If you're craving a delicious and flavorful Indian chicken curry, this recipe is perfect for you. Made in an
Why you will love this recipe?
- 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.
- 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.
- 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.
Chicken: Use bone-in, skinless chicken.
Spices: I am using only powdered spices here - ground turmeric, red chili powder, ground coriander, ground cumin, and garam masala.
See the recipe card for full information on ingredients and quantities.
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
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).
Expert 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. You can replace the powdered spices with curry powder, although the taste of the final dish will vary.
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.
Check out my collection of other Indian chicken recipes.
To store Indian chicken curry, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave until heated through before serving.
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.
To make chicken curry in a slow cooker, use a
More chicken curries
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Indian Chicken Curry in Instant Pot
- 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.