How To Make Instant Pot Indian Butter Chicken Recipe
A creamy and flavorful Indian Butter Chicken made in the Instant Pot.
Serves:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tbsp grated ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 cup canned tomato sauce
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Set the Instant Pot to sauté mode. Add the butter and oil and let it melt.
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Add the onion, garlic, and ginger and sauté until the onion is translucent.
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Add the chicken and sauté until browned on all sides.
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Add the spices and sauté for another minute.
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Add the tomato sauce and stir to combine.
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Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.
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After the pressure cooking is complete, let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
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Stir in the heavy cream and let it simmer for a couple of minutes.
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Season with salt and pepper to taste.
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Serve over rice and top with fresh cilantro for garnish.
Nutrition
- Calories : 483kcal
- Total Fat : 34g
- Saturated Fat : 19g
- Cholesterol : 211mg
- Sodium : 527mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 32g
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