Pressure Cooker Indian Butter Chicken

pressure cooker indian butter chicken
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • the best crock pot baked ziti recipe

    The Best Crock Pot Baked Ziti Recipe

  • slow cooker whole chicken with vegetables

    Slow Cooker Whole Chicken with Vegetables

  • instant pot honey sesame chicken breasts recipe

    Instant Pot Honey Sesame Chicken Breasts Recipe

  • instant pot broccoli mac and cheese recipe

    Instant Pot Broccoli Mac and Cheese Recipe

  • slow cooker vegan peanut stew recipe

    Slow Cooker Vegan Peanut Stew Recipe

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. Super fast!

Ingredients

  • 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

Method

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 pressure cooker,melt half of butter over medium-high heat. Working in a batches,cook seasoned chicken chunks until no pink.

Step 4

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

Step 5

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

Step 6

Using an immersion blender,blend until 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 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 cooked rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.