Pressure Cooker Indian Butter Chicken

Pressure Cooker Indian Butter Chicken from Pressure Cooking Today

Tender chicken thighs in a rich, creamy, spicy, buttery tomato sauce. A favorite dish at Indian restaurants that is easy to make at home.

Ever since I posted my Naan recipe on Barbara Bakes I’ve been on the look out for Indian main dishes to serve along side the naan. Recently, Barbara from Creative Culinary mentioned on Facebook that she was making Indian Butter Chicken with “a great friend from India who is a terrific cook.” Her friend Ansh blogs at Spice Roots. Barbara sent me a link when she got her post up with the recipe and I couldn’t wait to give it a try.

Indian Butter Chicken Recipe from Pressure Cooking Today - Tender chicken thighs in a rich, creamy, spicy, buttery tomato sauce. A favorite dish at Indian restaurants that is easy to make at home.

The recipe looked like it would be an easy recipe to convert to a pressure cooker recipe, and it was! I made a few changes to accommodate my family’s tastes, and of course I served it with homemade naan. If you haven’t tried butter chicken before, your in for a treat.

Pressure Cooker Indian Butter Chicken

Yield: 6 - 8 servings

Pressure Cooker Indian Butter Chicken

Ingredients

  • 10 boneless skinless chicken thighs
  • 2 cans (14 oz.) diced tomatoes and juice
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons fresh ginger root, peeled and chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 3/4 cup heavy cream
  • 3/4 cup Greek yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup firmly packed minced cilantro

Directions

  1. Cut the chicken pieces into quarters.
  2. Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
  3. Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
  4. Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
  5. Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
  6. Serve with rice and naan.

Notes

Adapted from Spice Roots.

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Comments

    Leave a Comment:

  1. C.J. says

    Yes! Now you’re talking. I know that Indian women use pressure cookers a LOT, and I’ve been looking for recipes to try. Can’t wait to try this.

  2. Susy says

    I was wondering if I could use coconut cream instead of the heavy cream and yogurt. Is there a substitute for Cornstarch? Could I use tapioca or arrowroot? I foliow a Paleo diet, that’s why i am curious if I could do this.
    Thanks!

    • Barbara Schieving says

      I haven’t tried it, but coconut cream and finely ground tapioca or arrowroot would probably work fine.

  3. says

    I made Tikka Masala a few years ago, and loved it. I believe they are one in the same. Brilliant idea to convert this to a PC. Garam Masala has become one of my favorite spice blends. Pinning!

  4. says

    This looks delicious Barbara. It appears not to be too “hot” as in chili hot. Is it pretty mild? I like spicy hot but have family members who have no tolerance to it. I love my pressure cooker and Indian food. I’ll be trying this one.

    • Barbara Schieving says

      Hi Bonnie – yes it is pretty mild. The original recipe called for 6 jalapenos which would really kick up the heat. Let me know how you like it.

    • Barbara Schieving says

      Thanks Lydia – you need enough liquid for the pressure cooker to come to pressure and then thicken or reduce the liquid after pressure cooking. Some times you need to reduce the liquid in a recipe for pressure cooking, but I didn’t need to with this recipe.