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Instant Pot Pepper Chicken Curry
Instant Pot Pepper Chicken Curry - Learn how to make south indian spicy pepper chicken curry in an instant pot.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Indian, southindian
Keyword:
chicken, chickencurry, instantpot, pepperchicken
Servings:
4
Author:
Mullai Madavan
Ingredients
Ingredients - Pepper Chicken Masala Powder
4
each
Dry Red Chilli
1
tablespoon
Coriander seeds
3
teaspoon
Black peppercorn
1
teaspoon
Cumin seeds
1/2
teaspoon
Fennel seeds
1
each
Cardamom
1
1/2 inch
Cinnamon
3
each
Cloves
Ingredients for the Curry
1
kg
Chicken
boneless or whole cut
20
each
Pearl onion / Shallots / Chinna vengayam
or use 1& 1/2 cups chopped
2
each
Green Chilli
1
tablespoon
Ginger
crushed
5
cloves
Garlic
crushed
1/2
cup
Tomato
chopped
2
tablespoon
Pepper Chicken Masala Powder
1/2
teaspoon
Turmeric powder
1
teaspoon
Red chilli powder
1& 1/2
teaspoon
Salt
kosher /kallu uppu
3
tablespoons
Oil
1
teaspoon
Cumin seeds
6
each
Curry leaves
(for seasoning)
1
tablespoon
Heavy Cream
optional
2
tablespoons
Coriander leaves
chopped, for garnish
5
each
Curry leaves
chopped, for garnish
Instructions
To make Pepper Chicken Masala Powder
Dry roast dry red chillies, coriander seeds, black peppercorns, cumin seeds, fennel seeds, cinnamon, cardamom & cloves until nice aroma comes.
Let cool and grind to a fine powder and keep aside.
To make Pepper Chicken Curry
Plug in the Instant pot and press saute mode.
Heat oil and season with cumin seeds and curry leaves.
Saute onions, green chillies, ginger and garlic until lightly browned.
Add in the chicken along with turmeric powder, red chili powder and salt. Saute for few minutes.
Add in the Pepper Chicken Masala Powder and saute well until the mixture turns dark brown in color. Add in the chopped tomatoes and saute lightly.
Add 1 cup of water. Press cancel to stop saute mode. Put the lid on and turn the steam release handle to sealing position.
Cook for 10 minutes PRESSURE COOK MODE (high pressure) and do a natural steam release.
Carefully open the lid, garnish with coriander and curry leaves.
Adding heavy cream adds nice creamy finish to the gravy which is optional.