Ingredients

2 lb Chicken (boneless or bone-in, chopped)

2 tbsp Cooking oil or ghee

1 large Onion (diced)

6 – 8 large Garlic cloves (minced)

3-inch piece fresh Ginger (grated)

4 tbsp Curry powder

1 tbsp Paprika (hot or sweet)

½ tsp Garam masala

1 cup Greek yogurt

½ cup Cilantro (chopped)

½ cup Water (or broth)

1 tsp Salt

½ tsp Pepper

1 tbsp Lemon juice (optional)

½ tsp Cornstarch

2 Green cardamom pods

4 Cloves

2 inch Cinnamon stick

½ Star anise

2 Bay leaves

Instructions

Step 1: Turn the Instant Pot to sauté mode or place your stovetop pressure cooker on medium heat. Add the cooking oil or ghee along with the green cardamom pods, cloves, cinnamon stick, star anise, and bay leaves. Sauté for about 30 seconds to infuse the oil with the spices.

Step 2: Add the diced onions and sauté until they become translucent, about 5 minutes.

Step 3: Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.

Step 4: Add the curry powder, paprika, and garam masala. Pour in a few tablespoons of water to help cook the spices. Stir and cook for 1–2 minutes until aromatic.

Step 5: Add the chicken pieces to the pot and sauté until they are no longer pink on the outside.

Step 6: Reduce the heat or turn off sauté mode. In a small bowl, mix the Greek yogurt with cornstarch until smooth. Stir this yogurt mixture into the pot, coating the chicken well.

Step 7: Pour in the water or broth and add the chopped cilantro. Season with salt, pepper, and lemon juice if using. Make sure the chicken is mostly submerged in the liquid for even cooking.

Step 8: Seal the Instant Pot lid and set it to high pressure for 10 minutes (use 6 minutes for chicken breasts). For stovetop pressure cookers, close the lid and cook for 10 minutes (8 minutes for chicken breasts).

Step 9: When cooking is complete, turn off the heat and allow the pressure to release naturally for 10 minutes before opening the lid.

Step 10: Taste and adjust seasoning as needed. For a thinner gravy, add ¼ to ½ cup water and bring to a boil. For thicker gravy, remove the chicken, reduce the sauce by simmering until it thickens, then return the chicken to the pot.

Step 11: Garnish with additional chopped cilantro and serve hot. This curry pairs beautifully with chapati, naan, roti, or steamed rice.

Tips & Variations

For extra depth, use bone-in chicken pieces which add more flavor during cooking.

Add a pinch of chili powder or fresh chili if you prefer a spicier curry.

If you want a creamier curry, stir in a splash of coconut milk at the end.

Homemade curry powder enhances flavor but store-bought works fine for convenience.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Reduce the pressure cooking time to 6-8 minutes to avoid overcooking and drying out the meat.

Is it necessary to use Greek yogurt?

Greek yogurt thickens the curry and adds creaminess without curdling under pressure. You can substitute with regular yogurt, but be sure to mix it with cornstarch and add it once the pot is off sauté mode to prevent curdling.