Chettinad Chicken - Instant Pot / Pressure Cooker
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
Indian
Chettinad Chicken - Instant Pot / Pressure Cooker
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Chicken pieces cooked in freshly ground spices, to make a flavorful and aromatic chettinad curry.
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Ingredients
- 1 lb chicken thighs boneless, cut into pieces
- 1 tablespoon ghee or oil
- 1 bay leaf Tej Patta
- 5 curry leaves aka Kadi Patta
- 1" inch ginger
- 5 cloves garlic
- 1/4 cup coconut fresh or dry, grated
- 1 onion large, diced
- 2 tomato medium, diced
- 1 teaspoon salt adjust to taste
- 1/2 cup water for cooking
- cilantro to garnish
Whole Spices
- 4 dried red chili Kashmiri or another variety, whole
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds aka Jeera
- 2 teaspoon coriander seeds
- 5 green cardamom aka Elaichi
- 1 tick cassia cinnamon aka Dalchini
- 4 cloves aka Laung
- 1 tablespoon poppy seeds aka Khus khus
- 1 teaspoon fennel seed saunf
Instructions
Preparing Chettinad Spice blend:
- Heat the pressure cooker in SAUTE mode. Add all the whole spices to be dry roasted. Roast them for about 30 seconds until they impart their aroma. Add ginger, garlic and grated coconut and saute for another 30 seconds.
- Press CANCEL to turn off the pressure cooker. Transfer all the ingredients in the pressure cooker to a blender. Grind to a powder or if needed add some water to make a paste.
Preparing Chettinad Chicken Curry
- Start the pressure cooker in SAUTE mode and heat oil in it. Add the bay leaf and curry leaves. Saute for 30 seconds.
- Add the diced onion and saute for about 3 minutes.
- Then add the diced tomatoes, ground spices and salt. Saute for 2 mins.
- Add chicken pieces and saute for 3 mins. This is an important step which infuses the spices in the chicken.
- Add water for cooking. Press CANCEL and close the pressure cooker lid with vent in sealing position.
- Change the setting to MANUAL or pressure cook mode on high pressure for 5 minutes.
- When the pressure cooker beeps, do a quick pressure release.
- Garnish with cilantro and Chicken Chettinad is ready to be served.
Notes
- I used Kashmiri red chili in this curry. You can use what you have in store, but do adjust the quanity to your taste.
- Cut the chicken pieces small, about 1-1.5 inch. If using larger pieces, increase the pressure cooking time by 2-3 minutes.
- I used chicken thighs for this curry, you can use chicken breasts too. If using bone-in chicken, increase the cooking time to 10 minutes.
Nutrition Information
Show Details
Serving
267g
Calories
258kcal
(13%)
Carbohydrates
14.25g
(5%)
Protein
25.72g
(51%)
Fat
11.48g
(18%)
Saturated Fat
4.463g
(22%)
Trans Fat
0.018g
(1%)
Cholesterol
74mg
(25%)
Sodium
677mg
(28%)
Potassium
618mg
(13%)
Fiber
3.4g
(14%)
Sugar
3.52g
(7%)
Vitamin A
2450IU
(49%)
Vitamin C
15.7mg
(17%)
Calcium
90mg
(9%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 267g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 14.25g | 5% |
| Protein | 25.72g | 51% |
| Fat | 11.48g | 18% |
| Saturated Fat | 4.463g | 22% |
| Trans Fat | 0.018g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 677mg | 28% |
| Potassium | 618mg | 13% |
| Fiber | 3.4g | 14% |
| Sugar | 3.52g | 7% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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