Instant Pot butter chicken recipe
Yield 6 servings
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 2-1/2 tablespoons chili powder
- 1 tablespoon lemon juice
- 1/2 stick (4 tablespoons) unsalted butter
- 3 cloves garlic, finely minced or puréed
- 1-inch piece ginger, finely minced or puréed
- 1/2 cup (a 6-ounce/70-gram can) tomato paste
- 2 tablespoons ketchup
- 1 teaspoon garam masala
- 1/2 heaping teaspoon salt (or to taste)
- 2 tablespoons sugar
- 3/4 cup water
- 1/2 to 3/4 cup heavy whipping cream
- 2 tablespoons chopped cilantro
Instructions
- Cut chicken into chunks and marinate with 1/2 tablespoon chili powder and lemon juice for 30 minutes up to overnight.
- Set Instant Pot to sauté mode. When pot is fully heated, add and melt butter. Stir in garlic and ginger. Add chicken and sauté until surface turns white.
- Add remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar and water. Cover pot, select "manual setting," and set to high pressure for 10 minutes.
- When Instant Pot beeps, turn to "quick release." When valve drops, remove cover carefully.
- Add heavy whipping cream and chopped cilantro; stir to mix well.
- Drizzle more heavy cream on top of butter chicken before serving, if desired.
Notes
- This recipe's sized for a 6-quart Instant Pot.
- You can skip garam masala, but this spice mix gives butter chicken its iconic Indian flavor and aroma.
- You may use chicken breasts. If you use frozen chicken, increase the pressure-cooking time by 50%, or a total of 15 minutes.
- If you don’t have an Instant Pot, you can make this recipe in an ordinary pot. Simmer on low heat until the chicken thighs are cooked through and tender.
- Serve over rice.
Courses Main dish
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/dinner/instant-pot-butter-chicken-recipe/