Instant Pot Butter Chicken Recipe
Instant Pot Butter Chicken Recipe
This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There's one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it's distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either amazon or my local Indian grocery store.
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Ingredients
- 2 tablespoons ghee
- 1 onion diced
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
Spices
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon ground cumin
- 1 15 ounce can tomato sauce
Add later:
- 2 green bell peppers chopped into medium-sized chunks/squares
- ¼ cup heavy cream or full-fat coconut milk adjust to preference
- 1 teaspoon crushed dried fenugreek leaves kasoori methi
- Cilantro garnish
Instructions
- Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
- Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
- Add the spices and give everything a good mix.
- Stir in the tomato sauce.
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button, add the bell peppers and cook until they soften to your liking.
- Stir in the cream and fenugreek leaves.
- Garnish with cilantro if desired, then serve.
Video
Notes
- I have made a few adjustments to update this recipe (2021). My original recipe (in my cookbook) called for ½ cup of heavy cream, but I now think ¼ cup is enough. Feel free to add more heavy cream if you'd like. I have also reduced the cook time.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 7gProtein: 28gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 177mgSodium: 600mgPotassium: 513mgFiber: 2gSugar: 2gVitamin A: 803IUVitamin C: 41mgCalcium: 51mgIron: 2mg
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