Prep time
15 mins (plus 30 mins marination) minutes
Cook time
30 minutes
Servings
3 - 4
Function
Chicken Curry
What You'll Need
Butter Chicken
A creamy, mildly spiced North Indian classic with marinated chicken cooked in a buttery tomato gravy. Perfect for special meals with naan or rice.
Ingredients :
For Marination:
1. 400–500 g boneless chicken (cut into chunks)
2. ½ cup yoghurt
3. 1 tbsp ginger-garlic paste
4. 1 tsp red chilli powder
5. ½ tsp turmeric powder
6. 1 tsp garam masala
7. Salt to taste
For the Gravy:
8. 1 tbsp butter
9. 1 tsp oil
10. 1 small onion (finely chopped)
11. 1 tsp ginger-garlic paste
12. 2 medium tomatoes (puréed)
13. 1 tsp red chilli powder (adjust to taste)
14. 1 tsp coriander powder
15. 1 tbsp tomato ketchup (optional)
16. ¼ cup fresh cream
17. 1 tsp kasuri methi (crushed)
18. Salt to taste
19. Fresh coriander and more butter for garnish
Procedure :
1. Marinate the chicken with all marination ingredients and set aside for 30 minutes (or up to overnight).
2. Switch on Sauté Mode in the MultiCook. Add butter and oil.
3. Add onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.
4. Add tomato purée, chilli powder, coriander powder, and salt. Cook until the masala thickens and oil begins to separate.
5. Add marinated chicken and mix well with the gravy.
6. Cancel Sauté Mode. Close the lid and select the ‘Chicken Curry’ preset.
7. Once cooking is done, allow pressure to release naturally. Open the lid and stir gently.
8. Switch back to Sauté Mode. Add cream, kasuri methi, and ketchup (if using). Simmer for 3–4 minutes (don’t boil after adding cream).
9. Add a small cube of butter and stir it in for added richness.
10. Garnish with coriander and serve hot with naan, paratha, or jeera rice.
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