Instant Pot Butter Chicken
Instant Pot Butter Chicken
One of my favorite Indian dishes in less than an hour
Equipment
- Instant Pot
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 2 cloves garlic, diced
- 1 tsp fresh ginger, diced
- 1 1/2 tsp garam masala (available in most supermarkets)
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 6 tbsp unsalted butter, cut into pieces
- 1 14 oz can diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup heavy cream or half-and-half
- 1/2 cup plain Greek yogurt
Instructions
- In a bowl, add the garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne. Add two tablespoons of water and mix. Set aside.
- Select sauté on the Instant Pot and melt the butter. Add the chicken pieces and sauté until they are brown on both sides. Turn off the pressure cooker and remove the chicken. Add the spice mixture and scrape the bottom to incorporate any browned bits.
- Slice the chicken into bite-size pieces and return to the pot. Add the tomatoes and tomato paste; stir to combine and coat all the chicken pieces.
- Cover the pot, select high pressure, and set for 5 minutes cook time. When the time is complete, turn off the pot and wait 10 minutes for the pressure to release naturally. After 10 minutes, release the pressure and remove the lid.
- Add the cream and yogurt to the pot and stir. Season with salt and pepper and serve.
- OPTIONAL: Top with chopped cilantro. Serve with rice or naan.
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