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Indian Chicken Curry

Indian Chicken Curry

8 Servings
  • Ingredients
  • Chicken

  • 1 cup plain yogurt
  • 6 garlic cloves, crushed
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. grated peeled ginger
  • 1 Tbsp. garam masala
  • 1 Tbsp. kosher salt
  • 1 Tbsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. cayenne pepper
  • ¼ tsp. ground cardamom
  • 2 ½-lb. chicken breasts, cut into 1½" cubes

  • Curry
  • 6 Tbsp. (3/4 stick) unsalted butter, divided
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tsp. grated peeled ginger
  • 1 Tbsp. garam masala
  • ½ tsp. cayenne pepper
  • 1 28-oz. can crushed tomatoes
  • 1 cup heavy cream
  • 8 cups cooked rice
Products used in recipe
Directions
INGREDIENT INFO: Garam masala is an Indian spice mixture that can be found in the spice section of many supermarkets and at Indian markets.

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

CURRY 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 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 ventis 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.
Common Accordion