This Indian Butter Chicken recipe adapted for the Instant Pot is truly a recipe you will make over and over. Packed with the flavors of garam masala, cumin, paprika, and butter, it can be ready in 30 minutes or less to serve your family or guests.
If you have friends that own an Instant Pot or belong to any websites where Instant Pot recipes are shared, then you’ve probably heard of Butter Chicken. Everyone was talking about how good it was and once you’ve tried it, you will agree. Originating in India, it is also called Chicken Makhani. The beauty of this recipe is that you can make it as spicy as you like by adjusting the cayenne pepper.
If you don’t own an Instant Pot yet, this one recipe will be worth the cost to purchase one. Seriously!
Place the tomatoes, garlic, ginger, turmeric, pepper, paprika, salt, and cumin into the Instant Pot and mix well.
Place the chicken on top of the sauce. Lock the lid in place, close the pressure valve, and on manual setting, set the timer for 10 minutes. Use the natural release method when finished.
Carefully, remove the chicken and set aside. With an immersion blender, blend the sauce until smooth or to your desired consistency.
Add the finishing sauce ingredients and stir until the butter is melted and the sauce is slightly thickened. Return the chicken to the sauce and mix well.
Serve over rice.
If you don’t own an Instant Pot yet, this one recipe will be worth the cost to purchase one. Seriously!
INDIAN BUTTER CHICKEN (INSTANT POT)
This Indian Butter Chicken recipe adapted for the Instant Pot is truly a recipe you will make over and over. Packed with the flavors of garam masala, cumin, paprika, and butter, it can be ready in 30 minutes or less to serve your family or guests.
Prep Time10 mins
Cook Time10 mins
Natural Release Time10 mins
Total Time30 mins
Servings: 6 people
Equipment
- Instant Pot
Ingredients
- 3 boneless, skinless chicken breasts cut into one inch cubes
- 1 14 oz canned tomatoes
- 6 cloves garlic minced
- 2 teaspoons ginger minced
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 ounces butter cubed
- 4 ounces heavy cream
- 1 teaspoon garam masala
- 1/4 cup cilantro chopped
Instructions
- Place the tomatoes, garlic, ginger, turmeric, cayenne pepper, paprika, cumin, and salt into the Instant Pot. Mix well.
- Place the chicken on top of the sauce. Lock the lid into place. Close the pressure valve.
- Using the manual setting, set the time for 10 minutes. Use the natural release method to release the pressure.
- Carefully, remove the chicken from the Instant Pot. With an immersion blender, blend the sauce to the desired consistency.
- Add the butter, heavy cream, garam masala, and cilantro to the sauce. Stir until the butter is melted and the sauce is slightly thickened.
- Place the chicken back into the sauce and stir to combine.
- Serve over rice.
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