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Pressure Cooker Indian Butter Chicken

Name: Pressure Cooker Indian Butter Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 servings
Ingredients: 10 boneless skinless chicken thighs; 2 teaspoons cumin seeds; 1 29 ounce can tomato sauce; 1 medium/large jalapeno; 2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece); 1/2 cup butter; 2 teaspoons ground cumin; 1 tablespoon paprika; 1 teaspoon salt; 3/4 cup heavy cream; 3/4 cup Greek yogurt; 2 teaspoons garam masala; 2 tablespoons cornstarch; 2 tablespoons water; 1/3 – 1/2 bunch cilantro, minced

Juicy chicken in a rich, buttery tomato cream sauce, made quick and easy in the pressure cooker.

Prep20 min

Cook30 min

Total50 min

Serves8-10

Jump to recipe ↓♡ Gluten-free

Indian butter chicken with cilantro over rice

This butter chicken recipe is a true crowd-pleaser! The chicken is tender and juicy, smothered in a rich creamy sauce made with butter, tomatoes and a perfect blend of seasonings. It's a comforting, savory dish that's guaranteed to satisfy your taste buds with every bite!

Plus, it's easy to make with the pressure cooker! This dish is sure to become a family favorite!

let's get cooking!

Pressure Cooker Indian Butter Chicken

Prep 20 min · Cook 30 min · Total 50 min

Make it for

½×1×2×3×

8-10 servings

Ingredients

10 boneless skinless chicken thighs

2 teaspoons cumin seeds

1 29 ounce can tomato sauce

1 medium/large jalapeno

2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece)

1/2 cup butter

2 teaspoons ground cumin

1 tablespoon paprika

1 teaspoon salt

3/4 cup heavy cream

3/4 cup Greek yogurt

2 teaspoons garam masala

2 tablespoons cornstarch

2 tablespoons water

1/3-1/2 bunch cilantro, minced

Instructions

Cut the chicken thighs into quarters.

Cut the jalapeno pepper in half and take out the seeds. Put tomato sauce, jalapeno and ginger in a blender and blend to a fine puree. Set aside.

Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add half of the chicken pieces and sear until they are nicely browned all over (about 2-3 minutes). Remove them with a slotted spoon into a bowl and put aside. Brown the other 1/2 of the chicken, then place in the bowl also.

Add the ground cumin and paprika to the butter in the pot. Stir and cook 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. Stir together.

Cook on High for 5 minutes. When timer beeps, turn off and use natural pressure release for 10 minutes, then use the quick pressure release.

While the butter chicken is cooking, roast the cumin seeds. Heat a small saucepan over medium heat then add the cumin seeds to the pan. Stir the seeds frequently to ensure even roasted. Continue to roast for 2-3 minutes until the seeds are slightly browned and fragrant. Be careful not to burn them. Set aside.

Stir the garam masala and roasted cumin into the butter chicken.

Whisk together cornstarch and water in a small bowl. Stir into the sauce. Select saute and bring to a boil. Turn off pressure cooker and stir in cilantro. Serve with rice.

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