Main Ingredient of Chicken Curry

• Chicken – 1 kg (curry cut)

• Turmeric Powder – 1 tsp

• Kashmiri Red Chilli Powder – 2 tbsp

• Spicy Red Chilli Powder – 1 tsp

• Coriander Powder – 2 tbsp

• Chicken Masala – 2 tbsp

• Cumin Powder – ½ tsp

• Salt – to taste

• Ginger Garlic Paste – 3 tbsp

• Green Chilli – 2 (slit)

• Fresh Coriander – handful (chopped)

• Oil – 2 tbsp

• Ghee – 2 tbsp

• Curd – 350 g (whisked)

• Coal – 1 small piece (for smoking)

MEYER Presta 4L Tri-ply Pressure Pan

What Is So Special About Chicken Curry?

This recipe uses a full-spice marinade giving deep flavour without long cooking. Pressure cooking makes the chicken soft in minutes, and the dhungar adds a smoky richness found in dhaba-style curries.

Quick and Easy Chicken Curry

Minimal chopping, pantry spices, fast pressure cooking, and only one pot—perfect for everyday cooking with a flavourful twist.

How to make Chicken Curry

• Marinate chicken with salt, turmeric, Kashmiri red chilli powder, spicy chilli powder, coriander powder, chicken masala, cumin powder, ginger garlic paste, green chillies, fresh coriander, oil, ghee, and whisked curd. Mix well.

• Heat a pressure cooker. Add cinnamon, green cardamom, black cardamom, and cumin seeds.

• Add sliced onions, garlic, ginger, and a slit green chilli. Sauté until light golden.

• Add marinated chicken and cook on high flame for 4–5 minutes, stirring well.

• Add hot water according to desired consistency. Close the pressure cooker and cook for 2–3 whistles.

• Allow pressure to release naturally. Adjust gravy thickness by reducing or by adding more hot water.

Coal Smoking (Dhungar)

• Place a small steel bowl (or onion peel cup) inside the curry.

• Heat a small piece of coal until red hot. Place it carefully inside the bowl.

• Pour ½ tsp ghee over the coal, immediately cover the cooker, and let it smoke for 2–3 minutes.

• Remove coal and mix gently.

• Finish with fresh coriander.

Expert Tips

1. Do not smoke for more than 2–3 minutes—too much smoke can make the curry bitter.

2. Always use hot water while adjusting consistency to prevent curd from splitting.

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