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Instant Pot Butter Chicken
This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 419 kcal
Course:
Dinner
Cuisine:
Indian
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
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.
Cup of Yum
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.
Cup of Yum
Nutrition Information
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
% 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.