indian chicken curry recipe | simple chicken curry recipe in pressure cooker
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Hot and spicy Indian style chicken curry - simple and easy chicken curry made in pressure cooker. This is a very basic and quick chicken curry for lunch. Pair it with basmati rice and lachcha paratha for an ultimate treat.
For Marinating the Chicken
  • Chicken on bone - 800 grams
  • Curd - ½ cup (not sour)
  • Turmeric - ½ tsp
  • Salt - to taste
  • Ginger - 1 & ½ inches, julienned
  • Garlic - 20 cloves medium size, crushed
For the Gravy
  • Ghee - ¼ cup
  • Cumin seeds - 1 tsp
  • Black cardamoms - 2
  • Green cardamoms - 6
  • Cloves - 2
  • Black peppercorns - 15
  • Bay leaves - 2
  • Cinnamon - 1 inch stick
  • Onions - 1 & ½ cups, finely chopped
  • Tomato - 1 cup, finely chopped
  • Everest Chicken Masala - 1 & ½ tbsp (or your favorite brand)
  • Tikhalal red chili powder - 1 tsp or to taste
  • Coriander powder - ½ tbsp
  • Garam masala - ¼ tsp
  • Water - 2 cups
  • Fresh coriander - a handful, finely chopped
  • Kasoori methi - 1 tbsp
  • Green chilies - 2, slit
  1. To make the Indian chicken curry, start off by marinating the chicken. Combine the chicken, curd, turmeric, salt, ginger, and garlic in a bowl.
  2. Mix well to coat the chicken with the marinade. Cover the bowl and pop it in the fridge for a couple of hours.
  3. To make the chicken gravy, melt ghee in a pressure cooker. Once hot, toss in the whole spices; cumin seeds, black cardamoms, green cardamoms, black peppercorns, cloves, bay leaves, and cinnamon. Saute for a few seconds.
  4. Add in the onions and saute until golden brown.
  5. Add in the marinated chicken and saute it on high heat, stirring gently.
  6. The chicken should get some golden brown color from the sauteing.
  7. Next, add the tomatoes and cook until they turn soft and mushy.
  8. When the oil separates, add the coriander powder, red chili powder, and Everest Chicken Masala.
  9. Saute the chicken with the spices really well on medium-high heat for about 7-8 minutes. Sprinkle some water every now and then to prevent the spices from burning. This process is called 'bhunna'.
  10. Then add in the water to make the curry. If you like thicker curry, add less water. Adjust the salt at this stage, if needed.
  11. Close the pressure cooker and cook the Indian chicken curry for 3 whistles or until the chicken is cooked through and tender.
  12. Let the pressure subside. Open the pressure cooker.
  13. Turn the heat back on. Add in the kasoori methi, garam masala, green chilies, and coriander leaves. Give it a stir. Cover the pressure cooker with a simple lid and let it simmer for 5 minutes.
  14. Turn the heat off. Easy and simple Indian chicken curry recipe is ready.
  15. Serve hot with lachcha paratha, roti, or naan. It tastes fantastic with basmati rice too. Enjoy!
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 455 Fat: 19 g Carbohydrates: 25 g Sugar: 4.2 g Sodium: 137 mg Fiber: 4 g Protein: 39 g Cholesterol: 130 mg
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