Pressure Cooker Butter Chicken

Butter Chicken. 1 kg chicken. 2 tsp vinegar. 1 tsp salt. 1/2 tsp tandoori colour. 6 tsp ghee. 2 onions. 1/4 kg tomatoes. 1 tsp ginger-garlic paste. 2 tsp chillie powder. 1 tsp garam masala powder. 4 tsp powdered cashewnuts. 3 tsp cream. Remove skin of chicken and cut into big pieces.Wash and squeeze. out the water.Add vinegar, salt and tandoori colour. Allow to soak. for 1/2 hr. Grind the tomatoes in a mixi. Heat ghee in the pressure. pan. Add 2-3 pieces of chicken at a time, and fry till brown and. remove.(cover the pan with the lid upside down, as soon as the. chicken pieces are added.Open it after 2 minutes.This will prevent. the hot Ghee from splashing out.)In the remaining ghee fry the. onions till brown.Add ginger garlic paste and fry well.Add chillie. powder, garam masala and tomatoes.Fry till the tomatoes form a. thick paste.Add the fried chicken pieces and i cup of water. Add. salt to taste. Pressure cook for 8 minutes.Cool the cooker for 10. minutes and open the lid.Add cashew powder and simmer for 2 minutes.. Pour the malai on top and serve hot..