Instant Pot Indian Chicken Curry


This Indian chicken curry is so flavorful and comforting.

Indian Chicken Curry

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.

Indian Chicken Curry

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!

Indian Chicken Curry

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!

Indian Chicken Curry

Instant Pot Indian Chicken Curry

Indian Chicken Curry

Instant Pot Indian Chicken Curry

4.94 from 30 reviews
Pin Recipe Print Recipe



  • 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.



Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0
Indian Chicken Curry
Indian Chicken Curry

Related Recipes


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.


Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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!

  2. Kate says

    5 stars
    A super comforting chicken curry. Used bone-in, skinless chicken thighs cooked at high pressure for 15 minutes. Also added a pound of potatoes.

  3. Jennifer says

    5 stars
    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.

  4. Flanny Alamparambil says

    5 stars
    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!

  5. 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!

  6. 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!

  7. Jasmine says

    5 stars
    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.

Show More Comments

instant pot pour and cook chicken biryani

Ashley's Secrets



Favorite tips & tricks to

easy Indian Instant Pot cooking


paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking