Mildly spiced tomato-based sauce, tender chicken pieces, and a load of butter and cream all come together (quickly! easily!) with your pressure cooker.
Some of the distinctive flavors I associate with butter chicken come from specific spices, namely fenugreek leaves, brown cardamom, and, or black salt.
Do note that the recipe ingredient list calls for whole spices to be toasted and ground before you start making the dish. While the dry-toasting can be considered optional,The recipe makes a point of calling for mounding the onions in the center of the pot before adding spices and for turning off the heat on electric pressure cookers after browning the onions. Both of these instructions are meant to hedge against the possibility of burning the spice mixture when it's added to the pot.
While this seemed to work in subsequent tests, the first time you make this recipe, I suggest you keep a close eye on your pressure cooker after you secure the lid. If the"BURN" sign displays or if you're worried about the time it's taking to come to pressure, you can open the lid and add another 1/2 cup of water , stir the contents, re-secure the lid, and proceed with the recipe as written.
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