20 Minute Easy Instant Pot Butter Chicken
This quick and convenient 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.
Servings: 6 people
Calories: 653kcal
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.
Nutrition
Calories: 653kcal | Carbohydrates: 25g | Protein: 48g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 228mg | Sodium: 2457mg | Potassium: 1375mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2839IU | Vitamin C: 22mg | Calcium: 162mg | Iron: 3mg