20 Minute Easy Instant Pot Butter Chicken
Embark on a culinary journey with our 20 Minute Easy Instant Pot Butter Chicken, where simplicity meets indulgence in a harmonious dance of flavors. This quick and convenient chicken recipe brings the rich and aromatic essence of Indian cuisine to your table with minimal effort. Succulent pieces of chicken bathed in a velvety tomato-based sauce, generously seasoned with a blend of spices, promise to tantalize your taste buds in record time. Elevate your weeknight dinners with this delightful Instant Pot creation that captures the essence of traditional butter chicken in every delectable bite.
WHY should you MAKE BUTTER CHICKEN IN THE INSTANT POT?
Making Butter Chicken in the Instant Pot is a game-changer for several reasons. Firstly, the Instant Pot significantly expedites the cooking process, turning what was traditionally a time-consuming dish into a quick and accessible delight. The pressure cooking function tenderizes the chicken perfectly while allowing the rich flavors of the spices and creamy tomato sauce to meld seamlessly. Additionally, the Instant Pot preserves the integrity of the dish, ensuring that the chicken remains juicy and succulent while absorbing the decadent flavors of the buttery sauce. This method not only saves time but guarantees a consistently flavorful and tender Butter Chicken that’s ready to impress in a fraction of the usual cooking time.
Simple INGREDIENTS TO PREPARE INSTANT POT BUTTER CHICKEN:
Chicken Marinate Ingredients:
- 3 lbs. Chicken Breast (or chicken thighs), cut into one-inch chunks: Choose boneless, skinless chicken breasts or thighs for a lean and tender result. Cutting them into bite-sized pieces allows for even cooking and better absorption of the flavorful sauce.
- 1 Cup Plain Yogurt: The plain yogurt serves as a tenderizing agent for the chicken and adds a creamy texture to the sauce. Opt for full-fat yogurt for a richer flavor.
- 1½ Tablespoons Garlic, minced: Freshly minced garlic infuses the dish with a pungent and aromatic flavor, enhancing the overall taste of the Butter Chicken.
- 1 Tablespoon Ginger, minced: Minced ginger provides a warm and slightly spicy kick, contributing to the authentic Indian flavor profile of the dish.
- 2 Teaspoons Garam Masala: Garam masala is a blend of aromatic spices, typically including cinnamon, cardamom, cloves, and cumin.
- 1 Teaspoon Turmeric, ground: Turmeric not only imparts a vibrant golden color to the dish but also brings a slightly earthy and warm flavor.
- 1 Teaspoon Cumin, ground: Ground cumin adds a nutty and warm undertone, enhancing the overall spice blend.
- 1 Teaspoon Chili Powder, ground: Chili powder provides a subtle heat to the dish, balancing the creaminess of the sauce.
- 1 Teaspoon Salt: Salt is a crucial seasoning element that enhances the overall flavor of the dish.
Butter Chicken Sauce Ingredients:
- 4 Tablespoons Unsalted Butter: Rich and creamy, unsalted butter forms the foundation of the luscious sauce, imparting a luxurious and indulgent flavor.
- 1 Onion, minced: Finely minced onion adds a savory and sweet undertone to the dish, contributing to the depth of flavor in the sauce.
- 1½ Tablespoons Garlic, minced: Freshly minced garlic infuses the dish with a robust and aromatic flavor.
- 1 Tablespoon Ginger, finely grated: Finely grated ginger provides a zesty and slightly spicy kick, adding vibrancy to the dish.
- 3 Teaspoons Cumin, ground: Ground cumin adds a warm and earthy note to the spice profile, complementing the overall aromatic blend.
- 3 Teaspoons Garam Masala: This spice blend, features cinnamon, cardamom, cloves, and other warm spices.
- 1 Teaspoon Coriander, ground: Ground coriander contributes a citrusy and slightly sweet flavor.
- 28 oz Tomatoes, canned Crushed Tomatoes: Canned crushed tomatoes form the base of the sauce, providing a rich and tangy flavor.
- 2 Teaspoons Chili Powder (adjust to your taste preference): Chili powder adds a controlled level of heat to the dish.
- 2 Cups Heavy Cream: Heavy cream brings a velvety and luxurious texture to the sauce, creating the signature creaminess.
- 2 Tablespoons Sugar: Sugar balances the acidity of the tomatoes, providing a subtle sweetness to the sauce.
