Authentic Chicken Curry Recipe – Spicy Indian Pressure Cooker Dish

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Curry Recipe – Spicy Indian Pressure Cooker Dish

Hey everyone! If you’re anything like me, a comforting, flavourful chicken curry is the ultimate soul food. This recipe is a family favourite – I first made it when I was trying to recreate my grandmother’s incredible flavour, and after a few attempts, I think I’ve finally cracked it! It’s a spicy, aromatic Indian chicken curry made easy in the pressure cooker. Get ready for a dish that’s bursting with flavour and perfect with rice, roti, or even a unique side like Aleesa.

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s practical too! The pressure cooker cuts down on cooking time without sacrificing any of the rich, deep flavours you’d expect from a slow-cooked curry. It’s relatively easy to make, even if you’re new to Indian cooking, and it’s incredibly satisfying. Plus, the aroma while it’s cooking? Absolutely heavenly!

Ingredients

Here’s what you’ll need to create this magic:

• 750 gm chicken, cut into pieces
• 1 tbsp oil (mustard, vegetable, or coconut)
• 2 medium onions, sliced
• 3 slit green chillies
• 1 tsp ginger paste
• 0.5 tsp garlic paste
• 2 medium tomatoes, chopped
• 1.5 tbsp coriander powder
• 0.5 tsp red chilli powder
• 0.5 tsp Kashmiri chilli powder
• 0.75 tsp turmeric powder
• 0.5 tsp garam masala powder
• 0.5 tsp fennel powder
• 0.5 cup water
• Salt to taste
• Curry leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this curry special.

• Kashmiri Chilli Powder: Don’t skip this! It’s not about the heat, it’s about the colour. It gives the curry that gorgeous, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores, or online.
• Fennel Powder: This is a bit of a regional secret. My family is from [mention a region in India where fennel is commonly used], and fennel powder is a must in our chicken curries. It adds a subtle sweetness and a lovely aroma. If you can’t find it, you can skip it, but I highly recommend trying it!
• Oil Choice: I love using mustard oil for an authentic flavour, but vegetable or coconut oil work beautifully too. Each will give a slightly different nuance to the final dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your pressure cooker over medium-high heat. Add the sliced onions and green chillies, along with a pinch of salt. Sauté until the onions soften and start to turn golden brown – about 5-7 minutes.
2. Add the ginger and garlic paste. Sauté for another minute or two, until the raw aroma disappears. You want to smell fragrant spices, not raw garlic!
3. Now, toss in the chopped tomatoes and cook until they become soft and mushy. This usually takes about 5 minutes. Don’t rush this step – it builds the base of the flavour.
4. Time for the spices! Add the coriander powder, red chilli powder, Kashmiri chilli powder, turmeric powder, garam masala powder, and fennel powder. Cook for 2 minutes, stirring constantly, to prevent the spices from burning.
5. Add the chicken pieces and water. Mix everything well, ensuring the chicken is nicely coated with the spice mixture.
6. Close the pressure cooker lid securely. Cook on high heat for one whistle. Then, reduce the flame to low and cook for another 5 minutes.
7. Turn off the heat and let the pressure release naturally. Never force open a pressure cooker!
8. Once the pressure has released, open the cooker, give the curry a taste, and adjust the salt if needed. Garnish generously with fresh curry leaves.

Expert Tips

• Browning the Onions: Don’t underestimate the importance of well-browned onions. They add depth and sweetness to the curry.
• Spice Level: Adjust the amount of red chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• Water Level: The amount of water can vary depending on your pressure cooker. Start with 0.5 cup and add a little more if needed to ensure the chicken is cooked through.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives. Use vegetable stock instead of water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations! Serve it with Biryani during Eid, or alongside a spread of sweets and snacks during Diwali.

Serving Suggestions

Serve this chicken curry hot with:

• Steaming basmati rice
• Warm roti or naan
• A unique side like Aleesa (a potato and pea curry popular in some parts of India)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for this curry?

Bone-in chicken pieces (thighs and drumsticks) are ideal as they stay moist and flavourful during pressure cooking. However, boneless chicken breast works too, just be careful not to overcook it.

Can I make this curry without a pressure cooker?

Yes! You can make it in a heavy-bottomed pot. It will take longer – about 45-60 minutes – and you’ll need to add more water, simmering until the chicken is tender.

What is Kashmiri chilli powder and why is it used?

It’s a type of chilli powder from Kashmir, known for its vibrant red colour and mild heat. It adds a beautiful hue to the curry without making it too spicy.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can I freeze leftover chicken curry?

Absolutely! Let it cool completely before transferring it to a freezer-safe container.

What is Aleesa and where can I find it?

Aleesa is a traditional potato and pea curry, often served alongside chicken curry in certain regions of India. It can be a little tricky to find outside of those areas, but you can find recipes online to make it yourself!