Butter Chicken is that iconic North Indian dish that is loved across the world for its creamy, spicy goodness. Be it a restaurant, wedding or party, this dish is always a hit. And why wouldn’t that happen? The rich gravy and flavourful chicken are irresistible. Although there are plenty of delicious variations out there, let’s be real: Sometimes, you just don’t have hours to spend in the kitchen. That’s where the pressure cooker comes in! It will give you the same amazing taste in less time. Are you ready to satisfy your butter chicken craving in minutes? Let’s dive in.
But, before you start cooking, here are some pro tips to make your butter chicken even better.
Tips to make Butter Chicken:
use hung curd: It is important to marinate your chicken properly. To ensure your spices stick well, use hung curd – this means no extra water, just thick, creamy curd.
Right choice of chicken: Boneless chicken is a good option. Chicken breasts or thighs are perfect for this recipe – they are juicy, tender and perfect for marinating.
oil or ghee with butter: Yes, butter is necessary, but to avoid burning, start by adding a little oil or ghee before adding the butter. This will keep things simple and delicious.
Don’t skip Kasuri Methi: This simple ingredient adds a great richness to the gravy. Trust us, it makes a difference!
How to make butter chicken in pressure cooker:
Start by marinating your chicken. Take boneless chicken and add ginger garlic paste, curd, red chilli powder, coriander powder, turmeric, salt, kasoori methi, cream, oil and chicken masala. Mix everything well and let it marinate while you prepare everything else.
Next, take a pressure cooker. Add 3 to 4 tomatoes, 3 onions, whole red chilli, cardamom, bay leaves, cloves, garlic cloves, ginger and some coriander. Add some butter and about a glass of water. Cover the lid, reduce the flame to medium and cook till two whistles. Release the pressure, then let it cool. Once it cools down, remove all the spices and mix everything to make a smooth puree.
Now heat some desi ghee in the same pressure cooker and add some butter in it. Add ginger garlic paste, red chili powder, coriander powder and chicken masala. Cook it for a few seconds, then add your gravy mixture and stir everything together.
While the gravy comes to a boil, heat some oil in a pan and fry your marinated chicken. Be sure to turn it so it doesn’t burn – you’re just looking for a nice golden color. Once this is done, take some soaked cashews and blend them into a smooth paste. Mix it in gravy with a little cream. Let everything cook on low heat, checking the chicken to make sure it is cooked. Once done, remove the chicken and keep aside. Add the chicken pieces back into the gravy and add garam masala for additional flavor. If you like your food spicier, feel free to add a little extra chili powder. Taste the gravy and adjust salt if necessary.
Add a cup of milk to the gravy for extra creaminess. This will give it a rich, velvety texture. Cover the cooker and cook for 5 minutes, then garnish with fresh coriander.
Serve your delicious butter chicken with naan or roti, and you are good to go!
Isn’t it easy? Now you can make restaurant-style butter chicken anytime, in no time!
