Instant Pot Butter Chicken - Sweet and Savory Meals

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.

In a bowl combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.

Click on Sauté function, select High, and when it displays Hot add the olive oil to the IP.

Sauté the chicken in the hot oil in batches, until browned, 2-3 minutes per side. Set aside on a plate and cover with foil.

Add 1/4 cup of water to the pot and scrape any bits that stuck to the bottom.

Add the butter and melt it, add onion, garlic, ginger, cumin, garam masala, paprika, red chili powder, and sugar. Season with salt and saute for 2-3 minutes, until the onion is soft.

Add back the chicken to the pot.

Add the tomato sauce and evaporated milk.

Stir to combine.

Cancel Saute.

Cover with the lid, lock it, seal the valve.

Cook on High Pressure for 10 minutes, followed by a 10 minutes Natural Pressure Release, after which do a Quick Release.

Remove the lid.

Set again to sauté mode, then, stir in the cream.

If the mixture is too watery, mix 2 tablespoons cornstarch with 1/2 cup of water and add the slurry to the pot.

Stir and cook for 2-3 minutes.

Adjust for salt and spiciness.

Serve with cilantro, naan and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens