The moment I hear the comforting hiss of my Instant Pot, I know something delicious is just moments away. Today, I’m sharing a gem that has transformed my weeknight dinners: Instant Pot Indian Chicken Curry. If you’ve ever yearned for a dish that envelops your senses with rich aromas and explosive flavors, this recipe is your answer. Perfectly tender chicken drumsticks simmered in a vibrant blend of spices, it’s a feast that requires minimal effort while maximizing satisfaction.
Picture this: You’ve had a long day, and all you want is a hearty meal that feels both comforting and exotic. With this curry, you can satisfy your cravings without resorting to takeout. The magic lies in the pressure cooking; it locks in flavors while the spices create a warm hug for your taste buds. In less than 30 minutes, you can serve up a dish that looks and tastes like it simmered for hours! So, grab your Instant Pot and let’s embark on a culinary journey that brings the taste of India right to your kitchen.
Why is Instant Pot Indian Chicken Curry a Must-Try?
Quick and Efficient: In just 30 minutes, enjoy a meal that tastes like it was crafted all day long.
Irresistible Aromas: The blend of spices fills your kitchen with delightful scents, enticing your senses.
Tender Chicken: Bone-in chicken drumsticks become fall-apart tender, making each bite heavenly.
Versatile Serving Options: Pair this curry with rice, naan, or even in tortillas for a unique twist.
Crowd-Pleasing Dish: This recipe is sure to impress family and friends, making you the star of your next gathering.
No Fuss Cooking: Let your Instant Pot do the heavy lifting while you relax and unwind. Try it tonight and experience the ease of delicious homemade Indian cuisine!
Instant Pot Indian Chicken Curry Ingredients
• This ingredient list will make you fall in love with cooking!
For the Chicken
• Chicken Drumsticks – Use bone-in for added flavor and tenderness.
For the Marinade
• Yogurt – Tenderizes the chicken and adds creaminess; can be replaced with plain dairy-free yogurt for a vegan option.
• Ginger Garlic Paste – Essential for authenticity; fresh ginger and minced garlic work as substitutes.
For the Spice Blend
• Turmeric Powder – Provides warmth and a lovely color; omit if you don’t have any on hand.
• Red Chili Powder – Adds heat; adjust to your spice preference; paprika is a milder substitute.
• Cumin Powder – An essential spice for depth of flavor.
• Coriander Powder – Complements the cumin for a balanced spice profile.
For the Base
• Extra Virgin Mustard Oil – Provides distinctive flavor; can be substituted with canola or vegetable oil.
• Onion – Adds sweetness; sauté until golden for maximum flavor.
• Tomato (pureed and paste) – Contributes acidity and richness; canned tomatoes can be a suitable alternative.
• Kasturi Methi (Dried Fenugreek Leaves) – Adds unique aromatic flavor; fresh cilantro can work in a pinch.
For the Finish
• Ghee – Uniquely rich; use butter or oil if you’re looking for a vegan substitute.
Getting all these ingredients together is the first step to creating your own delicious Instant Pot Indian Chicken Curry! Happy cooking!
How to Make Instant Pot Indian Chicken Curry
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Marinate Chicken: Pierce the chicken drumsticks with a fork to help the marinade absorb better. Combine yogurt, ginger garlic paste, and spices in a bowl, coat the chicken, and let it rest for at least 30 minutes for maximum flavor.
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Sauté Spices: Set your Instant Pot to ‘Sauté’ mode and heat the mustard oil until shimmering. Add whole spices like cloves and cardamom, stirring until they release their delightful aroma, about 1-2 minutes.
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Cook Onions: Add finely chopped onions and salt to the pot, cooking them until they’re golden and soft—this should take around 5-7 minutes. The onions should be about 80% cooked at this stage for a rich base.
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Add Tomato Mixture: Stir in the ginger garlic paste, puréed tomato, and tomato paste. Cook until the oil separates from the mixture, about 5 minutes, to deepen the flavors.
