Instant Pot Butter Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot Butter Chicken

1. Plain yogurt - ½ cup
2. Ginger-garlic paste - 1 tablespoon
3. Lemon juice - 1 teaspoon
4. Salt - 1 teaspoon
5. Ground red chile pepper - 1 teaspoon
6. Ground turmeric - 1 teaspoon
7. Ground cumin - 1 teaspoon
8. Garam masala - ½ teaspoon
9. Skinless, boneless chicken breast halves, cut into bite-sized pieces - 1 pound
10. Oil, or as needed - 1 tablespoon
11. Onion, finely chopped - 1
12. Green chile peppers, sliced - 4
13. Garlic, chopped - 4 cloves
14. Fresh ginger, finely chopped - 1 (1 inch) piece
15. Fresh tomato, chopped - 1
16. Cardamom, crushed - 2 pods
17. Ground red chile pepper - 1 teaspoon
18. Ground cumin - 1 teaspoon
19. Ground coriander - 1 teaspoon
20. Ground turmeric - ¼ teaspoon
21. Cashews, or to taste - 5
22. Half-and-half - 1 cup
23. Butter - 1 tablespoon
24. Water (Optional) - 1 cup
25. Salt to taste - 1 pinch
26. Finely chopped cilantro - 1 tablespoon
27. Dried fenugreek leaves (kasoori methi) - 1 teaspoon

How to cook deliciously - Instant Pot Butter Chicken

1. Stage

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

2. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

3. Stage

Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

4. Stage

Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

5. Stage

Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

6. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.