Description
Comforting and flavorful butter chicken made easily in the Instant Pot, featuring aromatic spices and a creamy sauce.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced (about 5 teaspoons)
- 2-inch fresh ginger root, grated (about 2 tablespoons)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder (optional)
- 1 teaspoon salt (adjust as needed)
- 2 pounds boneless, skinless chicken thighs, diced
- 1 15-ounce can tomato sauce or passata
- 1 cup heavy whipping cream or coconut milk
- 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish
Instructions
- Set your Instant Pot to the Sauté function. Melt the butter, then add the minced garlic and grated ginger; cook for about one minute until fragrant.
- Stir in garam masala, cumin, smoked paprika, turmeric, optional chili powder, and salt, cooking for an additional minute. Add a splash of water to deglaze if needed.
- Pour in the tomato sauce and ¼ cup of water; add the diced chicken, mixing until coated.
- Secure the lid and set the vent to SEALING. Select Pressure Cook at high pressure for 6 minutes, which will take about 10 minutes to reach pressure.
- Once cooking is complete, perform a quick release of steam. Carefully remove the lid, switch back to Sauté, and stir in the cream. Allow it to reduce slightly, adjusting salt to taste.
- Serve hot over rice, garnished with herbs.
Notes
Best served over basmati rice or with naan bread. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg
Keywords: butter chicken, instant pot, Indian cuisine, creamy chicken, quick dinners