Description
A quick and easy recipe for making delicious takeout-style butter chicken in an Instant Pot.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup butter
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and melt the butter.
- Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Add the chicken pieces and cook until they are no longer pink.
- Stir in the crushed tomatoes, garam masala, turmeric, cumin, coriander, and salt.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once done, allow for a natural release for 5 minutes, then quick release the remaining pressure.
- Stir in the heavy cream and adjust seasoning if necessary.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust spices according to your taste preference.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg