Butter Chicken - Family Favourite Instant Pot Recipes!

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.

Cut 700 grams of chicken breast into large cubes.

Season chicken with paprika powder, chili powder, coriander powder, cumin powder, garam masala, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, yogurt, and salt.

Squeeze lime over the chicken and mix well.

Marinate the chicken in the fridge for about 30 minutes.

Remove the lid of the Instant Pot and set it to the sauté function.

Add a couple of tablespoons of butter to the Instant Pot and let it melt.

Add onions and sauté until they are translucent.

Add the marinated chicken and fry until the meat has browned.

Add tomato puree and a couple of tablespoons of cashew nut butter, mixing the ingredients together.

Cancel the sauté function, cover the lid, and set the manual pressure cooker function for 12 minutes.

After cooking, press the vent release button to release the steam.

Press the sauté function again and set the timer for 10 minutes.

Add cooking cream and about a tablespoon of butter to the pot and let it simmer until it thickens.

After 10 minutes, check the consistency and serve with fresh coriander and rice on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens