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Pressure Cooker Butter Chicken Curry
Pressure Cooker Butter Chicken Curry is a modern British recipe for a classic butter chicken curry that's adapted to be cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Butter Chicken Curry.
prep time
10 minutes
cook time
6 minutes
Total Time:
16 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesBritish Recipes
This is a classic butter chicken curry that's been adapted to be prepared quickly in a pressure cooker.
Ingredients:
600g chicken pieces (either breast or thighs cut into bite-sized pieces)
500g passata (or use chopped tomatoes)
75g onions chopped
1 tbsp tomato purée
250ml double cream
2 tbsp ghee
1 tbsp ginger-garlic paste
For the Spice Blend:
1 tsp ground turmeric
1 tbsp curry powder
½ tbsp Garam masala
1 tsp ground coriander seeds
1 tsp ground cumin
½ tsp cardamom (optional)
Cayenne pepper, to taste
Sea salt, to taste
Chopped coriander leaves, to garnish
Method:
If using a conventional pressure cooker place over medium heat. If using an electric pressure cooker (eg instant pot) turn on the sauté function. Add the oil when hot and use to fry the chopped onion for about 5 minutes, until soft and translucent.
Turn off the sauté function then mix in the passata, tomato purée, garlic-ginger paste and all the spices and salt. Now add in the chicken pieces and stir to coat in the tomato and spices.
Cover your instant pot/pressure cooker, seal the valve and pressure cook for 6 minutes on high. Allow to cool naturally for 5 minutes then carefully perform a manual pressure release.
Open the lid then stir in the cream. Adjust the salt and cayenne peppe to taste then allow to rest for 5 minutes.
Serve hot, accompanied by rice.
