Ginger Skillet

  • Recipes
  • Instant Pot
  • Subscribe
  • About
menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Subscribe
  • About
ร—
Home ยป Instant Pot Recipes

Recipe for spicy chicken curry | Simple chicken curry

Published: by ยท This post may contain affiliate links ยท 1 Comment

Sharing is caring!

101 shares
  • Share
  • Flipboard
simple south indian style chicken curry made in instant pot and served in a bowl

Last updated on May 27th, 2025 at 12:39 pm

Recipe for spicy chicken curry (step-by-step VIDEO instructions) - a perfect, tangy, and sweet semi-gravy drenched in just the right amount of spices! This masala is perfect with tacos, stuffed buns, and flatbreads!

Jump to Recipe
recipe for spicy chicken curry served with rotis

Whenever I make this recipe for spicy chicken curry nostalgia hits me and I get transported to the time when I was all about cooking. I would try new dishes almost every single day and making my husband (used to be the kitchen guinea pig) taste everything. It was a fun time. Now I'm swamped with chores and parenting (which I absolutely enjoy).

Anyway, this recipe for spicy chicken curry is special to me and it is a family favorite. I make it whenever I don't have much time but someone in our house is demanding they want rotis and chicken curry. This comes together in a jiffy and since it is made in an Instant Pot there's very less cleaning involved, that gives all the more reasons to love this chicken masala.

I like to use bone-in and skinless chicken or this recipe. I like the way bone-in chicken adds texture and it is so boring to eat boneless chicken all the time; Because boneless chicken cooks faster. Read this article if you want to know more about the differences. But if you prefer boneless chicken or if you got only those in your freezer, go for it but do remember to reduce the cooking time by 5 minutes.

Speaking of texture, I add a mix of ginger-garlic paste and minced ginger and garlic. The minced ginger and garlic add so much texture and it literally keeps the chicken masala interesting and breaks the sweetish flavor when we need it.

See Also:

Effortless and divine French Yogurt Cake recipe

What makes this chicken masala so delicious:

A good amount of onions go into making this recipe for spicy chicken curry. By good amount I mean almost half the weight of the chicken. In this particular recipe, I use 500g onions for 1 kg of chicken. It might seem like a lot but this quantity of onions is what gives sweetness and an unbeatable flavor to the chicken masala. Also, the onions won't seem like a lot once it has broken down and caramelized.

Caramelizing the onions is an important step and it is also the step that takes the most amount of time for this recipe. But once again, since onions add an important flavor to this dish, it is imperative that you let it take its time to cook. However, to fasten the process I add a bit of table salt to the Instant Pot. Salt brings out onions' natural juices and in turn, gets cooked in that same moisture. When it is done, the onions will begin to brown and stick to the bottom.

The next important ingredient is tomatoes. Good quality, ripe tomatoes when diced and added to the caramelized onions mix with the salt that's already in there. As you sautรฉ the tomatoes will become mushy. These mushy tomatoes, when mixed with the spice powders, will the base of this chicken masala.

Add the chicken once this base is achieved, with some black pepper powder and cilantro leaves. Both are of course optional but adds a great finishing touch. The resulting recipe for spicy chicken curry is sweet, a bit tangy, spicy and delicious!

delicious and simple chicken curry

Serving suggestions:

This recipe for spicy chicken curry is an excellent side with flatbreads. I usually use this to serve it with Rotis or naan bread. But most of the time I like to use this is sandwiches or rolls like a burrito. With toppings like onions, lettuce, and tomatoes it tastes divine! Great for packed lunch or picnics.

Nutrition of this chicken dish:

The reason this chicken masala is one of my favorites is in involves simple ingredients, nothing elaborate. So it is easy to eat and to count calories. I have already done that for you and this dish packs 394 calories per serving with a whopping 51g of protein. It is both nutritious and filling.

Storing this masala:

This masala stays well in the refrigerator for up to a day. It stays pretty good in the freezer for up to a month. Put the leftovers in an airtight container and store it; to reheat sprinkle some water on top and microwave. This chicken masala is a meal-prep friendly.

See also:

Simple and easy Tomato Curry (a plain gravy)

Special Diets:

This recipe for spicy chicken curry is dairy-free and it contains no added sugar of any kind. However, since this is a protein-rich dish, it can very well be incorporated into any diet, making in a low GI dish.

Variations:

This Chicken masala is a pretty simple and basic curry/semi-gravy. For a nice twist of to use up leftovers, make this curry with added eggs, or mushroom, or some chopped sausages (our favorite).

Recipe for spicy chicken curry - how to make it:

This is the easiest ever chicken masala and it comes together effortlessly in Instant Pot. Let's see how to make it!

To make this recipe for spicy chicken curry you'll need the following ingredients:

Ingredients that go into chicken masala
  • Chicken, bone-in - 1 kg
  • Turmeric Powder ยผ tsp
  • Sea Salt - 1 tsp
  • Coconut oil (or any flavorful oil) - 3 tbsp
  • Cloves - 2
  • Cinnamon - 2-inch pieces
  • Medium red onions -3 (400-500g), diced
  • Salt (Table) - 1 tsp
  • Ginger Garlic Paste - 1 tablespoon (If you don't have it, you can use 0.5 tablespoon more of minced ginger and garlic)
  • Minced garlic - 1 tbsp
  • Minced ginger - 1 tbsp
  • Tomatoes - 5 small or 3 medium (300g)
  • Chilli powder - 1.5 tsp
  • Coriander powder - 3 tsp
  • Garam Masala - 1 tsp
  • Water - 250ml
  • Black Pepper Powder - 1 tsp
  • Cilantro leaves (minced) - 1 tbsp

To marinate the chicken:

  • To marinate the chicken. Wash and clean the chicken.
  • Put the chicken in a clean bowl. Add the turmeric powder and sea salt.
  • Mix it thoroughly and set it aside until you need it.
To make the chicken masala:
  • Place the Instant Pot bowl into the Instant Pot. Set it to SAUTE mode for 15 minutes. Pour the coconut oil into it and let it get hot.
  • Add the whole spices: cloves and cinnamon. Let it splutter. The cloves will absorb the oil and look swollen, that's the sign for its doneness.
  • Immediately after, tip in the diced onions. Sautรฉ once and then add in the table salt. Sautรฉ the onions until the onions caramelize. The soft will soften the onions and bring out its juices. Then onions will then begin to look translucent and then it will start to brown (that's when you move to the next step). This is the step that takes a bit of time around 10-15 minutes.
  • Once the onions have caramelized, add the ginger-garlic paste, minced garlic, and minced ginger to the Instant Pot. Sautรฉ it for a few seconds. Ginger garlic paste tends to stick to the bottom of the pan; when that happens sprinkle some water and spot scrape it using a study ladle.
  • Add the tomatoes and sautรฉ it until it becomes mushy. It will take 5 minutes for this. The salt in the onions will encourage this. You can poke and give them a little nudge if you won't immediately turn mushy.

See also (more Instant Pot recipes):

Instant Pot Chickpeas (tender cooked without residual taste)

Basmati Rice in Instant Pot (in 10-minutes)

Instant Pot Chicken and Rice (flavorful and simple)

Making of the masala:
  • Then, add the spice powders: chili powder, coriander seed powder, and garam masala. Mix it in and you can immediately notice it all coming together.
  • Now, transfer the marinated chicken into this spice mix. Turn and mix to coat.
  • Finally, pour in the water and sprinkle the black pepper powder and cilantro leaves. 250 ml of water will give a thick-ish semi-gravy which would be great with flatbreads and tacos.
  • Cover the Instant Pot with its lid and SEAL it. Set it to POULTRY mode for 15 minutes or simply PRESSURE COOK mode.
  • Once the timer goes off, Quick Release and open the lid. Carefully check seasonings; add black pepper powder and salt if required.
  • If it is watery, set the Instant Pot in SAUTE mode and let some water evaporate.
  • Finally, Serve the recipe for spicy chicken curry hot with tacos or flatbreads!

Recipe Source: This is a family recipe!

Here is the video recipe for the chicken masala:

Notes:

  • USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
  • I use a 6-quart Instant Pot. Cook time may or may not vary for other models/sizes.
  • The whole spices are optional if you don't have it don't worry about it.
  • Do not add more than 250ml of water if you want a semi-gravy consistency. 350ml or more would give a soupy consistency. If you've added more water by mistake, you can always leave the Instant Pot in SAUTE mode for the water to evaporate a bit.
  • Ginger-garlic paste tends to stick to the bottom and char. If that happens, as soon as you notice them sticking to the bottom, sprinkle some water on that spot and gently scrape it using a sturdy spatula or ladle.
  • You can leave it in KEEP WARM setting for later use.ย 
  • Serve it along with burritos or tacos or flatbreads.
how to make chicken curry in instant pot
Recipe for spicy chicken curry
Print Recipe
5 from 1 vote

Instant Pot Chicken Masala recipe | Chicken semi gravy

Instant Pot Chicken Masala (step-by-step instructions) - a perfect, tangy and sweet semi-gravy drenched with just the right amount of spices! This masala is perfect with tacos, stuffed buns and rotis!
Prep Time5 minutes mins
Cook Time15 minutes mins
Pressure Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dinners, Lunch
Cuisine: All, South Indian
Keyword: chicken, curry, masala
Servings: 5 people
Calories: 394kcal
Author: Niveditha
Rate/ Comment on this Recipe

Equipment

  • Instant Pot (or any pressure cooker)

Ingredients

  • 3 tablespoon Coconut Oil , or any flavorful oil
  • 2 Cloves , (optional)
  • 2 inch Cinnamon
  • 3 medium Red Onions , (approx. 450g), diced
  • 1 teaspoon Salt
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Minced Garlic
  • 5 small Tomatoes , (approx. 300g), diced
  • 1 teaspoon Garam Masala
  • 1.5 teaspoon Chilli Powder
  • 3 teaspoon Coriander Powder
  • 250 ml Water
  • 1 teaspoon Black Pepper Powder
  • 1 tablespoon Cilantro Leaves , chopped

Marination:

  • 1 kg Chicken , bone-in, washed
  • ยผ teaspoon Turmeric Powder
  • 1 teaspoon Sea Salt

Instructions

Marination:

  • In a clean bowl, put the cleaned and washed chicken in. Add the turmeric and sea salt.
  • Mix it thoroughly to coat and set it aside until use.

