Pressure Cooker Indian Butter Chicken2022-01-21
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat8.0 g
Trans Fat4 g
Unsaturated Fat0.8 g
Pressure cooker Indian butter chicken. This delicious chicken recipe belongs to Fine Indian Cuisine. Chicken breasts with vegetables and spices cooked in a pressure cooker. Ready in 5 minutes at high pressure. Superfast! You may also like Instant Pot Baked Salmon Fillets
Please note, this recipe is for a pressure cooker stove top. To make it in an electric instant pot:
Electric Pressure Cooker Indian Butter Chicken
Combine Greek yogurt, ginger, curry, and chili powders in a large bowl. Whisk until smooth, then set aside. Season cubed chicken breasts on both sides with salt and black pepper. Melt half of the butter in an electric instant pot turned to the browning function. Working in batches, cook chicken, stirring occasionally, until no pink.
Transfer the chicken to the bowl with the yogurt mixture using a slotted spoon. Turn to coat well and allow marinating.
Melt the remaining butter in the pot. Add chopped white onion and continue cooking and stirring, until it softens, for about 3 minutes. Stir in jalapeño and garam masala and continue cooking and, stirring, until it’s fragrant.
Pour in the chicken broth and add tomato paste. Blend the mixture with an immersion blender until smooth.
Stir marinated chicken together with marinade and 1 teaspoon salt. Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Stir in the heavy cream.
Pressure Cooker Indian Butter Chicken
- 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
In a large mixing bowl, combine Greek yogurt, grated ginger, curry powder, and chili powder. Whisk until smooth and set aside.
Season chunked chicken on both sides with salt and black pepper.
In a pressure cooker, melt half of the butter over medium-high heat. Working in batches, cook seasoned chicken chunks until not pink.
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.
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.
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.
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.
Remove the pot from the heat. Open pressure cooker with Quick Release method.
Stir in heavy (double) cream and season to taste with salt and black pepper. Heat for a couple of minutes over medium heat.
Serve pressure cooker Indian butter chicken over the cooked rice.