Instant Butter Chicken in 10 mins
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
Instructions
- Marinate the chicken with the ingredients under ‘For marination’ and keep aside.
- Layer a 2 ltr/ 3 ltr pressure cooker as follows: 1/4 cup butter, spiced chicken, scooped tomatoes filled with almond powder and sugar.
- Cook on high for 8 - 10 whistles or 6 minutes whichever comes first. Let the pressure release.
- Remove the chicken.
- Blend the tomatoes and remaining liquid along with 1/2 cup cream. Put the paste through a sieve for a smoother gravy(optional).
- 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.
- Check for seasoning and add 1 tbsp butter. Switch off the flame.
- 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.
Tried this recipe?Let us know how it was!