Pressure Cooker Chicken Curry: perfect for homestyle comfort with bold Indian spices.

Name: Pressure Cooker Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 450 gms bone-in chicken, curry cut; ¼ tsp turmeric powder; 1½ tsp Kashmiri red chilli powder; 1 tsp coriander powder; 1 tsp dry fenugreek leaves; ½ cup plain Greek yoghurt (whipped); ¼ tsp salt; 1 tbsp ghee; 1 tbsp oil; ½ tsp cumin seeds; 2 bay leaves; 1 whole red chilli; 1-inch cinnamon stick; 1 cup sliced onion (approx. 130 g); 1 tbsp ginger garlic paste; 1 cup chopped tomatoes (approx. 70 g); ¼ tsp salt; 1 cup + 2 tbsp water; 1 tsp red chilli powder; ¼ tsp pepper powder; ⅛ tsp cardamom powder; ¼ tsp garam masala powder; 2 tbsp finely chopped coriander leaves

May 13, 2025

When you’re craving a comforting chicken curry but don’t want to spend hours at the stove, this Pressure Cooker Chicken Curry comes to the rescue. With tender chicken, a perfectly spiced onion-tomato base, and aromatic whole spices, this dish brings depth of flavor with minimal effort. It’s hearty, satisfying, and pairs beautifully with rice or roti.

1.What is Pressure Cooker Chicken Curry?
2. Main Ingredient of Pressure Cooker Chicken Curry
3. What Is So Special About This Chicken Curry?
4. Quick and Easy Chicken Curry
5. How to Make Pressure Cooker Chicken Curry
6. Expert Tips
7. Recipe Card

What is Pressure Cooker Chicken Curry?

Pressure Cooker Chicken Curry is a quicker version of the traditional stovetop curry. The chicken is marinated for extra flavor, then cooked in a pressure cooker along with onions, tomatoes, and a blend of whole and ground spices. The result is a rich, spicy curry with tender chicken in a luscious gravy — all done in under 45 minutes.

Main Ingredient of Pressure Cooker Chicken Curry:

Bone-in Chicken
Yoghurt (for marination)
Onions and Tomatoes
Whole spices (cumin, bay leaves, cinnamon, cardamom)
Indian spice powders

What Is So Special About This Chicken Curry?

This chicken curry stands out for its layered flavor and simplicity:

A quick-cook curry that doesn’t compromise on depth or richness.
Marinated chicken adds boldness and keeps the meat juicy.
Slow-cooked taste, fast-cooked technique thanks to the pressure cooker.
Restaurant-style results with homemade comfort — all in one pot!

Quick and Easy Chicken Curry

No excessive stirring or multi-step cooking.
Just marinate, sauté, pressure cook — and done!
Made with basic pantry spices, this is your go-to curry for busy days or cozy nights in.

How to Make Pressure Cooker Chicken Curry

Marinate the Chicken:

In a bowl, combine chicken with turmeric, Kashmiri red chilli powder, coriander powder, dry fenugreek leaves, whipped curd, and salt. Mix well, cover, and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Prepare the Curry Base:

Heat oil and ghee in a pressure cooker.
Add cumin seeds, bay leaves, whole red chilli, and cinnamon. Sauté until aromatic.
Add sliced onions and cook until golden brown.
Stir in ginger garlic paste and cook for 1 minute.
Add chopped tomatoes and salt. Cook until soft and pulpy.

Cook the Chicken:

Add marinated chicken to the masala. Sauté for 3–4 minutes.
Add red chilli powder, pepper powder, cardamom powder, and garam masala. Mix well.
Pour in 1 cup + 2 tbsp water. Stir everything together.

Pressure Cook:

Close the lid and cook on medium heat for 2–3 whistles. Allow pressure to release naturally.

Garnish and Serve:

Open the lid, stir gently, and garnish with chopped coriander leaves. Serve hot with steamed rice or chapati.

MEYER Presta Triply with Outer Lid Pressure Cooker 2L

Expert Tips

Marinate the chicken ahead of time for maximum flavor.
Adjust spice levels based on your preference — use less red chilli for milder curry.
For thicker gravy, reduce water slightly or simmer uncovered after pressure cooking.
Bone-in chicken adds more richness and depth to the curry.

Recipe Card

Pressure Cooker Chicken Curry

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

380

Make rich, flavorful chicken curry in under 30 minutes with this pressure cooker recipe. Easy, comforting, and loaded with aromatic Indian spices!

Author:

Parth Kapoor

Ingredients

For Chicken Marination

450 gms bone-in chicken, curry cut
¼ tsp turmeric powder
1½ tsp Kashmiri red chilli powder
1 tsp coriander powder
1 tsp dry fenugreek leaves
½ cup plain Greek yoghurt (whipped)
¼ tsp salt

For Gravy

1 tbsp ghee
1 tbsp oil
½ tsp cumin seeds
2 bay leaves
1 whole red chilli
1-inch cinnamon stick
1 cup sliced onion (approx. 130 g)
1 tbsp ginger garlic paste
1 cup chopped tomatoes (approx. 70 g)
¼ tsp salt
1 cup + 2 tbsp water
1 tsp red chilli powder
¼ tsp pepper powder
⅛ tsp cardamom powder
¼ tsp garam masala powder
2 tbsp finely chopped coriander leaves

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Directions

Marinate the Chicken

In a bowl, combine chicken with turmeric, Kashmiri red chilli powder, coriander powder, dry fenugreek leaves, whipped curd, and salt. Mix well, cover, and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Prepare the Curry Base

Heat oil and ghee in a pressure cooker.
Add cumin seeds, bay leaves, whole red chilli, and cinnamon. Sauté until aromatic.
Add sliced onions and cook until golden brown.
Stir in ginger garlic paste and cook for 1 minute.
Add chopped tomatoes and salt. Cook until soft and pulpy.

Cook the Chicken

Add marinated chicken to the masala. Sauté for 3–4 minutes.
Add red chilli powder, pepper powder, cardamom powder, and garam masala. Mix well.
Pour in 1 cup + 2 tbsp water. Stir everything together.

Pressure Cook

Close the lid and cook on medium heat for 2–3 whistles. Allow pressure to release naturally.

Garnish and Serve

Open the lid, stir gently, and garnish with chopped coriander leaves. Serve hot with steamed rice or chapati.

Recipe Note

For a thicker curry, reduce the water by 2–3 tablespoons. You can also use boneless chicken, but reduce cooking time by 1 whistle

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