The Chicken Curry originated in the Indian subcontinent. It is one of the most loved and cherished meals.
Indian Chicken Curry Recipe
Cook Time: 25 mins Course: Meal Cuisine: Indian Servings: 2
Ingredients:
- 1 tbsp. Kissan Pure Desi Ghee
- 1 tsp Kissan Garam Masala or Kisna Garam Masala-USA
- 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 Garlic crushed
- 1 tbsp Ginger crushed
- 1 Cup Onions chopped
- 1.5 Cup Tomato Chopped
- 1/2 Cup Yogurt whisked
- 1 Green Chili {Omit to make less spicy}
- 500 g Chicken on the bone
Instructions:
- Select the sauté function on the instant pot.
- When the pot is hot, add Kissan Pure Desi Ghee.
- To the Ghee, add chopped onions and sauté for 4-5 minutes till the edges start turning brown.
- 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.
- Add all the spices - Turmeric, Chili powder/Paprika, Coriander Powder, Kissan Garam Masala, Kissan Curry Masala & Salt. Give it a mix.
- 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.
- Add Chicken along with 1/2* cup of water. Switch off the sauté button.
- 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.
- Let the pressure drop naturally for 10 minutes, then quickly release the pressure. Give the curry a mix.
- If the curry is too watery for your likeness, boil it using the sauté function for 10 minutes.
- Garnish with coriander leaves and serve hot!
Hope you enjoyed this Indian Chicken Curry Recipe!
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