Chicken Curry Recipe- Authentic Indian Spiced Pressure Cooker Delight

Last Updated on 6 months ago by Neha Deshmukh

Chicken Curry Recipe – Authentic Indian Spiced Pressure Cooker Delight

Hey everyone! If you’re anything like me, a comforting, flavourful chicken curry is the ultimate soul food. I remember the first time I tried to make this – it wasn’t pretty! But after years of tweaking and perfecting, I’m so excited to share my go-to recipe for a truly authentic Indian spiced chicken curry, made easy in the pressure cooker. Get ready for a dish that’s bursting with flavour and will have everyone asking for seconds!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of aromatic spices, tender chicken, and a rich, flavourful gravy. Using a pressure cooker makes it incredibly quick and easy – perfect for busy weeknights. Plus, the recipe is easily adaptable to your spice preference, making it a winner for the whole family. It’s a taste of home, and I can’t wait for you to try it!

Ingredients

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

• 1 kg Chicken on bone, medium pieces
• 2 medium sized Onions, sliced
• 150 gms Curd (plain yogurt)
• 1 tbsp Red chili powder
• ?? tbsp Turmeric powder (about 1 tsp)
• ?? tbsp Garam Masala (about 1.5-2 tsp)
• ?? tbsp Ginger-Garlic paste (about 1 tbsp)
• 2 Green chilies slit into half
• 2 Green Chilies, cut into half
• 2 tbsp minced fresh Coriander leaves
• 5-6 fresh Mint leaves
• 3 tbsp grated fresh/dry Coconut
• ?? cup Coriander leaves (tightly packed – about 1 cup)
• ?? tbsp Coriander powder (about 1 tbsp)
• 2 Cardamom
• 2 Cloves
• 1 Bay leaf
• 1 small Cinnamon stick
• 3 tbsp Oil
• Salt as per taste
• 150 ml Water

Ingredient Notes

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

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it! It adds a subtle sweetness and depth of flavour that’s hard to beat. But dried coconut works beautifully too.
• Chili Heat: Indian cuisine varies so much regionally when it comes to spice. Feel free to adjust the number of green chilies and red chili powder to your liking. My family prefers a medium spice level, but you can easily dial it up or down.
• Garam Masala: This is the heart and soul of the curry. A good quality garam masala blend is essential. You can find pre-made blends, or even make your own for a truly authentic flavour. I like to add a pinch extra – it just elevates everything!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the onions, green chilies, coriander leaves, coriander powder, and coconut into a smooth paste with a tablespoon of water. Set this aside.
2. In a bowl, whisk the curd until smooth. Then, mix in the red chili powder, turmeric powder, ginger-garlic paste, green chilies, salt, and the ground paste you just made. Give it a good stir – this is your marinade!
3. Now, coat the chicken pieces generously with the marinade. Make sure every piece is covered. Cover the bowl and let it sit for at least 15-30 minutes. This allows the flavours to really penetrate the chicken.
4. Heat the oil in your pressure cooker over medium heat. Add the cardamom, cloves, bay leaf, and cinnamon stick. Fry for about a minute until fragrant – this blooms the spices and releases their flavour. Then, remove the whole spices.
5. Add the marinated chicken to the pressure cooker and fry for 3-4 minutes, until the colour changes. You don’t need to cook it through at this stage, just get a little colour on it.
6. Pour in 150ml of water and sprinkle in the garam masala. Close the lid of the pressure cooker and cook for 2 whistles.
7. Once the pressure cooker has finished, allow the steam to release naturally. This is important! Then, carefully open the lid and check the chicken for tenderness. If it’s not quite cooked through, cook for another whistle.
8. Finally, simmer the gravy on low heat until it reaches your desired consistency. Stir in the fresh coriander and mint leaves.
9. Optional: For an extra touch of richness, garnish with ghee-fried almonds and chirongi nuts before serving. My grandmother always did this, and it’s such a lovely touch!

Expert Tips

• Browning the Chicken: Don’t skip browning the chicken! It adds so much flavour to the curry.
• Marinating Time: The longer you marinate the chicken, the more tender and flavourful it will be. I sometimes marinate it overnight for the best results.
• Pressure Cooker Safety: Always follow the manufacturer’s instructions for your pressure cooker.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and a chicken substitute like seitan or jackfruit. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of green chilies and red chili powder to control the heat. For mild, use just one green chili and ½ tbsp of red chili powder. For hot, add 3-4 green chilies and 1.5 tbsp of red chili powder.
• Festival Adaptations: This curry is a staple during special occasions like Eid and Diwali in many Indian households. We often make a larger batch to share with family and friends.

Serving Suggestions

Serve this chicken curry hot with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Q: What type of chicken cut is best for this curry?
A: I prefer using bone-in, skin-on chicken pieces for the most flavour. Thighs and drumsticks work particularly well.

Q: Can I make this curry without a pressure cooker?
A: Yes, you can! Simply cook the chicken in a heavy-bottomed pot over low heat for about 45-60 minutes, or until it’s tender.

Q: How do I adjust the spice level of this curry?
A: As mentioned earlier, adjust the amount of green chilies and red chili powder to your liking.

Q: What is the best way to serve this curry?
A: With rice or naan, and a cooling side like raita!

Q: Can I freeze leftover chicken curry?
A: Absolutely! It freezes beautifully and is a great way to have a quick and easy meal on hand.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!