Indian curries are all about flavor and deliciousness, and if that’s what you’re craving, you’ve got to try making this mustard chicken in pressure cooker. The curry is earthy and packed full of rustic flavors, but that’s not even the best part.
You’ll need just a few simple ingredients to put it together, and with the pressure cooker, it comes together in minutes.
Scroll down and read on to discover everything you need to know about making it the right way.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the mustard chicken in pressure cooker.
For the mustard paste
- Mustard Seeds: ¼ cup
- Water: As required
For the chicken
- Mustard oil: 1 tbsp
- Fenugreek seeds: 1 tsp
- Onions (sliced): ½ cup
- Banana stem (chopped): ½ cup
- Chicken: 300 grams
- Prepared mustard paste
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsp
- Chicken masala: 2 tbsp
- Salt: 1 tablespoon or as per taste
- Water: 1.5 cups
- Green chilies: 2
- Coriander leaves: 4-5 stalks roughly broken
- Black pepper powder: For garnish
How to Make the Mustard Chicken in Pressure Cooker
Once you have all your ingredients ready, here’s what you’ll need to do to make the dish.
Prepare the mustard paste by blending the mustard seeds with water. Make a smooth paste.
Next, heat mustard oil in a pressure cooker. Add in fenugreek seeds.
Next, add the sliced onions. Cook for 1 minute.
Add the banana stem next and saute. Cook for 1-2 minutes.
Add in the chicken and saute. Let it cook for 5-6 minutes.
Once the chicken starts changing color, add in the mustard paste. Mix well.
Let the mixture cook for 7-8 minutes and add in the powdered spices. Mix well and cook for 5 minutes.
Next, add the water and mix well.
Add the green chilies and coriander leaves. Mix well.
Close the pressure cooker and cook the chicken for 3-4 whistles.
Garnish with black pepper powder and serve hot.
Frequently Asked Questions
This mustard chicken recipe has chicken and banana stem as the hero ingredients, but if you want to bring in a bit of variation, you could totally do that too.
Veggies like potatoes, sweet potatoes, carrots, spinach and mushrooms are some classics that can work wonderfully with the flavors of this dish.
You can definitely replicate this recipe without a pressure cooker too. Just follow the exact same process, but use a regular pot to cook the mustard chicken. Remember that if you’re not pressure cooking it, the curry will take much longer to cook.
Although you can use almost any cut of chicken for this recipe, it is best to stick to using chicken thighs, as they have the softest, juiciest meat.
If you don’t have chicken masala, which is basically just a simple allspice mix, you can make do with some garam masala powder instead.
Your leftover mustard chicken in pressure cooker can be transferred to an airtight container. You can refrigerate this for 2-3 days and reheat on low, whenever needed.
Tips & Tricks to Make the Mustard Chicken in Pressure Cooker
Ready to give this recipe a try? Wait up! Take note of these little tips and tricks that can really make a difference.
- To bring some tanginess into the curry, you can add some finely chopped or pureed tomatoes into it along with the chicken.
- The banana stem in the recipe is what boosts its nutritional value and lends you a good dose of fiber and nutrients. If you don’t have it, you can skip adding it too.
- To make the curry more flavorful and delicious, you can also add some whisked yogurt into it towards the end, and let it simmer for a few minutes.
- If you want to balance out the spiciness and earthiness of the mustard chicken, you can add a dash of honey towards the end, after you’ve taken it off heat.
- You can also add a dash of coconut milk or heavy cream into the curry if you want to make it more creamy.
- Depending on the kind of texture and runniness you’re looking for, you can add some stock or water to thin out the curry. If you want the curry to be on the thicker side, reduce the amount of water you’re adding in.
- Don’t forget to top the chicken curry with some chopped coriander leaves and a squeeze of lemon juice right before you serve.
Serving Ideas & Suggestions
This flavorful and delicious mustard chicken in pressure cooker can be paired with your favorite flatbread or some steamed rice. To make it a complete meal, you can also pair it with a nice crunchy salad.
If you enjoyed making this flavorful Indian curry and are inspired enough to try out some more, here are some good ideas to get you going.
Mustard Chicken in Pressure Cooker
Ingredients For the mustard paste
- ¼ cup Mustard Seeds
- 1 cup Water
Ingredients For the chicken
- 1 tablespoon Mustard Oil
- 1 teaspoon Fenugreek Seeds
- ½ cup Onions , sliced
- ½ cup Banana Stem , chopped
- 300 gms Chicken
- 1 bowl Prepared Mustard Paste
- ½ teaspoon Turmeric Powder
- 2 teaspoon Red Chili Powder
- 2 tablespoon Chicken Masala
- 1 tablespoon Salt
- 1.5 cups Water
- 2 Green Chilies
- 4-5 stalks Coriander leaves, roughly broken
- 1 teaspoon Black Pepper Powder, For garnish
- Prepare the mustard paste by blending the mustard seeds with water. Make a smooth paste.
- Next, heat mustard oil in a pressure cooker. Add in fenugreek seeds.
- Next, add the sliced onions. Cook for 1 minute.
- Add the banana stem next and saute. Cook for 1-2 minutes.
- Add in the chicken and saute. Let it cook for 5-6 minutes.
- Once the chicken starts changing color, add in the mustard paste. Mix well.
- Let the mixture cook for 7-8 minutes and add in the powdered spices. Mix well and cook for 5 minutes.
- Next, add the water and mix well.
- Add the green chilies and coriander leaves. Mix well.
- Close the pressure cooker and cook the chicken for 3-4 whistles.
- Garnish with black pepper powder and serve hot.
- You can chop the banana stem and keep it frozen. It might turn brown in color which is normal.
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