But, before you get cooking, here are some pro tips to make your butter chicken even better.
Also read: Butter Chicken Biryani and More: 5 Delicious Butter Chicken Recipes
Tips for making butter chicken:
Use hung curd.: Marinating your chicken properly is important. To make sure your spices adhere well, use hung yogurt—that means not too much water, just thick, creamy goodness.
Choosing the Right Chicken: Boneless chicken is the way to go. Chicken breasts or thighs are perfect for this recipe – they’re juicy, tender and perfect for marinating.
Oil or ghee with butter: Yes, butter is essential, but to avoid burning, start by adding a little oil or ghee before adding the butter. This will keep things smooth and flavorful.
Don’t miss Kasuri Methi.: This simple ingredient adds a huge punch to the gravy. Trust us, it makes a difference!
How to make butter chicken in pressure cooker:
Start by marinating your chicken. Take boneless chicken and add ginger garlic paste, hung curd, red chilli powder, coriander powder, turmeric, salt, kasuri methi, cream, oil and chicken masala to it. Mix everything well and let it marinate while you prepare the rest.
Next, grab a pressure cooker. Add 3 to 4 tomatoes, 3 onions, whole red chillies, cardamom, bay leaves, cloves, garlic cloves, ginger and few coriander sprigs. Add a little butter and about a glass of water. Close the lid, keep the flame on medium and cook for two whistles. Release the pressure, then let it cool. Once cooled, remove the whole spices and blend everything into a smooth puree.
Now heat a little desi ghee in the same pressure cooker and add a little butter. Add ginger garlic paste, red chili powder, coriander powder, and chicken masala. Cook it for a few seconds, then add your gravy mixture and stir everything together.
When the gravy starts boiling, heat some oil in a pan and fry your marinated chicken. Make sure to flip it so it doesn’t burn – just a nice golden color is what you’re looking for. Once this is done, take some soaked cashews and blend them into a smooth paste. Add it to the gravy with some cream. Let everything cook over low heat, checking the chicken to make sure it’s cooked through. Once ready, remove the chicken and set it aside. Add the chicken pieces back into the gravy and toss in the garam masala for that extra kick. If you like your food spicy, feel free to add a little extra chili powder. Taste the gravy and adjust the salt if needed.
Add a cup of milk to the gravy for extra creaminess. This will give it a rich, velvety texture. Cover the cooker and cook for another 5 minutes, then garnish with fresh coriander leaves.
Serve your delicious butter chicken with naan or bread, and you’re good to go!
Also read: See: How to Make Restaurant-Style Creamy White Butter Chicken at Home
Isn’t it easy? Now you can make restaurant-style butter chicken anytime, in no time!