Quick & Easy Pressure Cooker Chicken Curry

"Prepare a flavourful Bengali- style Chicken Curry in a pressure cooker. Quick, easy , and perfect for your mini thali. Ready in under 30 minutes!"

How to prepare Hassle-Free, Quick & Tasty Pressure Cooker Chicken" 

Pressure Cooker Chicken Curry (Serves 3–4)-Tender, juicy, and bursting with flavor—this pressure cooker chicken is the shortcut to a soul-satisfying meal. Quick, easy, and absolutely irresistible!”

Ingredients:

1. Chicken – 500 g (bone-in or boneless, cut into medium pieces)
2. Onion – 2 medium (finely sliced)
3. Tomato – 1 large (chopped by a perfect Chopper)
4. Ginger-Garlic paste – 1.5 tbsp (plus 1 tsp for marination)
5. Garlic cloves – 2–3 (chopped or crushed)
6. Green chili – 1–2 (slit)
7. Turmeric powder – 1.5 tsp (1 tsp for marination, 1/2 tsp for cooking)
8. Red chili powder – 1 tsp (adjust to taste)
9. Coriander powder – 1.5 tsp
10. Garam masala – 1/2 tsp
11. Salt – to taste
12. Mustard oil (or any cooking oil) – 2–3 tbsp (plus 1 tbsp for marination)
13. Water – 1/2 to 3/4 cup
14. Fresh coriander – chopped (for garnish)
15. Optional Whole Spices:
16. Bay leaf – 1
17. Green cardamom – 2
18. Clove – 3
19. Cinnamon – 1 small stick

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Instructions:

1. Marinate the Chicken:

After washing and patting the chicken dry, take a mixing bowl (affiliate link) add chicken with 1 tbsp mustard oil, 1 tsp ginger-garlic paste, 1 tsp turmeric powder, and salt. Mix well and keep it aside for 5–6 minutes (or longer if you have time).

2. Heat oil in the pressure cooker (Affiliate link). Add whole spices (if using) and sauté for 30 seconds.

3. Add sliced onions and sauté until light golden brown.

4. Add chopped or crushed garlic cloves (2–3 pieces). Let them fry for 2–3 minutes until fragrant.

5. Add remaining ginger-garlic paste done by a perfect blender (affiliate link) and green chilies. Cook until the raw smell disappears (2–3 mins).

6. Add chopped tomatoes, turmeric (remaining 1/2 tsp), red chili powder, coriander powder, and salt. Cook until oil separates.

7. Add marinated chicken pieces, mix well, and sauté for 5–6 minutes until the chicken is lightly browned.

8. Add water (just enough to cover the chicken), stir, and close the lid.

9. Pressure cook for:

2–3 whistles on medium heat for bone-in chicken

1–2 whistles for boneless chicken

10. Let the pressure release naturally. Open the lid, add garam masala, and simmer for 5 minutes if the gravy needs thickening.

11. Garnish with chopped coriander and serve hot.

Serving Suggestions:

Perfect with steamed rice, jeera rice, roti, or paratha.

If you are a chicken curry lover then you must try my super hit  recipe chatpata-imli-chicken-kadai

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