you!
Mallory says
I absolutely love how easy this curry is to put together! Definitely saving this recipe!!
Lisa says
Simple and absolutely delicious! I've been delving more and more into Indian cuisine, and this was a great recipe for a relative beginner. Thank you.
Cindy Mom the Lunch Lady says
This chicken curry seems so simple to make. A perfect weeknight meal!
Crystal says
This currry looks delicious and so easy to make! Thanks for the recipe!
Sue says
So simple and delicious!