Chicken curry is a popular Bengali dish known for its rich, spicy, and flavorful gravy. Making Chicken curry in a pressure cooker is an efficient way to prepare this hearty dish in less time while maintaining the delicious taste. Here’s a simple recipe for making Chicken curry in a pressure cooker:





Ingredients:

Chicken: 500g (cut into pieces, preferably bone-in for more flavor)



Onion: 2 large (finely sliced)



Tomato: 1 large (chopped)



Ginger-garlic paste: 1.5 tbsp



Yogurt: 2 tbsp (optional, for a creamy texture)



Green chilies: 2-3 (slit)



Bay leaves: 2



Cinnamon stick: 1 small piece



Cardamom pods: 2



Cloves: 3-4



Turmeric powder: 1/2 tsp



Red chili powder: 1 tsp



Coriander powder: 1 tsp



Garam masala powder: 1/2 tsp



Cumin powder: 1/2 tsp



Salt: to taste



Sugar: 1 tsp (optional, to balance flavors)



Mustard oil: 3 tbsp (you can use vegetable oil, but mustard oil gives a better flavor)



Water: 1.5 cups (adjust for preferred consistency)



Fresh coriander leaves: for garnish



Instructions:



1. Prepare the Chicken Marinade (Optional):



Marinate the chicken with a pinch of turmeric powder, salt, and a bit of ginger-garlic paste. Set it aside for 10-15 minutes.



2. Saute Whole Spices:



Heat mustard oil in the pressure cooker over medium heat. Once the oil is hot, add the bay leaves, cardamom pods, cloves, and cinnamon stick. Saute for about 30 seconds until they become aromatic.



3. Cook Onions:



Add the finely sliced onions and fry them until golden brown and caramelized. This can take around 7-8 minutes, so be patient for the best flavor.



4. Add Ginger-Garlic Paste:



Add the ginger-garlic paste to the onions and sauté for another 2-3 minutes, ensuring the paste cooks through and releases its fragrance.



5. Spices and Tomatoes:



Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the onion and ginger-garlic mixture. Stir well and cook for about 2 minutes, allowing the spices to release their oils.



Now, add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.



6. Add the Chicken:



Add the marinated chicken pieces to the pressure cooker. Mix everything well, making sure the chicken is coated with the spices. Cook for 4-5 minutes, allowing the chicken to brown slightly and absorb the flavors.



7. Add Water and Yogurt (Optional):



Add the yogurt and stir it into the chicken. This will give the curry a nice, creamy texture (optional).



Pour in about 1.5 cups of water, depending on how thick or thin you like the gravy. Adjust the quantity to your preference.



8. Pressure Cook:



Close the pressure cooker lid and cook on medium heat for 2-3 whistles. After 3 whistles, turn off the heat and let the pressure release naturally.







Finish and Garnish:



Open the cooker and check the consistency of the gravy. If it’s too thick, you can add a little more water and simmer for a few more minutes. If you like it thicker, cook uncovered for a few minutes until the gravy reduces.



Add sugar (optional) to balance the flavors, and sprinkle garam masala powder for the final aromatic touch.



Garnish with fresh coriander leaves.



Serving:



Serve Chicken curry hot with steamed rice, paratha, or naan. The rich, spicy gravy and tender chicken make for a comforting meal. Enjoy!





This pressure cooker method reduces cooking time while still delivering the deep, flavorful taste of traditional Chicken Kosha!