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Shortcut Instant Pot Butter Chicken

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice
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Print Recipe

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4.8 from 4 reviews

Ingredients

Units Scale
  • 1 tbsp neutral oil of choice (olive/avocado/ghee for whole30/paleo)
  • 1 medium onion, peeled and diced
  • 1/2 tbsp minced garlic (1-2 medium cloves)
  • 1/2 tbsp minced ginger (1 inch piece peeled and minced)
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 2 tsp kosher salt (up to 1/2 tsp more if adjusted for taste)
  • 1/2 to 1 tsp cayenne pepper (less for milder sauce)
  • 1 1/2 tbsp honey (omit for whole30)
  • 1/4 cup concentrated tomato paste
  • 2 cups crushed tomatoes
  • 1/2 cup water
  • 1 lb cubed boneless, skinless chicken breast
  • 1 1/2 cup heavy whipping cream (full fat coconut milk for whole30/paleo)
  • 1 tbsp butter to finish (use ghee for whole30)
  • cilantro and 1 tbsp of extra heavy whipping cream for garnish

Instructions

  1. On the high saute function, heat oil in the liner pan. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
  2. Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
  3. Cover with lid, making sure vent is turned to sealing function. Use the HIGH POULTRY function and set cook time to 15 minutes. Once done cooking, vent pressure immediately.
  4. Change to medium/normal saute function and stir in heavy whipping cream and bring to a simmer. Simmer for 5 minutes, adding up to 1/4 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garnish with cilantro and whipping cream.
  5. Serve hot with naan and/or basmati rice.
  6. STOVETOP DIRECTIONS- Heat oil in a pot , on medium heat. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
  7. Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
  8. Cover with lid and simmer on low heat for 30 minutes, stirring occasionally. You'll need more water, up to 2 cups more water to prevent the mixture from burning.
  9. Remove lid and stir in heavy whipping cream and bring to a simmer. Simmer for 15 minutes, adding up to 1/2 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garish with cilantro and whipping cream.
  10. Serve hot with naan and/or basmati rice.[/br]

Find it online: https://mannaandspice.com/shortcut-instant-pot-butter-chicken/