Go Back
+ servings

Instant Pot Butter Chicken Recipe

Butter Chicken by Ashley of MyHeartBeets.com

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.
4.88 from 133 reviews
Pin Recipe Print Recipe
Servings 5
Cuisine Indian

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

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
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!