Chicken Curry



500g chicken pieces (with bones for better flavor)

1 large onion, finely chopped

3 cloves of garlic, minced 1-inch piece of ginger, grated

2 tablespoons vegetable oil

1 large tomato, chopped

1/2 cup plain yogurt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust to taste)

1 teaspoon garam masala

Salt, to taste

Fresh cilantro leaves, for garnish



Turn on the Instant Pot and select the “Saute” mode. Add the vegetable oil.

Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and grated ginger.

Cook for another minute until the raw smell disappears. Add the chicken pieces to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well.

Cook the chicken until it turns white on all sides. Pour in the chopped tomato and plain yogurt. Mix well to coat the chicken.

Cancel the “Saute” mode and close the Instant Pot lid. Set the valve to the sealing position. Select the “Pressure Cook” mode and set the timer for 8 minutes.

Once the cooking is complete, perform a quick pressure release.Stir in the garam masala and let it simmer for a few minutes until the sauce thickens.

Garnish with fresh cilantro leaves and serve with rice or naan.