The pressure builds and you start counting down minutes until you eat.
You put the lid on the cooker and you feel that float valve pop up like a little timer telling you "Hey, something good's coming." It’s kinda funny how you watch that thing almost too much, like it’s some kind of scoreboard for your dinner game. You notice the steam sneaking out slowly, and you remember the smell of butter and spices mixing inside, brewing up that broth depth that’s gonna make your taste buds dance.
Once the pressure build hits, you start timing. Slow release means patience, but it’s worth it when you know the chicken’s gonna be tender pull kind of soft. You sense that warmth in your kitchen and maybe your stomach rumbles a bit. You’re dang close to that moment where you get to dunk your naan or scoop big fluffy rice alongside the saucy goodness that is Indian Butter Chicken.
Why This Recipe Works Every Single Time
- Makes the chicken super tender, thanks to that pressure build melting down the meat.
- Butter and cream mix with the spices to create a sauce that’s rich but not heavy.
- The slow release step keeps flavors locked in and lets the sauce thicken just right.
- Using thighs means juicy bites that don’t dry out under pressure cooking.
- Simple ingredients that come together quick but taste like you spent hours.
Your Simple Ingredient Checklist
- 6 tablespoons butter, divided
- 2 lbs boneless, skinless chicken thighs cut into 1" chunks
- 1 yellow onion, diced
- 3 garlic cloves minced
- 1 tablespoon garam masala
- 1 tablespoon fresh grated ginger
- 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper
- 1 and ½ cups tomato sauce (or one 14 oz can works)
- 2 cups cream
- Salt and pepper to taste
- Lime and cilantro for garnish
- Naan and rice for serving
You’ll notice how these ingredients kinda come together naturally. The butter’s split into melting phases to build flavor step-by-step. You gotta make sure the spices are fresh or they won't sing as loud. The cream and tomato sauce are the base to get that smooth, rich sauce you’re craving.
Walking Through Every Single Move
Start by melting 2 tablespoons of butter in your pressure cooker’s skillet or a separate pan over medium heat.
Toss the chicken chunks in and cook them until browned on all sides, about 5 to 7 minutes. You wanna get a nice color but not cook it all the way through yet. Then set the chicken aside.
Next, melt 2 more tablespoons of butter in the same skillet. Add your diced onion and cook until soft and translucent. About 5 minutes should do it.
Stir in minced garlic, grated ginger, garam masala, chili powder, cumin, and cayenne pepper. Cook this spice mix 1 to 2 minutes until it’s fragrant and you can kinda smell that warmth filling the air.
Pour in your tomato sauce and give it a good stir. Let the sauce simmer for 10 minutes. This step helps those flavors meld and deepen the broth depth.
Add back the chicken pieces, stirring it into that tomatoey goodness. Close your pressure cooker lid properly, make sure the float valve is set, and bring it to pressure.
Cook on high pressure for about 8 minutes. When done, go for slow release so the chicken stays tender pull and the sauce thickens gently.
Last, stir in your remaining 2 tablespoons of butter and cream until the sauce is silky and rich. Serve it hot with naan and rice, plus a squeeze of lime and cilantro on top.
Valve Hacks You Need to Know
- Watch the float valve carefully it’s your best buddy in timing your pressure build and release.
- For slow release you can gently turn the valve to the vent position and let pressure drop naturally instead of quick venting.
- If you want deeper broth depth, let the sauce simmer a bit more after pressure cooking with the lid off.
- Before locking the lid check your seal ring is clean and seated right this avoids leaks and keeps pressure steady.
- Pressure cookers vary try a test run if you’re new to know exactly when your float valve pops and how slow release feels.
That First Bite Moment
When you finally scoop up that butter chicken and dig your fork in, you notice the chicken’s tender pull is just perfect not dry and stringy but juicy and soft.
