Learn To Make Authentic Chicken Masala In A Pressure Cooker
Image Credit: Chicken Masala | Image Credit: iStock

A tasty and well-known Indian meal called chicken masala is frequently prepared with a thick tomato-based gravy and several other spices. Using a pressure cooker is one of the simplest and quickest ways to make chicken masala. With this technique, the chicken is cooked under pressure, and you get soft, juicy meat in less time compared to conventional cooking techniques. 

So, what is Chicken Masala?

Chicken Masala is a flavourful Indian dish that consists of chicken pieces cooked in a rich and fragrant sauce made with tomatoes, onions, and a blend of aromatic spices. To make the dish, chicken pieces are first marinated in a mixture of yoghurt and spices such as cumin, coriander, and garam masala. Along with some finely chopped onions, ginger, garlic, and tomatoes, the marinated chicken is cooked in a pressure cooker until it is soft and the sauce has thickened. The dish is typically garnished with fresh coriander leaves and served hot with rice or Indian bread such as naan or roti. Chicken Masala is a popular and well-loved dish in Indian cuisine and can be found in many restaurants and homes throughout the country.

Chicken Masala should be served with rice, naan bread, or roti and is a staple dish in many households and restaurants throughout India and other parts of the world.

What makes chicken masala unique is its capacity to blend various herbs and spices to create a spicy and somewhat spicy depth of taste. Each spice adds to the dish’s overall taste, giving it a unique and complex taste that is difficult to replicate in other cuisines.

Furthermore, adjustable and customizable to each person's preferences are chicken masala. While some individuals love their food hot, others would rather it be blander. Moreover, several meat or vegetable varieties can be used to produce the dish, providing a wide range of taste alternatives.

How to prepare chicken masala using a pressure cooker?

Chicken pieces are commonly cooked in a thick sauce composed of tomatoes, onions, and a range of flavourful spices, including cumin, coriander, turmeric, garam masala, and chilli powder, after marinating in a mixture of yoghurt and spices. Chicken masala is a preferred meal in many homes and eateries in India and other countries. It complements rice, naan, or roti wonderfully.

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  • 500 grams of boneless chicken, cut into small pieces
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chillies, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1/2 cup water
  • Fresh coriander leaves for garnish

Recipe for Chicken Masala


  • Add 2 tablespoons of hot oil and the finely chopped onions to the pressure cooker. Sauté the onions until they are translucent.
  • Add, ginger and garlic paste to the Pressure cooker after frying for one to two minutes.
  • Add the green chillies and chopped tomatoes, and cook until the tomatoes are mushy.
  • Combine the masala with the boneless chicken pieces thoroughly.
  • Add 1 teaspoon of salt, 1 teaspoon each of red chilli powder, coriander, and turmeric powder. Stir well and cook for two to three minutes.
  • Mix thoroughly after adding 1/2 cup of water.
  • Cook for one whistle on high heat with the pressure cooker lid closed.
  • Lower the heat and continue cooking for an additional 5-7 minutes.
  • Extinguish the flame and allow the pressure cooker to totally cool.
  • Check the chicken by opening the lid once the pressure cooker has cooled. Activate the flame if it's done, and continue cooking for a few minutes more to thicken the gravy.
  • Serve hot with rice or Indian bread and garnish with fresh coriander leaves.

Note: The cooking time may vary depending on the type of pressure cooker you are using. 

Tips for making Chicken Masala

  • Marinate the chicken: Marinating the chicken in a mixture of yoghurt and spices for at least 30 minutes or up to overnight will help to tenderize the meat and infuse it with taste.
  • Use fresh ingredients: Use fresh ingredients such as ginger, garlic, onions, and tomatoes to make the masala sauce. Fresh ingredients will give the dish a brighter, more vibrant taste.
  • Use whole spices: Whole spices such as cinnamon sticks, cardamom pods, and cloves can be added to the masala sauce to add extra depth of taste.
  • Cook the chicken in batches: When cooking chicken in a pan, it is important not to overcrowd the pan. Cook the chicken in batches to ensure that it browns evenly and does not steam.
  • Adjust the spice level: Adjust the amount of chilli powder or green chillies used to suit your taste preference. Add more chilli powder for a spicier dish, or reduce it for a milder version.
  • Use a pressure cooker: Using a pressure cooker to make chicken masala can save time and effort. The pressure cooker helps to cook the chicken quickly and infuses the tastes of the spices and vegetables into the meat.
  • Garnish with fresh herbs: Fresh coriander leaves or chopped spring onions can be used to garnish the dish and add a pop of colour and freshness.
  • Serve hot with rice or Indian bread: Chicken masala is traditionally served with steamed rice or Indian bread such as naan or roti.

With a pressure cooker, you can make chicken masala in the manner described above. We sincerely hope you like our scrumptious and simple adaptation of this recipe. If you enjoyed our strategy, prepare this and share it with your loved ones to show them how much you care.