Pressure cooked Butter Chicken

Recipe by
Total Time:
1 hour 10 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Would you like to re-create this super tasty butter chicken gravy on your own? This easy recipe will guide you to achieve a delicious butter chicken masala.

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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