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Paula M Naranjo/ Parent Editor

 By Alida Ryder | July 10, 2020

Instant Pot Butter Chicken

INGREDIENTS

  • Chicken. I prefer using boneless, skinless chicken thighs but breast can also be used.
  • Butter + Vegetable oil. 
  • Fresh garlic. 
  • Fresh ginger.
  • Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have or like.
  • Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds.
  • Chicken stock. 
  • Cream. Heavy / Whipping.
  • Sugar. Optional, but I like the way it mellows the acidity of the tomatoes.
  • Salt and pepper. 
How to make butter chicken in an Instant Pot.
Instant Pot Butter Chicken.

HOW TO MAKE BUTTER CHICKEN IN AN INSTANT POT

  1. Marinate the chicken: This step is optional but it can be done up to 24 hours ahead of time. Combine the chicken with oil and half of the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
  2. Cook the curry: Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic. Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper. Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
  3. Finish and serve: Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly. Season to taste then serve with fresh coriander / cilantro over steamed rice.
Butter chicken with rice and roti.

Instant Pot Butter Chicken

This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.

Course: Dinner

Cuisine: Indian

Keyword: butter chicken, Butter chicken recipe, Instant Pot Butter Chicken Prep Time: 10 minutes

Cook Time: 15 minutes

Marinating time: 10 minutes

Total Time: 35 minutes

 Servings: 6 Calories: 419 kcal 

Author: Alida Ryder

Ingredients

For the marinated chicken

  • 750 g (1½lbs) chicken thighs boneless + skinless
  • 2 tbsp canola oil / vegetable oil
  • 2 tbsp Garam Masala
  • ½ tsp ground cardamom
  • ½ tsp paprika
  • 1 tsp ground coriander
  • 1 tsp salt

For the butter chicken

  • 2 tbsp butter
  • 1 tbsp canola oil
  • 2 tsp garlic crushed
  • 1 tsp ginger crushed
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground cardamom
  • 400 g (14oz) Tomato puree (not paste) Passata or crushed tomatoes are good substitutes
  • 1/2 cup chicken stock
  • 1-2 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1½ cups heavy / whipping cream

To serve

  • Steamed rice
  • Fresh coriander / Cilantro

Instructions

  • Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
  • Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic.
  • Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
  • Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
  • Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly.
  • Season to taste then serve with fresh coriander / cilantro over steamed rice.

Directions for cooking without Instant Pot

  • Marinate the chicken according to above directions.
  • Heat a large pot over medium heat and saute the ginger and garlic with the spices for a few seconds. Add the marinated chicken, tomatoes and stock. Season with salt, pepper and sugar.
  • Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender.
  • Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has reduced.
  • Season and serve.

Nutrition

Calories: 419kcal | Carbohydrates: 12g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 185mg | Sodium: 928mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

Nos encantaría saber de usted, tener una historia, un consejo o una receta que le gustaría compartir con nuestros lectores. No dude en enviarlo por correo electrónico a través throughlovewelearn@gmail.com.

Paula M Naranjo

IG: Paulamarienaranjo

FB: MarieNaranjo

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