Ninja Foodi Indian Recipes

Chicken Curry

Indian Chicken Curry in itself has a lot of variations, depending on where you are in the Indian Subcontinent. Generally speaking, curry starts with sauteing whole spices in ghee, with a sauce made from garlic, onions, tomatoes, and powdered spices. Here, we made it easy for you so that you may cook your chicken curry in no time at all.


2 lbs Chicken thigs, deboned
2 tbsp Greek yoghurt
5 tbsp Garam masala
4 cloves Garlic, minced
1 tbsp Ginger paste
1 tbsp ghee
2 large Onions, chopped
4 Green chillies
1 cup tomato puree
2 tsp Turmeric
3 cups Hot water


  1. In a large zip lock bag, combine yoghurt, masala, garlic, and ginger paste.
  2. Place chicken inside zip lock bag and refrigerate for at least 6 hours.
  3. Remove chicken from fridge and let it sit for 30 minutes or until room temp.
  4. Select SEAR/SAUTÉ and press START STOP.
  5. Once the pot is hot, add ghee and saute onions and chillies. Stir fry until onions are translucent.
  6. Add chicken and stir fry for 8 to 10 minutes.
  7. Pour in marinade from the zip lock bag.
  8. Add tomato puree, salt, and turmeric.
  9. Pour hot water and stir until sauce is thoroughly mixed.
  10. Secure pressure lid, select PRESSURE and set to HIGH, then set time to 10 minutes, finally press START/STOP.
  11. Once cycle is done, quick release pressure.
  12. Carefully remove lid once all pressure has been released.
  13. Serve with white rice and garnish with coriander.