Indian Butter Chicken in a Pressure Cooker

This pressure cooker version of Indian Butter Chicken is simple to prepare, large enough to feed a crowd, and is big on flavor and aroma. White rice is a perfect complement to this creamy, buttery dish!

Indian Butter Chicken

Preparation time: 15 minutes

Cooking time: 8 minutes under pressure

Pressure level: High

Yield: 6 servings

1 tablespoon vegetable oil

Salt and pepper

1-1/2 pounds boneless chicken breast cut into 3/4-inch cubes

2 tablespoons vegetable oil

1 large onion, minced

1 tablespoon minced or grated gingerroot

1 small jalapeño pepper, seeded and minced

2 teaspoons garam masala spice blend*

1 can (6 ounces) tomato paste

2 cups chicken broth

1/2 cup heavy cream

2 tablespoons minced cilantro

3 tablespoons butter, cut into small pieces

1 lime, cut into 6 pieces

1. Generously salt and pepper the chicken. Heat the vegetable oil in a pressure cooker over high heat. Add the onion, gingerroot, and jalapeño. Cook for 3 minutes. Add the chicken and cook until no longer pink on the outside (chicken will still be raw on the inside). Add the tomato paste and chicken broth. Stir well.

2. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 8 minutes.

3. Remove from the heat. Let the pressure drop using a quick-release method.

4. Unlock and remove the cover.

5. Over low heat, stir in the heavy cream. Add the cilantro and butter. Stir until the butter melts. Serve with white rice or Yellow Split Pea and Basmati Pilaf.

6. Squeeze juice from the lime wedges over the servings.

*Garam masala spice blend is readily available at most Indian and specialty food stores. You can make your own by combining 3/4 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cayenne, 1/8 teaspoon ground cloves, and 1 bay leaf, crumbled, in a small bowl. Store in an airtight jar.