Instant Pot Butter Chicken
Instant Pot Butter Chicken delivers restaurant quality butter chicken in the comfort of your own home. Ready in only 30 minutes, this Butter Chicken is extraordinary with a rich and creamy sauce and a fantastic blend of spices.
Servings: 6
Calories: 557kcal
Equipment
Ingredients
- 3 tablespoons butter unsalted
- 8 cloves garlic minced
- 2 teaspoons fresh ginger minced (or paste)
- 1 cup tomato puree or passata
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon coriander ground
- 1 teaspoon cumin ground
- 1 teaspoon Kashmiri chili powder optional
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds chicken thighs boneless and skinless, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tablespoons parsley chopped
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, Kashmiri chili powder, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
- Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Video
Notes
- I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
- Chicken breasts can also be used.
- This recipe will store for up to 7 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 9g | Protein: 27g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 217mg | Sodium: 629mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1880IU | Vitamin C: 10.6mg | Calcium: 68mg | Iron: 2.8mg