Instant Pot Butter Chicken
Instant Pot Butter Chicken - Tender, yogurt-marinated chicken cooked in the most glorious tomato based sauce.
Servings : 6 servings
Ingredients
FOR THE YOGURT MARINADE
- 1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces
- 1/2 cup plain yogurt
- 4 cloves garlic, minced
- 1/2 tablespoon finely minced ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon (or to taste) chili powder
- salt, to taste
FOR THE TOMATO GRAVY
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon finely minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon (or to taste) sweet paprika
- 1/2 cup low sodium chicken broth or water
- 1 can (14 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 3/4 cup heavy cream
Instructions
- In a large mixing bowl, combine cut up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for 15 minutes.
- Set the Instant Pot to Sauté. Heat olive oil in the instant pot; add in the onions and cook for 2 minutes.
- Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.
- Add in the chicken and cook for 2 minutes.
- Pour in the chicken broth, diced tomatoes, and tomato paste. Stir; then, lock the Instant Pot lid in place; turn the pressure valve to seal it. Set to 8 minutes on HIGH PRESSURE. When the timer goes off, do a quick release.
- Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
- Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve over basmati rice or cauliflower rice.
Notes
COOK’S NOTES
- In place of the heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add in more butter at the end, and stir the sauce until butter has melted. Then, serve.
- Please use a can of diced tomatoes and not tomato sauce. Also, do not drain it. You’ll need the liquid.
- If you are getting the burn notice on the Instant Pot, I advise to add more water or chicken broth.
Nutrition
Calories: 365 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 24 g | Saturated Fat: 11 g | Cholesterol: 158 mg | Sodium: 312 mg | Potassium: 624 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1005 IU | Vitamin C: 10.3 mg | Calcium: 110 mg | Iron: 2.6 mg | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.