Instant Pot Indian Butter Chicken
Instant Pot Indian Butter Chicken is a flavorful Indian chicken dish that pairs perfectly with rice or naan.
Servings 6 servings
Calories 297kcal
Equipment
Ingredients
- 1/4 cup butter divided
- 1 medium yellow or white onion diced
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup reduced-sodium chicken broth
- 14.5 ounce can crushed tomatoes
- 1 ½ - 2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 1/3 cup heavy cream
- 1/4 cup plain yogurt
- Cilantro
Instructions
- Set Instant Pot to sauté.
- Add 2 tablespoons butter, and let butter melt.
- Once butter has melted, stir in onion, and cook for 3 minutes.
- Stir in garlic and ginger, and cook 2 minutes.
- Add spices, salt, and pepper; cook, stirring continuously, for 30 seconds, or until fragrant.
- Press cancel.
- Pour in chicken broth and scrape all of the browned bits from the bottom of this inner pot. This will help to avoid any burn warnings.
- Add the tomatoes.
- Add in the chicken.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure, and adjust the cooking time to 8 minutes.
- When the cooking time has ended, let the pressure release naturally.
- Stir in heavy cream, yogurt, and remaining 2 tablespoons butter.
- Serve over rice topped with fresh cilantro.
Notes
- If your Instant Pot is sensitive and prone to burn warnings, do not stir the tomatoes and chick into the sauce.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 10g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 465mg | Potassium: 586mg | Fiber: 2g | Sugar: 5g | Vitamin A: 887IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg