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Easy Pressure Cooker Butter Chicken Recipe (30 Minutes)

30-Minute Pressure Cooker Butter Chicken

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Chicken thighs boneless, skinless, cut into bite-sized pieces
  • 14 oz Canned crushed tomatoes
  • 0.5 cup Heavy cream
  • 3 tbsp Butter unsalted
  • 1 tbsp Garam masala
  • 1 tbsp Garlic minced
  • 1 tbsp Ginger freshly grated
  • 2 cups Basmati rice cooked, for serving
  • 0.25 cup Fresh cilantro chopped, for garnish

Instructions
 

  • Turn the pressure cooker to sauté mode. Add butter, minced garlic, and grated ginger, cooking for 1 minute until fragrant.
  • Stir in the garam masala and cook for an additional 30 seconds to toast the spices.
  • Pour in the crushed tomatoes and the cut chicken thighs. Stir well to coat the meat evenly.
  • Secure the lid, close the sealing valve, and cook on high pressure for 10 minutes.
  • Once cooking is complete, perform a quick release of the pressure.
  • Stir in the heavy cream and let the sauce thicken on keep warm mode for 2 to 3 minutes.
  • Garnish with chopped fresh cilantro and serve warm alongside cooked basmati rice and naan bread.