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Indian Chicken Curry

Indian Chicken Curry

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  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 2 1/2-pound chicken breasts, cut into 1 1/2-inch cubes


  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 1 large onion, finely chopped
  • 1 1/2 teaspoons grated peeled ginger
  • 1 tablespoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes

Recipe Preparation


  • Combine the first 11 ingredients in a large bowl; add chicken and let stand at room temperature for 30 minutes.


  • Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Melt 3 Tbsp. butter in the pot. Working in batches, add marinated chicken and sear until lightly golden. Transfer chicken to a plate. Add remaining 3 Tbsp. butter and onion to the pot. Cook, stirring often, until onion is golden brown, about 8 minutes. Add garlic and ginger and cook, stirring often, for about 2 minutes. Add garam masala and cayenne and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cream and cook for 2 minutes. Add reserved chicken and lock the lid in place, making sure vent is sealed. Press Warm; set timer for 18 minutes and press Start again to cook.

  • Let pressure release naturally. Remove lid and press Start again to cook until sauce reaches desired thickness. Press Cancel to stop cooking. Serve with rice.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

Watch the video: Restaurant style delicious Chicken Curry. Food with Chetna


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