Best 2 Instant Pot Butter Chicken Recipe By Tasty Recipes

Easy Butter Chicken Recipe by Tasty image

Provided by Tasty

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

Instant Pot Butter Chicken Recipe by Tasty image

Provided by Katie Aubin

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 lb boneless, skinless chicken thighs
4 teaspoons kosher salt, salt, divided
freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 cup onion, finely chopped
3 cloves garlic, minced
1 ginger, 2 inch () peeled and minced
2 teaspoons paprika
1 ½ tablespoons garam masala
1 tablespoon curry powder
28 oz crushed tomato
1 cup plain whole milk yogurt
basmati rice, cooked, for serving
naan bread, for serving
fresh cilantro, for garnish

Steps:

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to "vent" and allow any remaining steam to vent.
Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10-15 minutes.
. Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
Serve chicken with basmati rice and naan and garnish with cilantro.
Enjoy!