Instant Pot Chicken Curry
This Instant Pot chicken curry is quicker than any take-out. Made with Greek yogurt, curry powder, and garam masala this can also be made in a pressure cooker. Served over basmati rice, chapati, or naan for a complete meal.
I love fork-tender meat so the slow cooker and pressure cooker are perfect for me. Pressure cooking is a great way to cook food quickly and easily. For years, I’ve used my stovetop pressure cooker until I got my electric instant pot. Such a game-changer, I am completely hooked on it.
Why make this Indian curry?
- This chicken is fork-tender and melts in the mouth because of the pressure cooking technique used in an instant pot or pressure cooker.
- Also, the sauce is a rich yogurt-based sauce, and it makes for a creamy, rich gravy that works perfectly over rice or bread. Today, I have served it with Indian chapati, and yet naan works just as well.
- The best thing about this chicken curry is that it does not take long to cook – just 20 minutes.
- If you do not have an Instant Pot or stovetop pressure cooker, you can still make this on the stovetop using a saute pan. And follow the whole process just as I have outlined in the recipe below.
Ingredients and substitute
- Chicken – I like using thigh and leg meat for curries and you will see almost all my curry recipes are boneless or bone-in chicken thigh. You can also use the breast with a reduced cooking time. (details below)
- Onion – If you like a bit of sweetness to your curry, use red onions. Since they cook down and become sweet. Today, I have used regular brown onions.
- Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
- Curry powder – I have used my homemade curry powder today. And yet you can use store-bought curry powder. This is easily found in most supermarkets these days on the spice rack.
- Garam masala – This Indian spicemix is a combination of warm spices like cinnamon, cloves, cardamom, bay leaves, etc. You can buy or make your own homemade Garam Masala.
- Greek yogurt -Greek yogurt is thick and high in fat compared to plain yogurt. This makes the curry thick and the yogurt does not split when cooking.
- Whole spices – These are the little-added extra that takes a recipe from good to excellent in terms of flavor. Having said that, often people don’t like the overwhelming heat in curries. So feel free to omit these.
Instant pot chicken curry
- Instant Pot – Turn the instant pot on saute.
Pressure cooker – place the pressure cooker on medium heat. - Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices.
- Sauté onions – Then add the onions. Sauté until the onions are translucent.
Pro tip – we want the onions to cook down a bit so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning.
- Next, add the ginger and garlic – saute for another minute. Then add the spices ( curry powder, paprika, and garam masala). Add a few tablespoons of water roto help cook the spices for a minute or two until they are aromatic
- Turn the heat to medium-low to reduce temperature. Add the cornstarch to the Greek yogurt and combine well. Then add the Greek yogurt to the instant pot and mix well.
Pro tip – the cornstarch in the yogurt will prevent it from curdling in the curry but the heat must be on medium-low.
- Add the water and chopped cilantro. Season with salt and pepper. Make sure all the chicken is well tucked under the liquid to ensure even cooking.
- Pressure cook
- Instant Pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes ( 6 minutes for chicken breast)
- Stovetop pressure cooker – close the pressure cooker and pressure cook for 10 mins. (8 mins for chicken breast).
- Natual release – When done turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoning
Pro tip – it is best to use natural release with curries otherwise the spray of spices in the quick release can clog the instant pot valve which is difficult to clean. - Adjust gravy.– For more gravy, add 1/4 to 1/2 cup water and bring to a boil.- Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and continue to cook the sauce until has been reduced to half. Then return the lamb pieces back to the pot
Pro tip – we remove the meat from the pot so it does not overcook. - Garnish with more chopped cilantro leaves.
Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
Stovetop Cooking
- Follow the same process as above but using a stovetop pan or Dutch oven. Then, instead of pressure cooking continue to cook on medium heat for 20 minutes or until the chicken is cooked through.
Pro tip – a good sign that the curry is ready is the fat (oil and chicken fat) will be visible on top of the curry.
Tips for making curry
- Similar size chicken: cut the chicken into equal size pieces so it cooks evenly. You can use boneless or bone-in chicken. However, the bone-in chicken will add depth of flavor to your chicken curry. You can even use a whole chicken cut into 8 to 10 pieces. And you can use chicken breast with reduced cooking time. (see recipe above)
- Cook the onions until reduced and almost caramelized. There makes a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Layer Flavors: Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don’t make haste.
- Start by sautéing onions. Cook the onions until reduced and almost caramelized. There makes a massive difference in flavor when you cook the lamb with just sautéed onions compared to caramelized onions.
- Then add the ginger and garlic to build a flavorful base for the curry but do not cook them too long as they can burn easily.
- After that, add in your spices, such as curry or other spices (turmeric, cumin, coriander, etc). Let them become aromatic.
- This layering technique helps to enhance the overall taste of the curry.
- Use Yogurt or Coconut Milk: To create a creamy and luscious sauce, add yogurt or coconut milk to the curry. This adds richness and helps to balance the flavors and tame the heat, if any.
- Cornstarch – we add a little cornstarch to the yogurt, and this prevents it from curdling under high pressure in the instant pot.
- Optimize Cooking Time: Chicken cooks quickly in an Instant Pot or pressure cooker. Depending on the size of the chicken pieces, cooking times can range from 8 to 15 minutes under pressure. Ensure you follow the recommended cooking time for chicken in your specific appliance to ensure it’s cooked thoroughly.
- Natural Release or Quick Release: After cooking, you can let the pressure release naturally or use the quick-release method. The natural release allows the flavors to meld together further, while the quick release is applicable if you’re short on time.
- Adjust Seasonings: Once the curry is cooked, taste and adjust the seasonings as needed. Add more salt, spices, or a splash of lemon juice to achieve the desired flavor balance.
- Let it Rest: If possible, allow the chicken curry to rest for a few minutes before serving. This helps the flavors to develop further and ensures the chicken is tender and juicy.
Remember, cooking times and ingredient ratios may vary depending on your specific recipe, so it’s always best to follow the instructions provided in your recipe for the best results.
How do you serve this Indian curry
- Basmati Rice: Serve the chicken curry over fluffy basmati rice. You can cook the rice separately or use the pot-in-pot method to cook both the curry and rice together in the Instant Pot.
- Naan Bread: Warm up some naan bread or garlic naan to serve alongside the chicken curry. It’s perfect for dipping into the flavorful sauce.
- Roti or Chapati: If you prefer a whole wheat option, serve the chicken curry with freshly made roti or chapati. They are thin, unleavened Indian bread that complements the curry well.
- Raita: Prepare a cooling raita to balance the spices in the curry. It’s a yogurt-based condiment with ingredients like cucumber, mint, and spices. Serve it on the side or on top of the curry.
- Salad: Add a fresh salad to your meal for a lighter refreshing option. A simple cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of salt and pepper works well.
- Pickles and Chutneys: Accompany your chicken curry with various pickles and chutneys. Mango chutney, lime pickle, or mixed vegetable pickle are popular choices.
- Yogurt: Serve a dollop of plain yogurt alongside the chicken curry. It can be used to cool down the spiciness or simply as a creamy addition to the dish.
- Cilantro: Garnish the chicken curry with fresh cilantro leaves for added freshness and a pop of color.
Frequently asked question
How long will chicken made in the instant pot or pressure cooker keep?
Chicken curry made in an instant pot or pressure cooker will keep in the fridge for 4 to 5 days. It can also be frozen in the freezer for up to a month.
Why did my yogurt curdle/split when cooking?
You have to use full-fat Greek Yogurt. Greek yogurt is thick and high in fat compared to plain yogurt. This makes the curry thick and the yogurt does not split when cooking. If you want to use regular yogurt don’t add it in the beginning but at the end after pressure cooking. Then just mix it in until well combined.
What do you serve with chicken curry?
You can eat an Indian curry with Indian naan or garlic naan, Indian chapati, Sweet potato chapati, or steamed basmati rice, or try my rice pilaf with fruit and nuts. Today, I serve it with some homemade roti, which is an Indian no-yeast flatbread.
What is the substitute for curry powder?
You can buy or make your own homemade curry powder. Having said if you don’t have curry powder you can use these individual spices.
1 tbsp coriander powder,
1 tsp cumin powder,
¼ tsp turmeric
1 tbsp sweet or hot paprika.
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Instant Pot Chicken Curry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 286kcal
Adjust Servings Here: 6 servings
Description
This Instant Pot chicken curry is quicker than any take-out. Made with Greek yogurt, curry powder, and garam masala this can also be made in a pressure cooker. Served over basmati rice, chapati, or naan for a complete meal.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (1 kg) Chicken (boneless or bone-in chopped)
- 1 cup Onions (diced)
- 1 tbsp Garlic (minced)
- 1 tbsp Ginger (grated)
- 3 tbsp Curry powder (homemade recipe here)
- 1 tbsp Paprika (hot or sweet)
- ½ tsp Garam masala
- 1 cup (250 ml) Greek yogurt
- ½ cup Cilantro (chopped)
- ½ cup (120 ml) Water (or broth)
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon Juice (optional)
- ½ tsp Cornstarch
Whole Spices (optional)
- 2 Green cardamom pods
- 4 Cloves
- 2 inch Cinnamon
- ½ Star anise
- 2 Bay leaves
Instructions
- Instant Pot – Turn the instant pot on saute. Pressure cooker – place the " data-eafl-id="92111" data-eafl-parsed="1" class="eafl-link eafl-link-text eafl-link-direct" target="_blank" rel="nofollow noopener noreferrer">pressure cooker on medium heat.
- Saute – Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices. Then add the onions. Sauté until the onions are translucent.Pro tip – we want the onions to cook down a bit so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning.1 cup Onions, 2 Green cardamom pods, 4 Cloves, 2 inch Cinnamon, ½ Star anise, 2 Bay leaves
- Next, add the ginger and garlic – saute for another minute. Then add the spices. Add a few tablespoons of water roto help cook the spices for a minute or two until they are aromatic.1 tbsp Garlic, 1 tbsp Ginger, 3 tbsp Curry powder, 1 tbsp Paprika, ½ tsp Garam masala
- Turn the heat to medium-low to reduce temperature. Add the cornstarch to the Greek yogurt and combine well. Then add the Greek yogurt to the instant pot and mix well.Pro tip – the cornstarch in the yogurt will prevent it from curdling in the curry but the heat must be on medium-low.1 cup Greek yogurt, ½ tsp Cornstarch
- Add the water and chopped cilantro. Season with salt and pepper. Add lemon juice. Make sure all the chicken is well tucked under the liquid to ensure even cooking.2 lb Chicken, ½ cup Cilantro, ½ cup Water, 1 tsp Salt, ½ tsp Pepper, 1 tbsp Lemon Juice
- Pressure cookInstant Pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes ( 6 minutes for chicken breast)Stovetop pressure cooker – close the pressure cooker and pressure cook for 10 mins. (8 mins for chicken breast).
- Natual release – When done turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoningPro tip – it is best to use natural release with curries otherwise the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
- Adjust gravy. – For more gravy, add 1/4 to 1/2 cup water and bring to a boil. – Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and continue to cook the sauce until has been reduced to half. Then return the lamb pieces back to the potPro tip – we remove the meat from the pot so it does not overcook.
- Garnish with more chopped cilantro leaves.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.½ cup Cilantro
Stovetop Cooking
- Follow the same process as above but using a stovetop pan or Dutch oven. Then, instead of pressure cooking continue to cook on medium heat for 20 minutes or until the chicken is cooked through. Pro tip – a good sign that the curry is ready is the fat (oil and chicken fat) will be visible on top of the curry.
Recipe Notes & Tips
- Similar size chicken: cut the chicken into equal size pieces so it cooks evenly. You can use boneless or bone-in chicken. However, the bone-in chicken will add depth of flavor to your chicken curry. You can even use a whole chicken cut into 8 to 10 pieces. And you can use chicken breast with reduced cooking time. (see recipe above)
- Cook the onions until reduced and almost caramelized. There makes a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Layer Flavors: Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don’t make haste.
- Start by sautéing onions. Cook the onions until reduced and almost caramelized. There makes a massive difference in flavor when you cook the lamb with just sautéed onions compared to caramelized onions.
- Then add the ginger and garlic to build a flavorful base for the curry but do not cook them too long as they can burn easily.
- After that, add in your spices, such as curry or other spices (turmeric, cumin, coriander, etc). Let them become aromatic.
- This layering technique helps to enhance the overall taste of the curry.
- Use Yogurt or Coconut Milk: To create a creamy and luscious sauce, add yogurt or coconut milk to the curry. This adds richness and helps to balance the flavors and tame the heat, if any.
- Cornstarch – we add a little cornstarch to the yogurt, and this prevents it from curdling under high pressure in the instant pot.
- Optimize Cooking Time: Chicken cooks quickly in an Instant Pot or pressure cooker. Depending on the size of the chicken pieces, cooking times can range from 8 to 15 minutes under pressure. Ensure you follow the recommended cooking time for chicken in your specific appliance to ensure it’s cooked thoroughly.
- Natural Release or Quick Release: After cooking, you can let the pressure release naturally or use the quick-release method. The natural release allows the flavors to meld together further, while the quick release is applicable if you’re short on time.
- Adjust Seasonings: Once the curry is cooked, taste and adjust the seasonings as needed. Add more salt, spices, or a splash of lemon juice to achieve the desired flavor balance.
- Let it Rest: If possible, allow the chicken curry to rest for a few minutes before serving. This helps the flavors to develop further and ensures the chicken is tender and juicy.
Substitute for curry powder
If you do not have curry powder on hand, don’t worry you can use these spices you probably already have in your kitchen.- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tbsp Cayenne or chilly powder
Nutrition Information
Calories: 286– kcalCarbohydrates: 7– gProtein: 25– gFat: 17– gSaturated Fat: 4– gCholesterol: 82– mgSodium: 485– mgPotassium: 364– mgFiber: 2– gSugar: 2– gVitamin A: 270– IUVitamin C: 5.9– mgCalcium: 87– mgIron: 2.1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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This recipe was very good. My family enjoyed it. I used bone in chicken thighs which I just cut up after cooking. I cooked for 12 minutes. Served over rice.
Thank you, Kelly, I am so happy to hear that you enjoyed this recipe
Loved the flavor & smell of this curry! My only problem was that the sauce was very watery. I followed the measurements exactly & used 1/2 tsp cornstarch as the recipe stated. Any advice for next time to ensure the sauce thickens more? I am looking forward to making it again. Thank you!
Swati, we do need some moisture to cook the chicken.
Having said that – it also depends on the chicken you use. For example, when I use thawed frozen chicken there is often more moisture in the dish.
You can reduce the liquid in the recipe by 1/2 cup. Alternatively, if you use chicken legs or thigh meat, you can continue to cook until some of the moisture has been reduced.
Hope this helps
Thank you so much for the advice; I did use frozen/thawed chicken so that explains my over-watery sauce. Making again today & will keep your tip in mind, can’t wait.
Thanks for the recipe! Tasted sooooo good!
Thank you Anila
Can I use bone in thighs? If so, what would the cook time be?
Yes, you can KC. Chicken with bone-in thighs – would take about 12 minutes. Thanks