Instant Pot Butter Chicken Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Cut 2.5 pounds of chicken breast into cubes.

Put the chicken in a bag.

Add 1 tablespoon of garam masala, 1 tablespoon of turmeric, 1 tablespoon of cumin powder, 1 tablespoon of chili powder, and 1 teaspoon of salt to the bag.

Add 1 tablespoon of ginger and 1 tablespoon of minced garlic to the bag.

Mix everything in the bag.

Add 5.3 ounces of plain Greek yogurt to the bag and mix well, squeezing out the air.

Marinate the chicken in the fridge for at least 4 hours or overnight for best results.

Push on sauté mode on the Instant Pot and let it preheat.

Slice 2 tablespoons of butter and add it to the pot once preheated.

Add 1 cup of diced white onions and stir.

Add 1 tablespoon of minced garlic and stir until onions are browned.

Add the marinated chicken to the pot and stir to brown the surface.

Turn off sauté mode and pour in 1 cup of water to deglaze the pot.

Add 6 tablespoons of unsalted butter, 3 tablespoons of minced garlic, 1 tablespoon of cumin, 2 tablespoons of garam masala, 1 teaspoon of coriander, 1 tablespoon of red chili powder, 1 tablespoon of turmeric, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of ginger, and 15 ounces of crushed tomatoes to the pot and mix everything together.

Lock the lid and push pressure cook for 6 minutes.

Wait for the Instant Pot to preheat and the timer to start for 6 minutes.

Once the timer has completed, release the pressure and open the lid.

Turn on sauté mode again and add 2 cups of heavy whipping cream.

Stir everything together and add a mixture of 1/4 cup of water and 2 tablespoons of cornstarch to thicken the sauce, stirring in slowly.

Microwave mini naan flatbreads for 15 seconds.

Serve the butter chicken with basmati rice and naan, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens