Description
This Instant Pot Chicken Curry is a flavorful and aromatic dish featuring tender chicken cooked with a blend of warm spices, garlic, ginger, and creamy Greek yogurt. The recipe utilizes an Instant Pot or stovetop pressure cooker to infuse the chicken with rich curry flavors in just minutes, making it a perfect weeknight dinner option served with rice or Indian breads like naan or roti.
Ingredients
Scale
Protein and Dairy
- 2 lb Chicken (boneless or bone-in chopped)
- 1 cup Greek yogurt
Spices and Flavorings
- 4 tbsp Curry powder (homemade recipe recommended)
- 1 tbsp Paprika (hot or sweet)
- ½ tsp Garam masala
- 2 Green cardamom pods
- 4 Cloves
- 2 inch Cinnamon stick
- ½ Star anise
- 2 Bay leaves
Aromatics
- 1 large Onion (diced)
- 6 – 8 large Garlic cloves (minced)
- 3-inch piece fresh Ginger (grated)
Others
- 2 tbsp Cooking oil or ghee
- ½ cup Cilantro (chopped)
- ½ cup Water (or broth)
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon Juice (optional)
- ½ tsp Cornstarch
Instructions
- Saute mode on Instant Pot or stovetop pressure cooker: Turn on the Instant Pot to sauté mode or place the stovetop pressure cooker on medium heat to begin cooking.
- Add oil and whole spices: Pour the oil or ghee into the pot and add the green cardamom pods, cloves, cinnamon, star anise, and bay leaves. Sauté for about 30 seconds to release the warm fragrance and flavor into the oil.
- Cook onions: Add the diced onions to the spiced oil and sauté until they become translucent, softening and sweetening to build the curry base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for about one minute until aromatic.
- Add powdered spices: Incorporate the curry powder, paprika, and garam masala. Add a few tablespoons of water to help the spices cook evenly and become fragrant, sautéing for 1-2 minutes.
- Add chicken: Place the chicken pieces into the pot and sauté until they lose their pink color, ensuring some initial cooking and flavor absorption.
- Combine yogurt and cornstarch: Mix the cornstarch into the Greek yogurt thoroughly, then add this mixture to the pot, stirring well to coat the chicken and thicken the sauce slightly.
- Add liquids and seasonings: Pour in the water or broth, chopped cilantro, salt, pepper, and optional lemon juice. Stir to combine, making sure all chicken pieces are submerged under the liquid for even cooking.
- Seal and pressure cook: For Instant Pot, switch from sauté to manual pressure cook mode, close and lock the lid, seal the valve, and set to high pressure for 10 minutes (or 6 minutes if using chicken breasts). For stovetop pressure cooker, close the lid and cook under pressure for 10 minutes (or 8 minutes for chicken breasts).
- Natural pressure release: After cooking, turn off the heat and allow the pressure to release naturally for 10 minutes before opening the lid. This ensures the chicken remains tender and juicy.
- Taste and adjust seasoning: Open the lid and check seasoning. Adjust salt and pepper as needed.
- Adjust gravy consistency: If you prefer more gravy, add ¼ to ½ cup of water and bring to a boil. If the gravy is too thin, remove the chicken, reduce the sauce by simmering until it thickens, then return the chicken to the pot.
- Final garnish and serving: Garnish the dish with additional chopped cilantro leaves. For serving, keep the curry thick if paired with Indian breads like chapati, naan, or roti; add more water for a thinner consistency if serving with rice.
Notes
- Using bone-in chicken adds more depth of flavor, but boneless works well for a quicker cook time.
- The homemade curry powder enhances freshness—store-bought blends can be used as a convenient substitute.
- Adjust the lemon juice according to taste preferences for brightness and acidity.
- For spicier curry, consider adding chili powder or fresh green chilies when sautéing spices.
- If using chicken breasts, reduce pressure cooking time slightly to prevent dryness.
- Ensure natural pressure release to maintain tender meat and prevent spattering when opening.
- The cornstarch mixed with yogurt helps to prevent curdling and thickens the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Keywords: Instant Pot Chicken Curry, Indian chicken curry, pressure cooker chicken curry, quick chicken curry, easy Indian curry
