Indian Chicken Curry
By :Paint the Kitchen Red
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This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, it cooks up tender and has lots of flavor. Flavorful and creamy, it's sure to please any Indian Curry lover.
Votes: 28
Rating: 4.89
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Potatoes, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 3 tablespoon butter or ghee
  • 1 large bay leaf
  • 2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 2 cups onions chopped fine
  • 1 tbsp garlic minced
  • 1 tablespoon Ginger minced
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoons turmeric powder
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon Indian chili powder or cayenne, or to taste
  • 1 1/2 teaspoon salt or to taste
  • 3 pounds chicken thighs or drumsticks, bone-in
  • 2 cups potato cut into 1 1/2 inch cubes
  • 1/2 cup Water or chicken broth
  • 1 1/2 teaspoon garam masala
  • 2 tablespoons cashew paste
  • 1/4 cup cilantro chopped
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Potatoes, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 3 tablespoon butter or ghee
  • 1 large bay leaf
  • 2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 2 cups onions chopped fine
  • 1 tbsp garlic minced
  • 1 tablespoon Ginger minced
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoons turmeric powder
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon Indian chili powder or cayenne, or to taste
  • 1 1/2 teaspoon salt or to taste
  • 3 pounds chicken thighs or drumsticks, bone-in
  • 2 cups potato cut into 1 1/2 inch cubes
  • 1/2 cup Water or chicken broth
  • 1 1/2 teaspoon garam masala
  • 2 tablespoons cashew paste
  • 1/4 cup cilantro chopped
Votes: 28
Rating: 4.89
Rate this recipe!
Instructions
  1. In 'Sauté' mode, melt butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.
  2. Add onions, garlic and ginger, and sauté till golden brown, about 7 minutes.
  3. Add tomato paste mixed with 2 tablespoons water and stir.
  4. Sauté until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another 1 tablespoon or two of water.
  5. Turn off Instant Pot, otherwise spices can burn when you add them. Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
  6. In 'Sauté' mode, add chicken pieces and stir to coat with spice mixture.
  7. Add 1/2 cup water or chicken broth and cook in 'Poultry' mode for 15 minutes. (Make sure steam release handle is in Sealing position). When time is up, do a Quick Release.
  8. Add cubed potatoes and garam masala to chicken and stir gently. Cook in 'Manual' mode for 6 minutes. (Make sure steam release handle is in Sealing position). When time is up, do a Quick Release.
  9. To make cashew paste, blend 1/4 cup to 1/3 cup cashews with water to make a thick (like peanut butter) paste. - Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether
  10. Add cashew paste, stir the chicken curry and heat through in 'Sauté' mode.
  11. Turn off Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.
Recipe Notes

May be prepared with 3/4 cup of chicken broth

20 replies
  1. Joelaschwartz
    Joelaschwartz says:

    This recipe is on the easy side of medium difficulty, and makes a curry with a kick but not too overwhelming for kids. Substituted chicken breasts for the chicken thighs.

  2. Lcerone
    Lcerone says:

    Great flavor. Not spicy, so kid-friendly. Subbed chicken breasts for the thighs, and thickened with coconut cream instead of cashew paste. A keeper!

  3. Nirvaan
    Nirvaan says:

    Great recipe but need to use 1.25cups of water or broth. When i first tried w/ only 1/2 cup of water – i got the “burn” message from the instant pot. I released steam and cleaned up pot and re-started with only 1/2 cup more water and got “burn”message again. Had to finally add another full cup of water when i re-started the scond time.

  4. ReneeCarlson49
    ReneeCarlson49 says:

    The sauce had to be “doctored” because the “burn” alert came on so I added chicken broth. The sauce was the best tasting part of the meal! The chicken shredded off the bone, which could have been due to the added moisture. So, the texture wasn’t to our liking. Again, may be my fault. I won’t use the potatoes again, those were weird. I would rather thicken it with cornstarch. Overall, I have to make adjustments to the recipe and afterwards I think it will be fantastic.

  5. Brooxierafie
    Brooxierafie says:

    Delicious! I made it while my baby napped and had lunch for myself and enough for dinner for the family, too! The chicken falls off the bone!

  6. Incisive
    Incisive says:

    Great recipe. Well worth the effort/time. One thing though. Chicken curry has no potato. It becomes chicken vindaloo after adding potatoes. Still very good.

  7. Rjennings544
    Rjennings544 says:

    I have made this a couple of times and it has turned out awesome every time. Only advice i have is to make it the day before and let it sit overnight because it always tastes better the next day after it is reheated.

  8. kellymdonoghue
    kellymdonoghue says:

    Just made this for supper!! Followed the instructions to a T, aswell as the ingrediants. Absolutley delicious!! This dish is a must try……:)

  9. Weelimey
    Weelimey says:

    Holy crapola! This is amazing! I only sauteed for about 4 minutes, then 1 minute because that was enough. I didnt do the last sautee at the end…just stirred in the cashew paste. Made this with my 12 year old daughter who cant cook…simple! Will make many many more times!

  10. Weelimey
    Weelimey says:

    I also used boneless, skinless chicken. The chicken was well and truly shredded by the end….’twas awesome,

  11. skylermdennis
    skylermdennis says:

    PERFECT level of spice. I wouldn’t do any more or any less. Follow this recipe exactly how it says and you will have heavenly and delicious Indian style curried chicken. I used 1.5 pounds of thighs and 1.5 pounds of drumsticks which added some delicious variety. Used cashew butter instead of making paste, and cayenne instead of indian chili powder.

  12. Technocoffee
    Technocoffee says:

    We used breast instead of thighs and heavy cream.
    It was the bomb. Thoroughly enjoyed it and will be making it again for sure.

  13. mmathews
    mmathews says:

    Increased liquid from 1/2 to 1-1/2 cup (chicken broth) after getting the burn warning and scrubbing out insert and restarting the pressure cooking phase. 8-qt IP.

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