Meals · Punjab

Pressure Cooker Chicken Curry

Home-style Punjabi chicken curry made start to finish in one pressure cooker: onion, tomato and ready-ground spices, done in three whistles.

Prep 10 min · Cook 25 min · Total 35 min · Serves 2

Ingredients

Masala

• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 Large onion, finely chopped
• 1 tbsp Ginger-garlic paste
• 2 Tomatoes, chopped
• ½ tsp Turmeric
• 1 tsp Kashmiri chilli powder
• 1 ½ tsp Coriander powder
• 1 tsp Garam masala
• ¾ tsp Salt

Chicken

• 400 g Chicken, bone-in curry cut
• 2 tbsp Coriander leaves, chopped

Method

1. Brown the onion. Heat the oil in the open pressure cooker. Add the cumin, then the onion, and fry on medium, stirring, until deep golden brown. This is where the flavour comes from, so don't hurry it.
2. Cook the masala. Add the ginger-garlic paste and stir for a minute. Add the tomatoes, turmeric, chilli powder, coriander powder and salt and cook until the tomatoes are soft and oil separates.
3. Sear the chicken. Add the chicken and stir on high heat until it's coated and no longer pink outside. Pour in 1/2 cup water.
4. Pressure-cook. Close the lid and cook for 3 whistles on medium. Let the pressure drop on its own before opening.
5. Finish. Stir in the garam masala and simmer uncovered for a few minutes if you want a thicker gravy. Top with coriander and serve with rice or roti. Even better the next day; keeps 3 days in the fridge.

Tips

The cooker can scorch if the masala is too dry, so always add the water before closing the lid. If the gravy is thin, boil it uncovered for a few minutes at the end.