Instant Pot Peanut Chutney Chicken

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recipe by Chandra Ram

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This chicken dish is made special with a tangy tamarind-laced peanut chutney from Andhra Pradesh, the state in India my family is from. For this dish, you’ll toast the ingredients for the peanut chutney first, then combine them with the chicken in the end. I like to eat this chicken wrapped in a piece of naan or roti, or in lettuce cups.

Inspired by:

recipe updated Jun 8, 2020


  • Curry leaves icon
    Curry leaves
    10 (about 2 g)
  • Onion icon
    2 (about 280 g)
  • Ginger icon
    1 tbsp (about 5.55 g)
  • Fresh garlic icon
    Fresh garlic
    1 tbsp (about 8.55 g)
  • Chicken thigh icon
    Chicken thigh
    454 g (about 2 ⅓)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Raw peanuts icon
    Raw peanuts
    1 cup (about 145.99 g)
  • Dried chilies icon
    Dried chilies
    3 (about 1.5 g)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (about 6.3 g)
  • Coriander seeds icon
    Coriander seeds
    1 tbsp (about 5.55 g)
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Tamarind paste icon
    Tamarind paste
    2 tbsp (about 33 g)
  • Water icon
    ½ cup (about 120 g)


  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Serving plate
  • kCook icon Blender jug

Step preview

  1. Add vegetable oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add raw peanuts to the inner pot
  4. Cook until fragrant while stirring frequently - approx 1 min
  5. Add dried chilies, cumin seeds, coriander seeds and curry leaves to the inner pot
  6. Cook until fragrant - approx 1 min
  7. Transfer content of inner pot to blender jug
  8. Let cool slightly
  9. Transfer one quarter of content of blender jug to small bowl then set aside
  10. Add kosher salt and tamarind paste to the blender jug
  11. Blend until smooth - high speed
  12. Heat - Sauté, More
  13. Add vegetable oil to the inner pot
  14. Heat until shimmering - approx 1 min
  15. Add onion to the inner pot
  16. Cook until fragrant - 4 min
  17. Add ginger and fresh garlic to the inner pot
  18. Cook until fragrant - 1 min
  19. Stir chicken thigh into the inner pot
  20. Add water and kosher salt to the inner pot
  21. Transfer blended peanut mixture to inner pot
  22. Close and lock the lid and turn the steam release handle to Sealing
  23. Pressure cook - Manual, High, 8 min
  24. Natural release - 10 min
  25. Release pressure -
  26. Transfer curry to serving plate
  27. Season with kosher salt
  28. Top with reserved peanut mixture
  29. Serve
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