One pot meals are time and energy saver, and this recipe of one pot chicken curry will substantiate the claim. This one pot chicken curry is very much Indian in style. Such a life saver for any chicken lover, make it using pressure cooker or Instant pot.
Table of contents
What is one pot meal
As the name would suggest one pot meal is a meal which is made using only one pot (or pan). Why one pot? It means less hassle in cooking, less cleaning. You can focus on one thing that is cooking and not thinking of multiple pots and pans required.
About this recipe
This chicken recipe is inspired by dhaba style chicken curry. If you need on road trips in north part of India, you may find chicken curry tasting similar to this curry. This recipe takes less than 30 mins and yields one of the most lip-smacking chicken curry. Spices used here are the ones you will find in most of Indian kichen and does not require massive cooking training. Perfect to dish up on a busy day or equally suitable on a lazy weekend.
Method – One pot chicken curry
- Wash and drain the chicken pieces and keep aside.
- Heat the pressure cooker over medium heat and add oil to it. Once oil is warm, add asafoetida and cumin seeds. Once they crackle, add bay leaves and dried red chillies. Add chopped onion now and sauté till pinkish brown.
- Now, add grated garlic and ginger and sauté till raw smell fades away. Add chopped green chillies and sauté.
- Add coriander powder, cumin powder, turmeric powder, red chilli powder, salt and garam masala and sauté. Now add chopped tomatoes and sauté till the mixture start oozing oil.
- Now add chicken pieces and mix well till they are nicely coated with the onion tomato masala. Sauté for 2-3 minutes and then add 1 cup of water. Mix well.
- Put the lid on pressure cooker and cook it over low medium heat for 2-3 whistle. After that switch off the heat and let the pressure release naturally.
- Once the pressure cooker is cooled and there is no air pressure, open the lid and add clarified butter and Kasuri methi to it. Mix well.
- Transfer into a serving bowl and garnish with chopped coriander leaves. Serve hot with rice or bread of your choice.
Making this in Instant Pot
To make this curry in Instant pot, you may need to add 3/4 cup of water only and pressure cook on low-medium heat for barely 4 mins and let the pressure release gradually.
Pro Tips
- This tastes best with fresh chicken, however in case using frozen chicken, keep the chicken to thaw before using it.
- Asafoetida has been used in this recipe, however if you gluten-free, you may like to omit it.
- Pressure cooking time varies according to the type of chicken. Baby chicken will take less time.
- If making this chicken curry in Instant Pot, you may keep the setting to “keep warm”, once chicken is cooked.
- Do not add more oil than mentioned, rather you may use less (2Tbsp) if using Instant pot .
This one pot chicken curry
- Is uncomplicated and unchallenging in terms of cooking.
- Expeditious to dish up.
- Pleaser for taste buds of any chicken lover.
- Suitable for home freezing.
- Suitable for keto diet.
Serving suggestion
Dish up this chicken curry piping hot with steamed rice or pair with any bread for best of flavours.
Other chicken curries
Keto Chicken Korma
Ghee Roast Chicken Curry
Kali Mirch Chicken
Butter Chicken
Recipe Card
One Pot Chicken Curry Recipe – Indian Style
Equipment
- Pressure Cooker
Ingredients
- 1 Kg Chicken
- 1 Onion Large size, finely chopped
- 4 Garlic Cloves Finely chopped or grated
- 1 Tsp Ginger Finely grated
- 2 Green chillies Finely chopped
- 2 Tomatoes Medium size, finely chopped
- 1 Tbsp Fresh Coriander Leaves Chopped
- 1/4 Tsp Asafoetida
- 1 Tsp Cumin Seeds
- 2 Bayleaves
- 2 Dried Red Chillies
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Salt
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Dried Fenugreek Leaves / Kasuri Methi
- 1 Tbsp Ghee / Clarified Butter
- 3 Tbsp Oil
Instructions
- Wash and drain the chicken pieces and keep aside.
- Heat the pressure cooker over medium heat and add oil to it. Once oil is warm, add asafoetida and cumin seeds. Once they crackle, add bay leaves and dried red chillies. Add chopped onion now and sauté till pinkish brown.
- Add grated garlic and ginger and sauté till raw smell fades away. Add chopped green chillies and sauté.
- Add coriander powder, cumin powder, turmeric powder, red chilli powder, salt and garam masala and sauté. Now add chopped tomatoes and sauté till the mixture start oozing oil.
- Now add chicken pieces and mix well till they are nicely coated with the onion tomato masala. Sauté for 2-3 minutes and then add 1 cup of water. Mix well.
- Put the lid on pressure cooker and cook it over low medium heat for 2-3 whistle. After that switch off the heat and let the pressure release naturally.
- Once the pressure cooker is cooled and there is no air pressure, open the lid and add clarified butter and Kasuri methi to it. Mix well.
- Transfer into a serving bowl and garnish with chopped coriander leaves. Serve hot with rice or bread of your choice.
Notes
- This tastes best with fresh chicken, however in case using frozen chicken, keep the chicken to thaw before using it.
- Asafoetida has been used in this recipe, however if you gluten-free, you may like to omit it.
- Pressure cooking time varies according to the type of chicken. Baby chicken will take less time.