A quick and tender chicken curry made in a pressure cooker, perfect for a delicious dinner.
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In a bowl, mix the chilli powder, coriander powder, ginger garlic paste, garam masala, turmeric, and curd to create a marinade.
Add the chicken to the marinade and let it sit for at least 15 minutes.
In the pressure cooker, sauté the onions until they are golden brown.
Add the ginger garlic paste and sauté for a few more minutes.
Add the marinated chicken to the cooker and stir well.
Add water according to your preference for the curry consistency.
Close the lid and cook under pressure for about 15-20 minutes.
For extra flavor, you can add whole spices like bay leaves or cardamom while sautéing the onions.
Adjust the amount of water based on how thick or thin you like your curry.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to increase the cooking time slightly.
What can I serve with chicken curry?
Chicken curry pairs well with rice, naan, or roti.
How can I make this recipe spicier?
You can add more chilli powder or include green chillies in the marinade.
Can I make this dish vegetarian?
Yes, you can substitute chicken with paneer or vegetables for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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