Chicken Curry Recipe – Instant Pot & Stove

March 28, 2019 (Updated: April 18, 2019) By Aneesha |

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Chicken simmered in a curry sauce made with yogurt, onion and tomato, and flavored with aromatic Indian spices. Here is an easy one-pot pressure cooker recipe for an Indian style Chicken Curry with pot-in-pot cumin basmati rice!

Chicken curry served in a grey bowl with a side of cucumber salad and cumin rice

Easy Chicken Curry Recipe- Perfect for Weeknights!

This simple and delicious Chicken Curry is a cherished family recipe! It is a pretty fuss-free milder curry that uses readily available ingredients. Plus, it is extremely easy to customize it and make it your own.

All it takes is a couple of minutes of sautéing, and six minutes of pressure cooking. I make rice in the same pot using the pot-in-pot method and dinner is on the table in 30-35 minutes! This recipe is perfect for weeknight dinners for busy families.

A bowl of Indian style chicken curry, garnished with cilantro leaves

How to Make Instant Pot Chicken Curry with Cumin Rice

Step 1: Turn on Saute mode and wait till the display reads, ‘hot’. Add ghee or oil and cumin seeds. Wait for them to sizzle, it takes about 30-40 seconds.

Adding cumin seeds to melted ghee in instant pot

Step 2: Add onion, ginger, garlic, and saute for 1 min, till the onions turn translucent.

Saute onions, ginger and garlic on saute mode in Instant pot

Step 3: Cover the pot with a lid and cook for another 2 mins, till allows the onions to sweat and cook a bit more.

Covering the Instant Pot with a glass lid

Step 4: Add chicken pieces, salt and all the spices. Stir well.

Adding spices to the pot

Step 5: Beat yogurt till smooth, then add it, and saute everything for 2 mins. Beating the yogurt prevents it from curdling and makes the sauce smooth.

Adding yogurt to make Chicken Curry

Step 6: Chopped tomato goes in next along with water (as needed). The quantity of water will depend on how much liquid the chicken and yogurt has already released.

Adding water to the Instant pot for chicken curry

Step 7: To make Pot-in-Pot rice, place a trivet in the center of the pot. If you are not making rice, skip to step 9.

Placing a trivet to make pot in pot rice

Step 8: Assemble rinsed rice, salt, water and oil in an oven safe bowl that fits well in the Instant Pot. Place this on top of the trivet.

Making pot in pot rice in Instant Pot

Step 9: Close lid and pressure cook for 6 minutes on Manual or Pressure cook mode. If using chicken breast, adjust cooking time to 8 minutes. After cooking, wait 5 minutes and then release pressure manually.

Releasing pressure manually in an Instant Pot by turning the knob

Step 10: Open the lid after the pressure has released. Remove rice. Stir in crushed cardamom.

Adding cardamom powder to the chicken curry

Step 11: Garnish with chopped cilantro.

Adding fresh cilantro to chicken curry

Step 12: Fluff rice with a fork and serve!

Fluffing rice with a fork

How to Make Pot-in-Pot Rice with Chicken

In this recipe, I cooked chicken and rice in one-pot, using the pot-in-pot technique in my Instant Pot.  Since chicken and basmati rice have the same cook time (6 minutes on high pressure), it is a great combination to make in one-pot.

Following these simple instructions you can make make rice and chicken together, using any recipe:

  1. I assemble the chicken curry in the cooking Pot.  In a separate oven safe bowl, assemble rinsed rice, water, salt and oil.
  2. Then, I place a tall trivet and put the rice bowl on top of that. 
  3. Close the lid and pressure cook for 6 minutes. 
  4. Release pressure naturally, or after 5 minutes, remove rice and fluff with a fork.
Steps showing How to make Pot in pot rice in Instant Pot

Accessories Needed for Pot-in-Pot Cooking

  1. Tall Trivet
  2. Stainless Steel Bowl, or any oven-safe bowl

Click here for More Pot-in-Pot Recipe Ideas

How to Make Chicken Curry Indian Style on the Stove

  • Heat a dutch oven on medium -high heat.  When it gets hot, add ghee or oil, and cumin seeds.
  • When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
  • Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins. 
  • Add chopped tomatoes. Add 1 cup of water, stir and cover the pot. Continue to cook on medium-high heat till the sauce starts bubbling. Then reduce heat to medium and cook for 15-20 minutes, or until the chicken cooks through. 
  • Add crushed or ground cardamom and chopped cilantro. Serve warm with rice, naan or roti!

What to Serve with Indian Chicken Curry

Growing up, I enjoyed this delicious chicken curry with either Cumin Rice, or Roti, which is an Indian thin flatbread, or Naan. As a healthier, whole-grain alternative to white basmati rice, I serve it with Brown basmati rice and it tastes yum.

A side of cool and crunchy Cucumber Raita (Cucumber- Yogurt dip), balances the warmth in spices and completes the meal! If you want to add a vegetable side, try Aloo Gobi !

A grey bowl of Indian style Chicken Curry, with a side of cucumber salad and cumin rice

More Indian Chicken Curries from my Kitchen

If you enjoyed this recipe, here are some more popular Indian Chicken curries from the blog, that have been tried and enjoyed by many readers. Hope you love them too!

Restaurant-Style Butter Chicken

Chicken Tikka Masala

Chicken Vindaloo

Easy Butter Chicken with PIP Rice

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Chicken curry served in a grey bowl with a side of cucumber salad and cumin rice

Chicken Curry Recipe in Instant Pot

Easy and delicious one-pot Indian meal! Here is an Instant Pot recipe for an Indian style Chicken Curry cooked with pot-in-pot cumin flavored basmati rice! 
Print Pin Discuss Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 35 minutes
Servings: 6
Calories: 221kcal

Ingredients

Garnish (add after pressure cooking)

  • 1/2 tsp crushed cardamom
  • 1/4 cup chopped cilantro

Pot-in-Pot Cumin Rice

Instructions

Instant Pot

  • Turn on Saute (high).  When display reads ‘hot’, add ghee or oil, and cumin seeds. 
  • When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
  • Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt.  Stir and saute for another 2 mins. 
  • Add chopped tomatoes. If you prefer a smoother curry, you can add tomato paste or pureed tomato instead of chopped.  Depending on how much liquid the chicken has released by now, add 1/4-1/2 cup of water.  (adjust water quantity for an 8qt cooker)
  • To make pot-in-pot rice, place a trivet in the main pot.  Assemble rinsed rice, water, cumin seeds, salt and oil in an oven safe bowl and place it on top of the trivet.  Skip this step if not making rice.
  • Close the lid, vent to sealing position in DUO models. Pressure cook for 6 mins. 
  • After pressure cooking, wait 5 mins and then carefully release the pressure manually (NPR 5, then QR).  You can do that by turning the pressure knob to ‘Venting’ position in Instant Pot DUO, or push down the pressure valve in Instant Pot ULTRA. 
  • Open lid after the pin drops.  Remove rice bowl and fluff with a fork.  Add crushed or ground cardamom and chopped cilantro. If the sauce appears too thin, reduce it on saute mode for 2-4 mins.  It will thicken as it simmers.  Serve warm with rice, naan or roti!

Stove-top

  • Heat a dutch oven pot on medium -high heat.  When it gets hot, add ghee or oil, and cumin seeds. 
  • When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
  • Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins. 
  • Add chopped tomatoes. Add 1 cup of water, stir and cover the pot. Continue to cook on medium-high heat till the sauce starts bubbling. Then reduce heat to medium and cook for 15-20 minutes, or until the chicken cooks through. 
  • Add crushed or ground cardamom and chopped cilantro. Serve warm with rice, naan or roti!

Video

Notes

  • Pro-tip for adding yogurt: When adding yogurt to any curry, always beat it till smooth, this prevents it from curdling.
  • Estimated Time includes roughly 10 mins for pressure build-up.  Cook time = Time to set for pressure cooking.
  • If making this recipe with chicken breast,  adjust cooking time to 8 minutes.
  • This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the water quantity to meet the minimum requirement. 
  • 30-Minute Recipe: This recipe can be made in 30 minutes if you choose to manually release pressure (QR) after cooking time is over. 
  • If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
  • These nutrition values are for chicken curry only, they do not include rice.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 595mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8.6% | Vitamin C: 7.3% | Calcium: 4.3% | Iron: 11.1%
Course: Main Course
Cuisine: Indian
Keyword: Chicken Breast Recipes, Chicken Thigh Recipes, instant pot chicken recipes
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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