Indian Butter Chicken

A quick and easy recipe for your pressure cooker.

Course Main Course

Cuisine Indian

Keyword Chicken, One Dish, Pressure Cooker, Rice

Prep Time 10

Cook Time 15

Natural Pressure Release 10

Total Time 35

Servings 5 servings

2 lbs Chicken breast or tenderloins diced into ¼ inch pieces. If frozen, no need to dice.
1 stick Butter
2 tsp Garam Masala
2 tsp Cayenne Pepper optional
2 tsp Curry Powder
1 tsp Ground Cumin
1 tsp Ground Ginger or 2 tsp minced fresh Ginger
1 can Coconnut Milk 13.5 oz
1 cup Chicken stock
1 can Tomato paste 16 oz
1 Onion minced
5 cloves Garlic minced
Cilantro for garnish
Slat to taste
2 tbsp Cornstarch
1 tbsp Water

Turn Pressure Cooker on Saute Mode or press Chicken/Meat
Place stick of butter into the pot and let it melt until it becomes foamy.
Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
Place frozen or thawed chicken in the pot and cover with sauce.
Cook on Manual for 15 minutes or cook meal using Chicken/Meat button.
Once finished let sit in pot for 10 minutes with a NPR (Natural Pressure Release).
If lid has not unlocked release the excess steam and remove the lid.If your chicken was already diced skip this next step.
Turn pot back on to Saute or Keep Warm Method. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
Mix the cornstarch and water together and then add to the pot, mix well.
Let pot boil until sauce is thickened. Serve over a bed of basmati rice or jasmine rice.
Garnish with fresh cut cilantro.