Instant Pot Butter Chicken
Instant Pot Butter Chicken - chicken thighs with Garam Masala, cumin, turmeric and a creamy buttery sauce - is a delicious and easy way to make a classic Indian dish.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 14 ounce (397 g) can crushed tomatoes
- 5-6 cloves garlic
- 2 teaspoons (4 g) minced ginger
- 1 teaspoon (2 g) turmeric
- 1/2 teaspoon (1 g) cayenne pepper
- 1 teaspoon (2 g) smoked paprika
- 1 1/4 teaspoons (7.5 g) salt
- 2 teaspoons (5 g) Garam Masala divided
- 1 teaspoon (2 g) ground cumin
- 1 1/2 pounds (680 g) boneless skinless chicken thighs chopped
- 4 ounces (113 g) butter cubed
- 4 ounces (113 ml) heavy cream
- 1/4 cup (4 g) chopped cilantro
Instructions
- Combine the first 9 ingredients in the Instant Pot and stir well. Place the chicken thighs on top of the sauce.
- Close the lid and set the vent to sealing (if necessary for your model). Cook on high pressure for 10 minutes. When the time is up, allow a 10-minute pressure release, then release the remaining pressure.
- Remove the chicken from the pot and set aside.
- Puree the sauce in the pot with an immersion blender. Once the sauce is pureed, add in the butter, heavy cream, remaining Garam Masala, and cilantro. Stir well.
- Break the chicken into smaller pieces with a fork and return it to the pot. Allow it time to heat the chicken through again.
- Serve over rice.
Nutrition
Calories: 182kcalCarbohydrates: 6gProtein: 18gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 98mgSodium: 525mgPotassium: 418mgFiber: 1gSugar: 3gVitamin A: 571IUVitamin C: 6mgCalcium: 58mgIron: 2mg
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