Butter ChickenNagi in Your Pressure Cooker
This easy pressure cooker butter chicken recipe delivers tender chicken and a creamy, spiced tomato sauce in under 35 minutes—perfect for quick weeknight meals.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large, for frying chicken and simmering sauce
Ingredients
Main ingredients
- ½ cup plain yoghurt full fat for creamier taste
- 1 tablespoon lemon juice to brighten up that rich sauce
- 1 teaspoon turmeric powder for color and earthiness
- 2 teaspoon garam masala the spice blend that packs flavor
- ½ teaspoon chili powder or cayenne for a little heat kick
- 1 teaspoon ground cumin adding that warm, nutty vibe
- 1 tablespoon freshly grated ginger
- 2 cloves garlic crushed
- 1.5 lb chicken thigh fillets cut into bite-size pieces
- 2 tablespoon ghee or butter OR 1 tablespoon vegetable oil
- 1 cup tomato passata aka tomato puree
- 1 cup heavy cream thickened cream works great
- 1 tablespoon sugar
- 1 ¼ teaspoon salt
- Basmati or white rice to serve on the side
- Coriander or cilantro optional
Instructions
Instructions
- In a large bowl, combine yoghurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Mix well to form marinade.
- Add chicken pieces to marinade, stir to coat, cover and refrigerate at least 30 minutes or overnight.
- Heat ghee or butter in skillet over medium-high heat. Cook marinated chicken 5 to 6 minutes until browned and nearly cooked.
- Remove chicken. In same skillet, add passata and cook 2 to 3 minutes to deepen flavor.
- Return chicken, reduce heat to low. Stir in cream, simmer 10 minutes until sauce thickens.
- Serve hot with basmati or white rice and garnish with coriander if desired.
Notes
Leftovers keep for up to 3 days in the fridge or 2 months in the freezer. Reheat gently to preserve sauce texture. Great for meal prep too.