Pressure Cooker Indian Butter Chicken

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    9.9 g
  • Cholesterol

    106.9 mg
  • Fat

    13.6 g
  • Fiber

    1.3 g
  • Protein

    31.0 g
  • Saturated Fat

    8.0 g
  • Serving Size

  • Sodium

    225.1 mg
  • Sugar

    3.1 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    0.8 g
  • Potassium

    584.3 mg
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Pressure cooker Indian butter chicken. Indian butter chicken is a flavorful and convenient dish that brings the taste of Fine Indian Cuisine to your kitchen. By using a pressure cooker, you can create tender and juicy chicken breasts infused with aromatic spices and vegetables. You may also like Instant Pot Baked Salmon Fillets

Please note, this recipe is for a pressure cooker stovetop. To make it in an electric instant pot:

How to Make Indian Butter Chicken in a Pressure Cooker

To start, gather your ingredients: chicken breasts, plain Greek yogurt, freshly grated ginger, sweet curry powder, chili powder, and unsalted butter. Begin by marinating the chicken breasts in a mixture of yogurt, ginger, curry powder, and chili powder. This will help to tenderize the meat and infuse it with delicious flavors.

Next, heat the pressure cooker and melt the butter. Add the marinated chicken breasts and cook them until they are lightly browned on both sides. This will help to seal in the juices and enhance the flavor of the chicken.

Once the chicken is browned, add in your choice of vegetables such as onions, bell peppers, and tomatoes. These vegetables will add texture and additional flavors to the dish. Close the pressure cooker and cook for a few minutes until the vegetables are tender.

Finally, release the pressure from the cooker and open it carefully. The result will be succulent chicken breasts in a rich and creamy sauce, ready to be served with steamed rice or naan bread.

With the help of a pressure cooker, you can enjoy the authentic flavors of Indian butter chicken in a fraction of the time. Impress your family and friends with this delicious and easy-to-make dish that is sure to become a favorite in your household.

Indian Butter Chicken Serving Suggestions

Once you have prepared your delicious pressure cooker Indian butter chicken, it’s time to think about how to serve it. Here are some serving suggestions that will complement the flavors of this flavorful dish.

1. Steamed Rice: Serve your Indian butter chicken over a bed of fluffy steamed rice. The rice will absorb the creamy sauce and provide a neutral base for the bold flavors of the chicken.

2. Naan Bread: Pair your Indian butter chicken with warm and soft naan bread. Tear off a piece of naan and use it to scoop up the chicken and sauce. The combination of the tender chicken and the slightly chewy naan is simply irresistible.

3. Cucumber Raita: Prepare a refreshing cucumber raita to serve alongside your Indian butter chicken. Mix together diced cucumber, plain yogurt, chopped mint leaves, and a pinch of salt. The cool and tangy raita will balance out the richness of the chicken.

4. Vegetable Biryani: For a complete meal, serve your Indian butter chicken with vegetable biryani. This fragrant rice dish is packed with colorful vegetables and aromatic spices, making it the perfect accompaniment to the flavorful chicken.

5. Fresh Salad: Add a fresh salad to your meal to lighten it up. A simple salad of mixed greens, cherry tomatoes, and cucumber dressed with lemon juice and olive oil will provide a refreshing contrast to the rich and creamy chicken.

With these serving suggestions, you can create a memorable Indian feast right in your own home. Experiment with different combinations to find your favorite way to enjoy this classic dish.

How to Store Leftovers

Leftovers are a common occurrence when cooking a delicious meal like pressure cooker Indian butter chicken. To ensure that you can enjoy the flavors of this dish for another day, it’s important to know how to store the leftovers properly. Here are some tips to help you store your Indian butter chicken leftovers:

1. Refrigerate promptly: After enjoying your meal, transfer any leftover Indian butter chicken to an airtight container and refrigerate it as soon as possible. This will help prevent the growth of bacteria and keep the chicken safe to eat.

2. Separate the sauce and chicken: If you have a significant amount of sauce left, consider separating it from the chicken before storing. This will prevent the chicken from becoming too soggy when reheated.

3. Use proper containers: Choose containers that are suitable for storing food in the refrigerator. Glass or plastic containers with tight-fitting lids work well. Alternatively, you can use resealable plastic bags.

4. Label and date: To keep track of your leftovers, label the containers with the date they were stored. This will help you know how long they have been in the refrigerator and when they should be consumed by.

5. Store for up to 3-4 days: Indian butter chicken leftovers can be safely stored in the refrigerator for 3-4 days. Beyond that, the quality and taste may start to deteriorate.

6. Reheat properly: When reheating the leftovers, make sure to heat them thoroughly to an internal temperature of 165°F (74°C) to ensure they are safe to eat.

By following these storage tips, you can enjoy the flavors of your pressure cooker Indian butter chicken for another meal without compromising on taste or safety.

Pressure Cooker Indian Butter Chicken

You may also like Oven Baked Butter Chicken or Oven Baked Fish Cakes


  • 1/2 cup (125 ml) plain Greek yogurt
  • 2 tablespoons freshly grated ginger
  • 2 teaspoons sweet curry powder
  • 1/2 teaspoon chili powder
  • 4 tablespoons unsalted butter
  • 1 ½ pounds boneless and skinless chicken breasts, chunked
  • 1 large white onion, peeled and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons garam marsala
  • 6 oz (180 ml) can tomato paste
  • 1 ½ cups (370 ml) reduced-sodium chicken broth
  • 1/2 cup (125 ml) heavy (double) cream
  • 1 teaspoon sea salt
  • 1/4 cup (60 g) finely chopped fresh cilantro
  • salt and freshly ground black pepper to taste


Step 1

In a large mixing bowl, combine Greek yogurt, grated ginger, curry powder, and chili powder. Whisk until smooth and set aside.

Step 2

Season chunked chicken on both sides with salt and black pepper.

Step 3

In a pressure cooker, melt half of the butter over medium-high heat. Working in batches, cook seasoned chicken chunks until not pink.

Step 4

Transfer the cooked chicken to the bowl with the yogurt mixture using a slotted spoon. Stir well until chicken pieces are well coated. Set aside and allow marinating.

Step 5

Heat the remaining butter in a pressure cooker. Add chopped onion and cook, stirring, until it softens, for about 3 minutes. Stir in jalapeño and garam masala and continue to cook, stirring, until it's fragrant. Stir in chicken broth and tomato paste.

Step 6

Using an immersion blender, blend until the mixture is smooth. Stir in marinated chicken chunks together with marinade and 1 teaspoon sea salt. Mix well.

Step 7

Close the pressure cooker and lock the lid. Switch burner heat to high. When the pressure cooker reaches high pressure, reduce heat to low. Set a timer to cook for 5 minutes.

Step 8

Remove the pot from the heat. Open pressure cooker with Quick Release method.

Step 9

Stir in heavy (double) cream and season to taste with salt and black pepper. Heat for a couple of minutes over medium heat.

Step 10

Serve pressure cooker Indian butter chicken over the cooked rice.

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