Butter Chicken Recipe (Indian Chicken Makhani) and More Indian Favorites in Your Pressure Cooker
This creamy Indian Butter Chicken is full of deep spice, silky tomato gravy, and tender marinated chicken—all ready thanks to your pressure cooker magic.
Equipment
- 1 Pressure Cooker for faster cooking
Ingredients
Main Ingredients
- 500 g Boneless chicken cut into 1 inch pieces
- 0.75 teaspoon Kashmiri red chili powder or paprika
- 0.33 teaspoon Salt adjust to taste
- 1 tablespoon Lemon juice
- 0.33 cup Greek yogurt for marinating
- 0.75 tablespoon Ginger garlic paste
- 1.5 cups Fresh tomatoes or puree
- 2.5 tablespoons Butter or ghee for sauce
Instructions
Instructions
- Mix chicken, red chili powder, salt, lemon juice, yogurt, ginger garlic paste, turmeric, garam masala, cumin powder, and coriander powder. Marinate at least 30 mins.
- Heat oil or butter. Brown the marinated chicken till cooked and slightly charred, about 8-10 mins. Set aside.
- Sauté onions in same pan till golden. Add ginger garlic paste and cook till aroma releases.
- Pour in tomato puree, chili powder, garam masala, salt. Cook till oil separates and gravy thickens, 10-12 mins.
- Stir in cream and simmer a few mins to blend flavors.
- Add chicken back into gravy, stir, and simmer for 5-7 mins until thick and flavorful.
- Garnish with coriander leaves and cream. Serve hot with naan or rice.
Notes
Marinate overnight for extra flavor and tenderness. Cashews or cream give the gravy a smooth richness. Adjust spice levels to your liking.