Skip to main content

Pressure Cooker Butter Chicken


In The Fresh Meat Case

Pressure Cooker Butter Chicken

Pressure Cooker Butter Chicken

In The Fresh Meat Case

Made With:

PERDUE® FRESH CUTS® Diced Chicken Breast

Buy Now

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

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

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


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


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


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


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 Pressure Cooker Butter Chicken over basmati rice and top with cilantro leaves. Serve with cucumbers in yogurt and naan on the side.

Pressure Cooker Butter Chicken

Rated NaN/5 based on 0 customer reviews
Mouth-watering goodness. Serves 4