Butter Chicken Recipe (Indian Chicken Makhani) and More: Your Pressure Cooker Guide
This rich and comforting pressure cooker butter chicken delivers bold Indian makhani flavors with tender marinated chicken in creamy spiced tomato sauce — perfect for weeknights.
Equipment
- 1 Pressure Cooker For cooking chicken
Ingredients
Main Ingredients
- 500 g Boneless chicken cut to 1 inch pieces
- 0.5 to 0.75 teaspoon Kashmiri red chili powder or paprika for kid-friendly
- 0.25 to 0.33 teaspoon Salt adjust to taste
- 0.75 to 1 tablespoon Lemon juice
- 0.33 cup Greek yogurt or hung curd
- 0.75 tablespoon Ginger garlic paste or 0.5 tablespoon each ginger and garlic
- 1 to 1.5 teaspoon Garam masala divided between marinade and sauce
- 600 g Tomatoes fresh or 1 cup puree
- 2 to 3 tablespoon Butter or ghee for final flavor
Instructions
Instructions
- Mix chicken with red chili powder, salt, and lemon juice. Let rest 20 minutes.
- Add yogurt, ginger garlic paste, garam masala, cumin, coriander powders. Marinate 1 hour or overnight.
- Grill or pan fry marinated chicken until browned. Set aside.
- In cooker, melt butter. Add onions, sauté till golden. Add ginger garlic paste.
- Add tomato puree. Cook until thick and oil separates.
- Season with chili powder, garam masala, coriander powder and salt. Add cream and water if needed.
- Return chicken to cooker with sauce. Simmer 5-7 mins. Garnish and serve hot.
Notes
Serve hot with naan or fluffy basmati rice. Garnish with coriander and a splash of cream. Refrigerate leftovers for 3-4 days, or freeze for later.