Instant Pot Butter Chicken
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp unsalted butter
1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder (optional, for heat)
Salt and freshly ground black pepper to taste
For the Sauce:
1 can (14 oz) tomato puree
1 cup heavy cream or coconut milk
1/4 cup plain yogurt (optional, for extra richness)
1 tbsp sugar (optional, to balance acidity)
Fresh cilantro, chopped (for garnish)
Instructions
Sauté Aromatics:
Set the Instant Pot to Sauté mode. Melt butter and add vegetable oil.
Add onions and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Toast the Spices:
Stir in garam masala, cumin, coriander, turmeric, and chili powder (if using). Cook for 30 seconds to release the aromas.
Cook the Chicken:
Add chicken pieces to the pot and toss to coat with the spices.
Pour in the tomato puree and season with salt and pepper. Stir to combine.
Pressure Cook:
Close the lid and set the valve to Sealing. Pressure Cook on High for 8 minutes.
Allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
Finish the Sauce:
Open the lid and stir in heavy cream (and yogurt, if using). Adjust seasoning with salt and sugar if needed.
Set the Instant Pot to Sauté mode and simmer for 2-3 minutes until the sauce thickens slightly.
Serve:
Garnish the butter chicken with fresh cilantro and serve directly from the Instant Pot. Pair with basmati rice or naan.
Enjoy this creamy and vibrant Instant Pot butter chicken! 🍛✨🧈
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