Instant Pot Chicken Curry
Instant Pot Indian Chicken Curry - Quick & Easy Desi Chicken Curry recipe made with bone in chicken, yogurt and spices under 30 minutes.
Servings 4
Calories 198kcal
Equipment
Ingredients
- 500 gms Chicken on the bone
- 1 Cup Onions- Chopped 125 gms
- 1.5 Cup Tomato- Chopped
- ½ Cup Yogurt whisked
- 1 tablespoon Crushed Garlic
- 1 tablespoon Crushed Ginger
- 1 Green Chilli Omit to make less spicy
- 1 tsbp Ghee or Oil
Spices
- 1 teaspoon Turmeric
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala or Curry Powder
- Salt as per taste
- ½ teaspoon Red chilli powder Use Paprika or omit to make it less spicy
Instructions
- Select the SAUTE function on the instant pot
- When the pot is hot,add oil/Ghee.
- To the Ghee,add chopped onions and saute for 4-5 minutes till the edges start turning brown.
- Tip in the tomatoes and saute for another 4-5 minutes till the tomatoes disintegrate.Add 1 tablespoon of water if the pot is getting too dry.
- Add all the spices- Turmeric,Chilli powder/Paprika,Coriander Powder,Garam Masala/Curry Powder & Salt.Give it a mix.
- To this onion-tomato Masala- Add half whisked yogurt and give it a mix.When you dont see any streaks of yogurt, add the rest of it.
- Add Chicken along with ½* cup of water.Switch off the SAUTE button.
- Select PRESSURE COOK/MANUAL button.Set the time to 8 minutes,HIGH pressure and close the lid.Set the pressure valve at SEALING position.
- Let the pressure drop naturally for 10 minutes,then Quick Release the pressure.Give the curry a mix.
- If the curry is too watery for your likeness,boil it using the SAUTE function for 10 minutes.
- Garnish with coriander leaves and seve hot!
Video
Notes
Water*
Add ½ Cup of water for thick gravy and increase to 1 cup for a thinner gravy.
Nutrition
Calories: 198kcal | Carbohydrates: 7.5g | Protein: 28.2g | Fat: 5.3g | Saturated Fat: 1.8g | Cholesterol: 99mg | Sodium: 135mg | Potassium: 554mg | Fiber: 1.4g | Sugar: 5.2g | Calcium: 83mg | Iron: 2mg