Pressure-cooker butter chicken

Name: Pressure-cooker butter chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g boneless, skinless chicken thighs, cut into chunks; 30 g butter; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 1 tbsp fresh ginger, grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp mild chilli powder or paprika; 1 tin chopped tomatoes (400 g); 2 tbsp tomato purée (tomato paste); 100 ml water; 1 tsp salt; 150 ml double cream (heavy cream); 300 g basmati rice, to serve; 1 bunch fresh coriander (cilantro), chopped

15 min prep · 40 min cooking · serves 4

Tender chicken thighs in a mild, creamy tomato and spice sauce, made in an electric pressure cooker. Gentle enough for children and quicker than a takeaway.

Set and forget
Freezer friendly
Pressure cooker
Kid friendly
Crowd pleaser
Gluten-free
Nut-free
Dinner

Ingredients

800 g boneless, skinless chicken thighs, cut into chunks
30 g butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp mild chilli powder or paprika
1 tin chopped tomatoes (400 g)
2 tbsp tomato purée (tomato paste)
100 ml water
1 tsp salt
150 ml double cream (heavy cream)
300 g basmati rice, to serve
1 bunch fresh coriander (cilantro), chopped · can skip

Method

Set the pressure cooker to sauté, melt the butter and cook the onion for 5 minutes, until soft.
Add the garlic, ginger and spices and stir for a minute.
Pour in the water and scrape the base clean. Stir in the chicken and salt, then spoon the tomatoes and tomato purée over the top without stirring, which helps prevent a burn warning.
Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
Check a large piece of chicken is cooked through with no pink in the middle. Cook the rice, following its packet, while the pressure releases.
Switch back to sauté, stir in the cream and simmer for 3 to 5 minutes, until slightly thickened. Taste for salt, scatter with coriander and serve with the rice.