Instant Pot Butter Chicken
Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
teaspoon turmeric powder
1 teaspoon salt
1 can 14 ounces tomato puree
1 cup heavy cream
Fresh cilantro, chopped for garnish
Directions:
Sauté Aromatics: Set the Instant Pot to the sauté setting and add butter and vegetable oil. Once the butter melts, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger, sautéing for another minute until fragrant.
Add Chicken and Spices: Add the chicken thighs to the pot, followed by the garam masala, cumin, coriander, smoked paprika, turmeric, and salt. Stir well to coat the chicken in the spices and cook for 3-4 minutes, allowing the flavors to blend.
Add Tomato Puree: Pour in the tomato puree and stir to combine. Cancel the sauté setting, secure the lid, and set the Instant Pot to “”Pressure Cook”” on high for 10 minutes.
Release Pressure and Add Cream: Once cooking is complete, do a quick release of the pressure. Carefully open the lid and stir in the heavy cream until the sauce is creamy and smooth.
Serve: Ladle the butter chicken into bowls and garnish with fresh cilantro. Serve hot with rice or naan on the side.
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 450 kcal per serving Servings: 4 servings
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