Looking for a simple and authentic chicken curry to make in your Instant Pot? This North Indian-style Chicken curry recipe won’t disappoint. Simple, easy, and flavorful, this chicken dish is a crowd-pleaser.
Mix all the ingredients in the marinade section (yogurt, lime juice, oil, chili powder, garam masala, salt, and fenugreek leaves) to prepare the marinade.
Make 3-4 incisions on the chicken drumstick on both sides. These incisions allow the marinade to seep in making the chicken even more flavorful.
Coat the chicken drumsticks with the marinade till all pieces are evenly covered. Set it aside for about 20 minutes till you get the curry ready.
Making the curry
Select the Saute setting in the Instant Pot and adjust it to normal.
Add oil and once it is hot, add all the spices - bay leaf, cinnamon stick, black cardamom, green cardamom, black peppercorns, cloves and fennel seeds (if using).
Let the spices sizzle in the oil for about 20 seconds or so. Add the chopped onions and let it cook till it is evenly browned (about 10 minutes).
Add the minced ginger and garlic. Let them saute for about a minute.
Add the chopped tomatoes and mix well. Cook till the tomatoes are soft and mushy (about 10 minutes).
Add salt, Kashmiri chili powder and mix well.
Add the marinated chicken to this curry and stir it in. Let it cook in the sauce for about 2 minutes.
Add 1/4 cup water and mix well. Deglaze - use a spatula to dislodge any bits stuck to the bottom of the pot.
Cover the Instant Pot, set the vent to sealing and pressure cook on high for 10 minutes.
When the cooking cycle is complete, move the vent carefully to the venting position.
Open the lid and add garam masala and mix it in.
Garnish the chicken with cilantro leaves and serve hot with rice, roti or naan.
Notes
Tips for Indian chicken curry recipe
Marinating chicken: Essential for ensuring the chicken remains moist and infuses it with rich flavors. The marination process allows the spices and yogurt to penetrate deeply into the meat.
Browning onions: Take the time to brown the onions until they are caramelized evenly. This step is crucial as caramelized onions lend a sweet, deep flavor that enhances the overall taste of the dish.
Sautéing chicken: Before pressure cooking, sauté the chicken in the gravy. This technique helps the chicken to soak up the flavors of the spices and base, ensuring a more aromatic and tasty curry.
Choosing the right cut: Opt for bone-in chicken pieces or chicken thighs, as these cuts are more flavorful and tender compared to chicken breasts, enriching the curry with a deeper taste.
Water addition in Instant Pot: Be mindful to add no more than 1/4 cup of water when using an Instant Pot. The moisture from the yogurt and tomatoes will be sufficient. This is important because the Instant Pot doesn’t allow for much evaporation.
Deglazing process: Use a wooden spoon to gently scrape off any bits stuck to the bottom after browning the onions or sautéing the chicken. This will prevent the burn signal from turning on during the pressure cooking process.