Pressure Cooker Butter Chicken

Prep 10 min

|

Cook 15 min

|

Ready in 25 min

Butter Chicken is a curry of chicken that was developed in the 1950’s by the founder of a restaurant in Delhi, India. It’s known for its spiced tomato, butter and cream sauce. Best served with basmati rice and or naan!

Ingredients

  • 2 lbs. (1 kg) boneless, skinless chicken breast
  • ½ cup (125 mL) plain whole milk yogurt
  • 1 tbsp (15 mL) coriander
  • 2 tsp (10 mL) smoked paprika
  • 1  tsp (5 mL) cumin
  • 1  tsp (5 mL) turmeric
  • ½ tsp (2 mL) cayenne pepper
  • 4  tbsp (60 mL) butter
  • ½   red onion, finely chopped
  • 6   garlic cloves, pressed
  • 1"   (2.5-cm) piece ginger, peeled and finely chopped (about 1 tbsp/15 mL) (see cook’s tip
  • 1 tsp (5 mL) sugar
  • 1  tsp (5 mL) salt
  • 1  can (28 oz./750 g) tomato puree
  • ¾ cup (175 mL) heavy whipping cream
  •  Hot cooked basmati rice
  •  Optional: Chopped cilantro, naan (see cook’s tip)
  •  

Directions

  1. Cut the chicken into 1" (2-cm) pieces. Combine the chicken with the yogurt and spices in a large bowl. If you have time, marinate the chicken (see cook’s tip).

  2. Set the Quick Cooker to SEAR. Melt the butter, then add the onion, garlic, and ginger. Cook for 3 minutes, stirring occasionally. Add the chicken, sugar, and salt, and stir to combine. Press CANCEL.

  3. Stir in the tomato puree. Cook on CHICKEN/POULTRY for 5 minutes, then press CANCEL and manually release the pressure. Stir in the cream.

  4. Serve over rice. If you’d like, top with chopped cilantro, and serve with naan.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 430, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 165 mg, Sodium 740 mg, Carbohydrate 17 g, Fiber 4 g, Sugars 9 g (includes 1 g added sugar), Protein 38 g

Cook's Tips:

This recipe has tons of flavor without marinating the chicken, but marinating the chicken for 20 minutes or overnight can add more flavor.

This recipe will stay fresh in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months!

The way you prepare your ginger can change the flavor and texture of your dish. Grating ginger releases more juice and gives the ginger a more intense flavor than other preparations, while finely chopping gives the ginger a crunch and less intense flavor.

This recipe is gluten-free if you serve it without the bread!

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