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Butter Chicken · Pressure Cooker

Pressure Cooker Butter Chicken

Tender chicken in a silky, gently spiced tomato-cream sauce, made in an electric pressure cooker in under an hour. Mild enough for kids and cozy enough for any night.

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Prep
15 min
Cook
35 min
Total
50 min
Serves
6
Level
Medium

Ingredients

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

Cook to 165°F inside (check with a thermometer).

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.)
  7. 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.
  8. 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.
  9. Taste for salt and serve over rice or with naan, sprinkled with cilantro.

Tip: No pressure cooker? Brown the onion and spices in a Dutch oven, add everything else and simmer covered over low heat for 25 to 30 minutes, until the chicken is 165°F.

Tip: For a dairy-free version, use full-fat coconut milk in place of the cream and oil in place of butter.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Make ahead: Make it up to 2 days ahead; the flavor improves overnight. Reheat gently.

Estimated nutrition per serving: 350 calories · protein 32 g · carbohydrates 8 g · fiber 2 g · sugars 4 g · fat 22 g (saturated 11 g) · sodium 860 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.