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Obsessed with butter chicken Our recipe follows the worlds favorite Indian dish faithfully back to its origin

This rich and creamy butter chicken recipe infuses yogurt-marinated boneless chicken thighs with warm Indian spices, cooked quickly in a pressure cooker for tender results. Serve with rice or naan to soak up the luscious sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 480 kcal

Equipment

  • 1 Mixing bowl for marinating the chicken
  • 1 Pressure cooker used for quick and tender cooking

Ingredients
  

Main Ingredients

  • 1 ½ pounds Boneless skinless chicken thighs your juicy protein base
  • 1 cup Plain yogurt marinade magic for tender meat
  • 2 tablespoons Lemon juice brightens up the marinade
  • 2 teaspoons Ground cumin earthy flavor punch
  • 2 teaspoons Ground coriander adds a fresh, citrus note
  • 1 teaspoon Ground turmeric for that lovely golden color
  • 1 teaspoon Garam masala the fragrant spice blend that pulls it together
  • 1 teaspoon Chili powder bring a little heat but not too much
  • 4 tablespoons Butter hello, rich and creamy sauce
  • 1 large Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Grated ginger
  • 1 cup Tomato puree
  • ½ cup Heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions
 

Instructions

  • Mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, and chili powder in a bowl.
  • Add the chicken thighs, mix to coat, cover, and marinate in the fridge for at least 1 hour or overnight.
  • Set pressure cooker to sauté mode, melt butter, add chopped onions and cook until golden brown.
  • Add minced garlic and grated ginger, cook for 1 minute without burning.
  • Pour in tomato puree, stir and simmer for 10 minutes while stirring occasionally.
  • Add heavy cream, stir gently and simmer for 5 more minutes until sauce is rich and silky.
  • Add marinated chicken thighs into the sauce, lock lid, and bring to pressure.
  • Cook chicken under pressure and do a natural release for about 10 minutes.
  • Open lid, stir gently, simmer to thicken if needed, then season with salt and garnish with fresh cilantro.

Notes

Serve hot with naan or rice. Leftovers store well in refrigerator for 3 days or freeze for up to 2 months.