Indian Chicken Curry made in Instant Pot!

Indian Chicken Curry in Instant Pot

 The Chicken Curry originated in the Indian subcontinent. It is one of the most loved and cherished meals.

Indian Chicken Curry

Prep Time: 5 minutes     Cook Time: 25 minutes                 Total Time: 30 minutes

Course: Main Course

Cuisine: Indian

Servings: 4





1 tbsp. Kissan Pure Desi Ghee

1 tsp Kissan Garam Masala

1 tsp Kissan Curry Masala

1 tsp Turmeric

1 tbsp Coriander Powder

Salt as per taste

1/2 tsp Red chili powder {Use Paprika or omit to make it less spicy}

1 tbsp Crushed Garlic

1 tbsp Crushed Ginger

1 Cup Onions- Chopped 125 gms

1.5 Cup Tomato- Chopped

1/2 Cup Yogurt whisked

1 Green Chili {Omit to make less spicy}

500 gms Chicken on the bone




  1. Select the sauté function on the instant pot.
  2. When the pot is hot, add Kissan Pure Desi Ghee.
  3. To the Ghee, add chopped onions and sauté for 4-5 minutes till the edges start turning brown.
  4. Tip in the tomatoes and sauté for another 4-5 minutes till the tomatoes disintegrate. Add 1 tbsp of water if the pot is getting too dry.
  5. Add all the spices- Turmeric, Chili powder/Paprika, Coriander Powder, Kissan Garam Masala, Kissan Curry Masala & Salt. Give it a mix.
  6. To this onion-tomato Masala - add half whisked yogurt and give it a mix. When you don’t see any streaks of yogurt, add the rest of it.
  7. Add Chicken along with 1/2* cup of water. Switch off the sauté button.
  8. Select pressure cook/manual button. Set the time to 8 minutes, high pressure and close the lid. Set the pressure valve at the sealing position.
  9. Let the pressure drop naturally for 10 minutes, then quickly release the pressure. Give the curry a mix.
  10. If the curry is too watery for your likeness, boil it using the sauté function for 10 minutes.
  11. Garnish with coriander leaves and serve hot!

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