The sauce clings to every piece with a creamy texture that’s full of spices but smooth not overwhelming. You sense a little kick from the cayenne pepper but balanced with butter’s mellow warmth.
The smell of garlic and ginger hits your nose first, followed by a scent that’s almost sweet from the tomato sauce simmered low and slow inside your pressure cooker.
That first bite kinda melts in your mouth and you know your work in the kitchen paid off because this is comfort food hey, just the way you like it.
How to Store This for Later
If you got leftovers, pop them in an airtight container and store in the fridge. Should keep good for about 3 to 4 days if you finish your slow release right.
For longer keeping, freeze in meal-sized portions. Butter chicken freezes pretty well. Just thaw overnight in the fridge then warm gently so you don’t scorch the cream sauce.
When reheating sprinkle a little water or cream if the sauce got thicker in storage. Heat on low and stir often to keep that texture silky.
Common Questions and Real Answers
- Can I use chicken breast? You can but thighs stay juicy and tender better under pressure cooking so that’s my pick.
- What if I don’t have garam masala? You can substitute with a mix of cinnamon, cloves, coriander, and cardamom but garam masala just pulls it all together real good.
- Is it okay to skip slow release? Skipping slow release might make chicken tough or sauce thinner so slow release is worth waiting for here.
- Can I make this spicier? Absolutely add more cayenne or chili powder but watch it or you might miss that creamy balance.
- Do I really need butter and cream both? Yes butter adds richness and cream smooths out acidity from tomato sauce making the classic combo that sauce needs.
- Can I double this recipe? You can but make sure your pressure cooker has room and adjust cooking time to make sure pressure build happens properly.
For more warming comfort meals, you might want to check out our delicious Classic Crockpot Pierogi Casserole with Kielbasa recipe, or try the savory Easy Marinated Cheese Appetizer with Salami & Green Olives as a flavorful starter that complements your dinner beautifully.
Looking for a snack or side with a fun twist? Our Crispy Mashed Potato Fries are a crunchy twist on a classic favorite and pair well with saucy mains like this butter chicken.
If you love baking, don’t miss the Amish Dinner Rolls recipe — these soft, fluffy rolls are perfect for soaking up all the rich sauce.
For other comforting family dinners, try our Cheesy Hamburger Rice Casserole which is a hit for its cozy, cheesy layers.
Got a sweet tooth for tea time? The Maple Sugared Cranberries add a festive kick and look gorgeous on any dessert board.
Feeling adventurous? Check out the unique Coyote Droppings Caramelized Cheetos recipe for a sweet and savory snack with a fun story.
Or impress your guests with soft, cheesy Mozzarella Stuffed Rosemary Parmesan Soft Pretzels — a perfect homemade appetizer or party snack.
Pressure Cooker Indian Butter Chicken You Gonna Love
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 tablespoons Butter divided
- 2 lbs Boneless skinless chicken thighs cut into 1" chunks
- 1 Yellow onion diced
- 3 cloves Garlic minced
- 1 tablespoon Garam masala
- 1 tablespoon Fresh grated ginger
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1.5 cups Tomato sauce or one 14 oz can
- 2 cups Cream
- Salt and pepper to taste
- Lime and cilantro for garnish
- Naan and rice for serving
Instructions
Instructions
- Melt 2 tablespoons of butter in your pressure cooker’s skillet or separate pan over medium heat.
- Add chicken chunks and cook until browned on all sides, about 5 to 7 minutes. Set aside.
- Melt 2 more tablespoons of butter. Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, ginger, garam masala, chili powder, cumin, and cayenne. Cook 1–2 minutes until fragrant.
- Pour in tomato sauce and stir well. Simmer for 10 minutes to meld flavors.
- Return chicken pieces to pot. Close lid, bring to pressure, and cook on high for 8 minutes. Use slow pressure release.
- Stir in remaining 2 tablespoons of butter and all the cream until sauce is silky. Serve hot with naan and rice. Garnish with lime and cilantro.
