Description
A flavorful and comforting Instant Pot Butter Chicken recipe that makes dinner easy and delicious with an aromatic blend of spices and tender chicken.
Ingredients
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced (about 5 teaspoons)
- 2-inch fresh ginger root, grated (about 2 tablespoons)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder (optional)
- 1 teaspoon salt (adjust as needed)
- 2 pounds boneless, skinless chicken thighs, diced
- 1 15-ounce can tomato sauce or passata
- 1 cup heavy whipping cream, coconut milk, or half-and-half
- 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish
Instructions
- Set the Instant Pot to Sauté and melt the butter. Add minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Stir in the garam masala, cumin, smoked paprika, turmeric, chili powder, and salt. Cook for 1 minute to toast the spices.
- Pour in the tomato sauce and ¼ cup of water. Turn off the Sauté function.
- Add the diced chicken thighs into the pot and mix well. Secure the lid and set the vent to SEALING. Select Pressure Cook / Manual on high pressure for 6 minutes.
- Once the cooking time is complete, perform a quick release of the steam carefully.
- Remove the lid and switch back to Sauté mode. Stir in the heavy cream, allowing the sauce to reduce slightly.
- Serve this delectable dish hot over rice, and garnish with chopped fresh parsley, mint, or cilantro.
Notes
For a vegetarian option, swap chicken for chickpeas or paneer. Adjust spices to taste for a milder or spicier dish.
