Indian Butter Chicken Pressure Cooker Recipe

Indian Butter Chicken Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• ½ cup plain Greek yogurt
• 2 tablespoons grated peeled fresh ginger
• 2 teaspoons sweet curry powder
• ½ teaspoon chili powder
• ½ teaspoon ground fenugreek (optional)
• 4 tablespoons (½ stick) butter
• 1½ pounds boneless skinless chicken breasts, cut into 1- to 1½-inch chunks
• salt and freshly ground black pepper
• 1 large white onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons garam masala
• 1 (6-ounce) can tomato paste
• 1½ cups low-sodium chicken broth
• 1 teaspoon sea salt
• ½ cup heavy cream
• ¼ cup finely chopped fresh cilantro, for garnish

Method

1. In a large bowl, whisk the yogurt, ginger, curry powder, chili powder, and fenugreek together
2. Sprinkle the chicken on both sides with salt and pepper
3. In a 5- to 7-quart pressure cooker, melt 2 tablespoons of the butter over medium-high heat
4. When it foams, cook the chicken in batches in a single layer until you see no pink on the surface
5. Transfer the chicken as it is cooked to the bowl with the yogurt mixture with a slotted spoon
6. When all the chicken is added, stir gently until all the pieces are coated
7. Set aside
8. Add the remaining 2 tablespoons butter to the hot pot, along with the onion
9. Cook, stirring, until it softens, about 3 minutes
10. Add the jalapeno and garam masala and cook, stirring, until it is fragrant, a couple of minutes
11. Add the tomato paste and broth
12. Using an immersion blender, pulse until the mixture is smooth
13. Add the chicken and yogurt mixture, and sea salt
14. Stir everything together
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 5 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. Stir in the cream and taste for seasoning
23. Heat for a minute or two over medium heat
24. Serve the chicken spooned over basmati rice with plenty of sauce, sprinkled with cilantro

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