Description
This Instant Pot Butter Chicken is a creamy, flavorful dish that combines tender chicken pieces with aromatic spices in a rich tomato-based sauce. Perfect for busy weeknights, it’s quick to prepare and packed with authentic Indian flavors.
Ingredients
Scale
- For the Marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Main Dish:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream (or coconut milk)
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, and pepper. Add chicken, coating it well. Let it marinate for at least 30 minutes, or up to overnight in the fridge.
- Sauté Aromatics: Turn the Instant Pot to the "Sauté" function. Melt butter, then add chopped onion. Sauté for 3-4 minutes until translucent. Stir in garlic and ginger, cooking for another minute.
- Pressure Cook: Add the marinated chicken and crushed tomatoes to the pot. Stir well. Close the lid, set the valve to "Sealing," and cook on "Manual" or "Pressure Cook" for 10 minutes.
- Release Pressure: After cooking, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Finish the Sauce: Open the lid, stir in heavy cream. Adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add cayenne pepper to taste.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Serve with basmati rice or naan to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g