Description
A flavorful and creamy Instant Pot Butter Chicken recipe that is quick and easy to make. Tender chicken cooked in a rich, aromatic sauce, perfect for serving over rice or with naan.
Ingredients
Units
Scale
Main Dish:
- 3 tablespoons unsalted butter
- 8 cloves garlic, minced
- 2 teaspoons fresh ginger, minced (or paste)
- 1 cup tomato puree or passata
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken thighs, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tablespoons chopped parsley
Instructions
- Saute Aromatics: Melt butter in the Instant Pot, then saute garlic and ginger until fragrant.
- Add Ingredients: Stir in tomato puree, spices, and chicken. Pressure cook for 5 minutes.
- Thicken Sauce: Stir in whipping cream and simmer until thickened.
- Serve: Garnish with parsley and serve over rice or with naan.
Notes
- Spice Level: Adjust chili powder for heat preference.
- Cream Swap: Use heavy cream or coconut milk for richness.
- Meal Idea: Pair with basmati rice and naan.
- Freeze Friendly: Freeze leftovers for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
