Pressure Cooker Butter Chicken


Pressure Cooker Butter Chicken

PREP TIME: 10min COOK TIME: 5min
Serves 4

  • 460
  • 48g
  • 910mg
  • 15g
    Sat. Fat
  • 4g

Ingredients Ingredients


6 tbspbutter, divided

1 medium onion, diced

4 cloves garlic, minced

1 tspgrated ginger

1 tspground cumin

2 tspgaram masala, divided

1 tspturmeric

1 tspsmoked paprika

1 tsp salt

1/2 tspblack 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


Press the sauté or brown button on your pressure cooker and add 2 tablespoons of butter. When 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


Close the pressure cooker lid and set for 5 minutes. When timer beeps, turn off, use the quick pressure release to release any remaining pressure. Remove the lid carefully and let cool.

Step 3

Step 3


After the sauce has cooled for about 5 minutes, whisk in the remaining 4 tablespoons butter, the coconut milk and the remaining 1 teaspoon garam masala. The sauce should be thick enough to coat the back of a spoon.

Step 3
Step 4

Step 4

Step 4


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 cooker butter chicken thumb.jpg cooker butter chicken thumb.jpg

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