Description
A delicious and creamy Indian Butter Chicken made in the Instant Pot. Tender chicken cooked in a rich, flavorful tomato-based sauce with aromatic spices like garam masala, turmeric, and cumin. This recipe is quick and easy, perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
Main Ingredients
- 1 14–ounce Canned Tomatoes
- 5–6 cloves Garlic
- 1–2 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs
To Finish
- 4 ounces Butter cut into cubes (use coconut oil if dairy free)
- 4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
- 1 teaspoon Garam Masala
- 1/4–1/2 cup chopped Cilantro
Instructions
- Instant Pot instructions Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala. Close the cooker and set for 10 mins on high pressure. Let it release pressure naturally for 10 minutes. Open the pot, remove the chicken, blend the sauce, add butter, cream, cilantro, and garam masala. Let the sauce cool slightly before adding. Serve over rice or zucchini noodles.
- Using leftover sauce Mix cooked chicken with heated sauce, simmer briefly. For Paneer Makhani, mix peas and paneer with sauce, simmer. Do not re-pressure cook the butter and cream-filled sauce. Heat through in a skillet when ready to use.
Notes
- Be cautious when blending hot sauce.
- Use homemade garam masala for best flavor.
- Do not add additional water; the recipe accounts for natural liquid release.
- Cool sauce slightly before adding butter and cream to prevent thinning.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 5g
- Sodium: Not specified
- Fat: 22g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 25g
- Cholesterol: Not specified
