INSTANT POT® INDIAN BUTTER CHICKEN
This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat.
Provided by Shauna James Ahern
Categories World Cuisine Recipes Asian Indian
Time 3h15m
Yield 6
Number Of Ingredients 21
Steps:
- Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
- Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
- Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.
- Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
- Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.
Nutrition Facts : Calories 841.4 calories, Carbohydrate 45.1 g, Cholesterol 177.3 mg, Fat 55.5 g, Fiber 5 g, Protein 44.3 g, SaturatedFat 29.8 g, Sodium 486.6 mg, Sugar 8.5 g
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Bina Khadka
[email protected]I would give this recipe a 10 out of 10. It's that good!
Kathryn Lopez
[email protected]This is a must-try recipe! It's so easy to make and it's so delicious. I will definitely be making this again and again.
Michael Gill
[email protected]Overall, this is a great recipe. It's easy to make and it's delicious. I would definitely recommend it.
Bryant Harman
[email protected]The sauce was a bit too sweet for my taste. I think I would use less sugar next time.
Us Military
[email protected]I found that the chicken was a bit dry. I think I would add a little bit of water or broth to the pot next time.
Gufran Ahmad
[email protected]This recipe is a bit spicy for my taste. I used half the amount of chili powder and it was still plenty spicy. Next time I'll use even less.
M Starling
[email protected]I'm a vegetarian, so I used tofu instead of chicken. It was still delicious! The sauce is so flavorful that it really doesn't need meat.
J.k Hridoy
[email protected]I'm allergic to nuts, so I substituted almond milk for the heavy cream. It worked out great! The sauce was still creamy and delicious.
Kalif Thepunk
[email protected]This recipe is a great way to use up leftover chicken. I always have leftover chicken from roasting a whole chicken on the weekend. This is a great way to turn it into a delicious new meal.
Nampeera shubayiha
[email protected]I love that this recipe is made in the Instant Pot. It's so easy and convenient. I can just throw all the ingredients in the pot and walk away. Dinner is ready in no time.
Oscar Pantoja
[email protected]This recipe is a game changer! I used to order butter chicken from my local Indian restaurant, but now I make it at home all the time. It's so much better and it's so much cheaper.
Rajar option
[email protected]I've made this recipe several times and it's always a hit. The chicken is always cooked perfectly and the sauce is always delicious.
Md Abu Sayim Sayed
[email protected]This is the best butter chicken recipe I've ever tried. The chicken is so tender and the sauce is so creamy and flavorful. I highly recommend this recipe.
Sheekh Kuli77
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
Joey Minoie
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and the sauce is so flavorful. I would recommend making this for a special occasion.
Shahp Ahamd
[email protected]I made this for a party and it was a huge success. Everyone loved it! I will definitely be making this again.
Zarina Hernandez
[email protected]I followed the recipe exactly and it turned out perfect. The chicken was cooked through and the sauce was thick and creamy. I would highly recommend this recipe.
Richard Escobar Martinez
[email protected]This recipe is a keeper! The chicken was so tender and the sauce was to die for. I served it over rice and it was a hit with my family.
Rob C
[email protected]I'm not usually a fan of Indian food, but this butter chicken changed my mind. It was so delicious and easy to make. I will definitely be making this again.
vann kentish
[email protected]This butter chicken is amazing! The sauce is rich and creamy, with a perfect balance of spices. The chicken is tender and juicy, and the whole dish comes together in just a few minutes in the Instant Pot. I will definitely be making this again and ag