Instant Pot Butter Chicken - Dinner For Two - Episode 2

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.

Melt the unsalted butter in the Instant Pot.

Add the diced onion and red bell pepper, and sauté until softened.

Stir in the minced garlic and grated ginger, cooking until fragrant.

Add the garam masala, turmeric, smoked paprika, ground cumin, salt, and cayenne pepper, stirring to combine.

Pour in the tomato sauce and add the chicken thighs, ensuring they are coated with the sauce.

Seal the Instant Pot and cook on high pressure for 10 minutes.

Once done, release the pressure and stir in the heavy cream and cornstarch to thicken the sauce.

Serve the Butter Chicken over cooked basmati rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens