Indian Chicken Curry
By :
This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, it cooks up tender and has lots of flavor. Flavorful and creamy, it's sure to please any Indian Curry lover.
Votes: 28
Rating: 4.89
Rate this recipe!
Print Recipe
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Celiac, Gluten Free, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Chicken, Potatoes, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 3 tablespoon butter or ghee
  • 1 large bay leaf
  • 2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 2 cups onions chopped fine
  • 1 tbsp garlic minced
  • 1 tablespoon Ginger minced
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoons turmeric powder
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon Indian chili powder or cayenne, or to taste
  • 1 1/2 teaspoon salt or to taste
  • 3 pounds chicken thighs or drumsticks, bone-in
  • 2 cups potato cut into 1 1/2 inch cubes
  • 1/2 cup Water or chicken broth
  • 1 1/2 teaspoon garam masala
  • 2 tablespoons cashew paste
  • 1/4 cup cilantro chopped
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Celiac, Gluten Free, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Chicken, Potatoes, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 3 tablespoon butter or ghee
  • 1 large bay leaf
  • 2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 2 cups onions chopped fine
  • 1 tbsp garlic minced
  • 1 tablespoon Ginger minced
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoons turmeric powder
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon Indian chili powder or cayenne, or to taste
  • 1 1/2 teaspoon salt or to taste
  • 3 pounds chicken thighs or drumsticks, bone-in
  • 2 cups potato cut into 1 1/2 inch cubes
  • 1/2 cup Water or chicken broth
  • 1 1/2 teaspoon garam masala
  • 2 tablespoons cashew paste
  • 1/4 cup cilantro chopped
Votes: 28
Rating: 4.89
Rate this recipe!
Print Recipe
Instructions
  1. In 'Sauté' mode, melt butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.
  2. Add onions, garlic and ginger, and sauté till golden brown, about 7 minutes.
  3. Add tomato paste mixed with 2 tablespoons water and stir.
  4. Sauté until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another 1 tablespoon or two of water.
  5. Turn off Instant Pot, otherwise spices can burn when you add them. Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
  6. In 'Sauté' mode, add chicken pieces and stir to coat with spice mixture.
  7. Add 1/2 cup water or chicken broth and cook in 'Poultry' mode for 15 minutes. (Make sure steam release handle is in Sealing position). When time is up, do a Quick Release.
  8. Add cubed potatoes and garam masala to chicken and stir gently. Cook in 'Manual' mode for 6 minutes. (Make sure steam release handle is in Sealing position). When time is up, do a Quick Release.
  9. To make cashew paste, blend 1/4 cup to 1/3 cup cashews with water to make a thick (like peanut butter) paste. - Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether
  10. Add cashew paste, stir the chicken curry and heat through in 'Sauté' mode.
  11. Turn off Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.
Recipe Notes

May be prepared with 3/4 cup of chicken broth