Pressure Cooker Indian Butter Chicken You Gonna Love
A rich, creamy pressure cooker Indian Butter Chicken made with juicy chicken thighs, bold spices, and a silky tomato-cream sauce perfected by slow release for unbeatable tenderness.
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.
Notes
Store leftovers in airtight container for 3–4 days in fridge or freeze for longer. Reheat gently adding water or cream as needed to restore sauce texture.