Instant Pot Butter Chicken
Try this Instant Pot Butter Chicken recipe, or contribute your own.
Try this Instant Pot Butter Chicken recipe, or contribute your own.
- 1 teaspoon paprika
- 3/4 cup chicken broth
- 1 cup plain yogurt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- pinch kosher salt
- 1/2 teaspoon ground fenugreek
- 2 pounds chicken thighs (boneless skinless, cut into chunks)
- 1/4 cup tandoori masala (the powder if you use the paste, adjust accordingly)
- 2 inches ginger (grated with a rasp)
- 4 cloves garlic (grated with a rasp)
- 3 tablespoons ghee (or butter)
- 1 box grater)
- 2 inches ginger (grated with a rasp)
- 4 cloves garlic (grated with a rasp)
- 1 tablespoons cumin
- 1 tablespoons coriander
- 1 teaspoon chili flakes (or to taste)
- 1 can tomato puree (19-ounces)
- 125 grams spinach (frozen )
- 1 cup evaporated milk (cream or even coconut milk work
- handful cilantro (fresh and chopped (reserve a bi
- Carbohydrate 2.27515859236336 g
- Cholesterol 116.225000001561 mg
- Fat 23.6141821801567 g
- Fiber 0.31626282637944 g
- Protein 29.8854088478428 g
- Saturated Fat 6.8359487502772 g
- Serving Size 1 1 -8 serving (333g)
- Sodium 123.807916687951 mg
- Sugar 1.95889576598392 g
- Trans Fat 2.02605867955719 g
- Calories 348 calories
Step-by-step
- Mix the yogurt with the ginger, garlic, tandoori masala and a pinch of salt and marinate the chicken in this for 1 to 24 hours in the fridge.
- When it's time to cook the curry, heat your Instant Pot on Sauté until the display says "hot".
- Add in the ghee and sauté the onion for a minute but don't let them burn, so stir constantly and add a bit of water if they look like they might be getting brown.
- Add in the garlic, ginger and spices and saute for another minutes, until it's really fragrant.
- Add in the tomatoes and the chicken broth.
- Now, scrape in the chicken and the marinade but don't stir it. Place the frozen spinach on the very top.
- Close the lid of the Instant Pot, make sure the vent is closed and program your pressure cooker for 10 minutes on high pressure.
- When time is up, let the pressure naturally release for at least 10 minutes.
- Open up the lid, add in the evaporated milk, the garam masala and cilantro and stir well.
- If it isn't as thick as you would like it, hit cancel and then hit Sauté again and let it simmer a few minutes, stirring often, until its thickened up a bit.
- Serve with basmati rice and more chopped cilantro. Enjoy!
My Go-To Instant Pot Butter Chicken Recipe
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. That’s where my Instant Pot Butter Chicken recipe comes in. This isn't your grandma's chicken curry; it's a vibrant, flavorful dish that's ready in under 30 minutes, from prep to plate. Forget takeout – this recipe is my secret weapon for weeknight meals that feel both special and stress-free.
The beauty of this Instant Pot Butter Chicken lies in its simplicity and adaptability. I often adjust the spices based on what I have on hand or my family’s current craving. Sometimes I add a little extra chili for a kick, other times I opt for a milder version, perfect for the kids. The creaminess of the coconut milk (or evaporated milk, as the original recipe suggests) adds a luxurious touch that elevates this dish beyond your average weeknight dinner. It’s the perfect balance of savory and rich, creamy and aromatic. It's become a staple in our house, a comforting and satisfying meal that consistently hits the mark.
What truly sets this recipe apart is its versatility. Leftovers are fantastic! I often pack the leftover butter chicken for lunch the next day, transforming it into a quick and delicious midday meal. It’s also incredibly forgiving; if you don’t have all the exact spices, don’t worry! A little improvisation goes a long way, and the end result is always delicious. The method itself is foolproof; even a novice cook can master this recipe and impress their family or friends. It’s quick, reliable and consistently delivers a restaurant-quality meal without the restaurant prices.
I've found the Instant Pot to be a game changer in my kitchen. It's not just for this recipe, either! I use it for everything from soups and stews to rice and beans. But this butter chicken recipe? It's a real crowd-pleaser, and a testament to the power of a good, efficient, and flavorful recipe. It's more than just a meal; it's a shortcut to family togetherness and a relaxed weeknight dinner. The delicious aroma alone is enough to make everyone gather around the table with eager anticipation.
Beyond the Recipe: Tips and Tricks for Success
While the recipe is easy to follow, here are a few tips to make it even better:
- Marinate the chicken: The longer you marinate the chicken, the more flavorful it will be. I often marinate it overnight for maximum flavor.
- Don't overcrowd the pot: Ensure that the chicken is not overcrowded in the Instant Pot. This ensures even cooking.
- Adjust the spices: Feel free to adjust the amount of spices to your liking. If you prefer a spicier dish, add more chili flakes. If you prefer a milder dish, reduce the amount of chili flakes or omit them altogether.
- Natural pressure release: Allowing the pressure to release naturally helps the chicken become more tender.
- Garnish generously: Fresh cilantro adds a beautiful pop of color and freshness to the dish.
This Instant Pot Butter Chicken recipe is a testament to the fact that delicious and healthy meals don't have to be complicated or time-consuming. With a little planning and the right tools, even the busiest of people can enjoy restaurant-quality food in the comfort of their own homes. So, ditch the takeout menus and give this recipe a try. I promise you won't be disappointed!
