Indian Chicken Curry
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.
Servings Prep Time
6servings 5minutes
Cook Time
45minutes
Servings Prep Time
6servings 5minutes
Cook Time
45minutes
Ingredients
  • 3tablespoon butteror ghee
  • 1large bay leaf
  • 2inch cinnamon stick
  • 1/2teaspoon cumin seeds
  • 2cups onionschopped fine
  • 1tbsp garlicminced
  • 1tablespoon Gingerminced
  • 2tablespoon tomato paste
  • 1 1/2tablespoons coriander powder
  • 3/4teaspoons turmeric powder
  • 3/4teaspoons ground black pepper
  • 3/4teaspoon Indian chili powderor cayenne, or to taste
  • 1 1/2teaspoon saltor to taste
  • 3pounds chicken thighsor drumsticks, bone-in
  • 2cups potatocut into 1 1/2 inch cubes
  • 1/2cup Wateror chicken broth
  • 1 1/2teaspoon garam masala
  • 2tablespoons cashew paste
  • 1/4cup cilantrochopped
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