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Integrate Chicken: Add the marinated chicken drumsticks to the sauce and give it a good mix. Pour in a cup of hot water and cancel the sauté mode.
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Pressure Cook: Seal the Instant Pot lid and set it to high pressure for 3 minutes. Once the cooking time is up, quickly release the pressure, being cautious of steam.
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Finish: Open the lid and stir in the kasturi methi and ghee. Mix well and serve hot for that perfect finishing touch.
Optional: Garnish with fresh cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Instant Pot Indian Chicken Curry
Fridge: Store your leftover Instant Pot Indian Chicken Curry in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave to preserve flavors.
Freezer: For long-term storage, freeze the curry without added water in a freezer-safe container for up to 1 month. To reheat, thaw overnight in the fridge and warm on the stovetop.
Reheating: If frozen, allow the curry to thaw completely before reheating. Add a splash of water if it becomes too thick to ensure a smooth consistency.
Serving Suggestions: When reheating, consider serving the curry fresh with a sprinkle of cilantro or a dollop of yogurt to refresh its flavor.
Instant Pot Indian Chicken Curry Variations
Feel free to make this delightful curry your own with these exciting twists!
- Boneless Chicken: Swap drumsticks for boneless chicken thighs or breasts for faster cooking and easy serving.
- Vegetable Boost: Add diced potatoes or peas during cooking to enhance nutrition and texture.
- Spicy Kick: Increase the red chili powder or toss in sliced green chilies for an extra spicy delight.
- Coconut Cream: Stir in a splash of coconut cream at the end for a rich, tropical flavor twist.
- Fresh Herbs: Top with fresh cilantro or mint just before serving to add brightness to the dish.
- Slow Cooker Option: Use a slow cooker instead of an Instant Pot; cook on low for 6-8 hours for deep flavor.
- Lemon Zest: Add lemon zest before serving to elevate the dish with a zesty touch.
- Nutty Flavor: Stir in cashew or almond paste at the end for a creamy, nutty finish.
Expert Tips for Instant Pot Indian Chicken Curry
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Piercing Chicken: Always pierce the chicken drumsticks before marinating to help absorb the rich flavors more effectively.
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Golden Onions: Don’t rush the onion sautéing; ensure they’re golden and soft to create a deliciously rich base for the curry.
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Fragrant Spices: Make sure to cook the spices until fragrant to avoid any raw flavor in your Instant Pot Indian Chicken Curry.
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Pressure Cooking Time: Adjust the cooking time according to chicken piece size; larger pieces may need a minute or two extra to become tender.
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Taste and Adjust: Always taste the curry before serving. If it needs more heat, you can add a bit more red chili powder at the end.
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Storage Tips: Store leftovers in an airtight container for up to 5 days, or freeze for a month to enjoy this flavorful dish later.
What to Serve with Instant Pot Indian Chicken Curry?
Picture a hearty meal that combines traditional flavors with modern ease, perfect for bringing family together around the table.
- Basmati Rice: Fluffy grains soak up the rich sauce, enhancing every bite of your curry. It’s the classic match that balances flavor and texture beautifully.
- Warm Naan: Soft and pillowy, naan is perfect for scooping up the curry. Its slight char adds a delightful smokiness that complements the dish perfectly.
- Raita: This cooling yogurt side is a refreshing counterpoint to the spicy curry, adding a creamy texture that soothes and enhances the meal.
- Cucumber Salad: Crisp, refreshing, and vibrant, a cucumber salad adds a contrast in texture, balancing the richness of the curry with its lightness.
- Pappadam: Crunchy and flavorful, pappadam brings a fun texture and a slightly nutty taste that elevates your dining experience.
- Chai: A warm cup of spiced chai rounds off the meal with its soothing flavors, allowing the spices of the curry to linger pleasantly in your palate.
