Go Back
Print

Instant Pot Butter Chicken

Butter Chicken recipe made easy

Servings 4

Ingredients

  • 2 tbs butter
  • 4 boneless skinless chicken thighs cut into small portions
  • 3 tbs tomato paste (or a cup of peeled and chopped canned tomatoes)
  • 3 tbs plain yogurt
  • 1 tsp ginger grated
  • 1 tsp garlic minced
  • 1 Tbs Kashmiri red chilli powder (or Spanish paprika/ paprika PLUS 1/2 tsp cayenne)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 Tbs dried fenugreek leaves
  • salt to taste
  • 2 Tbs Heavy whipping cream
  • 1/2 tsp garam masala
  • 1/4 C cilantro leaves chopped

Instructions

  1. Put the Instant pot on sauté mode with the inner pot placed in.

  2. Add the butter once the inner pot is hot.

  3. Add in the chicken, saute for 1 minute. Then add all the ingredients except cream, garam masala and cilantro.

  4. Stir to mix. Add 1/2 C water. Close the lid. Set to manual, set the vent to closed, high pressure 10 minutes.

  5. When the cooking is complete, allow the pressure to release naturally ( Natural Pressure Release ) for 15 minutes. and then add the cream garam masala and cilantro.

  6. cook on saute for a 3- 4 minutes.
  7. Serve with Paratha or Naan, some raw onion salad and a glass of Indian buttermilk.