Quick And Tasty Chicken Curry in Minutes

This quick and flavorful pressure cooker chicken curry is perfect for those who crave a delicious homemade meal in a short amount of time. The chicken is marinated with spices and yogurt, then cooked in a rich and aromatic gravy made with cumin, ginger, garlic, and a blend of spices. The pressure cooker speeds up the cooking process while ensuring tender chicken and a delicious, thick gravy. Serve with rice or naan for a complete meal!

Prep time: 5-10 minutes

Cooking time: 20-25 minutes

Serves: 4-5 people

Ingredients:

Quick Marination

• Chicken | 750 grams - 1 kg
• Salt | to taste
• Turmeric powder | 1/4 tsp
• Kashmiri red chili powder | 1/4 tsp
• Dahi (yogurt) | 2 tbsp

Base Gravy

• Oil | 1-2 tbsp
• Cumin seeds | a large pinch
• Onion | 3 large (sliced)
• Tomato | 2 nos. (roughly chopped)
• Coriander stem | a handful
• Green chili | 2 nos.
• Ginger | 4 inches
• Garlic | a handful / 20 cloves
• Salt | to taste
• Hot water | a splash
• Water | as required (for grinding)

Final Cooking

• Ghee | 2 tbsp
• Oil | 1 tsp
• Whole spices:
• Cumin seeds | 1/2 tsp
• Cinnamon | 2 inches
• Bay leaf | 2 nos.
• Green cardamom | 3 nos.
• Black cardamom | 1 no.
• Powdered spices:
• Kashmiri red chili powder | 1.5 tbsp
• Turmeric powder | 1/2 tsp
• Coriander powder | 2 tbsp
• Spicy red chili powder | 1 tsp
• Hot water | as required
• Garam masala | a pinch
• Roasted kasuri methi powder | a pinch
• Fresh coriander | a handful (chopped)

Method:

1. Add the chicken to a large bowl and mix with salt, turmeric, kashmiri red chili powder, and yogurt. Let it marinate while you prepare the gravy.
2. In a pressure cooker, heat oil and add cumin seeds and onions. Stir and cook over medium-high heat until onions turn golden brown.
3. Add tomatoes, coriander stem, green chili, ginger, garlic, and salt. Stir and cook until tomatoes turn mushy. Add hot water and scrape the bottom to mix the fond, then switch off the flame and let the mixture cool down.
4. Once cooled, blend the mixture into a fine puree in a mixer grinder. The base gravy is ready.
5. In the same pressure cooker, heat ghee and oil. Add whole spices, prepared puree, powdered spices, and stir well. Add hot water and ensure the gravy is slightly thin at this stage.
6. Close the lid and pressure cook for 3 whistles on medium-high flame. Let the cooker depressurize naturally.
7. Open the lid, stir, and add the marinated chicken. Cook for 1-2 minutes, then add hot water (the level of water should be slightly below the chicken).
8. Pressure cook for 1 whistle on high flame, then lower the flame and cook for 3 more whistles. Cooking time depends on the chicken quality.
9. Once cooked, let the cooker depressurize naturally, then open the lid and stir. Adjust gravy consistency by adding hot water as needed.
10. Lastly, taste and adjust salt. Add garam masala, roasted kasuri methi powder, and fresh coriander. Stir well. Your delicious chicken curry is ready!