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chicken curr

Instant Pot Chicken Curry

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Diet: Halal


Make this Indian Chicken curry recipe that tastes better than your favorite restaurant. It is loaded with flavors and super simple to make in an Instant Pot. 


  1. 1/2 kg chicken 
  2. 1 tablespoon vegetable oil 
  3. 1 teaspoon fennel seeds 
  4. 1 cinnamon stick 
  5. 3 cloves 
  6. 3-star anise 
  7. 2 sprigs curry leaves 
  8. 2 green chilies
  9. 1 teaspoon ginger ( finely chopped ) 
  10. 2 onion (sliced) 
  11. 2 tomato ( chopped ) 
  12. 1 teaspoon ginger paste 
  13. 1 teaspoon garlic paste 
  14. 1.5 teaspoon chili powder (Kashmiri chili powder) 
  15. 1 teaspoon coriander powder 
  16. 1/2 teaspoon turmeric powder 
  17. 1 tablespoon coriander leaves ( finely chopped )
  18. 2 cups water
  19. Salt – to taste 


  1. Press “Saute ”on the instant pot. Add in vegetable oil, once the oil heats up. Add fennel seeds, cinnamon stick, cloves, and star anise. Let it sizzle for few seconds. 
  2. Then, add curry leaves, green chilies, and chopped ginger. Stir fry till the aroma of the ginger is evident. 
  3. Add sliced onions, fry till the onions turn to a light brown color. It takes around 3 to 4 minutes. Keep stirring. 
  4. Add Ginger & Garlic paste. Fry till the raw smell of the ginger-garlic paste disappears. 
  5. The ginger-garlic paste tends to stick to your bottom of your pan. Make sure to stir them well. 
  6. Once the raw smell disappears, add chopped tomato and cook the tomato till they are soft and mushy. 
  7. In goes the spices, I have added chili powder, coriander powder, and turmeric powder. Stir fry the spices to blend well.
  8. Add chicken, mix well to combine with masala, and continue to cook for 4 to 5 minutes. 
  9. Add the required amount of water, I have added 2 cups of water. Close the lid of the pot. Press “Pressure cook” and set the timer for 8 minutes. Cook until the timer goes off. 
  10. Let the pressure release automatically and then open the lid, sprinkle fresh coriander leaves. Mix well and serve. 


Top Tips : 

Cook the onion tomato masala very well that is one key technique for a good chicken curry. You can unlock the potential by sautéing the onion, tomato, ginger, and garlic to meld well. 


While cooking the chicken itself leaves some water, make sure to add water according to your preference. 


Prefer using Homemade ginger garlic paste to bring out the best flavors. 




Chicken curry with potato: You can add a big slice of potato along with the chicken. You can skinless potato or with skin is your preference but make sure to add as big chunks. 


Chicken curry with coconut milk: You can add 1/2 cup of coconut milk to cook the chicken. 


Coconut paste: You can Grind 3 tablespoon grated coconut, 1 teaspoon fennel seeds and 1/2 teaspoon poppy seeds, and 1/2 cup water. Blend them to get a fine paste. 

You can add this paste along with the chicken. 

  • Category: Maincourse
  • Method: Instant Pot
  • Cuisine: indian

Keywords: instant pot chicken curry, indian chicken curry, chicken curry recipe