Pressure Cooker Indian Butter Chicken Whole30 Paleo Keto
Rich and aromatic Indian-inspired butter chicken made in a pressure cooker with tender chicken thighs simmered in coconut milk and warming spices like garam masala, turmeric, and cumin. This healthy version uses ghee and coconut milk instead of traditional dairy, making it compliant with Whole30, Paleo, Keto, and AIP diets. The addition of gelatin creates a silky sauce while chopped almonds add texture and richness. Perfect for busy weeknights when you want complex flavors without the long cooking time.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon garam masala
- 1 ½ tablespoons turmeric
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 3 tablespoons ghee
- 1 sweet onion
- 2 inches fresh ginger
- 3 garlic cloves
- 2 bay leaves
- 1 cinnamon sticks
- 1 cup coconut milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon gelatin
- ½ cup chopped almonds
- ½ bunch fresh cilantro
Instructions
- 1
Peel and slice onion
- 2
Mince garlic
- 3
Peel and slice ginger
- 4
Heat pressure cooker on saute mode
- 5
Add ghee
- 6
Add onion, garlic, ginger and bay leaves
- 7
Saute until tender and aromatic
- 8
Add chicken, all spices and salt
- 9
Stir well
- 10
Add lemon juice, apple cider vinegar and cinnamon stick
- 11
Stir well and cook until chicken is lightly browned
- 12
Add coconut milk, stir and bring to simmer
- 13
Cancel saute function
- 14
Stir in gelatin
- 15
Close lid and set to pressure cook poultry mode
- 16
Release pressure manually when done
- 17
Open lid and set to reduce or saute mode
- 18
Stir in chopped almonds and simmer
- 19
Serve with chopped cilantro on top
Tips
Brown the chicken well before pressure cooking to develop deeper flavors and better color in the final dish.
Let the pressure release naturally for 5-10 minutes before manually releasing for more tender chicken.
Adjust the final sauce consistency by simmering longer to thicken or adding more coconut milk to thin.
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently on stovetop.
Can be made 1-2 days ahead. Flavors improve with time.
Serve hot over cauliflower rice, with fresh cilantro and lime wedges.
Common Mistakes
Don't skip browning the chicken to avoid bland flavor and poor color.
Stir in gelatin off heat to avoid clumping and ensure smooth sauce.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by 5 minutes and check for doneness as breasts can dry out more easily than thighs.
What if I don't have a pressure cooker?
Use a heavy-bottomed pot and simmer covered for 45-60 minutes until chicken is tender and sauce has thickened.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding liquid if needed.