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.
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.