Instant Pot Butter Chicken
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
50 mins
-
Additional Time
10 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
382 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Butter Chicken
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Instant Pot Butter Chicken is buttery, creamy and very aromatic, also very quick to prepare!
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Ingredients
Chicken Marinade:
- 2 lbs chicken breasts or thighs cut into 2-inch cubes
- 1 cup plain greek yogurt
- 1 tablespoon fresh minced ginger
- 4 cloves garlic minced
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon of salt
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion diced
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 1 tablespoon sugar
- 14 oz tomato sauce
- 1 1/4 teaspoons salt or to taste
- 1 cup evaporated milk
- 1/2 cup heavy cream
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 1/2 cup water
Instructions
Chicken Marinade:
- In a bowl combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.
Sauté:
- Click on Sauté function, select High, and when it displays Hot add the olive oil to the IP.
- Sauté the chicken in the hot oil in batches, until browned, 2-3 minutes per side. Set aside on a plate and cover with foil.
- Add 1/4 cup of water to the pot and scrape any bits that stuck to the bottom.
Sauce:
- Add the butter and melt it, add onion, garlic, ginger, cumin, garam masala, paprika, red chili powder, and sugar. Season with salt and saute for 2-3 minutes, until the onion is soft.
- Add back the chicken to the pot.
- Add the tomato sauce and evaporated milk.
- Stir to combine.
- Cancel Saute.
Cook:
- Cover with the lid, lock it, seal the valve.
- Cook on High Pressure for 10 minutes, followed by a 10 minutes Natural Pressure Release, after which do a Quick Release.
- Remove the lid.
- Set again to sauté mode, then, stir in the cream.
- If the mixture is too watery, mix 2 tablespoons cornstarch with 1/2 cup of water and add the slurry to the pot.
- Stir and cook for 2-3 minutes.
- Adjust for salt and spiciness.
- Serve with cilantro, naan and rice.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
18g
(6%)
Protein
41g
(82%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
108mg
(36%)
Sodium
1524mg
(64%)
Potassium
928mg
(27%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1058IU
(21%)
Vitamin C
8mg
(9%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 1524mg | 64% |
| Potassium | 928mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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