Mild Chicken Curry
Tender pieces of chicken simmered in a lightly spiced, creamy onion-tomato gravy. A gentle introduction to Indian curries, this everyday dish is comforting, mildly spiced, and perfect for family meals. Pairs beautifully with steamed rice or warm rotis.
For 4 servings
- prep · ~15 min
Marinate the chicken.
In a bowl, mix the chicken pieces with yogurt, a pinch of turmeric powder, and a pinch of salt. Set aside to marinate for 15 minutes while you prep the other ingredients.
- fry · ~12 min
Fry the onions until golden.
1.Heat oil in a pressure cooker over medium heat until shimmering.2.Add sliced onions and sauté, stirring occasionally, until they turn deep golden brown (10-12 min).3.Sprinkle a pinch of salt to help the onions release moisture and brown faster.TIPGo slow and patient with the onions — their deep color builds the curry’s body and sweetness. - saute · ~2 min
Add ginger-garlic paste and spices.
1.Add ginger-garlic paste and slit green chili to the onions; sauté until the raw smell disappears (1 min).2.Add turmeric powder, red chili powder, and coriander powder; stir for 30 seconds to bloom the spices.TIPKeep the heat low when adding dry spices so they don’t burn and turn bitter. - saute · ~7 min
Cook the tomatoes.
1.Add the chopped tomatoes to the pot and stir well.2.Cover and cook on medium heat until the tomatoes turn soft and mushy (4-5 min).3.Uncover and sauté until the mixture releases oil from the sides (2-3 min). - saute · ~4 min
Brown the marinated chicken.
1.Add the marinated chicken pieces to the masala base, discarding any leftover marinade.2.Sauté the chicken on high heat for 3-4 minutes, turning the pieces until they sear lightly on all sides.TIPDon’t skip the sear — locking the juices in now keeps the chicken tender later. - pressure cook · ~10 min
Pressure cook until tender.
1.Add 0.5 cup of water and the remaining salt to the cooker. Stir well.2.Close the lid and cook on medium heat for 2 whistles, then lower the heat and cook for another 5 minutes.3.Turn off the heat and let the pressure release naturally.TIPNatural pressure release keeps the chicken juicy; avoid forcing it with a quick release. - simmer · ~4 min
Simmer to adjust the gravy.
1.Open the cooker once pressure settles; check the consistency of the gravy.2.If too thin, simmer uncovered for 3-4 minutes to thicken. If too thick, add a splash of warm water. - garnish · ~2 min
Finish with garam masala and fresh coriander.
Sprinkle garam masala and chopped coriander leaves over the curry. Stir gently, then switch off the heat. Let it rest for 2 minutes before serving.
TIPAdding garam masala at the very end preserves its aromatic punch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken for at least 15 minutes; the yogurt tenderizes the meat and adds subtle tang.
- 2Sauté the onions until deep golden brown — this builds the curry's sweetness and rich color.
- 3Bloom the ground spices in the hot oil for 30 seconds to unlock their full aroma and flavor.
- 4Sear the marinated chicken on high heat for 3-4 minutes to lock in juices and improve texture.
- 5Let the pressure release naturally after cooking — this keeps the chicken tender and moist.
- 6Finish with garam masala off the heat to preserve its delicate, fragrant notes.
Adapt it for your goals.
Dairy-free
Replace yogurt with 1/4 cup of coconut milk or cashew cream for a lactose-free version that still adds creaminess and a subtle sweetness.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; the yogurt and water provide enough moisture to prevent sticking while keeping the dish lighter.
high proteinHigh-protein
Swap chicken for skinless chicken breast or firm tofu (pressed and cubed) for a leaner, higher-protein option that still absorbs the spices beautifully.
jainJain
Omit onion and garlic; instead, use asafoetida (hing) and a pinch of turmeric when tempering, and add extra tomatoes and green chili for flavor.
Why this is on our healthy list.
Lean Protein Source
Bone-in chicken provides high-quality protein that supports muscle repair and satiety, with minimal saturated fat when the skin is removed.
Rich in Anti-Inflammatory Spices
Turmeric, ginger, and coriander powder contain natural compounds that may help reduce inflammation and aid digestion.
Probiotic from Yogurt
The yogurt in the marinade introduces live cultures that can support gut health, especially when eaten fresh.
Low in Added Sugar
This curry derives its natural sweetness solely from caramelized onions and tomatoes, making it a sugar-conscious choice.
Frequently asked questions
Yes, boneless chicken thighs or breasts work well. Reduce the pressure cook time to 1 whistle and 2 minutes on low heat to avoid overcooking.
