Instant Pot Indian Butter Chicken
This Instant Pot Butter Chicken recipe is vibrant and packed with succulent pieces of tender chicken in a creamy tomato based sauce. The best part is that's ready in just minutes using your pressure cooker!
Servings: 8
Calories: 317kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts cut into bite-size pieces
- 4 tablespoons butter, or ghee
- 1 large onion, peeled and chopped
- 8-10 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1 tablespoon curry powder
- 2 teaspoons Garam Masala
- 1 teaspoon salt
- 3/4 teaspoon smoked paprika
- 15 ounces tomato sauce
- 1 cup heavy cream
- chopped cilantro for garnish
Instructions
- Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
- Pour 1/2 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)
- Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
- Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.
Video
Notes
Don't have an Instant Pot? You can make this recipe in the slow cooker! Follow step 1 on the stove top, then transfer the onions and spices to a slow cooker. Add the tomato sauce and chopped chicken. Cover and slow cook for 6-8 hours on low. Then stir in the cream and serve.
Burn Notice: Some Instant Pot users have reported they get a "burn notice" with this recipe. Although I have not experienced this personally, different models of IPs vary a little in the cooking process. If your IP is prone to flash the burn notice, be sure to thoroughly scrub the debris off the bottom of the pot before moving onto step 3. You can even add a little water to make sure this does not happen... 1/2 cup water should do the trick!
Storing Leftovers - Store cooled down leftovers in an airtight container in the refrigerator for 4 days.
Reheating Leftovers - Place leftovers in freezer-safe containers and freeze for up to 3 months.
Freezing Leftovers - Reheat in a saucepan over medium heat, stirring constantly and add a splash of cream if the curry is too dry.
Nutrition
Serving: 8ounces | Calories: 317kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 733mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 970IU | Vitamin C: 5.9mg | Calcium: 50mg | Iron: 1.8mg