Pressure Cooker Butter Chicken
In The Fresh Meat Case
Pressure Cooker Butter Chicken
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 5min
Serves 4
- 460
Calories - 48g
Protein - 910mg
Sodium - 15g
Sat. Fat - 4g
Sugar 
Ingredients
6 tbsp. butter, divided
1 medium onion, diced
4 cloves garlic, minced
1 tsp. grated ginger
1 tsp. ground cumin
2 tsp. garam masala, divided
1 tsp. turmeric
1 tsp. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
1 (15 oz.) can diced tomatoes
1/2 cup coconut milk or heavy cream
Cilantro leaves, for garnish
Basmati rice, for serving
Naan bread, for serving
Step 1
Sauté
Press the sauté or brown button on your pressure cooker and add 2 tablespoons of butter. When the butter has melted, add the onions and sauté for 3 to 4 minutes or until the onions begin to soften. Add the chicken, garlic, ginger, cumin, 1 teaspoon of garam masala, turmeric, smoked paprika, salt and black pepper. Sauté for 2 to 3 minutes. Add the tomatoes with their juices and stir to combine.
Step 2
Cook
Close the pressure cooker lid and set a timer for 5 minutes. When it beeps, turn it off and use the quick pressure release to release any remaining pressure. Remove the lid carefully and let the sauce cool.
Step 3
Whisk
After the sauce has cooled for about 5 minutes, whisk in the remaining 4 tablespoons of butter, the coconut milk and the remaining 1 teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.
Step 4
Serve
Serve Pressure Cooker Butter Chicken over basmati rice and top with cilantro leaves. Serve with cucumbers in yogurt and naan on the side.
20 MIN
