Butter Chicken Recipe in Pressure Cooker in 30 mins! I प्रेशर कुकर में बटर चिकन I Pankaj Bhadouria

Ever wondered why most people avoid making Butter Chicken at home? Probably because making butter chicken at home can be quite tedious, time consuming and it may not get you the same taste as the Butter Chicken you eat in a restaurant!
So I have shared with you the recipe of a Butter Chicken Recipe that you can do in a Pressure Cooker in 30 minutes!
This pressure cooker butter chicken recipe in 30 mins requires no tandoor, no oven, to cook the chicken and you can cook the butter chicken in a pressure cooker.
This Butter Chicken is quick & easy and will be ready in under 30 minutes!
Despite this being an instant recipe, you will have the same great taste of the grilled chicken, the same smooth and creamy makhani gravy and the most delicious, hassle-free butter chicken ready in under 30 minutes!
Check out the recipe now!

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Recipe :

Butter Chicken
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:
For the marinade:
400g boneless chicken
½ cup thick yoghurt
1 tbsp mustard oil
1 tbsp kashimri red chili powder
1 tsp garam masala
½ tsp turmeric powder
1/tsp cumin powder
1 tsp kasuri methi
1 tsp salt
2 tbsp ginger garlic paste
2 tbsp lemon juice
For the gravy base:
1 onion
5-6 tomatoes
2” ginger
5-6 cloves garlic
1 bay leaf
2” cinnamon
3-4 green cardamoms
1 tsp pepper corns
2 dried whole Kashmiri chilies
For makhani sauce:
3 tbsp butter
1 tsp Kashmiri red chili powder
½ tsp caraway seeds
Prepared gravy
Salt to taste
1 tsp sugar
Salt to taste
To garnish:
One tsp kasuri methi
Ginger juliennes
Fresh cream

Method:
Dice the onions and tomatoes.
Add the onions and tomatoes to a pressure cooker. Add. The ginger, garlic, Bay leaf, cinnamon, whole red chilies, cardamoms and the black peppercorns.
Half cup water, one teaspoon salt and pressure cook for 2 whistles.
Meanwhile, marinate the chicken. Are the Kashmiri red chilli powder to the mustard oil and whisk well. Add all the remaining ingredients and whisky well.
Add the chicken, Mix well and set aside for 10 to 15 minutes.
A wire grill on the gas stove. Switch on the flame and grill the chicken pieces over naked flame till they are cooked and have grill spots. Remove the chicken pieces and set aside.
Release the pressure from the pressure cooker.
Remove the belief and the cinnamon stick. Blend the vegetables with any water and 3 to 4 pieces of ice in a blender to make a smooth, fine puree.
Heat butter in the pressure cooker and add the caraway seeds followed by the Kashmiri red chilli powder and sauté for 10 to 15 seconds till the Kashmiri red chilli powder lends its colour to the butter.
Add the grilled chicken pieces and any remaining marinade and saute for a minute or two. At the prepared gravy base. Mix well. And pressure cook for one whistle.
Release the pressure and add in the cream and mix well. Add the sugar. And check for seasoning. Add crushed kasuri methi and mix.
Serve garnish to wear kasuri methi cream and ginger juliennes.

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