Try this Butter Chicken recipe, or contribute your own.
- 2 tablespoons butter
- 1 tablespoon butter
- 1/4 cup heavy whipping cream
- 1 large onion diced small
- 1 tablespoon minced ginger
- 1 tablespoon jeera (cumin seeds)
- 1 tablespoon minced garlic (3-4 cloves depending on size)
- 1.5 cups of tomato puree (see variations below)
- 2 large boneless skinless chicken breasts diced
- 1 package shan butter chicken masala powder
- we did not add salt to our recipe to due to the bu
- Carbohydrate 2.7657375021741 g
- Cholesterol 173.709375039243 mg
- Fat 56.767443764896 g
- Fiber 0.120000000243461 g
- Protein 1.7009812503767 g
- Saturated Fat 35.6948850094007 g
- Serving Size 1 1 recipe (109g)
- Sodium 268.740000106717 mg
- Sugar 2.64573750193064 g
- Trans Fat 3.57583875106548 g
- Calories 517 calories
Step-by-step
- Turn on InstantPot to SAUTE mode
- Add butter and jeera
- Add onions
- Allow onions to saute for 3 minutes or until translucent with a glass lid covering the pot
- Add ginger and garlic
- Add tomato puree
- Add Butter Chicken masala
- Add whipping cream
- Mix well to incorporate all ingredients
- Add chicken to the mixtures
- Mix well to completely coat the chicken
- Close InstantPot lid to lock it
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Press CANCEL/OFF button on InstantPot to turn off
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 8 minutes
- Once done allow the steam to release naturally (NPR) for 5 minutes minimum
- Press CANCEL/OFF button on InstantPot to turn off
- Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid and add in the additional butter and whipping cream
- Stir well until completely incorporated
- Serve and enjoy!
Substituting canned tomato paste thinned with water for the specified 1.5 cups of fresh tomato puree introduces excess acidity and removes the natural pectin needed to bind the sauce properly. When you cook proteins under pressure, moisture behavior shifts entirely from open-pan simmering, which requires careful control over initial fat ratios and dairy timing to prevent curdling.
- Mince the 1 tablespoon of fresh ginger and 3 cloves of garlic until they form a wet paste, maximizing surface area contact with the hot butter.
- Allow the diced onions to sweat for precisely 3 minutes under a glass lid until they turn translucent, ensuring they soften without developing browning reactions that alter the intended sweet profile of the sauce.
- Set the electric pressure cooker to high pressure for 8 minutes, a duration long enough to tenderize the chicken breasts without yielding a stringy, overcooked texture.
- Observe the natural pressure release for a minimum of 5 minutes before venting, which allows internal muscle fibers to relax and reabsorb moisture instead of forcing it out through rapid steam loss.
- Stir in the final addition of heavy whipping cream and butter off the active heat source to maintain a glossy emulsion and avoid oil separation.
Proper heat management protects the dairy components from breaking down during rapid temperature shifts. Maintaining these precise parameters ensures a uniform sauce consistency every time.