- 1 Teaspoon Fenugreek Leaves: Also known as kasuri methi, fenugreek leaves add a distinctive and slightly bitter flavor, enhancing the authenticity of the dish.
- Salt and Pepper, to taste: Salt and pepper serve as essential seasoning elements, allowing you to adjust the dish to your taste preferences.
WHAT IS THE ORIGIN OF BUTTER CHICKEN?
Butter Chicken, also known as Murgh Makhani, is a popular and iconic Indian dish with roots in the culinary traditions of North India. The origins of Butter Chicken are often attributed to the city of Delhi, specifically to the Moti Mahal restaurant. It is believed that the dish was created in the 1950s by Kundan Lal Gujral, the founder of Moti Mahal, as a way to repurpose leftover tandoori chicken.
The dish gained popularity for its rich and creamy tomato-based sauce, which is infused with a blend of aromatic spices. The use of butter, cream, and various spices contributes to the dish’s decadent and flavorful profile. Over the years, Butter Chicken has become a staple of Indian cuisine, both in its home country and internationally, winning the hearts of food enthusiasts around the world.
HOW DO YOU MAKE HOMEMADE BUTTER CHICKEN RECIPE?
Time needed: 20 minutes
- Prepare the Chicken Marinate:
In a bowl, stir to combine the plain yogurt with all of the garlic, ginger, and, spices for the chicken marinade. Combine the yogurt spice mixture and chicken into a zip-top bag in the refrigerator and let marinate for one to two hours. If time allows marinate overnight for maximum flavor.
- Saute the Onions:
Heat the pressure cooker on the saute function and melt the butter and minced onion. Cook the minced onion for 5 minutes or until they begin to soften.
I choose to mince my onions, garlic, and ginger in my Cuisinart Mini-Prep before cooking because it avoids the step of using a high-powered professional blender or immersion blender to smooth out the sauce.
- Add Garlic, Ginger, and Spices:
Add minced garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. - Add the Tomatoes:
Add crushed tomatoes and chili powder. Stirring sauce until it thickens and becomes a deep red-brown color. - Add the Marinated Chicken:
Incorporate the marinated chicken into the sauce in the pressure cooker. - Begin to Pressure Cook:
Seal the lid and select the “Pressure Cook” or “Manual” setting, depending on your Instant Pot model. Set the cooking time to 10 minutes and once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure. - Add Heavy Cream, Sugar, and Fenugreek:
Stir the heavy cream, sugar, and crushed fenugreek leaves through the sauce. Set the Instant Pot back on the “Sautee” function and allow the sauce to warm up to just about a boil. Do not let the sauce boil you don’t want the heavy cream to become grainy.
Taste the sauce and adjust the seasoning add more salt and pepper if necessary. - Garnish and Serve:
Garnish with fresh chopped cilantro or parsley and serve over cooked rice. For a Keto/Low-Carb version serve over steamed cauliflower.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, absolutely! Chicken thighs can be used as a delicious alternative to chicken breasts. Ensure they are boneless and skinless, and adjust the cooking time accordingly.
While it’s generally recommended to use thawed chicken for even cooking, you can use frozen chicken in the Instant Pot. Adjust the cooking time to around 12-15 minutes under high pressure.
To lighten the dish, you can substitute heavy cream with Greek yogurt, coconut milk, or a combination of both. Adjust the quantity based on your preference for richness and flavor.
While marinating is optional, it can enhance the flavor of the dish. If time allows, marinate the chicken in yogurt and spices for at least one hour before cooking for a richer taste.
Fenugreek leaves, also known as kasuri methi, add a unique, slightly bitter flavor that is characteristic of Butter Chicken. They contribute to the authentic taste of the dish.
Butter Chicken pairs well with basmati rice, naan bread, or even cauliflower rice for a low-carb option. Fresh cilantro, chopped nuts, or a squeeze of lemon juice make excellent garnishes to enhance the flavors.
Pressure Cooker Butter CHicken – Make Ahead Option:
Butter Chicken can be prepared ahead of time and served later, making it a convenient option for meal planning or entertaining. After cooking, allow the Butter Chicken to cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2-3 days. When you’re ready to serve, gently reheat the dish on the stovetop or in the microwave. For the best taste and texture, make the sauce thinner before refrigerating, as it may thicken slightly in the fridge. This make-ahead approach ensures a delicious and time-saving solution for enjoying this chicken on your schedule.
how to store AND reheat leftover INSTANT POT bUTTER CHICKEN?
To store and reheat leftover Butter Chicken, allow the dish to cool to room temperature before transferring it to an airtight container. Refrigerate the leftovers for up to 2-3 days or freeze for longer storage. To reheat, gently warm the chicken on the stovetop over medium heat, adding a bit of water or broth to maintain the desired consistency. Alternatively, microwave in one-minute intervals, stirring between each, until thoroughly heated. Make sure the dish reaches a safe internal temperature before serving.
How to freeze and thaw leftover Butter Chicken?
To freeze allow the Butter Chicken recipe to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Label the containers with the date for reference and freeze them for up to 2-3 months. When it comes to thawing, the best method is a gradual one—thaw overnight in the refrigerator to preserve its texture and flavors. However, it’s essential to note that freezing can alter the consistency of cream-based sauces. When reheating, the sauce may separate or become slightly grainy. To mitigate this, gently reheat the thawed chicken and sauce on the stovetop over low to medium heat, stirring regularly. Adding a splash of additional cream while reheating can help restore the creamy texture. Despite the potential changes in consistency, the flavors of the meal will remain delicious.
are you Looking for more chicken recipes? Try these!
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Honey Glazed Parmesan Chicken: This Honey Glazed Parmesan Chicken is one of the best chicken recipes! The marinade by itself is incredible! The butter, garlic, and parmesan glaze that is brushed on top after the chicken is baked takes this recipe to another level! Your family will be delighted and it will for sure become a regular recipe in your dinner rotation!
Chicken Pomodoro: This classic Italian dish is a testament to the art of simple yet sophisticated cooking, where tender chicken breasts are pan-seared to perfection and then enveloped in a luscious tomato and basil sauce. The vibrant colors and aromatic herbs come together to create a dish that not only delights the senses but also transports you to the sun-kissed landscapes of Italy.
20 Minute Easy Instant Pot Butter Chicken
Equipment
- Instant Pot/Pressure Cooker
Ingredients
Chicken Marinade Ingredients:
- 3 lbs. Chicken Breast (or chicken thighs)(cut into one inch chunks)
- 1 Cup Plain Yogurt
- 1½ Tablespoons Garlic (minced)
- 1 Tablespoon Ginger (minced)
- 2 Teaspoons Garam Masala
- 1 Teaspoon Turmeric (ground)
- 1 Teaspoon Cumin (ground)
- 1 Teaspoon Chili Powder (ground)
- 1 Teaspoon Salt
Sauce Ingredients:
- 4 Tablespoons Unsalted Butter
- 1 Onion (minced)
- 1½ Tablespoons Garlic (minced)
- 1 Tablespoon Ginger (finely grated)
- 3 Teaspoons Cumin (ground)
- 3 Teaspoons Garam Masala
- 1 Teaspoon Coriander (ground)
- 28 oz Tomatoes (canned Crushed Tomatoes)
- 2 Teaspoon Chili Powder adjust to your taste preference
- 2 Cups Heavy Cream
- 2 Tablespoon Sugar
- 1 Teaspoon Fenugreek Leaves
- Salt and Pepper (to taste)
Instructions
- In a bowl, stir to combine the plain yogurt with all of the garlic, ginger, and, spices for the chicken marinade. Combine the yogurt spice mixture and chicken into a zip-top bag in the refrigerator and let marinate for one to two hours. If time allows marinate overnight for maximum flavor.
- Heat the pressure cooker on the saute function and melt the butter and minced onion. Cook the minced onion for 5 minutes or until they begin to soften.**I choose to mince my onions, garlic, and ginger in my Cuisinart Mini-Prep before cooking because it avoids the step of using a high-powered professional blender or immersion blender to smooth out the sauce.
- Add minced garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes and chili powder. Stirring sauce until it thickens and becomes a deep red-brown color.
- Incorporate the marinated chicken into the sauce in the pressure cooker.
- Seal the lid and select the "Pressure Cook" or "Manual" setting, depending on your Instant Pot model. Set the cooking time to 10 minutes and once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Stir the heavy cream, sugar, and crushed fenugreek leaves through the sauce. Set the Instant Pot back on the "Sautee" function and allow the sauce to warm up to just about a boil. Do not let the sauce boil you don't want the heavy cream to become grainy.
- Taste the sauce and adjust the seasoning add more salt and pepper if necessary.
- Garnish with fresh chopped cilantro or parsley and serve over cooked rice. For a Keto/Low-Carb version serve over steamed cauliflower.