This Instant Pot Kashmiri Chicken – Spicy Chicken Curry is hands down one of my favorite instant pot chicken recipe. Why??? Because it is really quick, doesn’t require dicing onions or tomatoes. All you need is chicken, yogurt and a few spices.
Can we all just admit that cooking EVERYDAY is really hard?!!
Between working, household chores, running errands, and shuffling kids to and from activities, life can get so very BUSY.
With a few simple recipes like this one you don’t need to worry! This quick and easy chicken recipe is the answer to your weeknight meal! And since it’s made in the instant pot it is ready in under 30 minutes!
Guys, I love food. I love cooking, I love diverse flavors, food pictures, and I love to see my family’s smiling, and happy faces when they eat what I’ve made them. It gives me peace of mind to know that my family is eating home cooked meals on most days.
This recipe is very easy to make. You need to sauté the chicken for a few minutes, add the spices, and some plain yogurt. Once all the ingredients are mixed well, you just seal the instant pot and forget about it.
What sort of chicken should I use for Instant Pot Kashmiri Chicken – Spicy Chicken Curry?
I personally like chicken breasts, but you can substitute with whatever works for you. For example, chicken thighs instead of chicken breasts. I also personally like boneless chicken. Its convenient for my kids too.
What should you serve this with?
I usually serve this with steamed rice or roti and an easy side salad or vegetables.
The yogurt needs to be at room temperature. You can keep it out for about an hour. You need about 1/4th cup. Whisk it a few times before cooking. That prevents curdling. You can use regular plain homemade yogurt or store bought yogurt (full fat or low fat doesn’t really matter).
I have added 1/4 cup water in the cooking process. In order to reduce the gravy you can always sauté towards the end for a minute or two.
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Instant Pot Kashmiri Chicken – Spicy Chicken Curry
- 4 tbsp oil of choice
- 1 dried bay leaf
- 3 whole cloves (laung)
- 2 whole black cardamom pods (badi elaichi)
- 1 cinnamon stick (dalchini 2 inch piece)
- 1/2 tsp asafoetida (heeng)
- 1.5 pounds chicken breasts chopped into 2 to 3 inch pieces (2 cups chopped)
- 3 tsp kashmiri chili powder
- 1/4 cup water
- 2 tsp ground fennel (saunf powder)
- 1 tsp ground ginger (sonth)
- 1/2 tsp ground cumin (jeera powder)
- 1.5 tsp salt
- 1/4 cup plain yogurt (room temperature whisked)
- Chop the chicken roughly into 2 to 3 inch pieces.
- Whisk the yogurt with a fork and keep it in a bowl at room temperature.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- In about 30 seconds, add the bay leaf, cloves, black cardamoms, cinnamon stick, and asafoetida. Stir
- In about 30 seconds, add the chopped chicken.
- Sauté for about 4 to 5 minutes to eliminate the pink color. Keep stirring
- Add the Kashmiri chili powder with water. Stir and let the chicken absorb some red color from the chili powder for about a minute.
- Add ground fennel, ground ginger, ground cumin, salt, and stir well.
- Then add the yogurt slowly one spoon at a time and keep stirring well in order to prevent curdling.
- Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 8 minutes
- When cooking is complete, use quick release to depressurize. Open the lid. If you want to reduce the gravy, select sauté and reduce the gravy. It shouldn’t take more than a minute or two.
- Transfer to a bowl immediately. Discard the bay leaf.
- Serve with steamed rice or roti.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.