Easy Chicken Chettinad in Instant Pot

5 from 52 votes

Easy Chicken Chettinad in Instant Pot

Chicken Chettinad is a distinctive and flavorful chicken curry that boasts a unique blend of spices, fresh coconut, and poppy seeds. Plus, with my EASY and simplified cooking process, you can enjoy the authentic taste of Chettinad chicken without the fuss.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 242kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

2 lb chicken drumstick
¼ cup coconut oil (can be replaced with any cooking oil)
1 large onion finely chopped
2 large tomatoes finely chopped
½ teaspoon turmeric powder
1 teaspoon chili powder
1 sprig curry leaves
Salt to taste
½ lemon or lime
2 tablespoon cilantro
1 cup water

To grind together

2 teaspoon poppy seeds
½ cup coconut dried or desiccated
2 teaspoon garam masala (use store-bought or homemade garam masala)
2 inch ginger
3 cloves garlic
½ cup water

Instructions

Prep

Grind together poppy seeds, coconut, garam masala, ginger, and garlic using ½ cup of water.

Making the curry

Set the Instant Pot to saute mode and add coconut oil.
Add onion and saute for 5 minutes, until the onion beings to brown.
Add curry leaves and saute for a few seconds.
Add the ground paste, chili powder, and turmeric powder. Saute for 2-3 minutes.
Add tomatoes, salt, and chicken.
Mix well and saute for 4-5 minutes.
Add 1 cup of water and deglaze the pot.
Secure the IP lid and set it to Pressure Cook mode for 10 minutes.
Do a natural release of pressure for 10 minutes, then do a quick release.
Open the lid once the pin drops. Add lemon/lime juice and cilantro.
Mix well and serve hot.

Video

Notes

I am using garam masala in this dish to simplify the process. You may instead use whole spices, i.e., coriander seeds, cumin seeds, fennel seeds, cinnamon sticks, black peppercorns, cardamom, cloves, and dried red chilies. If you use whole spices, make sure to dry roast them for a few minutes and then grind them to a fine powder in a spice grinder.

Saute the chicken for 5 minutes before adding water and pressure cooking. This will help seal the juices, making the curry very flavorful.

I used chicken drumsticks and pressure-cooked them for 10 minutes. If you use bone-in or boneless chicken thighs, reduce the pressure cooking time to 5 minutes.

Nutrition