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.
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.