This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.
Course Dinner
Cuisine Indian
Keyword butter chicken, Butter chicken recipe, Instant Pot Butter Chicken
400g (14oz) Tomato puree (not paste) Passata or crushed tomatoes are good substitutes
1/2cupchicken stock
1-2tspsalt
1tsppepper
1tspsugar
1½cupsheavy / whipping cream
To serve
Steamed rice
Fresh coriander / Cilantro
Instructions
Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the onion, ginger and garlic.
Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly.
Season to taste then serve with fresh coriander / cilantro over steamed rice.
Directions for cooking without Instant Pot
Marinate the chicken according to above directions.
Heat a large pot over medium heat and saute the ginger and garlic with the spices for a few seconds. Add the marinated chicken, tomatoes and stock. Season with salt, pepper and sugar.
Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender.
Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has reduced.