Soft Chicken Curry
Tender, melt-in-the-mouth chicken pieces simmered in a creamy, mildly spiced yogurt and cashew gravy. This comforting North Indian curry leans on gentle heat and aromatic whole spices, making it a crowd-pleaser that pairs perfectly with steamed rice or soft rotis.
For 4 servings
- prep · ~20 min
Marinate the chicken.
1.In a large bowl, combine the chicken pieces with whisked yogurt, a pinch of salt, and half the ginger garlic paste.2.Mix well, cover, and set aside for 20 minutes at room temperature.TIPRoom-temperature marination helps the chicken absorb flavors better. If longer than 20 min, refrigerate. - prep · ~2 min
Make the cashew paste.
1.Drain the soaked cashews and add them to a blender.2.Blend with 2 tablespoons of water until completely smooth and creamy.TIPSoaking cashews softens them, yielding a creamier paste and richer gravy. - temper · ~2 min
Sauté the whole spices.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add green cardamom, cloves, cinnamon stick, and bay leaf.3.Sauté for 30 seconds until the spices release their aroma. - saute · ~10 min
Cook the onions until softened.
1.Add the sliced onions to the pan and a pinch of salt to help them sweat.2.Sauté gently on medium-low heat for 8–10 minutes until they turn soft and translucent. Avoid browning.TIPKeep the heat gentle. The goal is soft, pale onions that dissolve into the gravy, not browned ones. - saute · ~2 min
Cook the ginger garlic paste and chilies.
1.Add the remaining ginger garlic paste and slit green chilies.2.Sauté for 1–2 minutes until the raw aroma disappears. - simmer · ~5 min
Bloom the spice powders and add chicken.
1.Lower the heat to minimum. Add turmeric powder, red chili powder, and coriander powder.2.Stir constantly for 30 seconds to bloom the spices without burning them.3.Immediately add the marinated chicken pieces. Stir to coat them well with the masala.4.Cook for 3–4 minutes, turning the chicken pieces occasionally, until they are lightly seared on the outside.TIPBlooming the powdered spices in fat intensifies their flavor and removes any raw taste. - pressure cook · ~15 min
Pressure cook the curry.
1.Pour in the cashew paste and ¾ cup of water. Add the remaining salt.2.Stir everything well and close the pressure cooker lid.3.Cook on medium heat for 2 whistles, then reduce heat to low and cook for 8 more minutes.4.Turn off the heat and let the pressure release naturally.TIPNatural pressure release is key for tender, soft chicken that doesn't seize up. - simmer · ~5 min
Finish the gravy.
1.Open the cooker once the pressure has fully dropped.2.Place the pan back on low heat. Sprinkle in garam masala and crushed kasuri methi.3.Simmer gently for 5 minutes, allowing the gravy to thicken slightly and the flavors to meld.TIPCrushing kasuri methi between your palms before adding releases its essential oils and gives the curry its signature aroma. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander on top, and serve alongside steamed rice or soft rotis.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken for deeper flavor and ultra-tender meat that stays moist during pressure cooking.
- 2Whisk the yogurt until completely smooth before marinating to prevent curdling when it hits the heat.
- 3Soak cashews in warm water for a full 30 minutes to ensure a silky, lump-free paste.
- 4Sauté onions on medium-low heat until soft and translucent, not brown, for a sweet, mild gravy base.
- 5Let the pressure release naturally after cooking to keep the chicken fibers tender, not tough or stringy.
- 6Crush dried fenugreek (kasuri methi) between your palms just before adding to release its full nutty aroma.
- 7For a creamier texture, stir in a tablespoon of fresh cream or butter after opening the cooker.
Adapt it for your goals.
Low-oil
Replace ghee with 1 tablespoon of oil for the tadka (tempering), and use low-fat yogurt. The cashew paste still provides enough richness for a satisfying curry with fewer calories.
high proteinHigh-protein
Swap half the chicken for paneer or firm tofu (add after pressure cooking) to boost protein content while keeping the gravy mild and creamy — ideal for post-workout meals.
veganVegan
Substitute chicken with 300g of cubed potatoes or chickpeas, use coconut yogurt instead of dairy yogurt, and replace ghee with coconut oil or neutral oil. The cashew paste remains for creaminess.
mild spiceMild-spice
Skip the green chilies and reduce red chili powder to a mere pinch. Add a teaspoon of grated nutmeg along with the garam masala for a sweeter, kid-friendly version.
Why this is on our healthy list.
Lean Protein Source
Chicken (skin removed) provides high-quality, low-fat protein essential for muscle repair and satiety, especially when combined with the protein in yogurt and cashews.
Probiotic from Yogurt
The live cultures in yogurt support gut health and digestion, though note that heat diminishes some probiotic activity; the marination step retains a portion of the beneficial bacteria.
Heart-Healthy Fats
Cashews contribute monounsaturated and polyunsaturated fats, associated with supporting healthy cholesterol levels when eaten as part of a balanced diet.
Anti-Inflammatory Spices
Turmeric, ginger, and cloves contain curcumin and gingerol, compounds linked to reduced inflammation and antioxidant activity in the body.
Rich in Minerals
Cinnamon and cardamom provide manganese and magnesium, while coriander and fenugreek offer small amounts of iron and calcium.
Frequently asked questions
Yes, but reduce pressure cooking to just 1 whistle on medium, then 5 minutes on low, to prevent the boneless meat from drying out or turning mushy.
