Description
Creamy, aromatic Instant Pot Butter Chicken delights taste buds with its rich Indian-inspired flavors. Tender chicken simmered in a velvety sauce brings restaurant-quality comfort directly to home kitchens, making dinner both simple and spectacular.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
Main Spices and Marinade:
- 1 cup (240 milliliters) plain yogurt
- 2 tablespoons (30 milliliters) lemon juice
- 2 teaspoons (10 grams) garam masala
- 1 teaspoon (5 grams) ground cumin
- 1 teaspoon (5 grams) ground coriander
- 1 teaspoon (5 grams) turmeric powder
- 1 teaspoon (5 grams) paprika
- Salt and pepper to taste
Supporting Ingredients:
- 2 tablespoons (28 grams) unsalted butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon (15 grams) grated fresh ginger
- 1 can (14 ounces / 400 grams) crushed tomatoes
- 1 cup (240 milliliters) heavy cream (or coconut milk)
- Fresh cilantro, for garnish
Instructions
- Combine yogurt, lemon juice, and an array of aromatic spices in a mixing vessel. Thoroughly coat chicken pieces, ensuring complete coverage. Refrigerate for a minimum of half an hour, allowing flavors to deeply penetrate the meat.
- Activate Instant Pot’s sauté function at medium heat. Melt butter until shimmering, then introduce finely diced onions. Sauté for 3-4 minutes until edges turn translucent and edges soften. Incorporate minced garlic and ginger, cooking briefly to release their fragrant oils.
- Transfer marinated chicken into the pot, followed by crushed tomatoes. Gently fold ingredients to distribute evenly. Secure lid, position valve to sealing position, and pressurize at high setting for precisely 10 minutes.
- Once cooking completes, permit natural pressure reduction for 10 minutes. Carefully release any remaining steam using quick-release method.
- Unveil lid and introduce rich heavy cream, stirring to create a luxurious, velvety sauce. Taste and calibrate seasoning as needed. Garnish with freshly chopped cilantro leaves, presenting a vibrant, aromatic dish ready for serving.
Notes
- Marinate Longer for Deeper Flavor: Let the chicken soak up the spices for at least 4 hours or overnight to intensify the taste and tenderize the meat.
- Cream Alternatives for Dietary Needs: Swap heavy cream with coconut milk for a dairy-free version or use Greek yogurt for a lighter, tangier sauce.
- Spice Level Control: Adjust the heat by reducing or increasing paprika and adding a pinch of cayenne pepper for those who love extra kick.
- Perfect Consistency Trick: If the sauce is too thin, use the Saute function to simmer and reduce, creating a richer, more concentrated flavor profile.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg