How to Make Butter Chicken in a Pressure Cooker: The Easy Way to Restaurant Flavor at Home
I still remember the first time I made butter chicken in a pressure cooker. The aroma filled my kitchen within minutes. My family could not wait to dig in. That day, I realized pressure cooking changes everything. You get the same rich taste as slow-cooked dishes but in half the time.
Butter chicken in a pressure cooker is a game-changer for busy people who love good food. This method cuts your cooking time down to just 30 minutes. You still get that creamy, spicy sauce that makes this dish famous. The chicken becomes so tender it melts in your mouth. Best of all, you need just one pot for the whole meal.
What You Need to Get Started
Let me walk you through everything you need for perfect butter chicken in a pressure cooker.
Main Ingredients:
- 1.5 pounds chicken thighs (boneless works best)
- 2 tablespoons butter
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14 ounces)
- 1 cup coconut milk (or heavy cream)
- 1/2 cup water
Spices:
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
Tools You Need:
- Electric or stovetop pressure cooker
- Measuring spoons and cups
- Wooden spoon
- Sharp knife
- Cutting board
You can swap coconut milk for regular cream if you prefer. Chicken breasts work too, but chicken thighs stay more tender under pressure. They have more fat, which keeps them juicy.
Preparing Your Ingredients
Good prep makes cooking butter chicken in a pressure cooker super easy. I spend 10 minutes getting everything ready. This saves time later.
Cut the Chicken:
Cut your chicken thighs into bite-sized pieces. Each piece should be about 1.5 inches. This size cooks evenly in the pressure cooker. Pat the pieces dry with paper towels. Dry chicken browns better.
Mix Your Spices:
Combine all your spices in a small bowl. This is your chicken masala blend. Having it ready means you can add it all at once. The garam masala is the star here. It gives that warm, complex flavor you love in butter chicken.
Prep the Aromatics:
Dice your onion finely. Mince the garlic and grate the ginger. These three ingredients create the flavor base. They smell amazing when they hit hot butter.
Pro Tip: Many people make chicken tikka first and then add sauce. But in a pressure cooker, you can skip that step. The pressure infuses all the flavors deep into the meat. You get similar results with less work.
Step-by-Step Cooking Process
Now comes the fun part. Making butter chicken in a pressure cooker is simple when you follow these steps.
Step 1: Sauté the Base (5 minutes)
Turn your pressure cooker to sauté mode. Add 2 tablespoons of butter. Let it melt and foam. Toss in your diced onion. Cook for 3 minutes until soft. The onion should turn clear, not brown.
Add garlic and ginger. Stir for 30 seconds. Your kitchen will smell incredible. This is the moment that makes cooking worthwhile.
Step 2: Build the Flavor (3 minutes)
Add your spice mix to the onions. Stir for 30 seconds. The spices need to toast slightly. This wakes up their flavors. You will smell them intensify.
Add tomato paste. Mix well. Cook for 1 minute. The paste should darken a bit. This adds depth to your sauce.
Step 3: Add Main Ingredients (2 minutes)
Pour in the canned tomatoes with their juice. Add the chicken pieces. Stir everything together. The chicken should be coated with the sauce. Pour in half a cup of water. This creates steam for pressure cooking.
Stir in 1 teaspoon of garam masala. This double dose of garam masala is my secret. One round cooks with the chicken. The second round goes in later for fresh spice flavor.
Step 4: Pressure Cook (12 minutes)
Close the lid of your pressure cooker. Make sure the valve is sealed. Set it to high pressure. Cook for 12 minutes. The timer does not start until full pressure builds. This takes about 5 minutes.
When time is up, do a quick release. Move the valve to vent. Steam will rush out. Wait until the float valve drops. This means pressure is gone. Now you can open the lid safely.
Step 5: Create the Creamy Sauce (5 minutes)
Open the lid. The chicken will look done but the sauce will be thin. This is normal. Turn on sauté mode again. Let the sauce bubble.
Pour in the coconut milk. Stir well. The sauce will turn creamy and light orange. This is the signature butter chicken color. Let it simmer for 3 minutes. The sauce will thicken as it cooks.
Add another tablespoon of butter. This final butter masala addition makes the sauce glossy and rich. Taste and adjust salt if needed.
Step 6: Final Touch (2 minutes)
Sprinkle the remaining teaspoon of garam masala on top. Stir gently. This adds a fresh spice note. The aroma will make everyone run to the kitchen.
Your butter chicken in a pressure cooker is ready. Total cooking time: about 30 minutes from start to finish.
Serving Suggestions
Butter chicken tastes best with the right sides. Here are my favorite ways to serve it.
Rice Options:
Plain basmati rice is classic. The grains soak up the sauce perfectly. I cook my rice while the chicken is under pressure. This saves time. You can also try:
- Jeera rice (cumin rice)
- Coconut rice
- Brown rice for a healthier option
Use 1 cup of cooked rice per person. The butter chicken sauce is rich, so rice helps balance it.
Bread Choices:
Naan bread is the traditional pick. You can buy frozen naan and warm it in the oven. Roti and paratha also work great. Even plain pita bread tastes good for scooping up sauce.
Fresh Additions:
Top your butter chicken with:
- Fresh cilantro (chopped)
- A drizzle of cream
- Sliced green chilies for heat
- A squeeze of lime juice
Side Dishes:
Keep sides simple. The chicken is the star. A small salad with cucumbers and tomatoes adds freshness. Raita (yogurt sauce) cools the spice if you made it hot.
Expert Tips and Variations
After making butter chicken in a pressure cooker dozens of times, I learned some tricks.
Using a Slow Cooker Instead:
You can adapt this recipe for a slow cooker. Brown the onions and spices in a pan first. Transfer everything to the slow cooker. Cook on low for 6 hours or high for 3 hours. Add coconut milk in the last 30 minutes. The flavor develops differently but still tastes amazing.
Making It Like Chicken Tikka:
Traditional chicken tikka gets marinated and grilled. You can add that step here. Marinate chicken pieces in yogurt, lemon juice, and spices for 2 hours. Then follow the pressure cooker method. You get deeper flavor this way.
Understanding Tikka Masala vs Butter Chicken:
These dishes are cousins. Tikka masala has more tomato and less cream. Butter chicken is richer and sweeter. Both use similar spices. You can make tikka masala in your pressure cooker too. Just reduce the coconut milk to half a cup and add an extra can of tomatoes.
Adjusting Spice Levels:
My recipe is medium-spicy. For mild butter chicken, cut the chili powder in half. For extra heat, add more chili powder or fresh green chilies. Taste as you go.
Chicken Masala Powder:
Some stores sell pre-mixed chicken masala. You can use 3 tablespoons of this instead of individual spices. It works in a pinch but fresh-mixed spices taste better.
Make-Ahead Tips:
This dish tastes even better the next day. The flavors blend together overnight. Make it on Sunday. Reheat portions through the week. It stays good for 4 days in the fridge.
You can also freeze butter chicken for 3 months. Thaw overnight in the fridge. Reheat gently on the stove.
Common Questions About Butter Chicken in a Pressure Cooker
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 10 minutes. Breasts dry out faster than thighs. They have less fat. I still prefer thighs for the best texture.
Do I need to brown the chicken first?
No. The pressure cooker does not require browning. The pressure cooks everything together. This saves time and dishes.
What if my sauce is too thin?
Use the sauté function after pressure cooking. Let the sauce bubble for 5 extra minutes. It will thicken up. You can also add a tablespoon of tomato paste.
Can I make this dairy-free?
Absolutely. Use coconut milk instead of cream. Skip the final butter or use coconut oil. The dish stays creamy and delicious.
How do I prevent the burn warning?
Make sure to add enough liquid. Use at least half a cup of water. Stir well before sealing. Scrape any stuck bits from the bottom after sautéing.
Why This Recipe Works
Butter chicken in a pressure cooker works because pressure intensifies flavors fast. The high temperature breaks down the chicken quickly. The sealed environment traps all the aromatic compounds. Nothing escapes.
Traditional butter chicken simmers for hours. The pressure cooker achieves similar results in 30 minutes. You get tender chicken in creamy, spiced sauce. The garam masala adds warmth. The coconut milk adds richness. The butter masala finish adds shine.
This recipe fits modern life. You work all day. You still want home-cooked food. The pressure cooker makes that possible. You spend less time cooking and more time enjoying your meal with family.
I make this butter chicken every other week. My kids ask for it by name. Friends request the recipe. Now you have it too. The combination of traditional spices and modern cooking methods creates something special.
Try making butter chicken in a pressure cooker this week. You will be surprised how easy it is. The hardest part is waiting for the pressure to build. But that wait is worth it. When you open the lid and see that golden sauce, you will feel proud. When you taste that first bite, you will understand why this dish is loved worldwide.