03
Apr
Lock on the lid and set the time to 8 minutes at high pressure. Make the curry.
Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
Chicken curry pressure cooker recipe indian. Add 350 ml water give a mix and close the pressure cooker. Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle. In case youre using a pan instead of cooker.
How to make Punjabi chicken curry in pressure cooker. Marinate the chicken with salt thick curd ginger garlic pastecand lemon juice. Cover it and keep it aside for minimum 1 hr.
You can marinate it for longer period too. But remember to keep it ouside the fridge for 30 mins before you use it. Make the curry.
Place chicken onions ginger garlic tamarind paste 1 cup coconut milk salt turmeric cayenne and water into the inner liner of your Instant Pot or Pressure Cooker. Add the spice mix and stir well. Cook for 6 minutes at high pressure.
Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For stove-top cooker bring up to pressure over medium-high.
Reduce heat enough to maintain steady but not. For Indian Chicken curry recipe you flash marinate the chicken with yogurt ginger garlic paste. Saute the onion add tomatoes the spices saute together.
Add the marinated chicken pieces saute again add hot water pressure cook. Add chicken pork or chickpeas along with onions tomatoes ginger garlic 1 teaspoon of the garam masala salt turmeric and cayenne in the inner liner of your Instant pot or pressure cooker. Cook for 15 minutes at high pressure.
Please Like Share and Subscribe My Channel. Heat oil in a pressure cooker. Add sliced onion and cook till it turns golden brown.
Add marinated chicken pieces and mix well. Cook on med-high flame for 2-3 mins till chicken starts changing colour. Add thin coconut milk water and mix well.
Cover and put the weight on. Best Chicken Curry in 20 minutes How to make Instant Pot Indian Chicken Curry Recipe Pressure cooker chicken curry. Clean and pat dry chicken then chop into bite-size pieces.
Add oil and whole spices in the saute pan - and saute for a minute. Next add the chopped onions - saute for 2 minutes until translucent. Add the onion carrots potatoes and chicken broth and stir to combine.
Lock on the lid and set the time to 8 minutes at high pressure. When the cooking time is complete let the pressure come down naturally for about 10 minutes. Then use the quick release to release any remaining pressure.
Add onion curry turmeric and cumin. Cook and stir until onion is tender 3-5 minutes. Add broth stirring to loosen browned bits from pan.
Stir in tomatoes tomato. Sauté chicken in paste add tomato soup and cream into a pressure cooker and cook for 15 mins under pressure. This makes loads of yummy sauce easy to soak up Naan bread or rice.