Instant Pot Butter Chicken
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup tomato puree
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Steps:
Step 1: Set the Instant Pot to sauté mode and melt half of the butter.
Step 2: Add chopped onions, garlic, and grated ginger. Sauté until onions are translucent.
Step 3: Add chicken pieces to the Instant Pot and brown them for a few minutes.
Step 4: Stir in garam masala, turmeric, coriander, and chili powder. Cook for an additional minute.
Step 5: Pour in tomato puree, remaining butter, and season with salt and pepper. Mix well.
Step 6: Close the Instant Pot lid, set to manual pressure cook, and cook for 8-10 minutes.
Step 7: Once done, release pressure naturally for 5 minutes, then quick release.
Step 8: Stir in heavy cream and yogurt. Simmer on sauté mode for a few minutes until the sauce thickens.
Step 9: Garnish with fresh cilantro before serving.
Serve this Instant Pot Butter Chicken with naan or rice for a restaurant-style meal right at home, ready in no time.
How to cook Instant Pot Butter Chicken:
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