Pressure Cooker Chicken Curry
on Jun 09, 2026
This post may contain affiliate links. Please read our disclosure policy.
There’s nothing better than a steaming hot Pressure Cooker Chicken Curry when you need something quick and comforting. This is my beginner-friendly recipe that will easily become your go-to!
We’ve all been there: those weeknights when you’re craving something wholesome and homely, that comes together without any fusses. This Pressure Cooker Chicken Curry is just the recipe that comes in clutch on one of those days. It has succulent pieces of chicken cooked in a spicy onion tomato gravy that you just can’t go wrong with. Serve it with some piping hot rice or roti and salad for a satisfying weeknight fix!
This easy chicken curry is one of those back pocket recipes everyone needs, and here’s why:
- Comes together completely in the pressure cooker
- Needs just 30 minutes to come together his
- Requires minimal prep and most of the cooking process is hands-free
- Spicy and heartwarming – – perfect for a rainy day!
Jump to section: Pressure cooker chicken curry
Ingredients For Pressure Cooker Chicken Curry
For the marinade:
Chicken: I have bone-in thigh chicken pieces, but you could use a mix of bone-in and boneless pieces if you like. I would recommend avoiding breast pieces as they tend to dry out during the cooking process.
Curd: Helps tenderise the chicken, and adds freshness and a mild tanginess to each bite.
Spices: turmeric powder, red chilli powder, kasuri methi, salt, and coriander powder for flavor and color.
For chicken gravy:
Aromatics: Onions and tomatoes, along with ginger-garlic paste form the base of the gravy and add lots of flavor.
Oil: I have used peanut oil, but any neutral-flavored oil with a high smoke point such as sunflower, canola, vegetable, etc. will work here.
Ghee: A little bit along with the oil helps add a whole lot of richness and aroma to the dish.
Spices: This chicken curry recipe calls for a mix of whole spices like cumin seeds, cinnamon, bay leaf and a whole red chilli, along with powdered spices such as red chilli powder, pepper powder, and cardamom powder for flavor, heat, and color.
Garam masala: I have used my homemade garam masala but store-bought works as well. Just make sure it’s fresh for the best flavor and aroma.
Salt: For seasoning
Coriander leaves: Finely chopped and used as a garnish for a hint of earthy freshness.
Frequently Asked Questions
Absolutely! Start by sautéing onion, tomatoes and ginger garlic paste and cooking them covered until everything turns slightly mushy. Add in the chicken and follow the rest of the recipe as is. Just make sure to adjust the cook time by adding in a few extra minutes as pressure cooks much faster.
Yes, why not! This curry is extremely flavorful and tastes incredible as a vegetarian dish as well. You can make this with paneer, potatoes, cauliflower, mushrooms, or even a mix veg curry. But I would recommend making this on the stovetop for better results.
Yes, you can. Potatoes, mushrooms, cauliflower, carrots, and beans are some veggies that taste really good in this gravy by adding texture, flavor, and nutrition.
Richa’s Top Tips
- It’s important to whip the curd in this recipe to make an extra thick and creamy marinade that doesn’t split later. You can also sub with thick greek yogurt instead.
- The onions and tomatoes just need a quick sauté in this recipe because we pressure cook them for one whistle before pressure cooking the chicken. This will make the curry come together QUICKLY without compromising on flavor and texture.
- Add less water when deglazing the cooker because the chicken will also release water as it cooks.
Serving Ideas
- I love serving this pressure cooker chicken curry with some steamed rice along with a lemon wedge and thinly sliced onions.
- Some roti, naan, or paratha also make for a great accompaniment to scoop up all that juicy chicken and curry.
- You can also eat this chicken curry with jeera rice, ghee rice, or peas pulao for an added layer of subtle flavor.
- Other accompaniments that aren’t mandatory but definitely help alleviate the dish include roasted papad, sliced cucumber, or even roasted veggies for a more wholesome meal.
Storage Tips
- Fridge: Allow the chicken curry to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. In fact, the flavours often deepen and taste even better the next day.
- Freezer: For longer storage, freeze the curry in freezer-safe containers or portion-sized bags for up to 3 months. Thaw frozen curry overnight in the refrigerator before reheating.
- Reheat: Reheat gently on the stovetop or in the microwave until the chicken is piping hot throughout. If the gravy has thickened during storage, add a splash of water to loosen it. Avoid reheating the curry multiple times. Instead, reheat only the portion you plan to eat.
