Pressure cooker butter chicken

Butter chicken

The best kitchen item we’ve bought this year has been a pressure cooker.

It’s fantastic! I can’t believe I resisted one for so long. We purchased an electric one because it also doubles as a slow cooker. It’s a massive beast of a machine, but I keep it out on my kitchen bench because I use it at least once a week. I love being able to throw a stew in there and have it ready in 30 minutes. It is so, so good.

Butter chicken

Unfortunately, our machine is temperamental and needs to be sent back for repair (it occasionally has difficulty coming up to pressure so switches off) but we haven’t done it yet because I’m finding it hard to part with it, even temporarily.

One item that I’ve made a lot in the pressure cooker is butter chicken. I think I’ve made it at least six times in the past few months. I make no claims on authenticity – all I can tell you is that it’s delicious: creamy but tangy, and full of spice and flavour. And also, if you can resist, it tastes even better the day after.

By the way, you can make this recipe on the stove in a regular pot, but you’ll need to add more liquid (eg chicken stock) and it’ll take longer. Alternatively, just go and get a pressure cooker. They cook faster, use less energy, and less liquid. Win win win.

Pressure cooker butter chicken

Rating: 41

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Pressure cooker butter chicken


  • 4 chicken marylands (about 1.4kg)
  • 1 tablespoon lemon juice
  • 1/2 cup (140g) yoghurt
  • 5cm (25g) piece fresh ginger, grated
  • 2 heaped teaspoons garam masala
  • 1 tablespoon vegetable oil
  • 40g butter
  • 2 medium onions (300g), chopped finely
  • 4 cloves garlic, peeled and crushed
  • 1 heaped teaspoon each ground coriander, cumin, cinnamon, paprika
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 tablespoons tomato paste
  • 400g diced canned tomatoes
  • 1/4 cup chicken stock
  • 2 tablespoons honey
  • 1 heaped teaspoon of salt
  • 1/3 cup (80ml) pouring cream


  1. Combine the juice, yoghurt, ginger and garam masala in a large bowl and set aside.
  2. Heat the oil in a 6-litre pressure cooker and brown the chicken, in batches, until browned on all sides.
  3. Remove the chicken from cooker and add to the yoghurt mixture, stirring until the chicken is all coated.
  4. Heat the butter in the cooker and add the onion and garlic, stirring until the onion softens. Add the spices and cook for a couple of minutes until fragrant. Add the tomato paste, canned tomatoes, stock, honey, salt and all of the chicken and yoghurt mixture. Stir it all together and secure the lid.
  5. Bring the cooker to high pressure – mine is electric so it stabilises automatically. If you don’t have an electric one, reduce the heat to stabilise pressure. Let it cook for 20 minutes.
  6. Release the pressure and remove the lid. Stir in the cream and serve. If desired, simmer for a while with the lid off to thicken the sauce.


Adapted from Australian Women’s Weekly Pressure Cooker