Description
A flavorful and creamy Instant Pot Butter Chicken recipe that is quick and easy to make. Tender chicken cooked in a rich, spiced tomato-based sauce, perfect for serving over rice or with naan.
Ingredients
Units
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Main Ingredients:
- 3 tablespoons butter (unsalted)
- 8 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced or paste)
- 2 pounds chicken thighs (boneless and skinless, cut into pieces)
- 2 tablespoons parsley (chopped)
Spices and Sauces:
- 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
Liquids:
- 1 cup water
- 1 cup whipping cream
Instructions
- Saute Aromatics: Turn Instant Pot to the saute setting. Add butter, garlic, and ginger. Saute until fragrant.
- Add Ingredients: Stir in tomato puree, spices, and chicken. Ensure there is enough liquid to cover the chicken.
- Cook: Close the lid, set to Poultry setting for 5 minutes. Natural release for 10 minutes.
- Finish: Switch to saute setting, add cream, simmer until thickened. Garnish with parsley.
Notes
- For a spicier dish, increase the Kashmiri chili powder.
- Adjust salt and spices according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 160mg
