Description
This Instant Pot Butter Chicken recipe is a quick and flavorful take on the classic Indian dish. Tender chicken thighs simmered in a rich and creamy tomato sauce with aromatic spices, this dish is perfect for a cozy dinner at home.
Ingredients
Units
Scale
For the Butter Chicken:
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced or crushed
- 2-inch piece fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt (or to taste)
- 2 pounds (900 grams) boneless, skinless chicken thighs, diced
For the Sauce:
- 1 15–ounce can (425 grams) tomato sauce or passata
- 1 cup (240 ml) heavy whipping cream or coconut milk
- 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish
Instructions
- Melt Butter: On the Instant Pot, press SAUTE and melt the butter. Add garlic and ginger, cook until fragrant.
- Add Spices: Stir in garam masala, cumin, paprika, turmeric, chili powder, and salt. Cook briefly.
- Add Sauce: Pour in tomato sauce and water. Add the chicken. Pressure cook for 6 minutes.
- Finish: Release pressure, stir in cream, and simmer briefly to thicken. Adjust seasoning.
- Serve: Garnish with herbs and serve over rice.
Notes
- You can adjust the spice levels to suit your taste preferences.
- For a healthier version, you can use coconut milk instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg
