Pressure Cooker Butter Chicken (Chicken Makhani)

One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.

This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.

I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.

Yield: Serves 4 to 6

• 2 T ghee
• 2 large yellow onions, finely diced
• 2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
• 1 cup canned crushed tomatoes or tomato purée
• 1/2 cup water
• 1 T grated fresh ginger
• 5 to 6 garlic cloves, minced
• 2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
• 2 tsp kosher salt
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 cup canned coconut cream
• 2 T tomato paste
• 2 T dried fenugreek seeds
• 1/2 cup chopped fresh cilantro
• brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
• naan, for serving, optional

1. Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
2. Add the onion and cook until translucent, 4 to 5 minutes.
3. Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
4. Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
5. Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
6. Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
7. Add the coconut cream, tomato paste, and fenugreek and stir to combine.
8. Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
9. To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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