Making the Chicken Masala:

  • Set the Instant Pot to SAUTร‰ mode for 15 minutes.
  • Add the oil and let it heat up. Once the oil is hot, add the cinnamon and cloves. Let it splutter.
  • Tip in the diced onions and sautรฉ for a minute. Then add the table salt and sautรฉ for 10 minutes until it is caramelized and begins to brown.
  • Add the ginger-garlic paste =, minced garlic and minced ginger. Sautรฉ for a few seconds. *
  • Add the diced tomatoes and sautรฉ until it becomes mushy.
  • Then, add the garam masala powder, chilli powder and coriander powder. Mix it around to coat.
  • Now, transfer the marinated chicken into this spice mix. Turn and mix to coat. Pour in the water. Sprinkle the black pepper powder and cilantro leaves.
  • Close the Instant Pot lid and SEAL it. Set it to POULTRY mode for 15 minutes. *
  • Once done, QUICK RELEASE* and sprinkle some more Cilantro leaves to garnish. Serve hot!
Nutrition Facts
Instant Pot Chicken Masala recipe | Chicken semi gravy
Amount Per Serving (1 serving)
Calories 394 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 6.9g43%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 2.4g
Sodium 1100mg48%
Potassium 593mg17%
Carbohydrates 12.6g4%
Fiber 3.3g14%
Sugar 10.2g11%
Protein 51.4g103%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
  • I use a 6-quart Instant Pot. Cook time may or may not vary for other models/sizes.
  • The whole spices are optional if you don't have it don't worry about it.
  • Do not add more than 250ml of water if you want a semi-gravy consistency. 350ml or more would give a soupy consistency. If you've added more water by mistake, you can always leave the Instant Pot in SAUTE mode for the water to evaporate a bit.
  • Ginger-garlic paste tends to stick to the bottom and char. If that happens, as soon as you notice them sticking to the bottom, sprinkle some water on that spot and gently scrape it using a sturdy spatula or ladle.
  • You can leave it in KEEP WARM setting for later use.ย 
  • Serve it along with burritos or tacos or flat breads.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below! 

More Instant Pot Recipes

  • chicken with bolognese sauce
    Chicken with Bolognese Sauce | Chicken Bolognese Sauce
  • peerkangai kootu, ridge gourd recipe
    Peerkangai Kootu Recipe | Peerkangai Kulambu
  • Kondakadalai Kulambu
    Kondakadalai Kulambu | Black Chickpeas and Brinjal Curry
  • Instant Pot Butter Chicken Recipe
    Instant Pot Butter Chicken Recipe (w/ stovetop method)

Sharing is caring!

101 shares
  • Share
  • Flipboard

Comments

  1. nive says

    May 21, 2025 at 1:33 pm

    5 stars
    new favourite recipe

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

About me

Cake Recipes

  • Honey Almond Cake recipe
    Honey Almond Cake recipe| Almond honey cake (The BEST!)
  • chocolate hazelnut cake
    Chocolate Hazelnut cake | Hazelnut Cake recipe
  • French yogurt Cake
    French Yogurt Cake Recipe | Yogurt Cake recipe
  • how to make classic christmas cake
    Traditional Plum Cake Recipe (The BEST Christmas Fruit Cake)

Did you try a recipe?

I'd love to see how it turned out! Tag @gingerskillet and #gingerskillet on social!

All-time Favorite Curries

  • Butter Chickpeas in Instant Pot
    Butter Chickpeas in Instant Pot | Chickpea Tikka Masala
  • Instant Pot Sambar recipe
    Instant Pot Sambar recipe | Murungakka Sambar
  • Mutton Gravy | Mutton Kulambu/ Kuzhambu Recipe
    The BEST Mutton Kulambu Recipe (in Pressure Cooker) | Recipe for Mutton Gravy
  • south indian egg curry
    South Indian Egg Curry | Recipe for egg curry

Latest Recipes

  • diced breakfast potatoes in a skillet cooked for breakfast
    Crispy Potato Fry (Potato Poriyal) recipe in a skillet!
  • chicken drumsticks and wings fried in kerala style and served on a plate
    Kerala Chicken Fry Recipe (The BEST Thattukadai Style recipe)
  • south indian mushroom fry in a serving pan
    Mushroom Pepper Fry (The BEST South Indian Recipe)
  • Grilled Corn Salad
    Roasted Corn Salad with Cilantro (Failproof & Easy)

Footer

โ†‘ back to top

Privacy Policy

Accessibility Policy

Copyright ยฉ 2025 Ginger Skillet LLC

101 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.