Instant Pot Butter Chicken

$- 1.5 lbs boneless, skinless chicken thighs - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1/2 teaspoon chili powder - 1 cup tomato puree - 1 cup coconut milk - 4 tablespoons unsalted butter - Salt to taste - Fresh cilantro for garnish - Cooked basmati rice or naan for serving When I make Instant Pot Butter Chicken, I love how the flavors mix. First, I choose juicy chicken thighs. They stay moist and tender. I chop a medium onion to add a sweet base. Next, I mince three cloves of garlic and a tablespoon of ginger. These add a nice kick. For spices, I use garam masala, cumin, coriander, turmeric, and chili powder. Each spice brings its own charm. The garam masala adds warmth, while the turmeric brings color. I use a cup of tomato puree and a cup of coconut milk. This mix makes the sauce creamy and rich. Finally, I add four tablespoons of unsalted butter for richness. I always keep salt nearby to taste. For the final touch, fresh cilantro brightens each bite. Served over basmati rice or with warm naan, this dish becomes a cozy meal. - Set Instant Pot to 'Sauté' mode. - Melt 2 tablespoons of butter in the pot. - Add the chopped onion and cook for about 3-4 minutes. - Cook until the onion is clear and soft. - Stir in 3 cloves of minced garlic and 1 tablespoon of minced ginger. - Cook for an extra minute to bring out their scents. - Add 1.5 lbs of boneless chicken thighs to the pot. - Season with salt and mix well. - Sprinkle in 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of turmeric, and 1/2 teaspoon of chili powder. - Mix until the chicken is well coated with the spices. - Pour in 1 cup of tomato puree and 1 cup of coconut milk. - Stir the mixture until everything blends together nicely. - Secure the lid on the Instant Pot. - Set it to 'Pressure Cook' on high for 8 minutes. - When cooking time ends, allow the pressure to release naturally for 10 minutes. - Carefully release any leftover pressure. - Remove the lid and stir in the remaining 2 tablespoons of butter. - Adjust the seasoning with more salt if needed. To make the best butter chicken, balance the spices. Use just the right amount of garam masala, cumin, and chili powder. Too much heat can overwhelm the dish. Start with the amounts in the recipe. You can always add more if needed. Keep the chicken tender. Boneless, skinless thighs work well because they stay juicy. Cut them into bite-sized pieces for even cooking. Avoid using chicken breast as it can dry out quickly. Try adding fresh vegetables like spinach or peas for extra color and nutrition. You can also mix in a bit of lemon juice for a bright twist. If you like nuts, blend in some cashews for a creamy texture. For garnishes, fresh cilantro is a classic choice. You may also sprinkle some toasted almonds or add a dollop of yogurt. These additions will make your dish pop visually and taste-wise. One common mistake is overcooking the chicken. The Instant Pot does its job quickly. Eight minutes is just right! If you cook it longer, the chicken can become tough. Timing the pressure release is crucial. Allow a natural release for ten minutes. This helps the flavors meld together. If you rush and open the pot too soon, you might lose some of that rich taste. These tips will help you create a delicious Instant Pot butter chicken every time! Enjoy your cooking journey! {{image_2}} You can easily make this dish gluten-free. Just check your spices and tomato puree for gluten. Most are safe to use. For a dairy-free option, swap the butter for coconut oil. It keeps the dish rich and creamy. Want more heat? Add extra chili powder to fit your taste. If you prefer milder flavors, cut back on the chili. You can also add veggies. Spinach or peas mix well and boost the dish's nutrition. Incorporating local spices can give your butter chicken a unique twist. Try using smoked paprika for a new flavor. You can also swap coconut milk with heavy cream for a richer texture. This makes the sauce even creamier. After cooking, let your butter chicken cool. Use shallow containers to store it. This helps it cool fast. Seal the containers tightly to keep the flavors fresh. Glass or BPA-free plastic containers work best. To freeze, let the dish cool completely. Transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat in the microwave or on the stove. Stir well to ensure it heats evenly. In the fridge, butter chicken lasts for about 3 to 4 days. If frozen, it can last up to 3 months. Check for signs of spoilage. If it smells off or shows mold, throw it away. Always trust your senses! Yes, you can use chicken breast. Here are the pros and cons: - Pros: Chicken breast is leaner. It cooks faster. It absorbs flavors well. - Cons: It can dry out easily. It may lack the rich taste of thighs. You need to watch the cooking time closely. To serve more people, follow these steps: - Scale Ingredients: Double or triple the chicken. Adjust spices, tomato puree, and coconut milk accordingly. - Cooking Times: Keep the cooking time the same for pressure cooking. Just ensure the pot is not overfilled. Butter Chicken pairs well with several sides: - Basmati Rice: It soaks up the sauce nicely. - Naan: Perfect for scooping up the chicken. - Vegetable Sides: Think of sautéed spinach or roasted cauliflower. These options enhance the meal and make it more filling. Enjoy your cooking! In this blog post, we explored the ingredients for a tasty butter chicken. We covered spices, additional items, and how to prepare the dish step by step. I shared helpful tips to perfect your recipe and avoid common mistakes. You can also adjust for dietary needs and store leftovers properly. Cooking can be fun and rewarding. Enjoy the flavors while making this dish your own. With the right approach, you will create a delicious meal that everyone loves. Happy cooking!$

Instant Pot Butter Chicken

Indulge in the rich flavors of creamy Instant Pot butter chicken with this easy, mouthwatering recipe! Perfectly cooked chicken thighs are blended with fragrant spices, buttery goodness, and creamy coconut milk, creating a dish that will impress everyone at your table. Enjoy it over basmati rice or with warm naan for the ultimate comfort meal. Click through to explore this delicious recipe and elevate your dinner tonight!

Print Recipe Pin Recipe

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust for spice preference)

1 cup tomato puree

1 cup coconut milk

4 tablespoons unsalted butter

Salt to taste

Fresh cilantro for garnish

Cooked basmati rice or naan for serving

Instructions

Set the Instant Pot to 'Sauté' mode. Add 2 tablespoons of butter to the pot and allow it to melt.

Add the chopped onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Add the chicken pieces to the pot and season with salt. Stir in the garam masala, cumin, coriander, turmeric, and chili powder, mixing well to coat the chicken in the spices.

Pour in the tomato puree and coconut milk, stirring everything together until combined.

Secure the lid on the Instant Pot and set it to 'Pressure Cook' on high for 8 minutes.

After the timer goes off, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure.

Once the lid is removed, stir in the remaining 2 tablespoons of butter until melted and incorporated. Adjust seasoning with more salt if necessary.

Serve hot, garnished with fresh cilantro over a bed of basmati rice or with warm naan.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings