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–+ servings

Instant Butter Chicken in 10 mins

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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 4
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1/2 kg Chicken medium size pieces
For marination
  • 1 tbsp Kashmiri Red Chilli Powder
  • 1 tbsp Ginger garlic paste
  • 1 tsp Kasuri methi (Dry fenugreek leaves) crushed between palms
  • 1 tsp Cumin powder
  • 1 tsp Salt
  • 1/2 tsp Garam masala
  • 1/4 tsp Turmeric powder
  • 3 nos Tomatoes large scooped
  • 2 tbsp Almond powder can use cashew powder instead
  • 1 tsp Sugar or adjust to taste
  • 1 tbsp Butter optional (to add at the end)
  • ¼ cup Butter
  • 1/2 cup Cooking cream

Method
 

  1. Marinate the chicken with the ingredients under ‘For marination’ and keep aside.
  2. Layer a 2 ltr/ 3 ltr pressure cooker as follows: 1/4 cup butter, spiced chicken, scooped tomatoes filled with almond powder and sugar.
  3. Cook on high for 8 - 10 whistles or 6 minutes whichever comes first. Let the pressure release.
  4. Remove the chicken.
  5. Blend the tomatoes and remaining liquid along with 1/2 cup cream. Put the paste through a sieve for a smoother gravy(optional).
  6. Mix in the chicken and simmer for 2-3 minutes adjusting the gravy by reducing or adding hot water as per taste keeping in mind that the gravy will thicken as it sits.
    chicken in gravy
  7. Check for seasoning and add 1 tbsp butter. Switch off the flame.
  8. Serve hot with homemade naan or rice. Enjoy!!

Notes

  • Vegetarians can use baby potatoes or mushrooms instead of chicken in this recipe and pressure cook on high for 5 whistles.
  • Use more butter and cream for richer butter chicken.
  • In a 2 ltr pressure cooker, cook for 8 whistles or 6 mins whichever comes first. FYI : I used a 3 ltr cooker and pressure cooked for 10 whistles which came within 4 mins.
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