Simple and easy Instant Pot Chicken Curry/Fry using Homemade Chicken Fry Masala
Hello Foodies,
Do you make masala powder or ground spices seasonings at home often? I do prepare my own and fresh spice blend at home, and the curries prepared from it always come out tasty. So like other spice blends, today I have made home-style chicken fry/meat fry masala powder and made chicken fry in the instant pot.
In this recipe, chicken pieces marinated in aromatic dry roasted spices blend. And the dry roasting of spices enhances the flavor dramatically. You can use this spice blend to make various vegetarian and non-vegetarian recipes too. I have prepared eggplant stir fry for lunch using this masala blend, and Dr.K loved it a lot and asked me to make again for dinner. So this blend is versatile.
YouTube:
I have seasoned/marinated chicken breast pieces using spice blend and kept aside until the onions are cooking in the instant pot. I have kept some gravy to eat with rice, but you can make it like stir fry consistency by sauteing the chicken for 3-4 minutes. In this recipe, you don't need to heat oil to deep fry the chicken. Use your instant pot to speed up the cooking process. If you have a crowd for a meal, then this is a super easy and simple recipe to make. Typically serve as a side dish to steamed rice. Simple, spicy, and easy to make instant pot chicken fry. Here I have used the spice blend 1 Tbsp based on how well my family handles the spice. You can increase or decrease the amount of spice blend as your liking. And yes, you can cook the chicken and rice separately in the IP at the same time!
YouTube:
I have seasoned/marinated chicken breast pieces using spice blend and kept aside until the onions are cooking in the instant pot. I have kept some gravy to eat with rice, but you can make it like stir fry consistency by sauteing the chicken for 3-4 minutes. In this recipe, you don't need to heat oil to deep fry the chicken. Use your instant pot to speed up the cooking process. If you have a crowd for a meal, then this is a super easy and simple recipe to make. Typically serve as a side dish to steamed rice. Simple, spicy, and easy to make instant pot chicken fry. Here I have used the spice blend 1 Tbsp based on how well my family handles the spice. You can increase or decrease the amount of spice blend as your liking. And yes, you can cook the chicken and rice separately in the IP at the same time!
I got to make it recently, but from the day I tried it, this (spice blend) has featured on my weekly menu. Some times I prepare eggplant fry and sometimes potato fry using this aromatic spice blend. And always end up with a simple yet exquisitely tasty side dishes. So guys, let's get started.
Whether you just started using this instant pot or you’ve been at it for a while, these tips will help you with your next Instant Pot chicken dinner:
- Small pieces of meat cook through much faster than the whole breast, so adjust the time accordingly and insurance that the chicken breast won’t be overcooked or dry.
- You will get juicy, irresistibly delicious chicken in the instant pot, and to get a crispy finish to chicken broil under the in the oven for ultra-crispy skin.
- Season chicken with your favorite spice blend.
- A natural release keeps the chicken moist, and it also continues the cooking process, so NPR for at least 10 minutes.
- Adjust cook time based on the size of chicken breasts.
- Don’t throw away the cooking liquid at the end. Use it as a stock for stews, soups, etc.
Preparation Time: 15 Minutes; Cooking Time: 20 Minutes.
Each Serving of chicken fry contains 351 cal.
Ingredients:
To Make Masala Powder:
- Red chilies 7-8
- Coriander seeds 2 Tbsp
- Cardamom 2-3 pods
- Cinnamon stick ½ inch
- Cumin Seeds 1 Tsp
To Prepare Instant Pot Chicken Fry:
- Chicken Breast pieces, 300 g
- Ginger 5 g,
- Garlic 4-5 cloves
- Oil 3 Tsp
- Onion 2, finely chopped
- Turmeric ½ Tsp
- Salt 1 Tsp
- Water 3/4 Cup
To Make Masala Powder:
- Heat pan on a medium to low flame and dry roast red chilies, coriander-cumin seeds, cinnamon stick, and cardamom pods.
- Dry roast for 2-3 minutes on medium to low flame.
- Cool and blend to make a fine powder and keep aside.
To Prepare Instant Pot Chicken Fry:
- In a bowl, add chicken breast pieces add 1 Tbsp prepared masala powder, and oil 1 Tsp.
- Mix well and coat the chicken pieces with the masala powder and keep aside.
- Meanwhile, using the mortar and pestle crush the ginger and garlic and keep it aside.
- Now, Turn on the saute mode of the instant pot and heat oil.
- Add onions and saute and cook fie 3-4 minutes or until it becomes light brown color.
- Now, add crushed ginger garlic and stir all well.
- Add seasoned chicken pieces, and salt, and mix well.
- Add water ¾ cup and deglaze the pot.
- Place a rice pot with the trivet and close the lid of the instant pot.
- Pressure Cook on manual mode(Hi) for 8 minutes.
- NPR for 10 minutes and then release the remaining pressure manually and open the lid.
- Take rice and the trivet out and keep aside.
- Mix well and perfectly cooked, juicy and tender chicken fry is ready to serve.
- Serve hot with steamed rice. Enjoy!!!
Dietary Comment:
- The calorie count based on a 2000 calorie diet.
- Per serving contains 195 calories, along with 16.4 g carbohydrates, 4.8 g dietary fiber, 10.34 g fats, and 4.65 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
It is good to eat Chicken Fry/Curry for lunch and dinner.
Instant Pot Chicken Curry/Fry using Homemade Chicken Fry Masala Recipe:
To Make Masala Powder:
- Red chilies 7-8
- Coriander seeds 2 Tbsp
- Cardamom 2-3 pods
- Cinnamon stick ½ inch
- Cumin Seeds 1 Tsp
- Chicken Breast pieces, 300 g
- Ginger 5 g,
- Garlic 4-5 cloves
- Oil 3 Tsp
- Onion 2, finely chopped
- Turmeric ½ Tsp
- Salt 1 Tsp
- Water 3/4 Cup
To Make Masala Powder:
- Heat pan on a medium to low flame and dry roast red chilies, coriander-cumin seeds, cinnamon stick, and cardamom pods.
- Dry roast for 2-3 minutes on medium to low flame.
- Cool and blend to make a fine powder and keep aside.
- In a bowl, add chicken breast pieces add 1 Tbsp prepared masala powder, and oil 1 Tsp.
- Mix well and coat the chicken pieces with the masala powder and keep aside.
- Meanwhile, using the mortar and pestle crush the ginger and garlic and keep it aside.
- Now, Turn on the saute mode of the instant pot and heat oil.
- Add onions and saute and cook fie 3-4 minutes or until it becomes light brown color.
- Now, add crushed ginger garlic and stir all well.
- Add seasoned chicken pieces, and salt, and mix well.
- Add water ¾ cup and deglaze the pot.
- Place a rice pot with the trivet and close the lid of the instant pot.
- Pressure Cook on manual mode(Hi) for 8 minutes.
- NPR for 10 minutes and then release the remaining pressure manually and open the lid.
- Take rice and the trivet out and keep aside.
- Mix well and perfectly cooked, juicy and tender chicken fry is ready to serve.
- Serve hot with steamed rice. Enjoy!!!
- If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
- Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!
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