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Instant Pot Chicken Curry (Indian Style)

Prep 15 min Cook 25 min Difficulty 3/5

Easy Instant Pot Chicken Curry (Indian Style) with pantry ingredients and quick steps.

Why this recipe works

This guide shows a simple Indian-style chicken curry made in an Instant Pot. It’s ideal for weeknights, cooks in one pot, and yields a rich, tangy curry with yogurt for creaminess.

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Key takeaways

Uses common pantry spices for depth
One-pot method with yogurt for creaminess
Customize heat with chili powder and green chili

Recipe guide

This guide shows a simple Indian-style chicken curry made in an Instant Pot. It’s ideal for weeknights, cooks in one pot, and yields a rich, tangy curry with yogurt for creaminess.

A straightforward, flavorful curry ready in one pot.

  • Uses common pantry spices for depth
  • One-pot method with yogurt for creaminess
  • Customize heat with chili powder and green chili

1) Build the masala

Heat oil and ghee in the Instant Pot on sauté until shimmering. Add cumin seeds and bay leaf, sauté until fragrant. Add onion with a pinch of salt and cook until golden, deglazing as needed. Mix in ginger-garlic paste and green chili; cook 1–2 minutes. Stir in tomato puree and spices; cook until oil separates from masala.

2) Cook under pressure

Add chicken pieces and whisked yogurt; coat evenly. Pour in water or stock and scrape browned bits. Cancel sauté, seal lid, and cook on High pressure for 8 minutes. Quick release when finished.

3) Finish and serve

Open lid, stir in cilantro and lemon juice. Adjust salt and spices to taste. Serve with rice, roti, or naan.

Ingredients

  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 large onion (finely chopped)
  • 1 tbsp ginger-garlic paste
  • 1 green chili (optional, slit)
  • 1 cup tomato puree
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp salt (adjust to taste)
  • 1 cup plain yogurt (whisked)
  • 1.2 kg chicken (bone-in pieces or thighs, cut)
  • 1 cup water or chicken stock
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon juice

Instructions

  1. Set Instant Pot to sauté, heat oil and ghee until shimmering.
  2. Add cumin seeds and bay leaf, sauté until fragrant.
  3. Add chopped onion and a pinch of salt, sauté until golden brown, deglazing as needed.
  4. Stir in ginger-garlic paste and green chili, cook 1–2 minutes until raw smell dissipates.
  5. Add tomato puree, turmeric, coriander powder, cumin powder, garam masala, red chili powder and salt; cook until oil separates from the masala.
  6. Add chicken pieces and yogurt, toss to coat evenly with the spice mixture.
  7. Pour in water or chicken stock and scrape any browned bits from the pot bottom.
  8. Cancel sauté, secure lid, set to Manual/Pressure Cook on High for 8 minutes.
  9. Quick release pressure carefully when cook cycle finishes, open lid.
  10. Stir in chopped cilantro and lemon juice, adjust salt and spices to taste.
  11. Serve hot with rice, roti, or naan.

FAQs

Can I use boneless chicken? Yes. You can substitute bone-in thighs with boneless, but adjust cook time to ensure tenderness.
Can I make this dairy-free? Yes. You can skip the yogurt or use dairy-free yogurt alternatives if desired.
Can I cook this on the stovetop? Yes. If you don’t have an Instant Pot, you can cook this on the stovetop; simmer covered until chicken is tender.