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Indian Butter Chicken Recipe Instant Pot

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Indian Butter Chicken (Instant Pot or Stove Top) Rebooted Mom
Indian Butter Chicken (Instant Pot or Stove Top) Rebooted Mom from www.rebootedmom.com

Description

Indian Butter Chicken, also known as Murgh Makhani, is a delicious and creamy chicken dish that is perfect for any occasion. This Instant Pot version of the classic dish takes just a few steps and minimal ingredients. You will have a flavorful and comforting meal in no time! The combination of butter, spices and tomatoes make this dish truly unique and special. Serve it with a side of basmati rice, naan and a salad for a complete and satisfying meal.

Prep Time

This Indian Butter Chicken dish comes together in minutes thanks to the Instant Pot. The total prep time is about 10 minutes. You will need to gather all the ingredients, measure out the spices and cut the chicken before you begin.

Cook Time

The cook time for this Instant Pot Indian Butter Chicken is only 15 minutes. The pressure cooker does all the work and the chicken comes out tender and juicy every time.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1/2 cup butter, melted
  • 1/4 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

Begin by prepping the ingredients. Dice the onion, mince the garlic, mince the ginger and cut the chicken into cubes.

Set the Instant Pot to the sauté setting and add the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the onion is softened, about 5 minutes.

Add the garam masala, cumin, coriander, turmeric and chili powder and cook for another minute.

Add the tomato sauce and chicken broth and stir. Add the chicken cubes and stir to combine.

Secure the lid, set the valve to sealing and set the Instant Pot to manual high pressure for 15 minutes.

When the cooking time is complete, allow the pressure to naturally release for 10 minutes.

When the pressure is released, open the lid and add the melted butter, cream, cilantro and salt and pepper to taste. Stir to combine.

Serve the Indian Butter Chicken over basmati rice, with naan and a side salad. Enjoy!

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Notes

This recipe can be made with boneless, skinless chicken thighs instead of chicken breasts if desired.

Nutrition: Per Serving

Calories: 350 | Fat: 28g | Carbs: 8g | Protein: 17g | Sodium: 460mg | Fiber: 2g

Recipe Tips

  • If you don’t have garam masala, you can substitute with a mix of equal parts ground cumin, coriander, cardamom, nutmeg and cinnamon.
  • For a milder flavor, reduce the chili powder to 1/2 teaspoon.
  • For a spicier version, increase the chili powder to 1 1/2 teaspoons.
  • You can substitute the butter with ghee for a more authentic flavor.
  • For a vegan version, replace the butter and cream with coconut milk.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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