Cooker Chicken Curry.

Here’s a simple and flavorful Pressure Cooker Chicken Curry (a.k.a. Cooker Chicken Curry) recipe — perfect for quick weeknight meals without sacrificing bold, rich flavor. This is an Indian-style curry, made with whole spices, aromatics, and a tomato-onion base.

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🍛 Pressure Cooker Chicken Curry (Indian Style)

📝 Ingredients (Serves 4–5)

Proteins & Aromatics:

• 1 kg (2.2 lbs) chicken, bone-in or boneless, cut into pieces

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 tomatoes, pureed or finely chopped

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit (optional for heat)

Whole Spices (Optional but great for flavor):

• 1 bay leaf

• 4 cloves

• 4 green cardamoms

• 1 small cinnamon stick

• 1 tsp cumin seeds

Ground Spices:

• 1 tsp turmeric

• 2 tsp coriander powder

• 1½ tsp Kashmiri red chili powder (adjust to heat preference)

• 1 tsp garam masala

• Salt, to taste

Others:

• ½ cup water

• Fresh coriander for garnish

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🔥 Instructions

1. Sauté Whole Spices & Aromatics

• Heat oil/ghee in a pressure cooker over medium heat.

• Add whole spices (if using). Let them sizzle for a few seconds.

• Add chopped onions. Sauté until golden brown.

• Add ginger-garlic paste and green chilies. Cook until raw smell disappears (1–2 min).

2. Add Tomatoes & Spices

• Add pureed/chopped tomatoes.

• Cook for 3–5 minutes, stirring, until oil starts separating from the masala.

• Add turmeric, coriander powder, chili powder, and salt.

• Mix well and cook for 1–2 minutes more.

3. Add Chicken

• Add the chicken pieces.

• Stir to coat them in the masala.

• Cook for 5–7 minutes until chicken is lightly browned.

4. Pressure Cook

• Add ½ cup water (less for boneless, more if using bone-in).

• Close the lid and cook on medium-high for:

  • 2–3 whistles for boneless chicken

  • 4–5 whistles for bone-in chicken

• Let the pressure release naturally for 10 minutes, then manually release remaining pressure if needed.

5. Finish the Curry

• Open the cooker, check consistency.

• Simmer uncovered for 5 minutes if it’s too watery.

• Add garam masala and stir.

• Garnish with fresh coriander.

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🍽️ Serve With:

• Steamed basmati rice

• Jeera rice (cumin rice)

• Roti or naan

• Cucumber raita or sliced onions

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🧄 Tips & Variations:

• Add ½ cup coconut milk or cream at the end for a richer, milder version.

• For deeper flavor, marinate chicken beforehand in yogurt + spices.

• Make it in an Instant Pot? Use sauté mode for steps 1–3, then pressure cook on high for 7–8 mins.