Butter ChickenNagi: Pressure Cooker Comfort in a Bowl
A rich, creamy, and spice-filled Indian-style butter chicken recipe made faster using a pressure cooker. Tender chicken thighs in a flavorful tomato and cream sauce, perfect served over basmati rice or with naan.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- ½ cup Plain full fat yoghurt
- 1 tablespoon Lemon juice
- 1 teaspoon Turmeric powder
- 2 teaspoons Garam masala
- ½ teaspoon Chilli powder or cayenne pepper powder
- 1 teaspoon Ground cumin
- 1 tablespoon Freshly grated ginger
- 2 cloves Crushed garlic
- 1.5 pounds Chicken thigh fillets cut bite size
- 2 tablespoons Ghee or butter or 1 tablespoon vegetable oil
- 1 cup Tomato passata tomato puree
- 1 cup Heavy cream
- 1 tablespoon Sugar
- 1 ¼ teaspoons Salt
- Basmati rice or white rice for serving
- Fresh coriander or cilantro for garnish (optional)
Instructions
Instructions
- In a bowl, combine yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic.
- Add chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, or overnight.
- Heat ghee or butter in the pressure cooker on medium heat. Brown marinated chicken for 5–7 minutes until golden, then remove and set aside.
- In the same pot, add more ghee if needed and sauté onions until golden brown.
- Add tomato passata and cook for 2 minutes to remove raw taste.
- Pour in cream and sprinkle sugar. Simmer while stirring for 5 minutes.
- Return browned chicken to the pot and stir to coat in the creamy sauce.
- Seal pressure cooker and cook for 10 minutes. Let natural release occur after time is up.
- Open lid, stir and serve hot with basmati rice or naan.
Notes
Store leftovers in the fridge for 3-4 days or freeze in meal-sized portions. Reheat gently with a splash of water to loosen the sauce.