Chili in a pod

Creamiest Butter Chicken in Instant pot

Try this restaurant-style butter chicken right in your Instant pot. The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender. Serve with rice and naan for the best home-cooked meal ever.

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MAIN INGREDIENTS

Chicken – 1 lb (500gram) Boneless Chicken ( I used chicken breast, cut into bite size pieces)

Butter – 4 tbsp Unsalted Butter

Onion – 2 medium size Onion, chopped

Tomato – 3 medium size Tomato, chopped OR 1 (15oz) can of diced/crushed tomatoes

Ginger and Garlic – 2 cloves Garlic, peeled and 1/2 inch Ginger, peeled and chopped

Spices – Chili powder (cayenne), kashmiri chili powder (paprika), garam masala and salt

Cashew nuts – 10 to 12 Whole Raw Cashew nuts 

Cream – 1/4 cup of Heavy whipping Cream or half and half (or coconut milk for dairy free)

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Chicken Marination

Ingredients

  • 1 lb (500gram) Boneless Chicken ( I used chicken breast, cut into bite size pieces)
  • 2 tbsp Plain Yogurt (thick or hung yogurt/curd)
  • 1 tsp of Kashmiri Chili Powder or Paprika
  • 1 tsp Ginger Garlic paste
  • 1 tsp Lemon juice
  • 1/2 tsp Salt (as required)

Take chicken pieces in a bowl or ziplock, add all the above ingredients and give a good mix. Make sure all the pieces are coated evenly.

Marinate for 15 to 30 mins, or prepare ahead and marinate for overnight in refrigerator.

STEP 2 :

  • Set Instant pot to saute mode high, add 4 tbsp of unsalted butter. 
  • Once the butter stops sizzling, add the marinated chicken pieces, cook until golden brown approximately 5 to 7 minutes.
  • Switch off the heat and take out the chicken pieces and set aside.

STEP 3 : Dump and go Base Gravy

  • To the same pot with left over butter, add onion, tomatoes, garlic, chopped ginger, salt, chili powder or cayenne pepper, Kashmiri chili powder or Paprika, cashews and water. 
  • Give a good mix and make sure no browning sticking to the pot (do not skip this step).

STEP 4 :

  • Close the lid and make sure that the vent is in the sealing position. 
  • Pressure cook manually for 5 minutes and allow natural pressure release for 10 minutes. Then do quick pressure release.

STEP 5 :

  • Add the curry mixture to blender and grind them into a fine paste.
  • Your Base gravy is ready.

STEP 6 : Final Preparation

  • Turn on sauté mode at low, add heavy cream, 1 tbsp of butter, sugar, cooked chicken pieces, garam masala, dried fenugreek leaves or chopped cilantro. Mix all together. Cook for a minute. 
  • Switch off the Heat (press cancel.

STEP 7 : Serving

Serve this delicious butter chicken hot and enjoy along with basmati rice, jeera rice, or naan.

TIPS AND TRICKS

Adding Cashew nuts will give you a rich creamy flavor. 

Adding sugar will enhance the taste. 

You can make this base gravy separately and freeze it for later use. 

Substitute: If you don’t have Kashmiri chili powder that’s fine just add paprika. For Chili powder use cayenne.

Variations: You can use paneer, tofu instead of chicken but make sure to add them at last along with heavy cream.

Storing: Store this butter gravy or curry base in the fridge for 3-4 days or freeze it up to 3 months. You can freeze it as a single serving so that it is easy to thaw. Make sure the gravy cool down completely before storing.

If you want to freeze the gravy, don’t add cream. Re-heating  cream filled sauce for the second time, gets thin and unappetizing. When you use frozen gravy, Cook the chicken pieces separately with salt and little pepper then add it to a thawed curry base and let it cook for a minute, then add cream and sugar.

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Creamiest Butter Chicken in Instant pot

Author: Chili in a pod Cooking Method:Pressure Cooking Cuisine:Indian Courses:Main, Dinner Recipe Keys: B Butter Chicken
Difficulty:BeginnerPrep time: 15 minutesCook time (includes pressure cooking): 15 minutesNatural pressure release: 10 minutesTotal time: 40 minutesServings:4 servings Best Season:Suitable throughout the year

Description

Try this restaurant-style butter chicken right in your Instant pot. The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender. Serve with rice and naan for the best home-cooked meal ever.

Ingredients

    Chicken Marination: 

    • Other Ingredients:

Instructions

    Chicken Marination:

  1. In a bowl take chicken pieces, add yogurt, kashmiri chili powder or paprika, salt, ginger garlic paste, lemon juice and mix well.
  2. Cover and marinate for 15 to 30 mins, or prepare ahead and marinate for overnight in refrigerator.

    3. Direction:

  3. Set Instant pot to saute mode high, add 4 tbsp of unsalted butter. 
  4. Once the butter stops sizzling, add the marinated chicken pieces, cook until golden brown approximately 5 to 7 minutes.
  5. Switch off the heat and take out the chicken pieces and set aside.

    6. Dump and go Base Gravy:

  6. To the same pot with left over butter, add onion, tomatoes, garlic, chopped ginger, salt, chili powder or cayenne pepper, Kashmiri chili powder or Paprika, cashews and water. 
  7. Give a good mix and make sure no browning sticking to the pot (do not skip this step).
  8. Close the lid and make sure that the vent is in the sealing position. 
  9. Pressure cook manually for 5 minutes and allow natural pressure release for 10 minutes. Then do quick pressure release.
  10. Add the curry mixture to the blender and grind them into a fine paste. Your Base gravy is ready.

    11. Final Preparation:

  11. Turn on sauté mode at low, add heavy cream, 1 tbsp of butter, sugar, cooked chicken pieces, garam masala, dried fenugreek leaves or chopped cilantro. Mix all together. Cook for a minute. 
  12. Switch off the Heat (press cancel).

    13. Serving:

  13. Serve this delicious butter chicken hot and enjoy along with basmati rice, jeera rice, or naan.

Notes & Tips

  • Adding Cashew nuts will give you a rich creamy flavor. 
  • Adding sugar will enhance the taste. 
  • You can make this base gravy separately and freeze it for later use. 
  • Substitute: If you don’t have Kashmiri chili powder that’s fine just add paprika. For Chili powder use cayenne.
  • Variations: You can use paneer, tofu instead of chicken but make sure to add them at last along with heavy cream.
  • Storing: Store this butter gravy or curry base in the fridge for 3-4 days or freeze it up to 3 months. You can freeze it as a single serving so that it is easy to thaw. Make sure the gravy cool down completely before storing.
  • If you want to freeze the gravy, don’t add cream. Re-heating  cream filled sauce for the second time, gets thin and unappetizing. When you use frozen gravy, Cook the chicken pieces separately with salt and little pepper then add it to a thawed curry base and let it cook for a minute, then add cream and sugar.
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