Khada Masala Chicken Curry | Instant Pot Recipe

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There are few Indian dishes which tastes amazingly delicious when cooked with the whole spices. And one such dish is this finger-licking Khada Masala Chicken Curry. If you have the basic whole spices in your pantry you can easily try this recipe. I would suggest you not use powdered or crushed spices but the whole spices to give this curry an extraordinary taste and flavor.
Anything cooked with whole spices and on low flame for hours will definitely taste delicious. I will try the slow cook method next time though. 😀 This is an Instant Pot recipe to save some time and effort. Do try this recipe on weekend and serve for lunch with steaming hot rice and onion rings. And take a nap after this meal. 😉
Serves 4
For Marination

  • 1 Kg chicken, medium pieces
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp red chili powder
  • 1 Tsp  Kashmiri red chili powder
  • 1 Tsp turmeric powder

Whole Spices

  • 2 Bay leaves
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tsp black peppercorns
  • 1 Cinnamon stick
  • 1 Star anise
  • 3 Cloves

For Curry

  • 500 Gms onion, finely sliced
  • 2 Medium tomato, chopped
  • 8 Whole garlic cloves
  • 1-inch ginger
  • ½ cup beaten curd (optional)
  • Salt as required
  • 1 Tsp chicken masala
  • Mustard oil for cooking

Learn Step By Step Recipe With Pictures For Khada Masala Chicken Curry | Instant Pot Recipe
Step 1- Marinade chicken with all the ingredients mentioned under marination and leave for 20mins
Step 2- Turn on IP to sauté mode and heat oil. Add all the whole spices and sauté them for 1min. Add the ginger-garlic and fry them in hot oil until they slightly change their color

Step 3- Add the sliced onions and fry them until they turn soft and golden brown. Sprinkle some salt to cook them fast. And then add the tomatoes and cook them until they turn mushy

Step 4- Add the marinated chicken and sauté for 4mins. Add the beaten curd and give it a nice mix. Add 1cup of water and cancel the sauté mode. Turn the IP to pressure cook(hi) mode and cook for 4mins (more or less depending on the chicken piece sizes)
Let the pressure goes off naturally for 15mins and then QR

Step 5- Open the lid of the Ip and sprinkle chicken masala. Turn the IP to sauté mode and cook for 4-5mins to adjust the thickness of the gravy. Turn off the IP and leave it for 10-15mins before serving

Garnish with coriander leaves and serve with steaming hot rice or chapati and enjoy the meal. 🙂


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