Recipes and Cooking Indian-Inspired Butter Chicken 4.3 (3) 3 Reviews Fast or slow, the choice is yours for this chicken dinner that cooks in the pressure cooker or slow cooker. By Nancy Macklin Nancy Macklin Instagram Nancy Macklin has been developing recipes for 30 years. She is a registered dietician with experience in testing recipes and foodservice consultation. Learn about BHG's Editorial Process Published on December 1, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 60 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 tablespoon butter 3 ½ - 4 pound bone-in chicken thighs, skinned (6 to 8) 1 tablespoon grated fresh ginger 1 tablespoon garam masala 3 cloves garlic, minced 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground turmeric ¼ teaspoon cayenne pepper 1 14.5 ounce can diced tomatoes 1 cup chopped yellow onion ½ cup heavy cream 6 - 8 naan, warmed (optional) Directions Pressure Cooker In a 6-qt. electric pressure cooker use the sauté setting to heat 3 Tbsp. butter. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, cayenne, undrained tomatoes, and onion. Lock lid. Set electric cooker on high pressure to cook 10 minutes. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a serving dish; cover to keep warm. Use saute setting to bring cooking liquid to boiling. Boil, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6. Slow Cooker In a large skillet heat 3 Tbsp. butter over medium. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Transfer to a 4- to 5-qt. slow cooker. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, and cayenne; toss to coat. Stir in drained tomatoes and onion. Cover; cook on low 8 to 9 hours. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a dish; cover to keep warm. Use the browning setting or transfer cooking liquid to a large skillet. Bring to boiling. Boil gently, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6 Tips Browning the chicken enhances the flavor of the sauce. You can skip the browning step to save time, if desired. Just stir melted butter into the chicken and spice mixture before adding the onion and tomatoes. Print Nutrition Facts (per serving) 409 Calories 25g Fat 7g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 409 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 213mg 71% Sodium 542mg 24% Total Carbohydrate 7g 3% Total Sugars 3g Protein 25g Vitamin C 7.6mg 38% Calcium 77mg 6% Iron 2.7mg 15% Potassium 440mg 9% Fatty acids, total trans 1g Folate, total 10.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.