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Instant Pot Indian Butter Chicken

Indian Butter Chicken made in the Instant Pot
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 160kcal
Author I Heart Eating

Ingredients

  • 1/4 cup butter divided
  • 1 medium yellow or white onion diced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder*
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 14.5 ounce can crushed tomatoes
  • 1 1/2 - 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1/3 cup heavy cream**
  • 1/4 cup plain yogurt
  • Rice
  • Cilantro

Instructions

  • Set Instant Pot to Saute.
  • Add 2 tablespoons butter, and let butter melt.
  • Once butter has melted, stir in onion, and cook for 3 minutes.
  • Stir in garlic and ginger, and cook 2 minutes.
  • Add spices, salt, and pepper; cook, stirring continuously, for 30 seconds, or until fragrant.
  • Add tomatoes, and stir in.
  • Stir in chicken.
  • Seal and cook 8 minutes on MANUAL.
  • Release pressure naturally.
  • Stir in heavy cream, yogurt, and remaining 2 tablespoons butter.
  • Serve over rice topped with fresh cilantro.

Notes

*This recipe is not spicy. If you prefer the dish to be spicier, add more to taste.
**Add up to 1/2 cup heavy cream if you prefer the dish to be creamier.
***Nutrition values are estimates.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 369mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 8.4mg | Calcium: 58mg | Iron: 1.4mg