Pressure Cooker Indian Butter Chicken
It's a keeper. This pressure cooker butter chicken Indian curry recipe for the instant pot and electric pressure cooker is SO good. New go to family dinner.
Ingredients
- 10-12 boneless skinless chicken thighs about 2.5 to 3 lbs
- 1 cans 28 oz diced tomatoes and juice or I’ve also used 2 x 14.5oz cans
- 1/2 jalapeno pepper you can use more if you want spice this amount is flavor without spice
- 1 inch fresh ginger
- 1/2 cup 1 stick butter
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 3/4 cup heavy cream
- 3/4 cup Greek yogurt
- 2 teaspoons garam masala
- 2 tablespoons cornstarch
Instructions
- Cut chicken into bite sized pieces (1-2 inches)
- Grate ginger into blender or food processor (I used my ninja), add in tomatoes and seeded jalapeno. Blend until well combined. If you don’t have a microplane you can just chop it or press it but I hate biting into ginger so I like it really small.
- Set your pressure cooker to saute/browning or whatever you used to do that (mine I just hit any button with the lid open) add in butter and allow to foam up.
- Add chicken in 2 batches flipping to just barely brown the meat. Remove and set aside in something that will preserve any juice that comes off you want that.
- Add cumin and paprika to the butter and stir continuously for about 20 seconds.
- Quickly add in tomato mixture, salt cream, yogurt, chicken and any drippings that have collected. Stir to combine everything.
- Close the lid and cook on for 5 minutes. Since we’ve been sauteing it shouldn’t take long to come to pressure before it starts counting the 5 minutes.
- Allow to natural release (basically don’t do anything after the timer goes off) for 10 minutes. Then do a quick release.
- Remove about 2 TBS of liquid from the pot and mix with cornstarch.
- Stir back into the pot along with the garam masala.
- Turn on saute or equivalent, bring to a boil and allow the curry to thicken to your liking.
- Add any additional salt according to your tastes and serve over rice or with naan or both!
Notes
I've made this every week since I discovered this instant pot pressure cooker indian butter chicken recipe.
Slow Cooker Butter Chicken
For sure. Just add everything besides the yogurt, cream and cornstarch and cook on high for 4 hours or low for 6 hours. An hour before you're ready to serve scoop out some of the liquid mix with the cornstarch and stir in along with the yogurt and cream.
Love this recipe?Follow @RaeGunRamblings or tag #RaeGunRamblings!