Ingredients

• 750 g - boneless chicken cubes
• 2 cups - tomato paste
• 1 cup - cooking cream
• 1/4 tsp - turmeric
• 1 tsp - chilli powder
• 1 tsp - cardamom powder
• 1/4 tsp - pepper powder
• 2 tsp - dry mango (amchur) powder
• 3 tbsp - cashew paste
• 1 tbsp - sugar
• 100 g - butter
• 1 - chopped onion
• Juice of 1 lemon
• Salt to taste
• Cooking oil
• For the masala:
• 1 pod - garlic
• 1 - small piece of ginger
• 1 - cinnamon stick
• 3 - cloves
• 4 - cardamoms
• 1 tbsp - vinegar
• 1.5 tsp - salt
• 4 tsp - chilli powder
• A pinch of red food colour
• 1/2 cup - full-cream curd

How to Make Pressure cooked Butter Chicken

• To make the marinade, grind the ingredients for masala to a smooth paste.
• Rub lemon juice and salt on the chicken and mix in the marinade. Set aside for 30 mins.
• In a pressure pan, fry onions till pink and add the marinated chicken.
• Fry well, tossing gently for 2 mins.
• Add 1/4 cup water, and pressure cook up to 1 whistle. Once the whistle blows simmer it for 2 mins.
• Remove the chicken pieces from the pan and reserve the gravy.
• In a pan, melt butter and fry the tomato paste, cashew paste, pepper powder, cardamom powder, amchur powder, turmeric and chilli powder till the oil separates.
• Then add the reserved gravy and cook for a minute.
• Add beaten cream, 2 tbsp at a time, stirring constantly.
• Then add the chicken pieces and simmer for 2 mins.
• Drizzle some cream or butter on it, garnish with fresh chopped coriander and serve hot with naan or rotis.