Instant Pot Butter Chicken
Ingredients
Spices
-
1 ¼
tsp
Cumin
-
1 ½
tsp
Coriander Seed, ground
-
2
tsp
Garam Masala, plus 1 tsp to finish
-
1
tsp
Turmeric
-
½
tsp
Cinnamon
-
1 ½
tsp
Sweet Paprika
-
¾
tsp
Coarse Salt
-
¼
tsp
Cayenne Pepper
-
1
tsp
Fenugreek (optional)
For the Sauce
-
1
Tbsp
Neutral Oil (Peanut, Sunflower, Light Olive)
-
6
Tbsp
Butter, divided
-
2
small
Bay Leaves
-
½
stick
Cinnamon Stick
-
6
cloves
Garlic, pressed or finely minced
-
1
small
Onion, finely minced
-
1
Tbsp
Fresh Ginger, grated
-
1
Tbsp
Lime Juice
-
1
14.5 oz can
Diced Tomatoes, juice and all
-
½
cup
Chicken Broth, low sodium
-
1
Tbsp
Tomato Paste
-
2
lbs
Chicken Thigh Meat, cut in 1-2 inch cubes
To Finish
-
1
tsp
Garam Masala
-
2
Tbsp
Butter
-
½
cup
Heavy Cream
-
1
14 oz can
Coconut Milk Cream (optional)
Garnish
-
Cilantro Leaves, chopped
-
Cashews, toasted
Instructions
- Combine the dry spices in a bowl and set aside.
- Turn on the Sauté setting of your pot, add oil and 4 Tbsp of butter, bay leaf, cinnamon stick, garlic, and onion.
- Cook the mixture, stirring frequently, then add fresh ginger and cook for a couple of minutes.
- Add the spices and stir well, then add tomatoes, broth, and lime juice.
- Add tomato paste without stirring, then add chicken and turn off the sauté setting.
- If making rice, place a tall trivet over the chicken and set the pan of rice/water on it.
- Close the lid, set the steam release knob to Sealing, and pressure cook for 8 minutes.
- After cooking, let the pot naturally release pressure for 8 minutes, then manually release remaining steam.
- Remove chicken, blend the sauce until smooth, then add remaining garam masala and butter.
- Stir in heavy cream and coconut milk cream if using, then add chicken back into the sauce.
- Serve over rice or with naan, garnished with cilantro and toasted cashews if desired.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
385
Total fat
30g
Total carbohydrates
15g
Total protein
25g
Sodium
500mg
Cholesterol
90mg
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