Quick & Easy Homemade Butter Chicken

The pressure builds and you start counting down minutes until you eat. It’s kinda that moment where you sense the float valve popping up and you know the countdown’s started. You gotta keep an ear out for the steam cues, 'cause once you hit quick release, things move fast.

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You recall the smell of ginger and garlic mingling just right inside the pot. The house filling up with those rich spices. It’s like the anticipation’s almost part of the flavor, making the wait sweeter somehow.

When you finally get that tender pull on the chicken, you notice how the sauce clings with a thick creaminess that just bursts flavor. The pressure build did its job and now it’s your delight waiting on the stove, waiting for you.

Why This Recipe Works Every Single Time

• Marinating in yoghurt and spices breaks down the chicken, making it super tender and juicy.
• Cooking chicken thighs ensures moist meat, not dry bits like breast sometimes does.
• Pressure cooker speeds up cooking, locking in all the flavors faster than stove-top methods.
• The balance of citrus from lemon juice and creamy tomato sauce adds a perfect tangy richness.
• Toastin’ the spices in the skillet before adding liquids really brings out their aroma.
• Using quick release prevents overcooking, keeping that tender pull just right every time.

What Goes Into the Pot Today

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• ½ cup plain yoghurt, full fat for creaminess and tenderizing power.
• 1 tablespoon lemon juice to cut through richness and add brightness.
• 1 teaspoon turmeric powder for color and a subtle earthiness.
• 2 teaspoons garam masala which is a warm spice blend that'll make your nose happy.
• ½ teaspoon chilli powder or cayenne pepper to give it that gentle kick.
• 1 teaspoon ground cumin, the soul of the spice profile.
• 1 tablespoon fresh grated ginger, packed with zing.
• 2 cloves crushed garlic to build deep savory layers.
• 1.5 pounds chicken thigh fillets, cut into bite sizes so every piece cooks quick and even.
• 2 tablespoons ghee or butter for that rich, silky sauce base.
• 1 cup tomato passata, think thicker tomato pureed goodness.
• 1 cup heavy or thickened cream, making the sauce smooth with a sweet touch.
• 1 tablespoon sugar to balance acidity.
• 1 ¼ teaspoons salt, you gotta season just right.
• Serve with fluffy basmati rice or white rice, and sprinkle fresh coriander if you’re feeling fancy.

The Exact Process From Start to Finish

1. First off, in a big bowl toss yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic together. You’re making that marinade that’s gonna soak flavor deep into chicken pieces.
2. Drop in the chicken bites, toss so they’re all coated real good. Cover it up, then chill for at least 30 minutes or overnight if you got the time.
3. Heat your ghee or butter in a big skillet on medium-high. When it’s hot, add the marinated chicken (shake off extra marinade or you’ll get soggy bits) and brown ‘em for 3-4 minutes each side. Then set chicken aside.
4. In the same pan, dump the rest of the marinade. Cook it on medium for 2-3 minutes to toast spices and wake up those flavors even more.
5. Pour in your tomato passata and bring to a simmer. Let it cook for 10 minutes, stirring now and then so nothing sticks or burns.
6. Stir in cream and sugar nice and even, then pop the chicken back in. Let it all simmer for 10 more minutes or until chicken’s nice and cooked through and sauce thickens.
7. Transfer everything to your pressure cooker pot now. Close lid and set for pressure build. Cook at high pressure for about 8 minutes so flavors marry perfectly and chicken gets that tender pull.
8. Once done, do a quick release to get steam out quickly. Check salt, adjust if needed, then dish out with rice or naan and sprinkle fresh coriander for a little herb pop.

Time Savers That Actually Work

• Use pre-grated ginger and pre-minced garlic from the store when you’re short on prep time — it works real good and still packs flavor.
• Marinate chicken the night before so it’s ready to cook fast after work without rushin’ through the step.
• Skip the stovetop browning if you’re super pressed and add chicken straight to the pressure cooker, though you’ll miss a bit of that toasted flavor.
• Use store-bought tomato passata to save on blending or peeling tomatoes yourself.
• Opt for heavy cream containers that pour cleanly to speed up mixing in the sauce without fuss.

The Flavor Experience Waiting for You

You notice the rich creaminess coating every bite with that perfect tang from lemon juice and tomato. It’s warm, inviting, a little spicy, but totally balanced so it won’t overwhelm your palate.

The ginger and garlic punch makes you smile as you taste each piece, giving freshness to the heavier sauce. It’s like a little party in your mouth.

The slow pressure build lets all those spices mingle and marry into a harmonious blend. You taste that depth in every tender pull of chicken.

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Finishing with fresh coriander lifts up the creamy, spicy dish with bright herbal notes, making it all feel fresh and home-cooked.

How to Store This for Later

• Refrigerate: Put leftovers in an airtight container. You wanna cool it down quickly then store in the fridge for up to 3 days. Reheat on low heat so sauce stays smooth.
• Freeze: This butter chicken freezes great. Freeze it in portions inside freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
• Meal prep tips: Pack rice separately from the curry in meal prep containers. That way, rice won’t turn mushy when you reheat your butter chickenNagi later. Easy peasy for lunch or dinner rush.

Common Questions and Real Answers

• Q: Can I use chicken breasts instead of thighs?
  A: You can, but thighs stay tender and juicy way better. Breasts might get dry if you don’t watch them carefully during pressure cooking.
• Q: What if I don’t have garam masala?
  A: No worries, mix equal parts cumin, coriander, cinnamon, and nutmeg if you got those spices around to mimic flavor.
• Q: Can I make this without pressure cooker?
  A: Sure, just simmer in a covered skillet low and slow for 30-40 minutes till chicken is tender. But pressure cooker is faster and locks flavor in better.
• Q: Why quick release instead of natural pressure release?
  A: Quick release stops cooking fast so chicken doesn’t get mushy. Natural release might overcook your tender pull.
• Q: Can I skip the sugar?
  A: You can skip it but sugar balances tomato's acidity and brings out richness, so you might miss that nice harmony in sauce.
• Q: What should I serve it with?
  A: Basmati rice is classic, but white rice or naan bread works great too. Fresh coriander on top adds freshness you won't wanna miss.

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Butter ChickenNagi Pressure Cooker Recipe

Rich and creamy butter chicken made fast in a pressure cooker with classic Indian spices, tomato passata, cream, and juicy chicken thighs. Perfectly tender and loaded with flavor.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 3 people

Calories 402 kcal

Equipment

• 1 Pressure cooker
• 1 Large skillet
• 1 Mixing bowl

Ingredients

  

Main ingredients

• ½ cup plain yoghurt full fat
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• ½ teaspoon chilli powder or cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon fresh grated ginger
• 2 cloves garlic crushed
• 1.5 pounds chicken thigh fillets cut into bite size pieces
• 2 tablespoons ghee or butter
• 1 cup tomato passata
• 1 cup heavy or thickened cream
• 1 tablespoon sugar
• 1 ¼ teaspoons salt
• basmati rice or white rice to serve
• fresh coriander for garnish (optional)

Instructions

 

Instructions

• In a bowl, combine yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic. Mix well to form marinade.
• Add chicken pieces to the marinade and coat them evenly. Cover and marinate for at least 30 minutes or overnight.
• Heat ghee or butter in a large skillet over medium-high heat. Brown marinated chicken for 3–4 minutes on each side, then remove and set aside.
• In the same skillet, add any leftover marinade and cook for 2–3 minutes to toast the spices. Pour in tomato passata and simmer for 10 minutes.
• Add cream and sugar to the sauce and return chicken to the skillet. Simmer for another 10 minutes until chicken is cooked and sauce thickens.
• Transfer chicken and sauce to pressure cooker. Seal and cook on high pressure for 8 minutes, then quick release the pressure.
• Adjust seasoning to taste. Serve hot with rice or naan and garnish with fresh coriander if desired.

Notes

For a lighter version, use ¾ cup light cream + ¼ cup milk. You can freeze leftovers up to 3 months. Store rice separately for meal prep.