Video summary

Quick & Tasty Chicken Curry in Minutes | Pressure Cooker Recipe | झटपट कुकर चिकन करी | Sanjyot Keer

Main summary

Key takeaways

Cooking

Presenter / Channel

Sanjyot Keer (YFL / “YFL Today”) prepares a Sanjot Keer style chicken curry, cooked quickly in a pressure cooker.

Ingredients (with quantities mentioned)

Chicken marinade (for ~1 kg curry)

  • 750 g to 1 kg chicken (target batch: ~1 kg)
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1/4 tsp Kashmiri red chilli powder
  • 2 tbsp curd (yogurt)

Onion-tomato base (“curry base/gravy paste”)

  • 1–2 tbsp oil (in pressure cooker)
  • Cumin seeds: large pinch
  • 3 large onions, sliced
  • 2 tomatoes, finely chopped
  • Coriander stalks: some handful mentioned
  • 2 green chillies
  • 4 inch ginger
  • Garlic: a handful of garlic cloves
  • Salt to taste
  • Hot water to deglaze (“remove bond” stuck at bottom)

Ground paste

  • Blend the cooled onion-tomato base ingredients into a fine paste
  • Add a little water for grinding (as needed)

Spices & ghee pressure-cooking phase

  • 2 tbsp desi ghee
  • 1 tsp oil (to prevent ghee burning)

Whole spices

  • 1/2 tsp cumin seeds (crackle mentioned)
  • 2 inch cinnamon
  • 2 bay leaves
  • 3 green cardamoms
  • 1 thick cardamom

Powders (in pressure cooker)

  • 1 tbsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp spicy red chilli powder
  • Hot water (added to loosen masala and adjust curry consistency)

Finishing

  • Salt if needed (tasted at the end)
  • Pinch homemade garam masala powder
  • Pinch roasted kasuri methi powder
  • Lots of freshly chopped coriander

Equipment & preparation

  • Pressure cooker
  • Mixer/grinder jar (to grind cooled base into paste)
  • Bowl for marinating chicken
  • Onions can be sliced easily (knife / slicer / mandoline / food chopper)

Prep steps

  1. Marinate chicken.
  2. Cook onion-tomato base in pressure cooker until tomatoes soften.
  3. Turn off gas and cool to room temperature before grinding (explicitly mentioned).
  4. Grind to a fine paste.

Step-by-step method (key timings/technique)

1) Marinate chicken

  1. In a bowl, mix:
    • chicken + salt, turmeric, Kashmiri red chilli powder, curd
  2. Apply mixture on chicken.
  3. Leave to marinate while other steps proceed.

2) Make onion-tomato base in pressure cooker

  1. In pressure cooker, heat 1–2 tbsp oil.
  2. Add cumin seeds (large pinch).
  3. Add sliced onions; fry until golden brown.
  4. Add:
    • finely chopped tomatoes, coriander stalks, green chillies, ginger (4-inch), garlic cloves (handful), salt
  5. Cook until tomatoes become soft/melted: ~4–5 minutes
  6. If masala is stuck (“bond”): add hot water, stir until it comes off and masala color darkens.

Cool the base to room temperature, then grind:

  1. Grind in mixer jar into a fine paste, adding a little water.
  2. Keep aside.

3) Unique pressure-cooker masala method + chicken cooking

  1. In the same pressure cooker, add 2 tbsp desi ghee + 1 tsp oil (to stop ghee burning).
  2. Heat; add whole spices:
    • cumin seeds (crackle 1/2 tsp), cinnamon, bay leaves, green cardamoms, thick cardamom
  3. Let spices release flavor in ghee.
  4. Add the prepared curry base paste plus powders:
    • 1 tbsp Kashmiri red chilli powder
    • 1/2 tsp turmeric powder
    • 2 tbsp coriander powder
    • 1 tsp spicy red chilli powder
  5. Stir well; don’t cook too much on flame.
  6. Add a little hot water to loosen masala consistency.
  7. Pressure cook masala:
    • 1 whistle on high
    • 2 whistles on low
    • Total time noted: ~5–6 minutes
  8. After pressure cooking: release steam naturally; open lid.
  9. Observe oil coming on top; masala/spices have roasted well.

4) Roast chicken briefly, then final pressure cook

  1. Add marinated chicken; stir.
  2. Roast chicken with spices on high flame for 1–2 minutes (not more).
  3. Add hot water until curry level is a little below the chicken (chicken releases water).
  4. Stir and close lid.
  5. Pressure cook:
    • whistle on high until pressure is created
    • then 2 to max 3 whistles on reduced flame
    • caution: otherwise your chicken may get overcooked
  6. Turn off flame after 2–3 whistles.
  7. Let steam/pressure escape naturally; open lid.
  8. Stir and check:
    • chicken should look “melted well”
    • oil on top indicates separation/finished masala texture

5) Adjust consistency & finish

  1. Optional: add a little hot water to loosen consistency.
  2. Taste; add salt only if required.
  3. Add:
    • pinch garam masala
    • pinch roasted kasuri methi
    • lots of fresh chopped coriander
  4. Stir well.

Tips / cues / common mistakes mentioned

  • Cool the base to room temperature before grinding (prevents issues).
  • Don’t overcook masala on open flame after adding spice powders.
  • Roast chicken only 1–2 minutes before adding water.
  • Limit pressure whistles (2–3) to avoid overcooking chicken.
  • Use hot water to deglaze stuck masala (“bond”) and deepen flavor.

Serving / plating suggestions

  • Curry is described as best with:
    • tandoori roti
    • paratha
    • rice
  • Mentioned eating suggestion: enjoy with sides like chillies, onions, lemon, then eat curry with rice/roti.

Sources / referenced material

  • Presenter: Sanjyot Keer / YFL (YFL Today)
  • Product mentioned (not required for cooking): YFL Home BL PR 2.0 grinder from w home.com or Amazon, used as the grinding example.

Original video