The secret here is that you can replace the Butter in Butter Chicken with just about any high-fat dairy product. Ricotta, sour cream, greek yogurt will all work. They change the flavor of the dish, but they’re all good variations.

This is adapted from a recipe in Tom Lacalamita’s Pressure Cookers for Dummies


  • 1.5 lbs chicken, cubed
  • 1 onion, minced
  • 1 Tbsp minced ginger
  • 2 tsp garam masala
  • 1 small chili, minced
  • 6 oz tomato paste
  • 2 cups chicken broth
  • 2 Tbsp minced cilantro or parsley
  • 1/2 - 2/3 cup high-fat dairy. Butter chicken is 1/2 cup cream, 3 tbsp butter. Limes for serving.


  1. Salt and pepper the chicken.
  2. Cook onion, ginger, chili and garam over high heat in oil, until browned.
  3. Add the chicken and brown in spices. Add the broth and tomato paste, stir to deglaze the pan.
  4. Bring the pressure cooker to high heat and cook for 8 minutes. Release pressure with a quick-release method.
  5. Over low hit, stir in the dairy. Serve over white rice, and squeeze fresh lime juice just before serving.