This Indian chicken curry is so flavorful and comforting.
Indian Chicken Curry
This is the chicken curry of my childhood. It’s the curry that my mom made weekly and while I didn’t appreciate it as much back then, now it reminds me so much of home.
You know that scene in the movie Ratatouille when the food critic eats ratatouille, a dish from his childhood (this is the scene if you don’t know what I’m talking about)… Well, THAT is how I feel when I eat this chicken curry.
It’s like I’m being transported back to my childhood home, sitting at the kitchen table eating chicken curry while I watch my mom heating up fresh rotis/chapatis on the stove. Just thinking about this chicken curry makes me feel so grateful to my mama. It’s amazing how food can conjure so many emotions…
I realize you probably don’t have any emotional attachment to this dish – at least, not yet. But give it a try. This is a simple chicken curry – no cream, no frills. Just a bunch of humble Indian ingredients found in any Indian pantry.
And now this chicken curry is even easier to make – thanks to the Instant Pot + my pre-made onion masala!
I feel like I went from being super sentimental to sounding like a commercial lol 😂. But I mean, I have to sell you guys on my onion masala because it makes Indian cooking SO easy.
This recipe is part of my onion masala series called: Onion Masala LOVE. I’m sharing recipes using this masala all throughout the month of February! 💘 My goal: to show you how easy it is to prepare Indian food on a daily basis.
Click on the image below to find out how to make onion masala, how to store it and to find other recipes that call for it!
About 5 years ago, I shared a similar stovetop version of this chicken curry on the blog. It’s about time that I shared an Instant Pot version with you. I hope you make this and love it!
Serve this Instant Pot Indian chicken curry with chapati/roti – or if you are gluten-free then serve it with my paleo naan. You can also serve it with basmati rice or brown basmati rice!
Ingredients
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 ½ pounds skinless chicken thighs quartered
- 1 teaspoon black pepper
- 1 teaspoons paprika
- ¾ teaspoon salt adjust to taste
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne
- ¾ cup frozen or fresh/thawed onion masala
- ¼ cup water
- Cilantro chopped
Instructions
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they brown, add the chicken and spices, mix well, then add the onion masala and water.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro.
Video
Notes
- This recipe is part of my onion masala series – be sure to check it out!
Anita says
Hi! I love your cooking and I would like to try your chicken curry recipe. Do you know how to make it without the onion masala? Thank you!
Kate says
A super comforting chicken curry. Used bone-in, skinless chicken thighs cooked at high pressure for 15 minutes. Also added a pound of potatoes.
Ashley - My Heart Beets says
Kate, happy to hear that you like this chicken curry so much 🙂 And love the idea of adding potatoes to it!
Annie says
Ooh I love the idea of adding potatoes! I’ll try that next time!
Jennifer says
I have to share with you that I found a recipe elsewhere for chicken curry with eggplant (I needed to use some up), and I looked at it and guessed how to modify it for onion masala. Then I saw that the recipe was based on this one, and I had guessed correctly! So a big win for you, and for me. Incidentally, I added cubed eggplant and it was really nice. I’ve also added potatoes, bell pepper, or carrots (cut to be about the same size as the chicken pieces) and they come out fine at the 5 minute mark. One more note: I can’t tolerate garlic or onion, so I make the onion masala with leeks and garlic oil and it’s great. Thanks for providing this tasty and easy way to eat well.
Ashley - My Heart Beets says
Jennifer, that’s awesome – so glad it worked well! And great to know you’ve been able to add other veggies with this and it’s turned out so well 🙂 Thanks for sharing!
Anne Pugh says
Lovely recipe thanks
Ashley - My Heart Beets says
Thanks, Anne! I’m glad you liked this curry:)
Govind Rangrass says
Absolutely fantastic recipe. Easy wholesome and delicious. Thank you Ashley!
Ashley - My Heart Beets says
Thank you, Govind! Glad you like this recipe 🙂
Tina says
Hello, How long would I give pressure if I am using bone in chicken? Thank you.
Ashley - My Heart Beets says
Hi Tina, I would try the same cook time – it should be fine. Let me know how it goes!
Flanny Alamparambil says
This recipe was so easy (I used the frozen onion masala), and tasty – flavourful, with a great balance of spices! How tasty, you ask? My very picky brother-in-law complimented my cooking – that’s how tasty!
Ashley - My Heart Beets says
That’s awesome! I’m so glad you liked it! And happy to hear your bro-in-law liked it too 🙂
Emily says
This is a standby recipe in my kitchen. It’s easy, tasty, and reliable—great for a quick weeknight dinner! Yes, there are some fancier recipes on the blog that I also love to make when I have time, but the convenience of this one keeps me coming back again and again!
Ashley - My Heart Beets says
Emily, that’s so nice to hear. I’m really glad you like this recipe so much – thank you for sharing 🙂
Shirley says
This is my go to recipe and the family loves it! As long as I make and freeze the onion masala in batches then I am set for the week or so for quick meals!
My Heart Beets says
Shirley, I’m glad your family loves this curry 🙂 And happy to hear you’re making and using the onion masala!
Jasmine says
Hi, I made this tonight and it’s amazing! How many minutes if I want to try it with lamb…still 5? Any tips on type of lamb. Thanks again.
My Heart Beets says
Hi Jasmine, if you’re using lamb shoulder cubes, I’d cook it for 20 minutes with a natural pressure release. I also have a great lamb rogan josh if you’d like to try that. Hope that helps!