Description
A deliciously creamy and flavorful butter chicken dish that comes together quickly in an Instant Pot, making it perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the cubed chicken, tomato puree, garam masala, cumin, paprika, salt, and pepper. Stir to combine, ensuring chicken is covered in the sauce.
- Close the lid, set to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Carefully perform a quick release, then stir in the heavy cream and simmer for a couple of minutes. Serve hot, garnished with fresh cilantro.
Notes
Serve with steamed basmati rice or naan bread. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg