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Pressure Cooker Butter Chicken

Ingredients · Serves 6 · Prep 15 min · Total 50 min

  • Chicken
  • 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 tsp kosher salt
  • Sauce
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper, or more to taste
  • ½ cup chicken broth
  • 1 can tomato sauce, 15 oz
  • Finish
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • fresh cilantro, for serving (optional)
  • cooked basmati rice or naan, for serving
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Pressure Cooker Butter Chicken

Steps

  1. Season the chicken pieces with the salt.
  2. Set a 6-quart electric pressure cooker to Sauté. Melt 2 tablespoons butter, add the onion and cook, stirring, until soft.
  3. Add the garlic, ginger and all the spices and stir for 1 minute until fragrant.
  4. Pour in the broth and scrape the bottom well with a wooden spoon. Any stuck bits can trigger a burn warning.
  5. 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.
  6. Lock the lid, set the valve to Sealing and cook at High Pressure. (It takes about 10 minutes to come to pressure first.)
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Pressure Cooker Butter Chicken

Steps, continued

  1. 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.
  2. 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 simmer until slightly thickened.
  3. Taste for salt and serve over rice or with naan, sprinkled with cilantro.
  4. Cook to 165°F inside (check with a thermometer).