Pankaj BhadouriaStyle 30 Minute Pressure Cooked Butter Chicken For Winter Parties

MasterChef India winner Pankaj Bhadhouria shares her quick, flavourful Butter Chicken made in a pressure cooker for a creamy and aromatic dish that’s ready in just 30 minutes.

Pankaj Bhadouria Style 30-Minute Pressure Cooked Butter Chicken For Winter Parties

undefined

30 Minute Butter Chicken Recipe

MasterChef India winner Pankaj Bhadouria shares her quick, flavourful Butter Chicken made in a pressure cooker for a creamy and aromatic dish that’s ready in just 30 minutes.

Ingredients (Marinade)

400g boneless chicken, 1/2 cup thick yoghurt, 1 tbsp mustard oil, 1 tbsp Kashmiri red chilli powder, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp kasuri methi , 1 tsp salt, 2 tbsp ginger-garlic paste, 2 tbsp lemon juice

Ingredients (Gravy)

1 onion, diced, 5-6 tomatoes, diced, 2-inch piece of ginger, 5-6 cloves garlic, 1 bay leaf, 2-inch cinnamon stick, 3-4 green cardamoms, 1 tsp peppercorns, 2 dried whole Kashmiri chillies, 1/2 cup water, 1 tsp salt

Ingredients (Makhani Sauce)

3 tbsp butter, 1 tsp Kashmiri red chilli powder, 1/2 tsp caraway seeds, Prepared gravy base, Salt to taste, 1 tsp sugar, 1 tsp kasuri methi, Ginger juliennes, Fresh cream

Step 1

Add the onion, tomatoes, ginger, garlic, bay leaf, cinnamon, cardamoms, black peppercorns, and whole Kashmiri chillies to a pressure cooker. Pour in 1/2 cup of water and add 1 tsp salt. Pressure cook for 2 whistles.

Step 2

Mix Kashmiri red chilli powder with mustard oil, then add yoghurt, garam masala, turmeric, cumin, kasuri methi, salt, ginger-garlic paste, and lemon juice. Whisk well, add the chicken, and let it marinate for 10-15 minutes.

Step 3

Heat a wire grill over the gas flame and grill the marinated chicken pieces until cooked and grill marks appear. Set aside.

Step 4

Once the pressure is released, remove the bay leaf and cinnamon stick from the cooker. Blend the remaining ingredients with 3-4 ice cubes until smooth.

Step 5

Heat butter in the pressure cooker, add caraway seeds and 1 tsp Kashmiri red chilli powder. Sauté briefly, then add grilled chicken and any leftover marinade. Sauté for 1-2 minutes.

Step 6

Pour the blended gravy into the pressure cooker. Mix well and pressure cook for 1 whistle.

Step 7

Release the pressure, stir in fresh cream, sugar, and adjust seasoning. Add crushed kasuri methi and mix. Garnish with kasuri methi, ginger juliennes, and cream. Serve hot.