Urvashi Pitre's "Now and Later" Instant Pot Butter Chicken
I set about creating this butter chicken recipe like I do everything else in my life—somewhat obsessively. Many tries later, after many less-than-perfect renditions, I knew I’d nailed it when my husband tried this particular recipe and beamed, and I put it on my blog, where it was super popular. This was the one—and it sparked a book deal. It's also keto-friendly. This recipe, in order for optimal taste, does make too much sauce; save the rest to mix into other ingredients in your next meal (hence the name "Now and Later"). This method also allows you to cook rice in the Instant Pot at the same time. This recipe relies on one important ingredient—the garam masala. Invest in a bottle, which can be found in a number of grocery chains, Indian shops, and online. You can also make your own. If your butter chicken is bland and flavorless, a lack of garam masala is to blame.
I set about creating this butter chicken recipe like I do everything else in my life—somewhat obsessively. Many tries later, after many less-than-perfect renditions, I knew I’d nailed it when my husband tried this particular recipe and beamed, and I put it on my blog, where it was super popular. This was the one—and it sparked a book deal. It's also keto-friendly. This recipe, in order for optimal taste, does make too much sauce; save the rest to mix into other ingredients in your next meal (hence the name "Now and Later"). This method also allows you to cook rice in the Instant Pot at the same time. This recipe relies on one important ingredient—the garam masala. Invest in a bottle, which can be found in a number of grocery chains, Indian shops, and online. You can also make your own. If your butter chicken is bland and flavorless, a lack of garam masala is to blame.
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup water
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 can diced tomatoes
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- for the rice
- 1 cup aged basmati rice rinsed
- 1 tablespoon ghee or vegetable oil
- for the butter chicken
- 1/2-1 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons good-quality garam masala, divided
- 1 pound boneless skinless chicken thighs left whole
- 4 ounces butter cut into cubes (use coconut oil, if dairy free)
- 4 ounces heavy cream (use full-fat coconut milk, if dairy
- 1/4-1/2 cups chopped cilantro
- Carbohydrate 5.44913242931678 g
- Cholesterol 155.07189144 mg
- Fat 27.8453985522388 g
- Fiber 1.5390356727096 g
- Protein 23.7311982246477 g
- Saturated Fat 15.7526020419461 g
- Serving Size 1 1 Serving (332g)
- Sodium 269.761910876303 mg
- Sugar 3.91009675660718 g
- Trans Fat 2.52988096482352 g
- Calories 364 calories
Step-by-step
- Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.
- Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
- Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
- Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
- Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and set aside.
- Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
- Remove half the sauce and freeze or refrigerate for later.
- Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.
Urvashi Pitre's "Now and Later" Instant Pot Butter Chicken: A Culinary Journey
My obsession with creating the perfect dish knows no bounds. This butter chicken recipe is a testament to that. It’s a story of countless attempts, of tweaking and perfecting until that moment when my husband's delighted expression and the overwhelming positive response to my blog post confirmed I’d finally cracked the code. This recipe wasn’t just a culinary triumph; it was the catalyst for a book deal. The secret? It's not just delicious, but also keto-friendly.
The beauty of this “Now and Later” recipe lies in its abundance. The rich, flavorful sauce is intentionally generous – enough for a satisfying meal now and enough leftover to inspire future culinary adventures. Imagine stirring it into your next pasta dish or even using it as a marinade! This isn’t just a meal; it’s a culinary foundation for creativity. And the method? Genius. The rice cooks simultaneously in the Instant Pot – talk about efficiency.
This recipe hinges on one key player: garam masala. This fragrant blend of spices is the heart and soul of authentic Indian cuisine. It is readily available in many supermarkets, specialized Indian grocery stores, and online. Don't skimp on quality; the depth of flavor it adds is transformative. Trust me, bland butter chicken is a culinary crime, often solely attributable to a lack of sufficiently potent garam masala.
The journey to creating this recipe has been a lesson in perseverance. Each attempt was a learning opportunity, a chance to refine, adjust, and experiment. The small details, the precise measurements, the balance of spices – it all adds up to create a dish that's truly exceptional. It's more than just a recipe; it's a reflection of my passion for cooking, my dedication to quality, and my love for sharing delicious food with those I care about. This butter chicken isn’t simply a meal; it’s an experience.
So, gather your ingredients, roll up your sleeves, and prepare for a flavor adventure. This Instant Pot Butter Chicken is a celebration of flavor, a testament to the power of perseverance, and a recipe that's guaranteed to become a staple in your kitchen repertoire. Don’t forget to save some of that delicious sauce for later; the culinary possibilities are endless!
Ingredients (as per the original recipe):
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup water
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 can diced tomatoes
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- 1 cup aged basmati rice (rinsed)
- 1 tablespoon ghee or vegetable oil
- 1/2-1 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons good-quality garam masala
- 1 pound boneless skinless chicken thighs (left whole)
- 4 ounces butter, cut into cubes (use coconut oil if dairy-free)
- 4 ounces heavy cream (use full-fat coconut milk if dairy-free)
- 1/4-1/2 cups chopped cilantro
