26 March, 2022
Instant Pot Butter Chicken
Instant Pot Butter Chicken
Ingredients
For the marinated Chicken
- 1½ lbs. Chicken thighs
- 2 tbsp. Canola oil
- 2 tbsp. Garam Masala
- ½ tsp. Ground cardamom
- ½ tsp. Paprika
- 1 tsp. Ground coriander
- 1 tsp. Salt
For the butter chicken
- 2 tbsp. Butter
- 1 tbsp. Canola oil
- 2 tsp. Crushed garlic
- 1 tsp. Crushed ginger
- 2 tsp. Garam masala
- 1 tsp. Paprika
- 1 tsp. Ground cardamom
- 14 oz. tomato puree
- ½ cup chicken broth
- 1½ tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Sugar
- 1 ½ cups heavy whipping cream
- steamed rice
Instructions
- Combine the chicken with the oil and the spices. Cover and allow to marinate in the refrigerator for 10 min. – 24 hrs.
- Set the instant pot to ‘saute’ function. Add the butter and 1 tbsp. of oil, allow to melt together then add the ginger and garlic.
- Cook for 1 min. Or until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree’, chicken broth, sugar, salt, and pepper.
- Place the lid on, and turn to the sealing position. Cook on the meat function for 6 minutes, then quick release the pressure.
- Remove the lid, set to the saute’ function, pour in the cream and simmer for 10 minutes.
- Season to taste, serve with fresh coriander/cilantro over steamed rice.
Category
Instant Pot
Poultry