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. This delicious chicken recipe belongs to Fine Indian Cuisine. Chicken breasts with vegetables and spices cooked in a pressure cooker. Ready in 5 minutes in high pressure. Superfast! You may also like Instant Pot Baked Salmon Fillets

Please note, this recipe is for pressure cooker stove top. To make it in electric instant pot:

Electric Pressure Cooker Indian Butter Chicken

In a large bowl, combine Greek yogurt, ginger, curry and chili powders. Whisk until smooth, then set aside. Season cubed chicken breasts on both sides with salt and black pepper. Melt half of butter in an electric instant pot turned to the browning functions. Working in batches, cook chicken, stirring occasionally, until no pink.

Using a slotted spoon, transfer the chicken to the bowl with yogurt mixture. Turn to coat well and allow marinating.

Melt remaining butter in the pot. Add chopped white onion and continue cooking and stirring, until it softens, for a bout 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 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

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 no pink.

Step 4

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

Step 5

Heat remaining butter to 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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