Easy Indian Chicken Curry - Instant Pot, Stove Top

Easy Indian Chicken curry is a dish from North Indian cuisine. This delicious one-pot chicken curry is made with basic ingredients and comes together in under 30 minutes. Perfect for weeknights dinner!

Sharing my mom's recipe for easy Indian chicken curry I grew up devouring. Growing up in India, I remember my mom used to cook this chicken curry quite often. It is the best chicken curry you may have ever tried!!

Chicken is simmered in some basic onion-tomato sauce and some aromatic Indian spices. This dish does not require marinating the chicken, however, if you prefer you can marinate the chicken before cooking.

Simple to put, this dish was my favorite then and now. It is one of the quick weeknights dinner, me and my whole family look forward to. Simply amazing!!

The secret to this flavorful chicken curry is in its sauce or masala. In Hindi, we call it "bhuna masala", means cooking the sauce until the oil separates and you can actually smell the aroma from the spices.

Remember, since we are not marinating this chicken, depending upon how flavorful the sauce is, the chicken will turn out the same. The sauce or gravy needs to cook properly, in order for the chicken to absorb all the flavors.

RECIPE VIDEO - INSTANT POT EASY INDIAN CHICKEN CURRY

My mom used to chop the veggies and cook the masala. I take a short cut and make a paste of the veggies.

The process of making the masala or sauce still remains the same, cooking down the sauce until the oil separates. And that's the key to a most delectable Chicken curry.

You can choose to chop the veggies or make a paste. Either way this curry tastes yum. If using the paste, make sure to cook it properly. Paste tends to stick to bottom, quite often, so keep scraping the pot few times, to avoid any burnt bottom.

My mom used to add whole spices to begin with, however, I don't use whole spices other than cumin seeds and bay leaf. My kids are young and they absolutely dislike whole spices.

However, I feel the garam masala adds a ton of flavor to this curry and I use it generously. Garam masala is a blend of dry, roasted whole spices, ground to a powder.

STEP BY STEP METHOD OF MAKING EASY INDIAN CHICKEN CURRY

Once you have prepped the veggies, this dish comes together in under 30 minutes. 10-15 of sauteing, 10 minutes of pressure cooking and 10 minutes of natural pressure release, is all you need to make this flavorful chicken curry. Isn't an easy weeknight dinner option??

Pic Shown: Dry spices used in the chicken curry - coriander powder, turmeric, red chili powder, dried mango powder, garam masala.

INSTRUCTIONS FOR INSTANT POT EASY INDIAN CHICKEN CURRY

STEP 1: PREP THE VEGGIES

In a small blender jar, make a fine paste of onion, garlic by adding 2 tablespoon of water. Keep it aside.

In the same blender jar, make a puree of tomatoes, green chili, ginger by adding 2 tablespoon of water. Keep it aside.

Remove the skin from the chicken drumsticks and keep it aside.

STEP 2: SAUTE ONION - GARLIC PASTE

Turn ON Saute mode on "High". When it displays "HOT", add oil. Add cumin seeds, bay leaf, saute for 15 seconds.
Add onion - garlic paste. Saute for 3- 5 minutes or until the moisture has almost evaporated.

STEP 3: SAUTE TOMATO - GREEN CHILI - GINGER PASTE

Add tomato - green chili - ginger puree, dry spices - coriander powder, red chili powder, dried mango powder, turmeric, and salt to taste.

Saute for 5-7 minutes or until the sauce comes together and you can see the oil separates from the sauce.

This is called "bhuna masala", means cook the sauce down until the oil separates from the sauce. This is a secret to this flavorful sauce.

STEP 4: ADD CHICKEN

Add the chicken, toss it in the sauce. Saute for 1-2 minutes.

STEP 5: DEGLAZE THE POT

This is important, add water and deglaze the pot. If there is any sauce sticking to the bottom, you might end up having "BURNT" sign while cooking the curry.

Add just enough water to cover the chicken. Chicken will also release its own juices when cooked. So you don't need to add a lot of water.

STEP 6: PRESSURE COOK THE CHICKEN

Turn ON Pressure cook / Manual mode (high) and set the cooking time for 10 minutes. Followed by a natural pressure release, around 15 minutes.

STEP 7: SERVE CHICKEN CURRY

Turn ON Saute mode (high). Add some garam masala, some fresh lemon juice, bring it to a boil. Simmer the sauce until desired consistency. Note: The sauce thickens as the curry cools down.

Garnish with some handful of fresh cilantro and enjoy this Easy Indian Chicken Curry with some rice, roti, naan or paratha.

INSTRUCTIONS FOR STOVE TOP EASY INDIAN CHICKEN CURRY

FOR STOVE TOP POT METHOD

Follow the same instructions as discussed earlier for Instant Pot cooking. In a heavy bottom pot, saute the sauce, add the chicken. Cover and simmer until chicken is tender and cooked through. This will take around 15-20 minutes.

Keep stirring occasionally to prevent any sticking to the bottom of the pot. The consistency of this chicken curry is semi-thick. If the curry looks dry, add some water, and adjust the consistency.

FOR STOVE TOP PRESSURE COOKER METHOD

Follow the same instructions as discussed earlier for Instant Pot cooking. In a stove top pressure cooker, saute the sauce, add the chicken. After first whistle reduce the heat and cook the chicken for 10 minutes. Let pressure release naturally.

Open the pressure cooker, turn ON heat, saute for  couple of minutes. Rest of the recipe is same as Instant Pot. 

PRO TIPS FOR EASY INDIAN CHICKEN CURRY

You can chop the veggies or make a paste. Either way this curry tastes yum. If using the paste, make sure to cook it properly.

Paste tends to stick to the bottom quite often, so keep scraping the pot few times, to avoid any burnt bottom. If required add couple of tablespoons of water and saute the paste.

Saute the sauce until it comes together and you can see the oil separates from the sauce. 

This is called "bhuna masala", means cook the sauce down until the oil separates from the sauce. This is a secret to this flavorful curry.

It is important to deglaze the pot, add water and deglaze the pot. If there is any sauce sticking to the bottom, you might end up having "BURNT" sign while cooking the curry.

I prefer bone-in chicken. You can use chicken of your choice, thighs, whole chicken cut into small pieces.

Adjust the cooking time depending upon the size of the chicken pieces. Recipe uses chicken drumsticks and these cook perfectly in the recommended time.

Adjust the spiciness by adding more or less green chili, red chili powder or garam masala to suit your taste. I used Thai green chili for this recipe, which are quite hot.

Dried mango powder is optional, it adds a nice tangy flavor to the curry. You can also use some fresh lemon juice in the recipe. Adjust to taste.

You can adjust the heat to less, normal or more for Instant Pot and stove top while making the sauce / masala. 

FAQ ABOUT EASY INDIAN CHICKEN CURRY

HOW LONG DOES IT STAY FRESH

Chicken curry stays fresh for 2-3 days in the refrigerator. Store it in an air tight container. Re-heat and serve.

CAN I FREEZE THE CHICKEN CURRY

Yes, chicken curry can be frozen for up to a month. Defrost in the refrigerator. Re-heat and serve.

CAN I MAKE THE SAUCE/ MASALA AND FREEZE

Yes, you can make the masala / sauce and freeze it too. Thaw the sauce and add chicken. Follow rest of the recipe to make easy chicken curry.

IF I DOUBLE THE QUANTITY WILL THE COOKING TIME REMAIN SAME

Yes, if you double the quantity, double all the ingredients except garam masala and red chili powder. Adjust to taste. The time remains the same, even if the quantity is doubled.

WHAT WHOLE SPICES CAN I ADD

You can use green cardamom (choti elachi), black cardamom (bhadi elachi), cinnamon stick (dalchinni), cloves and black peppers. Add the whole spices at the beginning of the recipe with cumin seeds and bay leaf.

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