Pressure cooker chicken curry
Pressure cooker chicken curry, from above
Non vegNorth India

Pressure cooker chicken curry

Onion, tomato, chicken and two whistles. Sunday flavour on a Wednesday.

40 minTime
38 gProtein each
hotSpice
Ghar ka chicken2 chapters · 1 min read

Make it your way

Grandma's wayOnion tomato masala and curry cut chicken.
The original
424kcalsame
38 gproteinsame
4 gfibresame
40minutessame

Home style chicken curry.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g
Onion2 large, finely chopped
Tomato2 large, pureed
Ginger garlic paste1½ tbsp
Curd (plain yogurt, natural yoghurt)¼ cup, whisked
Cooking oil (vegetable oil)2½ tbsp
Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon
Red chilli powder (indian red chili powder)1½ tsp
Kashmiri chilli powder1 tsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)½ tsp
Garam masala¾ tsp
Salt1½ tsp
Water1 cup
Coriander leaves (cilantro)2 tbsp

Method

5 steps
  1. 1Heat oil in the cooker, fry whole spices, then onions on medium till deep brown.
  2. 2Add ginger garlic paste, then tomato and the powders. Cook till oil separates.
  3. 3Add chicken and salt and sear 5 minutes, then stir in curd off heat.
  4. 4Add water and pressure cook for 2 whistles on medium. Let the pressure release naturally.
  5. 5Simmer 3 minutes with garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Pressure cooker chicken curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Beetroot paratha35 min
On the side Cucumber raita15 min
On the side Boondi raita10 min
To drink Jaljeera15 min
Something sweet Malai kulfi60 min
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