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instant pot butter chicken recipe video

Instant Pot Butter Chicken | Video

Rich and creamy butter chicken made in an instant pot!
5 from 47 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Fry Chicken:

  • 1 tablespoon oil
  • 1 kg boneless chicken cut into cubes (I used thigh fillet)
  • ½ teaspoon ground fenugreek fenugreek powder
  • 2 teaspoons garam masala
  • Salt and pepper to taste

Make butter chicken:

  • 2 tablespoons oil
  • 1 large onion chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 4 tablespoons tomato paste
  • 1 and ½ cups water
  • 1 dried bay leaf
  • 2 tablespoons butter
  • ½ cup fresh thickened cream heavy cream
  • 1 tablespoon natural yogurt
  • ¼ cup milk
  • Juice from 1 small lemon
  • Salt to taste
  • Coriander cilantro leaves to garnish
  • Naan or basmati rice to serve

Instructions

Fry chicken:

  • Heat 1 tablespoon oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and garam masala. Season with salt and pepper. Saute, stirring occasionally, for 3-4 minutes or until the chicken is browned. Set aside.

Make butter chicken:

  • Turn on the instant pot. Follow manufacturer’s instructions to cook in your instant pot. On saute mode, heat oil in the instant pot. Add onions, ginger and garlic. Saute, stirring, for 2-3 minutes or until the onions are soft. Add ground cumin, garam masala and red chili powder. Saute, stirring, for a minute or until aromatic.

  • Add tomato paste. Stir to combine. Add water, chicken, bay leaf and lemon juice. Stir. Cover instant pot with its lid. Change the
    setting from saute mode to pressure cook mode. Set 5 minutes on the timer. When done, release pressure naturally. Remove the lid.
  • Add cream, milk, yogurt and butter. Stir to combine. On saute mode, simmer for 2-3 minutes. Garnish with coriander (cilantro)
    leaves.

Video

Notes

- You will need to fry the chicken to achieve the authentic taste. However, you can add chicken pieces directly to the sauce if you like. Just make sure you cook the curry for 10 minutes instead of 5 minutes.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 33g | Protein: 78g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Cholesterol: 239mg | Sodium: 629mg | Fiber: 3g | Sugar: 5g