Pressure cooker 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.
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.
Ingredients
- 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
Instructions
- Combine the juice, yoghurt, ginger and garam masala in a large bowl and set aside.
- Heat the oil in a 6-litre pressure cooker and brown the chicken, in batches, until browned on all sides.
- Remove the chicken from cooker and add to the yoghurt mixture, stirring until the chicken is all coated.
- 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.
- Bring the cooker to high pressure β mine is electric so it stabilises automatically. If you donβt have an electric one, reduce the heat to stabilise pressure. Let it cook for 20 minutes.
- 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.
Notes
Adapted from Australian Womenβs Weekly Pressure Cooker
Hannah
December 6, 2011 @ 2:08 pm
Delicious wins out over authentic in my book, always. I expect you to make a raw vegan version of this anyday now.
Agnes
December 11, 2011 @ 10:28 pm
Why don’t you make a raw vegan version – that sounds like it’ll be right up your alley. :p
Hannah
December 12, 2011 @ 5:48 pm
I would, but it’s not dessert.
leaf (the indolent cook)
December 6, 2011 @ 11:10 pm
It certainly looks good! I had butter chicken recently too, yum.
Agnes
December 11, 2011 @ 10:29 pm
It tastes so good! I don’t normally order butter chicken when eating out, but this one is great. π
Winston
December 8, 2011 @ 2:43 am
What? 30 minutes only?! That’s brilliant! I’ve always had a fear of using pressure cookers but hearing you say how quick and easy it is is making me reconsider… There’s just too many things I want to get for my kitchen…! =/
Agnes
December 11, 2011 @ 10:30 pm
Oh I was always scared of pressure cookers too. I’m a total convert now though, they’re amazing. I love it!
Vee @ Munching (in) Melbourne
December 8, 2011 @ 11:51 pm
That’s amazing! I’ve been dithering about getting a pressure cooker or slow cooker for awhile. Space is the main issue at the problem, my apartment kitchen is tiny! But they sell such affordable ones at Woolworths it’s a bit hard to resist. Wondering how ‘quality’ the product will be though!
Vee @ Munching (in) Melbourne
December 8, 2011 @ 11:52 pm
*main issue at the moment
Agnes
December 11, 2011 @ 10:33 pm
I love that our one can both pressure cook and slow cook – it is huge though. π But I’m sure that the cheaper ones are fine. You should get one and try it out π
Heidi
December 9, 2011 @ 9:26 pm
man this looks good. I’ve never used a pressure cooker – good to hear it’s a real winner in your house, I’ve heard that’s the case! I’ve always wanted to make butter chicken from scratch…
Heidi xo
Agnes
December 11, 2011 @ 10:33 pm
I’m a total pressure cooker convert π
Bianca @ The Cooking Capers
January 3, 2012 @ 1:56 pm
This butter chicken IS AMAZING! If it’s the same one you made for curry night then my golly I am going out to buy a pressure cooker right now π
Agnes
January 3, 2012 @ 8:13 pm
It is the same one! GO GET A PRESSURE COOKER. π
Bianca @ The Cooking Capers
January 4, 2012 @ 10:33 pm
OK! π
Richard Trice
March 20, 2012 @ 10:26 am
Hi Offthespork,
Interesting Thoughts, A few weeks back i made, for the first time, butternut squash soup..here is how i did it,( but think it could use more or different spice)….i put 1bx chicken broth in my pressure cooker plus…2 cubed butternut squash..3 large cubed sweet potatoes..3 chopped stalks celery, handful of baby carrots…1 large browned onion…then pressure cooked..20 min. placed cooked veges in a blender..added cream and butter..salt pepper touch of garlic..AND..nutmeg…any other spices work with or instead of…thanks and merry, you know!
Great Job!
David
July 17, 2014 @ 7:36 pm
Delicious!