Indian Chicken Curry (Murgh Curry) Recipe

Step 1

Mix all the ingredients in the marinade section (yogurt, lime juice, oil, chili powder, garam masala, salt, and fenugreek leaves) to prepare the marinade.

Step 2

Make 3-4 incisions on the chicken drumstick on both sides. These incisions allow the marinade to seep in making the chicken even more flavorful.

Step 3

Coat the chicken drumsticks with the marinade till all pieces are evenly covered. Set it aside for about 20 minutes till you get the curry ready.

Step 4

Select the Saute setting in the Instant Pot and adjust it to normal.

Step 5

Add oil and once it is hot, add all the spices - bay leaf, cinnamon stick, black cardamom, green cardamom, black peppercorns, cloves and fennel seeds (if using).

Step 6

Let the spices sizzle in the oil for about 20 seconds or so. Add the chopped onions and let it cook till it is evenly browned (about 10 minutes).

Step 7

Add the minced ginger and garlic. Let them saute for about a minute.

Step 8

Add the chopped tomatoes and mix well. Cook till the tomatoes are soft and mushy (about 10 minutes).

Step 9

Add salt, Kashmiri chili powder and mix well.

Step 10

Add the marinated chicken to this curry and stir it in. Let it cook in the sauce for about 2 minutes.

Step 11

Add 1/4 cup water and mix well. Deglaze - use a spatula to dislodge any bits stuck to the bottom of the pot.

Step 12

Cover the Instant Pot, set the vent to sealing and pressure cook on high for 10 minutes.

Step 13

When the cooking cycle is complete, move the vent carefully to the venting position.

Step 14

Open the lid and add garam masala and mix it in.

Step 15

Garnish the chicken with cilantro leaves and serve hot with rice, roti or naan.