Description
This Instant Pot Butter Chicken recipe is a creamy and flavorful dish that is quick and easy to prepare. Tender chicken thighs are cooked in a rich tomato and spice-infused sauce, finished off with a touch of cream for a luscious texture. Perfect served over rice with a garnish of fresh herbs.
Ingredients
Units
Scale
For the Butter Chicken:
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced or crushed
- 2-inch piece of 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 skinless, boneless chicken thighs, diced
- 1 15-ounce can tomato sauce or passata
- 1 cup 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 for a minute.
- Add Sauce: Pour in tomato sauce and water. Add chicken, mix well.
- Pressure Cook: Secure lid, set to high pressure for 6 minutes. Quick release steam.
- Finish: Switch to SAUTE, stir in cream. Reduce sauce to desired thickness. Adjust seasoning.
- Serve: Enjoy over rice, garnished with herbs.
Notes
- Avoid adding water as chicken will release liquid.
- For a spicier dish, include chili powder as desired.
- Use chicken breasts with a 5-minute pressure cooking time.
- Passata can be swapped with tomato sauce or pureed tomatoes.
- Substitute cream with coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 4g
- Sodium: 945mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: N/A
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 218mg
