The Science Behind the Recipe
Toasting whole spices before grinding them significantly enhances their aroma and flavor profile. Additionally, microwaving cashews in the reserved liquid from strained canned tomatoes hydrates and softens them, facilitating a smoother blend into the final sauce. Marinating chicken in a spiced mixture and then broiling it yields tender, juicy pieces with a delightful char that elevates the overall taste of the dish.
This recipe aims to deliver an improved version of pressure-cooker butter chicken that captures all essential elements: a mildly spiced tomato-based sauce, succulent charred chicken pieces, and a generous helping of butter and cream added at the end—without overwhelming you during preparation.
The pressure cooker is utilized here to expedite sauce preparation. If you lack this appliance, don’t worry; we also offer a stovetop version for making butter chicken without it.
In crafting this recipe’s ingredient ratios, I drew heavily from my fond memories of enjoying butter chicken while living in India. I also consulted Dr. Urvashi Pitre’s popular Instant Pot butter chicken recipe as well as Monish Gujral’s original murgh makhani recipe featured in On the Butter Chicken Trail: A Moti Mahal Cookbook.
Selecting Spices for Butter Chicken
Key flavors associated with authentic butter chicken stem from specific spices like fenugreek leaves, brown cardamom, and kala namak (black salt). However, recognizing that these ingredients may not be readily available to everyone or might deter some due to their rarity, I tested alternatives using more common pantry items: fenugreek seeds instead of leaves; green cardamom instead of brown; and standard Diamond Crystal kosher salt instead of black salt. While these substitutions alter the dish slightly, they still yield an enjoyable result.
When it comes to garam masala—a spice blend whose composition varies widely—store-bought versions can differ significantly in quality and ingredients. This recipe was tested using various store-bought garam masalas alongside our homemade version. Any type will suffice; just be aware that flavor nuances may vary based on your choice.
It’s important to note that while dry-toasting whole spices is technically optional when preparing this dish, doing so greatly enhances their flavor when ground.
The instructions emphasize mounding onions at the pot’s center before adding spices and turning off electric pressure cookers after browning onions—both steps are crucial for preventing burning when introducing spices into hot oil since burnt spices can impart an unpleasant bitterness.
Choosing Canned Tomatoes for Pressure Cooking
Initially developed with canned whole tomatoes in mind, many tasters found this option too “fresh” tasting during pressure cooking tests compared to stovetop versions where longer cooking times deepened tomato flavors. To remedy this issue for pressure cooking recipes specifically, I experimented with canned fire-roasted tomatoes which proved effective at enhancing flavor depth further by straining excess liquid beforehand—a portion was then used to hydrate cashews for seamless blending into creamy sauce consistency.
Speeding Up Onion Browning
Frying onions typically consumes considerable time within most recipes; however Kenji’s channa masala technique inspired me to add baking soda alongside onions which reduced browning time by approximately five minutes on average while improving overall balance within sauces made from more acidic canned tomatoes.
Achieving Pressure Consistency
During testing phases involving one Instant Pot model within our kitchen setup led us occasionally encountering issues reaching proper pressure levels resulting in “BURN” alerts appearing onscreen unexpectedly! To mitigate such occurrences effectively throughout subsequent trials required heating sauce components until steaming prior scraping bottom thoroughly before securing lids tightly shut!
For first-time cooks attempting this method closely monitor progress once lids are locked down! Should any concerns arise regarding prolonged wait times or if “BURN” signs appear simply open lid briefly adding another half cup water (or reserved tomato liquid), stir contents gently re-securing lid afterward continuing per original instructions adjusting seasoning accordingly later if necessary due extra moisture introduced!
Broiling Chicken Instead Of Pressure Cooking
While unconventional initially opting towards broiling rather than relying solely upon traditional methods yielded superior textures compared against those produced via direct-pressure techniques observed throughout testing phases! Moreover broiled poultry contributes remarkable flavors enhancing entire meal experience!
To clarify process structure has been divided into two segments but recommend marinating meat first followed immediately thereafter by preparing accompanying sauces simultaneously ensuring no additional time needed beyond initial estimates provided earlier! Once fully cooked set aside until ready serve warm atop finished product later on!
The quantity specified fits perfectly onto quarter-sheet pans although aluminum foil alternatives work equally well creating makeshift vessels measuring roughly 13 inches x 9 inches high enough sides prevent spills occurring during baking processes involved here too!
Utilizing Leftover Sauce Creatively
This particular approach generates surplus amounts allowing removal up 1½ cups prior incorporating broiled meats back again providing opportunities repurpose leftovers creatively such tossing roasted cauliflower wedges directly coated flavorful mixtures remaining behind post-cooking stages yielding entirely vegetarian options available easily enjoyed anytime desired thereafter too!
Better Butter Chicken Recipe Using A Pressure Cooker
Ingredients:
For Marinating Chicken:
- 1 tablespoon kasuri methi (fenugreek leaves) or substitute with 2 teaspoons fenugreek seeds
- 1/4 cup plain Greek yogurt
- 1 tablespoon garam masala
- 2 teaspoons Diamond Crystal kosher salt
- Optional: 1 teaspoon kala namak (black salt)
- One inch piece ginger (peeled & grated)
- Two pounds boneless skinless thighs cut bite-sized pieces
For Makhani Sauce:
- Same as above plus:
- Whole dried chiles de arbol
- Brown cardamom pod or green alternative
- Whole clove
- Raw cashews soaked previously mentioned liquids
- Fire-roasted whole canned tomatoes strained reserving half cup liquid used earlier
Instructions:
Marinate: Toast fenugreek leaves/seeds lightly then grind finely mixing yogurt along other seasonings coating evenly over prepared poultry resting aside till needed later on…
Prepare Sauce: Toast remaining spice mix similarly transferring ground powders back together combining oils sautéed onion/baking soda mixture until golden brown followed next step incorporating garlic/ginger pastes stirring constantly avoiding scorching risks present…
Continue following detailed steps outlined above ensuring thorough blending achieved finally finishing off garnishing servings drizzled heavy cream served warm alongside rice dishes preferred… Enjoy every bite knowing effort put forth resulted deliciously satisfying meal shared loved ones alike!