Indian chicken curry step-by-step recipe with video and photos.
About this recipe
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 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 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. Also, check this easy recipe to make balti chicken in Instant Pot. If you are looking for a similar home-style recipe for goat, check this recipe for easy goat curry in Instant Pot.
Mix together chicken, yogurt, ½ teaspoon of turmeric, and ½ teaspoon of salt. Cover and set aside (step 1).
Heat oil, and add onion, ginger, and garlic. Saute for 5 minutes, until the onion beings to brown (steps 2,3).
Add tomatoes and powdered spices. Mix well and saute for 2 minutes, until the tomatoes and spices are cooked (step 4).
Add the chicken and mix well. Saute the chicken for 5 minutes, stirring in between (steps 5,6).
Add 1 cup of water and deglaze the pot. Secure the IP lid and set it to Pressure Cook mode for 5 minutes (step 7).
Do a natural release of pressure for 5 minutes, then do a quick release. Add garam masala and mix well (step 8).
Authentic Indian curry does not use stock or broth for cooking. However, you can add chicken stock instead of water to this dish.
Similarly, home-style curry is made using whole chicken that is cut into small-sized pieces. You may choose a particular cut or a whole chicken. Bone-in, skinless 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.
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.
- is very easy to follow,
- is great for home style, no-fuss curry,
- uses minimal spices and basic pantry ingredients.
Indian Chicken Curry in Instant Pot
- 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
- 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
- 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, tomatoes, and green chili.
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.