How To Make Instant Pot Butter Chicken
A creamy and flavorful Indian dish made with marinated chicken cooked in a tomato and cashew sauce.
Serves:
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 tablespoon ghee or butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup cashews
- 1/2 cup heavy cream or coconut milk
- Chopped fresh cilantro, for garnish
Instructions
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In a bowl, mix together the chicken, yogurt, lemon juice, garam masala, paprika, cumin, coriander, turmeric, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 8 hours.
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Press the “Sauté” button on your Instant Pot and add the ghee or butter. Once hot, add the onion and sauté for 3-4 minutes, until softened.
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Add the garlic and ginger and sauté for 1 more minute.
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Add the marinated chicken and sauté for 2-3 minutes, until lightly browned on all sides.
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Add the diced tomatoes and cashews and mix well.
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Secure the lid and make sure the valve is set to “Sealing”. Press the “Manual” button and set the timer for 8 minutes on high pressure.
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Once the timer beeps, let the pressure release naturally for 5 minutes and then do a quick release.
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Stir in the heavy cream or coconut milk and let the mixture sit for a few minutes to thicken. If the mixture is too thin, press the “Sauté” button and let it simmer for a few minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 475kcal
- Total Fat : 30g
- Saturated Fat : 14g
- Cholesterol : 179mg
- Sodium : 282mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 36g
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