Alright, here’s the easy, no-drama pressure cooker butter chicken — rich, cozy, and very forgiving. This is one of those “I look like I tried harder than I did” dinners. 😉
Why this Works
Everything builds flavor right in the pot, no marinating, no babysitting, and the sauce tastes like it simmered all day.
Ingredients
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3 tbsp unsalted butter
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5 cloves garlic, minced (about 5 tsp)
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2-inch fresh ginger, grated (about 2 tbsp)
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2 tsp garam masala
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp ground turmeric
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½ tsp chili powder (optional, for heat)
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1 tsp salt (adjust at the end)
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2 lbs boneless, skinless chicken thighs, diced
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1 (15-oz) can tomato sauce or passata
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1 cup heavy cream or coconut milk
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Fresh parsley, cilantro, or mint for garnish
Instructions
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Sauté first (this matters):
Set pressure cooker to Sauté. Melt butter, add garlic and ginger, and cook about 1 minute until fragrant. -
Bloom the spices:
Stir in all spices and salt. Cook 30–60 seconds. If anything sticks, splash in a bit of water to deglaze. -
Add chicken + sauce:
Add chicken and tomato sauce. Stir well so nothing is stuck on the bottom. -
Pressure cook:
Seal lid. Cook on High Pressure for 8 minutes.
Let naturally release for 5 minutes, then quick release. -
Finish with cream:
Stir in cream or coconut milk. Taste and adjust salt.
Switch back to Sauté if you want the sauce thicker (2–3 minutes).
How to Serve Butter Chicken (And Stretch It)
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Over basmati or jasmine rice
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With naan or flatbread for scooping
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Over cauliflower rice for a lighter option
Real-life Note 💛
This is one of those meals I make on nights when I’m tired but still want something that feels real. No chopping marathon. No extra pans. Just warm, comforting food that counts as a win.
If you make this, save it for later or tell me how you served it — rice, naan, bowl style?