You can also make this recipe in the Instant Pot if you don’t have a pressure cooker – the instructions for this can be found in the recipe card below. If you’re looking to make chicken curry in the pan, check out my Easy Bachelor’s Chicken Curry recipe.
Pressure Cooker Chicken Curry
Equipment
- 1 Pressure Cooker (can also be made in the Instant Pot)
Ingredients
For chicken marination
- 450 gms bone-in chicken, curry cut
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon dry fenugreek leaves
- ½ cup whipped curds, plain unsweetened greek yoghurt
- ¼ teaspoon salt
For chicken gravy
- 1 tablespoon ghee
- 1 tablespoon oil
- ½ tsp cumin seeds
- 2 bay leaves
- 1 whole red chilli
- 1 inch cinnamon stick
- 1 cup sliced onion, 130 gms
- 1 tablespoon ginger garlic paste
- 1 cup chopped tomatoes, 70 gms
- ¼ teaspoon salt
- 1 cup + 2 tablespoons water
- 1 tsp red chilli powder
- ¼ teaspoon pepper powder
- ⅛ teaspoon cardamom powder
- ¼ teaspoon garam masala powder
- 2 tablespoons finely chopped coriander leaves
Instructions
Marinate Chicken
- In a bowl, add all ingredients mentioned under chicken marination and mix well. Set aside for 10 minutes while you prep everything else.450 gms bone-in chicken, ¼ teaspoon turmeric powder, 1 ½ teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon dry fenugreek leaves, ½ cup whipped curds, ¼ teaspoon salt
Cook Chicken
- Heat ghee & oil in a pressure cooker or instant pot and add cumin seeds, bay leaves, whole red chilli, cinnamon stick and onions and cook on medium heat for 3-4 minutes until the onions are a light golden brown.1 tablespoon ghee, 1 tablespoon oil, ½ tsp cumin seeds, 2 bay leaves, 1 whole red chilli, 1 inch cinnamon stick, 1 cup sliced onion
- Add ginger garlic paste & fry for a minute.1 tablespoon ginger garlic paste
- Add tomatoes, red chilli powder, salt and saute it for 2 minutes till the tomatoes start to soften. Add 2 tablespoons of water and cover the pressure cooker & cook for just 1 whistle and switch off the heat. If using an instant pot, cook for 1 minute.1 cup chopped tomatoes, ¼ teaspoon salt, 1 tsp red chilli powder, 1 cup + 2 tablespoons water
- Remove pressure manually and turn on the pressure cooker.
- Add marinated chicken & toss on high heat for 3-4 minutes. This helps the curd cook and prevents it from splitting.
- Add 1 cup hot water, close the pressure cooker and cook for 3 whistles. After the first whistle, reduce the flame to low and cook for another 2 whistles. (See note 5). If using an instant pot, cook for 7 minutes on high pressure. Let the pressure release naturally.
- Once the pressure has released, add cardamom powder, pepper powder and garam masala powder and bring to a quick boil. Garnish with chopped coriander and serve.¼ teaspoon pepper powder, ⅛ teaspoon cardamom powder, ¼ teaspoon garam masala powder, 2 tablespoons finely chopped coriander leaves
Notes
- Use bone-in chicken for best results. However, it will taste good with boneless chicken too.
- Marinating the chicken adds flavour to the gravy.
- Using ghee enhances the flavour and aroma of the gravy. But just oil works too.
- Kashmiri red chilli powder gives the curry a bright red colour. If you can’t find it, use half the amount of red chilli powder. Regular chilli powder is spicier than Kashmiri chilli powder.
- Pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for 2 more whistles and turn off the flame.
- Curry tastes best if you let it sit for 10-15 minutes before serving
Nutrition
This post was researched and written by Navya Khetarpal.
Thank you for sharing this easy pressure cooker chicken curry recipe Richa. Staple pantry ingredients, easy to follow recipe (thanks for adding the ingredients needed at every step as well, there is no need to scroll up and down anymore!) Tastes so good and comes together quickly as promised. <3
this definitely something to try…
Absolutely delicious and easy to follow instructions, cooked it in a slow cooker and just cut back on water . Will definitely make this again.
Absolutely delicious and easy to follow , also I cooked it in the slow cooker (don’t own a pressure cooker) just halved the water . Will definitely make again .