Instant Pot Butter Chicken
User Reviews
4.4
171 reviews
Good
Instant Pot Butter Chicken
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This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.
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Ingredients
For the marinated chicken
- 750 g (1½lbs) chicken thighs boneless + skinless
- 2 tbsp canola oil / vegetable oil
- 2 tbsp garam masala
- ½ tsp ground cardamom
- ½ tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
For the butter chicken
- 2 tbsp butter
- 1 tbsp canola oil
- 1 onion finely chopped
- 2 tsp garlic crushed
- 1 tsp ginger crushed
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cardamom
- 400 g (14oz) tomato puree (not paste) Passata or crushed tomatoes are good substitutes
- 1/2 cup chicken stock
- 1-2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1½ cups heavy / whipping cream
To serve
- Steamed rice
- Fresh coriander / cilantro
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Instructions
- Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
- Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the onion, ginger and garlic.
- Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
- Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
- Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly.
- Season to taste then serve with fresh coriander / cilantro over steamed rice.
Directions for cooking without Instant Pot
- Marinate the chicken according to above directions.
- Heat a large pot over medium heat and saute the ginger and garlic with the spices for a few seconds. Add the marinated chicken, tomatoes and stock. Season with salt, pepper and sugar.
- Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender.
- Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has reduced.
- Season and serve.
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
185mg
(62%)
Sodium
928mg
(39%)
Potassium
666mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1258IU
(25%)
Vitamin C
8mg
(9%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 185mg | 62% |
| Sodium | 928mg | 39% |
| Potassium | 666mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1258IU | 25% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
171 reviews
Good
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