Instant Pot Butter Chicken | Authentic Indian Butter Chicken Recipe

25m
Serves 4
https://twosleevers.com/instant-pot-butter-chicken/

Directions

  1. 1Place all ingredients (except butter, cream, and 1 teaspoon garam masala) into an Instant Pot in the listed order, mixing the sauce well before placing chicken on top. If chicken is frozen, push it into the sauce slightly to defrost better.
  2. 2Close the cooker and set for 10 minutes on high pressure, then let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  3. 3Open the pot and carefully remove the chicken; set it aside.
  4. 4Blend together all the ingredients in the pot, preferably using an immersion blender.
  5. 5Add the cut-up butter, cream, cilantro, and the remaining 1 teaspoon garam masala, then stir until well incorporated.
  6. 6It's best to let the sauce cool a little before adding the butter and cream. Adding it to boiling sauce can make it thin. If this happens, refrigerate it to thicken.
  7. 7Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
  8. 8Add the chicken back in and heat through. Break it into smaller pieces if needed, but do not shred it.
  9. 9Serve over rice or zucchini noodles.
  10. 10To use leftover sauce with cooked chicken, mix the chicken with gently heated sauce and simmer for a few minutes for flavors to meld. Add fresh cilantro on top.
  11. 11For Paneer Makhani, defrost 1 cup of peas and 1 cup of paneer, then mix gently into the heated sauce and simmer for a few minutes for flavors to meld.

Ingredients

  • 1 14-ounce Canned Tomatoes
  • 5 cloves Garlic
  • 1 teaspoons Minced Ginger
  • 1 teaspoon Turmeric
  • 0.5 teaspoons Cayenne Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
  • 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
  • 0.25 cup chopped cilantro

Equipment

Instant PotSTAINLESS STEEL MEASURING CUPSMeasuring SpoonsSTEAMER RACK / TRIVETKITCHENAID IMMERSION BLENDER

Tips

  • Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing.
  • The garam masala is very important; consider making it homemade for a huge difference.
  • No added water is needed as tomatoes and chicken release enough liquid.
  • Let the sauce cool slightly before adding butter and cream to prevent thinning. If it thins, refrigerate to thicken.

Related recipes

Besan cheese Sandwich

Besan cheese Sandwich

Indian · Dinner
Chicken Chukauni

Chicken Chukauni

Indian · Dinner
Slow cooker chicken tikka massala

Slow cooker chicken tikka massala

Indian · Dinner
Chana Masala

Chana Masala

Indian · Dinner
Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie

Indian · Dinner
Butter Chicken Mac n’ Cheese

Butter Chicken Mac n’ Cheese

Indian · Dinner
Chicken Vindaloo

Chicken Vindaloo

Indian · Dinner
Chicken Handi

Chicken Handi

Indian · Dinner
Easy chicken curry

Easy chicken curry

Indian · Dinner
Easy cumin rice

Easy cumin rice

Indian · Dinner
Njahi

Njahi

Indian · Dinner
Weeknight Lamb & Red Lentil Curry

Weeknight Lamb & Red Lentil Curry

Indian · Dinner45m