- Mango Lassi: This sweet, creamy drink provides a refreshing touch, perfectly pairing with the spices while balancing flavors for a satisfying conclusion to your meal.
- Lemon Rice: Zesty lemon rice is a tangy twist that complements the curry wonderfully, adding a bright flavor to your plate.
- Coconut Chutney: Smooth and slightly sweet, this chutney offers a unique pairing that introduces tropical notes to each flavorful bite of curry.
Make Ahead Options
Preparing your Instant Pot Indian Chicken Curry ahead of time is a fantastic way to save time during busy weeknights! You can marinate the chicken drumsticks up to 24 hours in advance, allowing the flavors to penetrate deeply. Simply pierce the chicken, combine the marinade ingredients, and store it in the refrigerator. Additionally, you can sauté the onions and spices ahead of time, refrigerating them for up to 3 days in an airtight container. When you’re ready to enjoy your curry, just add the marinated chicken and cooked tomato mixture to the Instant Pot, pressure cook for 3 minutes, and finish with kasturi methi and ghee for a delicious, homestyle meal that’s just as satisfying as when you made it fresh!
Instant Pot Indian Chicken Curry Recipe FAQs
What type of chicken should I use?
Absolutely! For this recipe, using bone-in chicken drumsticks enhances the flavor and ensures maximum tenderness. The bone adds richness to the curry as it cooks. If you prefer boneless options for quicker cooking, boneless chicken thighs or breasts are great alternatives too!
How should I store the leftovers?
Very! After enjoying your Instant Pot Indian Chicken Curry, transfer any leftovers to an airtight container. It will keep well in the fridge for up to 5 days. When reheating, be gentle—either warm it on the stovetop or in the microwave to maintain its delicious flavors.
Can I freeze this curry?
Absolutely! For freezing, I recommend cooking the curry without adding water and letting it cool completely before transferring it to freezer-safe containers. You can freeze the curry for up to 1 month. To reheat, allow it to thaw overnight in the fridge, then warm it gently on the stovetop, adding a splash of water if it’s too thick.
What if my curry is too spicy or not flavorful enough?
No worries! If you find the curry too spicy, you can serve it with basmati rice or naan to balance the heat. On the other hand, if it lacks flavor, taste before serving and consider stirring in a little extra salt or adjusting spice levels with red chili powder to your liking.
Are there any dietary restrictions I should be aware of?
Great question! This Instant Pot Indian Chicken Curry contains yogurt, which is a dairy product. For a dairy-free option, simply substitute it with a plain dairy-free yogurt alternative. If anyone in your household has allergies, you can also adjust the spices based on personal preferences!
What should I do if my chicken isn’t tender after pressure cooking?
If your chicken isn’t as tender as you’d hoped, it might be due to the size of the pieces or the type of chicken used. For the next time, consider cutting larger pieces smaller and remember to adjust cooking time based on what you’re using. If needed, you can pressure cook for an additional minute or two to achieve the perfect texture.
Mouthwatering Instant Pot Indian Chicken Curry in Minutes
Ingredients
Equipment
Method
- Pierce the chicken drumsticks with a fork to help the marinade absorb better. Combine yogurt, ginger garlic paste, and spices in a bowl, coat the chicken, and let it rest for at least 30 minutes.
- Set your Instant Pot to 'Sauté' mode and heat the mustard oil until shimmering. Add whole spices like cloves and cardamom, stirring until they release their delightful aroma, about 1-2 minutes.
- Add finely chopped onions and salt to the pot, cooking until golden and soft, around 5-7 minutes.
- Stir in the ginger garlic paste, puréed tomato, and tomato paste. Cook until the oil separates, about 5 minutes.
- Add the marinated chicken drumsticks and a cup of hot water, then cancel the sauté mode.
- Seal the Instant Pot lid and set to high pressure for 3 minutes. Once done, quickly release the pressure.
- Open the lid and stir in the kasturi methi and ghee. Mix well and serve hot.