Pressure Cooker Butter Chicken

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Pressure Cooker Butter Chicken

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Prep/Cook
PREP TIME: 10min COOK TIME: 5min
Serves
Serves 4

  • 460
    Calories
  • 48g
    Protein
  • 910mg
    Sodium
  • 15g
    Sat. Fat
  • 4g
    Sugar

Ingredients Ingredients

Ingredients

6 tbspbutter, 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-ounce) can diced tomatoes

1/2 cupcoconut milk or heavy cream

Cilantro leaves, for garnish

Basmati rice, for serving

Naan bread, for serving


Step 1

Step 1

Saute'

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 1
Step 2

Step 2

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

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 3
Step 4

Step 4

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.

Ta Da

Pressure Cooker Butter Chicken

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Serves 4 https://www.perdue.com/recipeimages/pressure cooker butter chicken thumb.jpg https://www.perdue.com/recipeimages/pressure cooker butter chicken thumb.jpg

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