Indian Butter Chicken Pressure Cooker Recipe

Recipe Category: Chicken


Indian Butter Chicken Pressure Cooker Recipe


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


  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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