Instant Pot Butter Chicken
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 People
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Calories
421 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Butter Chicken
Description
Instant Pot Butter Chicken uses skinless, boneless chicken thighs marinated with chili powder and lemon juice for a brief period. The thighs are cut into chunks and sautéed with garlic and ginger in butter to develop flavor. Then, a sauce combining tomato paste, ketchup, garam masala, salt, sugar, and water is pressure cooked with the chicken to tenderize it thoroughly within 10 minutes.
The dish is finished by stirring in heavy whipping cream and chopped cilantro, adding richness and freshness to balance the spices. The chili powder and garam masala create a characteristic Indian-inspired flavor profile, while the butter and cream provide a smooth, creamy texture. The pressure cooking method ensures the chicken remains tender and infused with the sauce's flavors.
This butter chicken can be served with rice, naan, or other flatbreads, fitting well into a main meal. Optional garnishing with additional cream when serving adds to the dish's richness. Variations include substituting chicken breast or adjusting cooking time for frozen meat, and a stovetop method can also be used.
Ingredients
- 2 lbs (1kg) chicken thighs skinless and boneless
- 2 1/2 tablespoons chili powder
- 1 tablespoon lemon juice
- 4 tablespoons butter unsalted
- 3 cloves garlic finely minced or pureed
- 1 piece ginger finely minced or pureed (1 inch/ 2.5cm)
- 1/2 cup tomato paste
- 2 tablespoons ketchup
- 1 teaspoon garam masala
- 1/2 teaspoon salt or to taste
- 2 tablespoons sugar
- 3/4 cup water
- 1/2 - 3/4 cup heavy whipping cream
- 2 tablespoons cilantro chopped
Instructions
- Trim off the excess fat from the chicken thighs with a pair of kitchen scissors and cut them into chunks. Marinate the chicken with 1/2 tablespoon of chili powder and lemon juice. Set aside.
- Turn on the Instant Pot and set it to Saute Mode. When the pot is fully heated, add the butter and melt it. Add the garlic and ginger, and stir a few times. Add the chicken and sauté until the surface turns white.
- Add the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar, and water. Cover the pot, select Manual, and set it to High Pressure for 10 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover, add the heavy whipping cream and chopped cilantro, and stir to mix well.
- Drizzle additional heavy cream on top of the Butter Chicken before serving, if desired.
Notes
- A 6-quart Instant Pot is suitable for this recipe.
- Garam masala is key for authentic butter chicken flavor but can be omitted if unavailable.
- Using chicken breasts is possible, but cooking time may vary.
- Increase pressure cooking time to 15 minutes when using frozen chicken.
- The recipe can be prepared on the stove top by simmering until chicken is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 421kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 39g | 78% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 222mg | 74% |
| Sodium | 609mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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