Indian Butter Chicken
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40 min
Total Time
10 min
Cooking Time
30 min
Preperation Time
Ingredients
| 1 tbsp | Ginger-garlic paste |
| 1-2 tsp | ground cumin |
| 1-2 tsp | ground coriander |
| 1 tsp | Garam masala |
| 1 tsp | Paprika powder |
| 1 tbsp | lemon juice |
| 200 g | Yogurt (10% fat content) |
| some | salt |
| 800 g | Chicken breast fillet |
| 2 onions | |
| 80 g | Butter |
| 1 tsp sugar | |
| 1/2 tsp | ground cardamom |
| 1/2 tsp | ground cinnamon |
| 2 | Carnations |
| 1 tbsp | Ginger-garlic paste |
| 1.5 tsp | Garam masala |
| 200 ml | Poultry stock |
| 400 g | diced tomatoes |
| 1.5 tsp | Paprika powder |
| 100 g | cream |
| some | salt |
| some freshly ground pepper | |
| some | cayenne pepper |
Instructions
Step 1 of 7:
For the marinade: Combine the ginger-garlic paste in a shallow dish with the ground cumin and remaining spices. Add the lemon juice, yogurt, and a pinch of salt, and mix everything well.
Step 2 of 7:
For the chicken: Rinse the chicken breast fillets, pat them dry, and skin them if necessary. Then cut the chicken meat into 2–3 cm pieces, place them in the marinade, mix everything well, cover with plastic wrap, and marinate in the refrigerator overnight for 12 hours.
Step 3 of 7:
The next day, peel and finely dice the onions. Remove the chicken meat from the marinade, drain well, or pat dry. Heat half the butter in a pressure cooker and brown the meat in portions on all sides, then remove it again.
Step 4 of 7:
Lightly sauté the onions in the remaining fat, sprinkle with sugar, let them caramelize slightly and gain color. Stir in the cardamom, cinnamon, and cloves, and cook for about 1 minute. Add the remaining butter, stir in the ginger-garlic paste and garam masala, and sauté for another 1–2 minutes, stirring. Deglaze the mixture with the poultry broth, mix in the diced tomatoes and paprika powder, and let everything simmer uncovered for 5–10 minutes.
Step 5 of 7:
Then stir in the cream and add the chicken meat back. Close the pressure cooker with the lid and set the cooking level to 2. Heat the pot on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 10 minutes begins.
Step 6 of 7:
Remove the pressure cooker from the heat, let it steam off, and open it. Season everything with salt, pepper, and 1 pinch of cayenne pepper.
Step 7 of 7:
Serve: Taste the Butter Chicken, divide it into deep plates or bowls, and serve with cooked basmati rice and Indian flatbread as desired.
Tip:
You can also cook the rice at the same time. To do this, simply place washed basmati rice, water in a 1:1.2 ratio, and a little salt in a perforated insert. Place this on the tripod above the chicken in the pressure cooker – observing the maximum fill level – and cook everything as described in the recipe. Alternatively, you can quickly cook the basmati rice separately in about 5 minutes on level 3.
