Instant Pot Indian Butter Chicken
Indian Butter Chicken made in the Instant Pot
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
- 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
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.
*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.
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