Instant Pot Chicken Patiala


instant pot chicken patiala

While not quite as popular as Chicken Korma or Butter Chicken, this creamy and spicy Punjabi chicken curry is definitely in their same league. Chicken Patiala is just as rich and decadent.

instant pot chicken patiala

In fact, I’m a bit torn about sharing this recipe for Chicken Patiala with you. Because it’s going to become your new favorite chicken curry, and that’s a little bittersweet for me because your previous favorite curry was probably also one from my blog, right? (feel free to 🙄at me and my jokes 🙈).

instant pot chicken patiala

“Omg my family is raving about this chicken patiala recipe, they absolutely loved it (my dad usually eats a naan for a meal but he literally couldn’t stop eating and ate a whole additional naan for dinner!!). Excellent recipe and I followed it all the way. Thank you!!”


What is Chicken Patiala?

Patiala is a well-known city in Punjab with a reputation for excess. Famous for many things, including bright and colorful attire (think large, loose, pleated salwars/pants and embellished multicolored juttis/shoes), paranda (decorative tassels to attach to braided hair), and the Patiala peg, which is equivalent to nearly a triple shot of whiskey.

Chicken Patiala is made with that same sort of excess in mind.

Chicken Patiala is rich and creamy and nutty. My recipe is made with pre-made onion masala, a blend of flavorful spices, and a combination of yogurt, cream, and ground cashews. This dish is known for its use of cashews – an ingredient you can’t skip.

My recipe makes this “excessive” and lavish dish much more approachable, thanks to my pre-made onion masala.

Unless you are Punjabi or often frequent Punjabi restaurants, chances are you haven’t heard of this curry. I’m not sure why it’s not as popular as butter chicken or korma because it’s just as good if not better. And for those who are somewhat tired of eating the same common curries, Chicken Patiala is a nice change of pace.

I like to add large chunks of onion to the curry at the end; I stir-fry them a bit, under tender but still crisp. I love the texture they add to the curry. If you’ve tried my chicken bhuna, then you understand.

I also like to garnish Chicken Patiala with thin strips of ginger, chopped green chilies, and cilantro (always). These three ingredients are more a necessary topping than a garnish because the flavor and texture they add really matter.

Watch how easy it is to make Chicken Patiala!

(for the full recipe, see the recipe card below 😋)

Sizzle whole spices in hot oil!

Add some garlic, ginger and green chili too:

Then we add chicken and ground spices and mix, mix, mix.

Stir in yogurt and frozen onion masala and pressure cook!

Look at that sauce! Now let’s add a bit of heavy cream, some cashew powder, onion and dried fenugreek leaves. Patiala perfection. 👌🏽

Enjoy this Chicken Patiala with Basmati Rice, Jeera Rice, or roti. I hope you love this recipe. Come back and tell me what you think!

instant pot chicken patiala

Instant Pot Chicken Patiala

instant pot chicken patiala

Instant Pot Chicken Patiala

4.98 from 45 reviews
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  • 2 pounds boneless and skinless chicken thighs quartered
  • ¼ cup oil

Whole Spices

Ground Spices

Add later:

  • 1 onion cut into chunks
  • ¼ cup finely ground cashew powder
  • 2 tablespoons heavy cream
  • 1 tablespoon kasoori methi dried fenugreek leaves


  • 1 inch ginger julienned (cut into thin long strips)
  • 1 –2 green chilies chopped, to taste
  • Cilantro


  • Press sauté and once the pot is hot, add oil and whole spices. Once the cumin seeds brown, add ginger, garlic and green chili, stir-fry for a minute.
  • Add the chicken and ground spices and stir-fry for 5 minutes.
  • Add yogurt, mix well, then add the onion masala.
  • Secure lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Press the sauté button and add the remaining ingredients listed under “add later” and cook for 2-3 minutes, or until the onions are slightly tender.
  • Top with julienned ginger, chopped green chilies and cilantro.


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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Ben says

    5 stars
    I made the onion masala earlier today and then we just finished eating this for our supper. It was fantastic! I didn’t have fenugreek or cashew powder so I used unsweetened almond butter and a little bit of maple syrup in the recipe. So different than any of the usual curries we make.

  2. Kate says

    5 stars
    Another winner! Thanks, Ashley!

    And for others who asked, we always use bone-in, skinless chicken thighs for our chicken recipes and cook for 15 minutes on high pressure.

  3. Jenna says

    5 stars
    Wow! We’re speechless. This recipe is so incredibly yummy. We had it with mango pickle and a pale ale. I know it’s going to be a staple in our household from now on.

  4. Pip says

    Could I make this with drumsticks or bone in thighs- what would the cooking time be?
    Thanks for your amazing recipes- keep up the great work.

  5. Carol says

    5 stars
    Delicious! Second recipe I’ve tried from your site and we’re two for two!!
    So easy and tasty.
    I’ve got my eye on the vindaloo and butter chicken next!

  6. Ann says

    Oo, I am so looking forward to making this, but I just wish I knew if I needed a single batch or more for a party of seven.

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