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Instant Pot Indian Chicken Curry Recipe served in an aluminum plate

Instant Pot Indian Chicken Curry Recipe

Instant Pot Indian Chicken Curry Recipe is so easy to fix in an Instant Pot or pressure cooker. The curry sauce is spicy with bold notes & it's lip-smacking good. Enjoy this Indian chicken curry recipe with some hot basmati rice or Naans!
5 from 4 votes
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Course: Dinner, Lunch
Cuisine: Indian
Keyword: Instant Pot Indian Chicken Curry Recipe, Pressure cooker Chicken Curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Instant Pot Time: 3 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 308kcal
Author: Meghna Chakraborty


Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

    For the Marinade:

    For The Chicken Curry Sauce:


    How to Marinate the Chicken Drumsticks:

    • Pierce the chicken drumsticks with a sharp kitchen knife. Keep aside.
    • Take all the above-mentioned ingredients from the section " For the Marinade" & mix everything well to uniformly coat all the chicken drumsticks.
    • Keep aside and allow the marinade to rest for at least 30 minutes. You may keep it in the refrigerator.

    How to make the Chicken Curry Sauce:

    • Switch on the Instant Pot & press the SAUTE button. Then, set to the HIGH settings. You can do this by pressing the SAUTE button itself.
    • When the message on the Instant Pot screen shows as HOT, add mustard oil to the pot & allow it to become hot.
    • When the oil is hot add all the whole spices like cardamoms, cloves, peppercorns, bay leaves & whole dried red chili. Allow them to sizzle for a few seconds.
    • Next, add the finely chopped onions & saute until golden & almost 80% done! Add salt to quickly fry the onions.
    • Add the ginger garlic paste & fry until the raw smell of ginger garlic completely disappears.
    • Now, add the tomato puree & fry until well combined & oil oozes out.
    • Next, add all the masalas & fry well until the raw smell of the masalas completely disappears & oil oozes out.
    • Now add the diluted tomato paste, mix well.
    • Add the marinated chicken drumsticks, mix well, add the ginger juliennes & fry everything well until oil oozes out.
    • Add hot water, And CANCEL the SAUTE mode.
    • Now close the lid of the Instant Pot & press the PRESSURE COOK button. Set it to HIGH. Seal the vent to the SEALING position. Set the time to 3 mins.
    • Pressure cook on high for 3 mins. When the Instant Pot starts to beep after the set time. do a QUICK PRESSURE RELEASE.
    • Open the lid. Add Kasturi methi & ghee. Mix well.
    • Serve hot & enjoy!



    1. Pierce the chicken drumsticks. This will allow the marinade to seep into the deepest layers & make the meat tasty & juicy.
    2. DO NOT skip frying the onions until golden. 
    3. Add salt to fry the onions fast. Yes, salt helps.
    4. Fry everything well until oil oozes out & the raw smell disappears. This will make the curry sauce very tasty.
    5. Kasturi methi or dried fenugreek leaves gives the curry sauce a buttery flavor.
    PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator.
    Nutrition Facts
    Instant Pot Indian Chicken Curry Recipe
    Amount Per Serving (1 PERSON)
    Calories 308 Calories from Fat 115
    % Daily Value*
    Fat 12.8g20%
    Saturated Fat 2.4g15%
    Polyunsaturated Fat 2.1g
    Monounsaturated Fat 6.8g
    Cholesterol 119.3mg40%
    Sodium 148.4mg6%
    Potassium 719.8mg21%
    Fiber 2.8g12%
    Sugar 0.1g0%
    Protein 34.2g68%
    Vitamin A 1715IU34%
    Vitamin C 55.9mg68%
    Calcium 63mg6%
    Iron 3.6mg20%
    * Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


    Serving: 1PERSON | Calories: 308kcal | Protein: 34.2g | Fat: 12.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 6.8g | Cholesterol: 119.3mg | Sodium: 148.4mg | Potassium: 719.8mg | Fiber: 2.8g | Sugar: 0.1g | Vitamin A: 1715IU | Vitamin C: 55.9mg | Calcium: 63mg | Iron: 3.6mg