Instant Pot Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Pressure release
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
349 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Instant Pot Butter Chicken
Description
Instant Pot Butter Chicken uses butter sautéed with onion, garlic, and ginger to create a fragrant base infused with turmeric, cumin, paprika, and salt. Chicken thigh pieces cook alongside crushed tomatoes under pressure, developing tender texture and rich flavor within a short time. After cooking, a cornstarch slurry thickens the sauce along with coconut milk, resulting in a creamy consistency.
The dish balances a buttery, spiced sauce with the natural juiciness of chicken thighs. The topping of fresh cilantro and a sprinkle of garam masala contributes brightness and warmth. Cooking in an Instant Pot speeds the melding of flavors and tenderizes the chicken while keeping preparation simple.
Serve this butter chicken over rice or with flatbread to complement the creamy, mildly spiced sauce. It works well as a comforting main course.
Notes clarify that the nutrition information relates only to the butter chicken and excludes rice servings.
Ingredients
- 4 tablespoons butter
- 1 onion diced
- 4 garlic minced, cloves
- 1 tablespoon ginger minced
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 ½ pounds chicken thigh cut into 2-inch pieces, boneless, skinless
- 1 ounce crushed tomatoes canned
- 2 teaspoons cornstarch
- 4 teaspoons water cold
- 1 cup coconut milk
- ¼ cup cilantro chopped
- ½ teaspoon garam masala
Instructions
- Add butter to the InstantPot and set to sauté. Once melted, add onion, garlic and ginger and cook, stirring often for about 5 minutes. Add turmeric, cumin, paprika and salt and stir to coat the vegetables with spices. Cook for about 1 minute, or until very fragrant.
- Add chicken and crushed tomatoes to the pot. Hit ‘cancel’ then add the lid with the vent set in the ‘sealed’ position. Set to manual pressure for 10 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes, then release any remaining pressure manually by opening the vent.
- In a small bowl, gradually whisk the water into the cornstarch until the cornstarch is dissolved completely and the mixture is smooth.
- When you are able to open the lid, add coconut milk and slurry and stir until creamy and incorporated. Add cilantro and garam masala and serve.
Notes
- The nutrition facts provided are for the butter chicken itself and do not include any rice served alongside it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 569mg | 24% |
| Potassium | 980mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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