Instant Pot Butter Chicken
User Reviews
4.4
Instant Pot Butter Chicken
Description
Instant Pot Butter Chicken uses boneless, skinless chicken thighs marinated with a blend of garam masala, cardamom, paprika, coriander, and salt, which infuse the meat before cooking. The sauté function softens onions, garlic, and ginger, layering aromatic flavors before pressure cooking combines the chicken with tomato puree, chicken stock, and spices. The inclusion of butter and canola oil adds richness, while finishing with heavy cream creates a velvety sauce. The pressure cooker method accelerates tenderization and flavor melding, producing a creamy, mildly spiced curry that balances tomato tang with warm spices.
Typically served with steamed rice, the butter chicken gains freshness from coriander sprinkled on top, making a satisfying main course.
Ingredients
For the marinated chicken
- 750 g (1½lbs) chicken thighs boneless + skinless
- 2 tbsp canola oil or 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 black pepper
- 1 tsp sugar
- 1½ cups heavy cream or whipping cream
To serve
- Steamed rice
- Coriander also known as 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.
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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