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.