Instant Pot Chicken Curry Recipe – Authentic Indian Spices & Flavor

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Curry Recipe – Authentic Indian Spices & Flavor

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And let me tell you, this Instant Pot Chicken Curry is a game-changer. It’s packed with authentic Indian spices, incredibly tender chicken, and comes together so quickly thanks to the magic of pressure cooking. I first made this when I was craving a taste of home, and it instantly became a family favorite. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. It’s a shortcut to restaurant-quality flavor, made easy for a weeknight meal. The Instant Pot locks in all the deliciousness, creating a rich, aromatic curry in a fraction of the time. Plus, the spice blend is seriously incredible – it’s warm, fragrant, and totally addictive. You’ll love how simple it is to create something so deeply flavorful.

Ingredients

Here’s what you’ll need to make this amazing Instant Pot Chicken Curry:

• 3 tablespoons oil of choice
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon coriander powder (about 5g)
• 1 teaspoon fennel seeds (about 5g)
• 1 teaspoon paprika (about 3g)
• 1 teaspoon salt (about 6g)
• 1 teaspoon turmeric (about 3g)
• ½ – 1 teaspoon amchur (dried mango powder) – adjust to taste (about 2-4g)
• ½ – 1 teaspoon fenugreek (methi seeds) – adjust to taste (about 2-4g)
• ½ – 1 teaspoon garam masala – adjust to taste (about 2-4g)
• ½ – 1 teaspoon kalonji (nigella seeds) – adjust to taste (about 2-4g)
• ½ – 1 teaspoon black pepper – adjust to taste (about 2-4g)
• ½ – 1 teaspoon cayenne pepper – adjust to taste (about 2-4g)
• 2 pounds (approximately 900g) skinless and boneless chicken thighs, cut into bite-sized pieces
• 1 cup (240ml) fresh tomato puree
• 1-2 cups (240-480ml) water
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Chicken Thighs: I always recommend chicken thighs for curry. They stay incredibly tender and juicy during pressure cooking, unlike chicken breast which can dry out.
• Fresh Ginger & Garlic: Seriously, skip the pre-minced stuff. Freshly minced ginger and garlic make a world of difference in flavor.
• Tomato Puree: Using a good quality tomato puree is key. If you have time, you can even make your own by blending fresh tomatoes!
• Spices: Don’t be intimidated by the spice list! These are all readily available at Indian grocery stores or online. And trust me, they’re worth it.

Oil Choices & Their Impact

The oil you choose can subtly impact the final flavor.

• Ghee: For a truly authentic taste, ghee (clarified butter) is fantastic. It adds a nutty, rich flavor.
• Vegetable Oil: A neutral-flavored vegetable oil works perfectly well if you don’t have ghee.
• Mustard Oil: If you’re feeling adventurous, a touch of mustard oil adds a pungent, unique flavor – use sparingly!

The Significance of Cumin Seeds in Indian Cooking

Cumin seeds are a cornerstone of Indian cuisine. Blooming them in hot oil releases their incredible aroma and flavor. It’s one of the first steps in so many Indian dishes, and it sets the foundation for everything that follows.

Understanding Bay Leaf’s Aromatic Role

Don’t underestimate the humble bay leaf! It adds a subtle, yet essential, layer of fragrance to the curry. Remember to remove it before serving – it’s not meant to be eaten!

Exploring Regional Variations in Spice Blends (Amchur, Fenugreek, Kalonji)

Indian cuisine is incredibly diverse, and spice blends vary greatly by region.

• Amchur (dried mango powder): Adds a lovely tangy flavor. It’s a staple in North Indian cooking.
• Fenugreek (methi seeds): Has a slightly bitter, maple-like aroma. It adds depth and complexity.
• Kalonji (nigella seeds): These tiny black seeds have a slightly peppery, onion-like flavor. They’re often used as a garnish and add a beautiful visual element.

Feel free to adjust the amounts of these spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Turn your Instant Pot to the ‘Sauté’ mode. Add the oil, and once hot, add the cumin seeds. Let them sizzle for about 30 seconds until fragrant. Then, toss in the bay leaf and diced onions. Sauté for 6-7 minutes, until the onions are golden brown and softened.
2. Bloom the Spices: Add the minced garlic and ginger, and cook for another minute. Now, add all the spices – coriander powder, fennel seeds, paprika, salt, turmeric, amchur, fenugreek, garam masala, kalonji, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This is key for maximum flavor!
3. Coat the Chicken: Add the chicken pieces to the Instant Pot and coat them thoroughly with the spice mixture. Make sure every piece is nicely covered.
4. Add Tomato & Cook: Pour in the tomato puree and cook for 5 minutes, stirring occasionally. This helps to deepen the flavor and create a nice base for the curry.
5. Pressure Cook: Pour in the water, making sure to scrape up any browned bits from the bottom of the pot. Secure the Instant Pot lid, ensuring the valve is set to ‘Sealing’. Cook on ‘High Pressure’ for 5 minutes.
6. Release Pressure: Allow the pressure to release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
7. Garnish & Serve: Remove the bay leaf. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Expert Tips

• Don’t skip the sautéing step! It’s crucial for building flavor.
• Adjust the spice levels to your preference. Start with less cayenne pepper if you’re sensitive to heat.
• For a thicker curry, remove the lid after cooking and simmer on ‘Sauté’ mode for a few minutes, stirring constantly.

Variations

• Vegan Adaptation: Substitute the chicken with chickpeas or paneer (Indian cheese).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Reduce or omit the cayenne pepper.
  • Medium: Use ½ teaspoon cayenne pepper.
  • Hot: Use 1 teaspoon or more cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations like Diwali or Eid! You can add a dollop of cream or yogurt for extra richness.

Serving Suggestions

This curry is amazing with:

• Basmati Rice: A classic pairing!
• Naan Bread: Perfect for soaking up all that delicious sauce.
• Raita: A cooling yogurt dip to balance the spice.
• A side of Kachumber Salad: A refreshing Indian salad.

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! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this Instant Pot Chicken Curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry perfectly. Jasmine rice is also a good option.

Can I use chicken breast instead of chicken thighs? What adjustments should I make?

You can, but be careful not to overcook it. Reduce the pressure cooking time to 3-4 minutes and check for doneness. Chicken breast tends to dry out more easily.

What is Amchur and where can I find it?

Amchur is dried mango powder, used for its tangy flavor. You can find it at Indian grocery stores or online.

How can I adjust the thickness of the curry sauce?

If the sauce is too thin, simmer it on ‘Sauté’ mode for a few minutes, stirring constantly. If it’s too thick, add a little more water.

Can this recipe be made on the stovetop instead of in an Instant Pot?

Yes! Sauté the aromatics and spices in a large pot, then add the chicken, tomato puree, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is tender.