Instant Pot Butter Chicken
Easy Authentic Instant Pot Butter Chicken. Incredibly tender and flavorful! It is loaded with Indian spices, garlic, ginger and heavy cream.
Ingredients
Butter Chicken Marinade
- 2 lbs boneless skinless chicken thighs
- 1/2 cup plain greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Sauce
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 15 ounce can crushed tomatoes
- 1 cup heavy cream
- salt and pepper
- cilantro for serving
Instructions
- Add all of the marinade ingredients to a large ziplock bag. Shake to coat the chicken and let marinate for an hour or overnight.
- Select the saute option on the instant pot. Add in butter.
- Once the butter is melted add in onion and saute for 4-5 minutes or until golden brown and soft.
- Add in ginger and garlic and cook for an additional 1-2 minutes.
- Stir in garam masala, cumin and chili powder. Cook for one minute stirring constantly so it does not burn.
- Add in chicken and saute for 2 minutes to get some color on it. If needed add a bit more butter to the pan if the chicken is sticking.
- Stir in tomatoes then cover the instant pot with the lid. Cancel the saute setting and switch to high pressure. Set it for 8 minutes.
- When it's done cooking remove the lid and stir in the heavy cream. Turn back onto saute and let the sauce simmer for 3-4 minutes to help thicken it.
- Season with salt and pepper to taste. Serve immediately with fresh cilantro on top!
Nutrition Information
Calories: 590kcalCarbohydrates: 18gProtein: 51gFat: 35gSaturated Fat: 18gCholesterol: 306mgSodium: 977mgPotassium: 1070mgFiber: 4gSugar: 7gVitamin A: 1540IUVitamin C: 13.6mgCalcium: 145mgIron: 4.4mg