Butter Chicken · Pressure Cooker
Pressure Cooker Butter Chicken
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Before you start
Gather your ingredients
Swaps for boneless skinless chicken thighs
Instead of chicken breasts or thighs
- Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
More for chicken breasts or thighs
Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Swaps for garam masala
Instead of garam masala
- Quick homemade blend: For 1 tsp: ½ tsp ground cumin, ¼ tsp ground coriander, ⅛ tsp ground cinnamon, a pinch each of cloves, cardamom and black pepper. Close and fragrant.
- Curry powder: The same amount. Earthier and yellow from turmeric; a different but pleasant flavor.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
Swaps for cayenne pepper
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Swaps for tomato sauce
Instead of canned tomatoes
- Crushed tomatoes, blended smooth: The same amount, with a pinch of salt. Thicker and fresher than tomato sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for heavy cream
Instead of heavy cream
- Half-and-half: The same amount. Thinner and less rich.
- Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
- Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.
Cooking for an allergy? Check every label.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
Step 1 of 9
Season (how to season to taste)
Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoidStep 2 of 9
Set a 6-quart electric pressure cooker to Sauté. Melt 2 tablespoons butter, add the onion and cook, stirring, until soft.
Step 3 of 9
Add the garlic, ginger and all the spices and stir for 1 minute until fragrant.
Step 4 of 9
Pour in the broth and scrape the bottom well with a wooden spoon. Any stuck bits can trigger a burn warning.
Step 5 of 9
Turn off Sauté. Add the chicken in an even layer, then pour the tomato sauce over the top. Don't stir: keeping thick tomato off the bottom prevents scorching.
Step 6 of 9
Lock the lid, set the valve to Sealing and cook at High Pressure. (It takes about 10 minutes to come to pressure first.)
Step 7 of 9
Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the rest, keeping your hand and face away from the steam.
Step 8 of 9
Open the lid, check that the largest piece of chicken reads 165°F (74°C), then switch to Sauté. Stir in the cream and 2 tablespoons butter and until slightly thickened.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid165°F
Step 9 of 9
Taste for salt and serve over rice or with naan, sprinkled with cilantro.
All done
Enjoy!
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