Instant Pot Butter Chicken
Our Instant Pot Butter Chicken recipe is a quick and easy way to enjoy rich, creamy curry at home. With tender chicken in a spiced tomato sauce, this dish brings restaurant-quality flavours in a fraction of the time.
Ingredients
- 500 g Chicken Thighs
- 1 tbsp Ghee
- 1, Onion
- 3, Garlic Cloves
- 1 tbsp Ginger
- 1 tbsp Garam Masala
- 1 tbsp Ground Cumin
- 1 tbsp Ground Coriander
- 1 tbsp Paprika
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Chilli Powder
- 400 g Chopped Tomatoes
- 200 ml Single Cream
- 100 ml Water
- 2 tbsp Tomato Purée
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1 handful Fresh Coriander
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add the ghee, then the chopped onions. Sauté for 3–4 minutes until golden.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the garam masala, ground cumin, ground coriander, paprika, turmeric, and chilli powder. Stir well to coat the onions and release the spices' aroma.
- Add the chicken thighs to the pot and cook for 2–3 minutes until they are lightly browned on all sides.
- Pour in the chopped tomatoes, tomato purée, lemon juice, and water. Stir to combine and ensure the chicken is fully covered by the sauce.
- Cancel ‘Sauté’ mode, secure the Instant Pot lid, and set it to ‘Pressure Cook’ (High) for 10 minutes.
- After the cooking time, perform a quick pressure release. Open the lid, stir in the single cream, and adjust salt to taste.
- Set the Instant Pot to ‘Sauté’ again and simmer the sauce for 5 minutes to thicken it slightly.
- Garnish with freshly chopped coriander before serving.
Nutrition
Calories: 516kcalCarbohydrates: 14gProtein: 24gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 188mgSodium: 865mgPotassium: 718mgFiber: 4gSugar: 4gVitamin A: 2013IUVitamin C: 16mgCalcium: 122mgIron: 4mg
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