Quick Pressure Cooker Chicken Curry Recipe for Tender, Flavorful Chicken

There’s nothing better than a steaming hot Pressure Cooker Chicken Curry when you want something quick and comforting. This beginner-friendly version is easy to follow and will likely become your go-to.

On busy weeknights, a simple, satisfying meal that requires minimal fuss is priceless. This pressure cooker chicken curry delivers tender chicken in a fragrant onion-tomato gravy, ready in about 30 minutes. Pair it with hot rice, roti, and a simple salad for a complete, comforting meal.

This recipe is a practical staple because:

• Everything cooks in the pressure cooker
• Ready in roughly 30 minutes
• Minimal prep and mostly hands-off cooking
• Warm, mildly spicy, and perfect for cozy meals

Ingredients For Pressure Cooker Chicken Curry

For the marinade:

Chicken: Bone-in thigh pieces are recommended for juiciness; you can use a mix of bone-in and boneless if preferred. Avoid breast pieces which can dry out.

Curd: Tenderises the chicken and adds a fresh, mild tang. Thick curd or Greek yogurt works best.

Spices: Turmeric, red chilli powder, kasuri methi (dry fenugreek leaves), salt, and coriander powder give the marinade flavor and color.

For the gravy:

Aromatics: Onions, tomatoes, and ginger-garlic paste form the gravy base and bring richness and depth.

Oil: Any neutral high-smoke-point oil like peanut, sunflower, or canola works.

Ghee: Adds aroma and a layer of richness when used with oil.

Whole spices: Cumin seeds, cinnamon, bay leaf, and a whole red chilli provide fragrance; powdered spices (red chilli, pepper, cardamom) round out the flavor.

Garam masala: Fresh garam masala—homemade or store-bought—finishes the curry with warm notes.

Salt and coriander leaves: To season and garnish for a fresh finish.

Frequently Asked Questions

Richa’s Top Tips

• Whip the curd to make a thick, stable marinade that’s less likely to split. Thick Greek yogurt is a good substitute.
• Sauté the onions and tomatoes briefly, then pressure cook them for one whistle before adding chicken—this speeds up the process without sacrificing flavor.
• Use less added water when deglazing because the chicken will release moisture during pressure cooking.

Serving Ideas

• Serve with steamed rice, a lemon wedge, and thinly sliced onions for a classic pairing.
• Soft rotis, naan or paratha are excellent for scooping up the curry and chicken.
• Try jeera rice, ghee rice, or a simple peas pulao for a subtle, fragrant accompaniment.
• Optional sides: roasted papad, cucumber slices, or roasted vegetables for a more complete plate.

Storage Tips

• Fridge: Cool the curry completely before storing in an airtight container. Refrigerate for up to 3–4 days; the flavors often deepen after resting.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop or microwave until piping hot. Add a splash of water if the gravy has thickened. Reheat only the portion you plan to eat to preserve quality.

This recipe can also be made in an Instant Pot following similar steps. For a stovetop version, see the Easy Bachelor’s Chicken Curry for a pan-based approach.

Pressure Cooker Chicken Curry

By: Richa

A simple, heartwarming chicken curry that comes together quickly in the pressure cooker using pantry staples. Perfect for weeknights.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 portions

Equipment

• 1 Pressure Cooker (can also be made in the Instant Pot)

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 (kasuri methi)
• ½ cup whipped curds (plain unsweetened Greek yoghurt)
• ¼ tsp salt

For chicken 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 (about 130 g)
• 1 tbsp ginger garlic paste
• 1 cup chopped tomatoes (about 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

Instructions

Marinate Chicken

• Combine all ingredients listed under chicken marination in a bowl and mix well. Set aside for 10 minutes while you prepare the rest.

Cook Chicken

• Heat ghee and oil in a pressure cooker or Instant Pot. Add cumin seeds, bay leaves, whole red chilli, cinnamon stick and sliced onions. Cook on medium for 3–4 minutes until the onions are light golden.
• Add ginger-garlic paste and fry for one minute.
• Add tomatoes, red chilli powder and salt. Sauté for 2 minutes until the tomatoes soften. Add 2 tablespoons water, cover and cook for one whistle in a pressure cooker (or 1 minute in an Instant Pot).
• Release pressure, open the cooker, then add the marinated chicken. Toss on high heat for 3–4 minutes so the curd cooks and doesn’t split.
• Add 1 cup hot water, close the cooker and pressure cook for 3 whistles. After the first whistle, reduce heat to low and cook for two more whistles. (Instant Pot: cook 7 minutes on high pressure, then natural release.)
• When the pressure releases, stir in cardamom powder, pepper powder and garam masala. Bring to a quick boil, garnish with chopped coriander and serve hot.

Notes

1. Bone-in chicken gives the best texture and flavor, though boneless will work if preferred.
2. Marinating enhances the flavour of the gravy.
3. Ghee adds aroma and richness, but oil alone is fine if you prefer.
4. Kashmiri red chilli powder imparts a bright red color; use half the amount if substituting with regular chilli powder, which is spicier.
5. Cook on high until the first whistle, then reduce to low for the remaining whistles for even cooking.
6. Letting the curry rest for 10–15 minutes before serving improves the flavor.

Nutrition

Calories: 288 kcal, Carbohydrates: 10 g, Protein: 17 g, Fat: 20 g

This post was researched and written by Navya Khetarpal.