Urvashi Pitre'S "Now & Later" Instant Pot Butter Chicken Recipe

Name: Urvashi Pitre'S "Now & Later" Instant Pot Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rice; 1 cup aged basmati rice, rinsed; 1 cup water; 1 tablespoon ghee or vegetable oil; 1 teaspoon salt; For the butter chicken; 1 (14-ounce) can diced tomatoes; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1 teaspoon turmeric; 1/2-1 teaspoons cayenne pepper (adjust to taste); 1 teaspoon paprika; 1 teaspoon salt; 2 teaspoons good-quality garam masala, divided; 1 teaspoon ground cumin; 1 pound boneless skinless chicken thighs, left whole; 4 ounces butter, cut into cubes (use coconut oil, if dairy free); 4 ounces heavy cream (use full-fat coconut milk, if dairy free); 1/4-1/2 cups chopped cilantro

Servings: persons

For the rice
1 cup aged basmati rice, rinsed
1 cup water
1 tablespoon ghee or vegetable oil
1 teaspoon salt
For the butter chicken
1 (14-ounce) can diced tomatoes
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1/2-1 teaspoons cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon salt
2 teaspoons good-quality garam masala, divided
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs, left whole
4 ounces butter, cut into cubes (use coconut oil, if dairy free)
4 ounces heavy cream (use full-fat coconut milk, if dairy free)
1/4-1/2 cups chopped cilantro

1
Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.
2
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
3
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
4
Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
5
Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and set aside.
6
Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
7
Remove half the sauce and freeze or refrigerate for later.
8
Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.

732

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 19 ingredients. The key ingredients include: For the rice, 1 cup aged basmati rice, rinsed, 1 cup water, 1 tablespoon ghee or vegetable oil, and more.

Yes, Urvashi Pitre'S "Now & Later" Instant Pot Butter Chicken 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.

Urvashi Pitre'S "Now & Later" Instant Pot Butter Chicken

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