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Butter chicken in an instant pot
Make this decadent dinner in a flash to feed the whole family.
YIELDS
3
TO
4
Ingredients
Chicken Marinade
- 2.5 lbs chicken breast Four extra large chicken breasts, skinless, cut in small cubes
- 5 garlic cloves, crushed
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder red, use Kashmiri style for intense red colour. Adjust to taste
- 1 1/2 teaspoons sea salt
Butter Chicken Masala
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 1 cup tomato passata thick couli-style
- 2 teaspoons cumin powder
- 2 tablespoons coriander powder whole seeds blended into a powder
- 2/3 cup cream 35% fat
- 1/2 teaspoon sea salt
Garnish
- 1 cup cilantro packed cup, fresh, washed, finely chopped
- 1 teaspoon fenugreek leaves dried (optional)
- 1 teaspoon garam masala
Directions
Chicken Marinade
- In a large bowl, add chicken, garlic, chilli, one and a half teaspoons of salt and turmeric. Mix well, ensuring the cubes are coated with the spice mix. Place in the fridge and marinate for at least 10 minutes (ideally longer for added flavour).
- Meanwhile, wash, prep and gather the remaining ingredients.
Butter Chicken Masala
- Set your Instant Pot to the saute setting. Add butter and once melted, stir in the onions. Saute for a few minutes.
- Add the chicken, stir and cook for a minute before adding tomatoes, coriander and cumin. Place the lid and close your instant pot. Cancel the saute setting and select the "meat" setting and set the time to two minutes.
- Let the Instant Pot release pressure naturally for 10 minutes. Release the remaining pressure, and open the lid. Turn off your Instant Pot.
- Stir in the cream, and add the remaining half a teaspoon of salt. Garnish with cilantro, garam masala and dried fenugreek (methi) leave. Remove the cooked butter chicken dish into a container because the heat from the Instant Pot will cause the sauce to become thin and runny.
- Serve with rice, roti, naan, or quinoa. Enjoy!
