Cooker Butter Chicken

This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

452

kcal

Ingredients

• 500g boneless chicken (thighs or breast), cut into cubes

• 2 tablespoons butter

• 1 tablespoon oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch ginger, minced

• 2 large tomatoes, pureed

• 1 teaspoon red chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon salt (adjust to taste)

• 1 tablespoon tomato paste (optional, for deeper flavor)

• ½ cup heavy cream or fresh cream

• ¼ cup yogurt (for marination)

• 1 teaspoon kasuri methi (dried fenugreek leaves)

• ½ teaspoon sugar (optional)

• Fresh cilantro, for garnish

Directions

• Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
• Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
• Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
• Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
• Add the marinated chicken and mix until coated in the masala.
• Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
• Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
• Garnish with fresh cilantro and serve hot with naan or rice.

Notes

• Use chicken thighs for juicier results.
• Adjust spice levels by increasing or reducing red chili powder.
• Adding a teaspoon of honey balances the acidity of tomatoes.