Why spend hours cooking or relying on restaurants when you can make butter chicken at home? The pressure cooker is a kitchen hero, yet butter chicken recipes often overlook its potential. Here’s how to make rich, velvety butter chicken in a fraction of the usual time.
Tips for Perfect Butter Chicken in a Pressure Cooker
1. Use Drained Yogurt for Marination: This keeps excess water out and helps the spices stick to the chicken. It also makes the gravy thicker and smoother.
2. Opt for Boneless Chicken: This reduces the risk of the meat separating from the bones and makes marination more effective.
3. Combine Butter with Oil and Ghee: Mixing these fats prevents the butter from burning and enhances the aroma.
4. Don’t Skip Kasuri Methi: It may seem minor, but it adds depth and complexity to the dish.
Ingredients
500 gm chicken breast (cut into small pieces)
2 tsp ginger paste
1 tsp garlic paste
2 tbsp ghee
2 tsp garam masala powder
2 tsp coriander powder
2 tsp cumin powder
50 gm Kashmiri chili powder
1/2 cup oil
Salt to taste
1/2 cup drained curd
100 gm butter
250 ml fresh cream
4 onions
5-6 tomatoes
4-5 dried chilies
8-10 cloves garlic
1.5 tsp ginger paste
2 tsp sugar
3 tsp kasuri methi
1/2 tsp turmeric powder
1/2 tsp chili powder
4 cups water
2-3 bay leaves
3-4 whole cardamom pods
Instructions
1. Marinate the Chicken: Mix drained yogurt, ginger-garlic paste, chili powder, coriander powder, turmeric powder, salt, kasuri methi, cream, oil, and chicken masala. Coat the chicken well and let it sit.
2. Prepare the Base: Add tomatoes, onions, dried chilies, cardamom, bay leaves, cloves, garlic, ginger, coriander leaves, butter, and water to the pressure cooker. Close the lid and cook on medium heat for two whistles. Let the pressure release fully before opening.
3. Blend and Strain: Remove whole spices and grind the cooked mixture into a smooth paste.
4. Sauté the Spices: Heat ghee and butter in the cooker. Add ginger-garlic paste, red chili powder, coriander powder, and chicken masala. Stir and pour in the blended paste. Season with salt and let it simmer.
5. Cook the Chicken: In a pan, fry the marinated chicken pieces in a little oil on medium heat until cooked through. Flip to ensure even cooking.
6. Combine and Finish: Add the fried chicken to the simmering gravy. For extra spice, sprinkle red chili powder. Adjust salt and add sugar if needed. To make the gravy even creamier, add a bit of milk.
7. Final Touch: Let it cook for another 5 minutes with the lid on. Before serving, garnish with kasuri methi and fresh coriander leaves.
Conclusion
Making butter chicken in a pressure cooker simplifies the process without compromising on taste. Enjoy restaurant-quality butter chicken at home in less time.
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