Butter Chicken in the Instant Pot

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Dump in the canned tomatoes into the Instant Pot.

Add 1 tablespoon of ginger to the pot.

Add 1 tablespoon of garlic to the pot.

Add turmeric to the pot.

Add cayenne pepper to the pot.

Add salt to the pot.

Add garam masala to the pot.

Place a trivet in the pot and add chicken on top.

In a 6 inch by 4 inch container, add washed aged basmati rice and 1 cup of water.

Add 1 teaspoon of salt to the rice container.

Add clarified butter to the pot.

Set the Instant Pot to pressure cook for 10 minutes on high pressure and press start.

After cooking, perform a hybrid release: let it release pressure naturally for 10 minutes, then release the rest of the pressure.

Check the chicken; it should be falling apart.

Use a blender to blend the sauce until smooth.

Mix in the clarified butter and 1 teaspoon of heavy whipping cream into the sauce.

Blend again to aerate and mix the sauce well.

Rough chop the chicken and return it to the pot.

Give everything a rough mix and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens