INSTANT POT CHICKEN CURRY | PRESSURE COOKER CHICKEN CURRY | SPICE EATS
Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
- Green Cardamom- 5-6
- Cloves- 5-6
- Cinnamon- 2
- Star Anise- 1.5
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 2 tsp
- Curry Powder- 3 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Onions chopped - 3 medium (225 gms)
- Ginger Garlic paste- 3 tsp
- Tomatoes, sliced - 2 medium (150 gms)
- Green Chillies, slit- 3
- Coconut milk- 1 US cup, around 225 ml
- Oil- 4 tbsp
- Coriander leaves, chopped- 2-3 tbsp
Preparation:
- Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
- For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
- In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
- Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
- Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
- Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
- Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
- Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
- Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
- Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
- Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
- Open lid and garnish with chopped coriander leaves
- Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
#instantpotchickencurry #instantpotrecipes #instantpotindianrecipes #instantpotdinners #chickenrecipe #chickencurry #chickengravy #spiceeatsrecipes #spiceeatschicken
Quick and Easy Chicken Curry Recipe
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
Printable Version:
More Dinner & Lunch Recipes:
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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
Music: Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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The Secret To Making The BEST Jamaican Style Curry Chicken! | Val's Kitchen
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Patiala Chicken Recipe - Chicken Patiala Recipe Restaurant Style - Murg Patiala Recipe - Smita
Learn how to make Patiala Chicken a Punjabi Authentic Recipe at home with Chef Smita on Get Curried.
A finger licking good dish, the authentic Punjabi style Patiala Chicken recipe is perfect for all Non-Veg lover. Try our recipe for your family and friends.
Murg Patiala or chicken Patiala is very popular dish in Punjab. Murg Patiala is a creamy and nutty flavored dish. It is best served with paratha, chapatti or plain rice.
Chicken patiala is a popular Punjabi dish having delicious creamy chicken gravy with omelette topping. Or you can roll the chicken gravy inside the omelette. Control the amount of spiciness according to your taste.
Watch our video to Learn how to make Patiala Chicken at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Patiala Chicken / Murg Patiala! Don't forget to Like, Share, Comment, Subscribe and press the BELL ICON for instant updates
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Ingredients:
750 gms Chicken
1/2 cup Curd
1/2 tsp Garlic Paste
1/2 tsp Ginger Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt (as per the taste)
For Gravy
3 tbsp Oil
1/2 Inch Cinnamon Stick
2 Green Cardamoms
2 Cloves
1/2 tsp Cumin Seeds
1 tsp Ginger (chopped)
1 tsp Garlic (chopped)
4 Onions (chopped)
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tbsp Coriander Seed Powder
2 Tomatoes (chopped)
1/4 cup Water
2 Green Chillies (chopped)
For Chicken Curry Gravy
1 tbsp Oil
1/2 tsp Cumin Seeds
1 tsp Ginger (chopped)
1 tsp Garlic (chopped)
1 cup Fenugreek Leaves (chopped & salted)
1 Onion (diced)
1 Capsicum (diced)
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Cumin Seed Powder
1/2 tsp Coriander Seed Powder
1/2 cup Cashewnut Paste
Salt
1/2 cup Water
1/2 tsp Garam masala Powder
1 Green Chilli (chopped)
1/2 inch Ginger (julienne)
1 tsp Dried Fenugreek Leaves
1/4 cup Fresh Cream
Method: Let's start with having Chicken in the bowl to which add Curd, Garlic Paste, Ginger Paste, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, Salt (as per the taste).
Next, mix it properly together and keep it aside. Now let's make the Gravy for which heat up the Oil in the Pan then add Cinnamon Stick, Green Cardamoms, Cloves, Cumin Seeds, Ginger (chopped), Garlic (chopped) fry them till the Ginger & garlic smell goes away. Now add Onions (chopped) and saute this till this is nice and brown then add Turmeric Powder, Red Chilli Powder, Coriander Seed Powder saute this for few seconds. Now add Tomatoes (chopped) saute it again till the Tomatoes are soft.
Next, add Water then take the half of the Masala and keep it aside. To the remaining Masala in the Pan add the Marinated Chicken with Green Chillies (chopped) now saute this chicken for 5 minutes then let it cook with lid close on low flame till it is done.
Next, let's make another gravy for which add heat up the Oil then add Cumin Seeds, Ginger (chopped), Garlic (chopped), Fenugreek Leaves (chopped & salted). Now saute this for a minute then add Onion (diced), Capsicum (diced) again saute it for a minute and add Turmeric Powder, Red Chilli Powder, Cumin Seed Powder, Coriander Seed Powder.
Next, mix it properly and add remaining Masala we have removed earlier then add Cashew-nut Paste saute this for 3-4 minutes on low flame. Now add Salt, Water.
Now add the gravy to the Chicken mix it properly to which add Garam masala Powder, Green Chilli (chopped), Ginger (julienne), Dried Fenugreek Leaves mix it again and cover it for 2 minutes.
Now, add Fresh Cream mix it and your Chicken Patiala is ready to serve.
Serve: 4 People
#ChickenPatiala #ChickenRecipe #GetCurried #SmitaDeo #ChickenGravy #ChickenCurry
#PatialaChicken #MurgPatiala
Host: Smita Deo
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Chicken Tangdi Masala Recipe l Chicken Recipes l Naziya Khans Kitchen
In this video will see how to make chicken tangdi masala recipe at home
#chickentangdimasala #chickenrecipe #tandoorichicken
Ingredients :
5 chicken leg piece
100gm curd
1 tbsp gigner garlic paste
1/2 lemon juice
salt to taste
1/4 tbsp turmeric powder
1 tbsp kashmir red chilli powder
1 tbsp coriander cumin powder
1/4 tbsp hot spices (garam masala powder)
1 tsp dry fenugreek leaves
2 tbsp coriander leaves
3 tbsp oil
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Amul cheese :
Basmati rice :
Food colour :
Coriander powder :
Garam masala powder :
Shahi biryani masala :
Tomato ketchup :
Basmati rice :
Oregano & Chilli flakes :
Black pepper powder :
Cookware :
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