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
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