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!
- 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
- 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.
- This recipe is part of my onion masala series – be sure to check it out!
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