Instant Pot Butter Chicken
Ingredients
The sauce
-
¼
cup
butter or ghee
-
2
teaspoons
garam masala
-
2
teaspoons
sweet paprika
-
2
teaspoons
ground coriander
-
1
tablespoon
grated fresh ginger
-
1 ½
teaspoons
salt
-
3
cloves
garlic, minced
-
½
teaspoon
chili powder
-
1
whole
cinnamon stick
-
1
pinch
ground cardamom or 6 cardamom pods
-
2
tablespoons
tomato paste
-
1
8-ounce can
tomato sauce
-
1
tablespoon
sugar or sweetener of choice
-
½-1
cup
heavy cream
-
1
tablespoon
lemon juice
-
salt
to taste
-
cilantro
for garnish
The chicken
-
2
pounds
boneless, skinless chicken thighs
To serve
-
1
cup
steamed basmati rice or cauliflower rice (optional)
-
fresh naan
optional
Instructions
- Set the Instant Pot to Sauté mode and melt the butter.
- Add the spices and sauté until fragrant.
- Stir in the chicken to coat with the spices.
- Add the tomato paste, tomato sauce, and sugar, then cook for 3 minutes.
- Secure the lid and set to Manual High Pressure for 7 minutes.
- Quick Release the pressure and remove the lid.
- Stir in the heavy cream and lemon juice, then simmer until the sauce thickens.
- Serve warm over rice or with naan, garnished with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
523
Total fat
33g
Total carbohydrates
11g
Total protein
46g
Sodium
1553mg
Cholesterol
287mg
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