Butter Chicken - Instant Pot Recipe

Name: Butter Chicken - Instant Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless skinless chicken thighs (cut into 2 inch pieces); 2 tablespoons ghee; 2 cups onion, finely diced; 1 tablespoon ginger, grated; 1 tablespoon garlic, grated; 1/2 teaspoon turmeric; 1 tablespoon red chili powder, kashmiri or any mild variety; 3 plum tomatoes, pureed; 1 can full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight); 2 tablespoons tomato paste; 1 teaspoon garam masala; 2 tablespoons dried fenugreek leaves; 2 teaspoons sugar; 1 teaspoon salt; 1/2 cup cilantro. chopped

Servings: persons

2 pounds boneless skinless chicken thighs (cut into 2 inch pieces)
2 tablespoons ghee
2 cups onion, finely diced
1 tablespoon ginger, grated
1 tablespoon garlic, grated
1/2 teaspoon turmeric
1 tablespoon red chili powder, kashmiri or any mild variety
3 plum tomatoes, pureed
1 can full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight)
2 tablespoons tomato paste
1 teaspoon garam masala
2 tablespoons dried fenugreek leaves
2 teaspoons sugar
1 teaspoon salt
1/2 cup cilantro. chopped

1
Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
2
Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
3
Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
4
Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
5
Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
6
Close instant pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
7
Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
8
Turn the instant pot to Saute mode. Cook without the lid to allow the curry to thicken for 10 mins. If the sauce starts to splutter, set adjust to Saute(Less).
9
Garnish with remaining cilantro.
10
Note: Add more red chili powder and garam masala for spicer version.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless skinless chicken thighs (cut into 2 inch pieces), 2 tablespoons ghee, 2 cups onion, finely diced, 1 tablespoon ginger, grated, and more.

Yes, Butter Chicken - Instant Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Chicken - Instant Pot

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