Chicken curry recipe is a special chicken curry made in Hyderabadi style using chicken, coconut, and onions. This chicken curry is commonly made in Hyderabad and people love to have it with bagara khana or bagara rice, plain pulao, jowar roti.

How to make chicken curry in an instant pot

  1. In a bowl, add chicken, mint, and cilantro, and keep it aside.
  2. Set the instant pot on SAUTE mode, high or more, then add oil to the liner.
  3. When oil gets hot add thinly sliced half-moon onions, and sauté until they are transparent.
  4. Next, add chopped tomato, add salt, and cook until tomatoes become soft and mushy.
  5. After that add chicken to the liner and cook it for 5 min or until the chicken leaves oil on the sides.
  6. When oil starts floating on top add turmeric, ginger garlic paste, and coriander powder, and sauté for a few minutes to get rid of the raw smell.
  7. Next, add red chili powder, and mix well. Now, you will notice thick gravy, add water, and stir it.
  8. Turn off the sauté mode, add garam masala, and coconut powder, and close the instant pot lid. Set it on MANUAL or PRESSURE COOK 9min, vent sealing, and do a quick or natural release. This chicken curry goes well with rice or roti.
chicken curry

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HYDERABADI STYLE CHICKEN CURRY IN INSTANT POT

Hyderabadi chicken curry recipe is a special chicken curry made in Hyderabadi style using chicken, coconut, and onions. This kind of gravy is commonly made in Hyderabad and people love to have it with bagara khana or bagara rice or plain pulao.
Print Recipe
Hyderabadi chicken curry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

Ingredients

  • 1 lb chicken
  • 1 medium onion
  • 1 medium tomato
  • 1/2 cup mint
  • 1 cup cilantro
  • 3 tbsp vegetable oil
  • 1 tsp salt adjust according to your taste
  • 1/2 tsp turmeric
  • 1 tbsp ginger garlic paste
  • 1/2 tbsp coriander powder
  • 3 tbsp red chili powder
  • 1/2 tbsp garam masala
  • 1 cup water
  • 1 tsp coconut powder

Instructions

  • In a bowl, add chicken, mint, cilantro and keep it aside.
  • Set the instant pot on SAUTE mode, high or more, then add oil to the liner.
  • Add 1 sliced onion and sauté the onion for few minutes. • Add chopped tomato, add salt and cook until tomatoes become soft and mushy.
  • Add chicken to the liner and cook it for 5 min or until the chicken leaves oil on the sides.
  • Add turmeric, ginger garlic paste, coriander powder, sauté for few minutes to get rid of the raw smell.
  • Add red chili powder, mix well. Now, you will notice thick gravy, add water and stir it.
  • Turn off the sauté mode, add garam masala, coconut powder and close the instant pot lid.
  • Set it on MANUAL 9min and do quick or natural release.
  • This chicken curry goes well with rice or roti.
Servings: 4 people
Author: Tejaswi Reddy

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2 Comments

  1. I believe you have a typo for red chilli. 3 tbsp (tablespoon) seems way too much and you can likely get by with 3 tsp (teaspoon).

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