Quick & Tasty Chicken Curry in Minutes | Pressure Cooker Recipe | झटपट कुकर चिकन करी | Sanjyot Keer
Recipe Information
Chicken Curry
Cultural Context
Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
🥗Healthier: low-fat coconut milk
💰Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
In a big bowl, take 750 grams to 1 kg of chicken.
Add salt as per taste, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of Kashmiri red chili powder, and 2 tablespoons of curd.
Mix all these ingredients well and apply it on the chicken. Let it marinate while you prepare the rest.
Take a pressure cooker and add 1 to 2 tablespoons of oil.
When the oil is hot, add a large pinch of cumin seeds and 3 large sliced onions.
Stir fry the onions until they turn golden brown, about 5-7 minutes.
Add 2 roughly chopped tomatoes, coriander stalks, 2 green chilies, 4 inches of ginger, a handful of garlic cloves, and salt as per taste.
Stir everything well and cook until the tomatoes are soft, about 4-5 minutes.
If the masala sticks to the bottom, add some hot water to deglaze it and mix well.
Turn off the gas and let the mixture cool to room temperature before grinding it into a fine paste.
Once cooled, transfer the mixture to a mixer grinding jar, add a little water, and grind to a fine paste.
In the same pressure cooker, add 2 tablespoons of clarified butter and 1 teaspoon of oil to prevent burning.
Once hot, add 1/2 teaspoon of cumin seeds, 2 inches of cinnamon, 2 bay leaves, 3 green cardamoms, and 1 black cardamom.
Let the spices release their flavor in the clarified butter.
Add the prepared curry base paste, 1.5 tablespoons of Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, 2 tablespoons of coriander powder, and 1 teaspoon of spicy red chili powder.
Stir well and add a little hot water to loosen the consistency.
Put the lid on the cooker and give 1 whistle on high flame and 2 whistles on low flame, about 5-6 minutes total.
After pressure cooking, let the steam release naturally and open the lid to check the spices.
Add the marinated chicken and stir well, cooking on high flame for 1-2 minutes.
Add a little hot water so that the level is just below the chicken, then put the lid on.
Cook for one whistle on high flame, then 2-3 whistles on low flame to avoid overcooking the chicken.
After 2-3 whistles, turn off the flame and let the steam release naturally before opening the lid.
Check the consistency of the curry and adjust with hot water if necessary.
Taste for salt and adjust if needed, then add a pinch of homemade garam masala powder, a pinch of roasted dry fenugreek powder, and a lot of fresh chopped coriander.
Stir well and serve the chicken curry hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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