Instant Pot Butter Chicken – In less than 30 minutes, you can make restaurant-quality Indian butter chicken at home! which also happens to be a fantastic keto chicken recipe. Soul-satisfying taste that any dish containing the word “butter” promises. Unlike other real Indian butter chicken recipes you’ve seen, this one is EASY, nutritious, and created using ingredients found in any grocery store. I even sneaked in a whole serving of vegetables to make it a genuine one-pot dinner! This meal is out of this world, with a thick and creamy sauce and a great spice combination. In this very simple stovetop butter chicken dish, the most aromatic, creamy tomato sauce envelops delicate pieces of chicken. This dish is not spicy in the traditional sense; rather, it is richly flavored with layers of Indian spices and ingredients such as ginger, tomato, curry, and coconut milk.
Instant Pot Butter Chicken:
Butter chicken is a contemporary Indian dish that originated in the 1950s, according to Madhur Jaffrey (and we always defer to her! ), at the Moti Mahal restaurant in Delhi. However, in just a few decades, it has quickly become an internationally popular meal. After one mouthful of the richly spiced, flavorful tomato-cream sauce and the delicate chicken cooked in it, it’s easy to see why butter chicken has risen from kitchen experiment to unquestionable essential. This meal has a special place in our hearts. We’ve even modified the recipe to make it in a slow cooker. But today, we’re focusing on an equally easy method of preparing this dish—hello, butter chicken, prepared swiftly and effortlessly in a pan on the stovetop! The entire dish takes less than 30 minutes to prepare and (of course) just requires one pan to be filthy.
Why Is Butter Chicken So Delicious?
I despise it when people laud their own food and recipes, but I’m breaking my own rule since this Instant Pot Butter Chicken dish is out of this world. This is my most popular recipe of all time. Try it out for yourself and you’ll understand why!
This dish is really simple. With the exception of the garam masala, you most likely already have all of the ingredients on hand. But that’s fine because I’ll show you how simple it is to create! Simply click on this garam masala link to get the greatest, simplest, and tastiest garam masala recipe EVER. I mean, never, ever.
- Coriander, cumin, smoked paprika, turmeric, and garam masala are the spices used.
- Because we desire juicy and tender chicken, we utilize chicken thighs in our dish today. Chicken breast can alternatively be used in place of the thighs.
- Aromatics — Ginger and garlic, fresh.
- Water and whipping cream are required for the thick curry component of this meal, as well as for the liquid in our Instant Pot. Heavy cream or coconut cream can be used in place of the cream. We’re searching for something with a lot of fat.
- Tomato – Tomato paste and passata, or tomato puree, are both required for the dish’s sauce foundation.
- Because we want to limit our sodium consumption, we use unsalted butter.
- Seasoning — Season with salt to taste, but adjust as required.
- Parsley — Garnish should be generously sprinkled on top.
How To Make Instant Pot Butter Chicken?
Grab 30 minutes and your favorite skillet, and get ready to cook the greatest butter chicken you’ve ever had! This is a common advice, but it’s a good one: it’ll be simpler to chop the chicken into cubes if it’s slightly frozen. So, if you remember to put the chicken breasts in the freezer about an hour before cooking, wonderful! If not, it’s not a huge deal. Oh! And there’s more! If you want to make this butter chicken dish dairy-free—or just cut back on animal fats—you can substitute coconut oil for the butter and full-fat coconut milk for the heavy cream and still get a wonderful butter chicken. Here’s how to prepare our stovetop butter chicken, whether you use heavy cream or coconut milk:
- Cook for a few minutes with the onions, garlic, and ginger.
- Stir in the butter, stock, tomato paste, all of the spices, and all of the chicken pieces—the delicious basis of the butter chicken sauce!
- Place a cover on the pan and continue to cook until the chicken is done.
- Stir in the lemon juice and heavy cream, then reduce to a low heat for a few minutes to let everything to come together.
- You’re finished! We like it with simple, steaming basmati rice and some warm naan on the side if we have it!
Tips And Tricks:
- For the greatest and safest usage of your Instant Pot, always follow the manufacturer’s directions.
- If you want to reduce the number of calories from fat in this meal, use half and half or evaporated milk instead.
- Serve this recipe with fluffy jasmine rice, with warm naan, over fries, as a replacement for pizza sauce, or drizzled over spaghetti. This sauce works with everything!
What Exactly Is Garam Masala?
Garam masala is a common spice that translates to “warm spice.” This is due to the fact that it contains cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns. If you like, you may manufacture your own garam masala spice combination.
Why Is It Called Butter Chicken?
According to legend, the proprietor of Delhi’s Moti Mahal restaurant created it as a method to use up leftover tandoori chicken from the restaurant. (I digress, but here’s a recipe for Tandoori Chicken.)
When you see Murgh Makhani on the menu of an Indian restaurant, it means butter chicken. Murgh means chicken, while Makhani means buttery.
Can Butter Chicken Be Called Authentically Indian?
It is, in fact. It is more popular outside of India than it is within the country. It’s also more of a North Indian cuisine than anything popular in South India.
What Is The Difference Between Butter Chicken And Tikka Masala Chicken?
Both of these Instant Pot Indian dishes use comparable ingredients but have unique tastes. Butter chicken is a creamier, less spicy version of the meal. Chicken Tikka Masala is a tomato-flavored Indian chicken dish that can have a little more of a kick because it doesn’t have as much dairy in the recipe to balance out the heat.
Is There Any Extra Sauce?
This Instant Pot Butter Chicken Recipe has been prepared by hundreds of thousands of people. Many of them are adamant that there is never any sauce left over.
Do you understand why? Because they consume it in the manner of soup. Believe me. This Instant Pot Butter Chicken with Garam Masala, Tomatoes, and a wonderfully creamy sauce will quickly become a favorite. This is the recipe you’ll want to make again and again.
How Can I Make Healthy Instant Pot Butter Chicken?
- This is a healthy Instant Pot dish, as is my normal way!
- I mixed in cauliflower to make it half chicken, half vegetable. I like how the cauliflower breaks down and absorbs the taste of the butter sauce. The cauliflower also has the texture and look of chicken, so you won’t even notice you’re eating veggies.
Is It Okay To Use Frozen Chicken?
Yes! Frozen chicken and cauliflower florets can also be used. The meal will be excellent even if your Instant Pot takes longer to come to pressure before the cooking time begins.
What Goes Well With Butter Chicken?
To make this a complete dinner, add another vegetable, such as Saag Paneer, eggplant Bharta, or aloo Gobi, and serve with naan or rice pilau. In a pinch, my Keto Bread may be used to soak up any leftover sauce. Cucumber Peanut Slaw is a favorite side dish of mine.
This dish may be kept in a small airtight jar for up to 7 days. It freezes well as well. Place in an airtight shallow jar in the freezer for up to 3 months. Allow to defrost in the refrigerator before reheating on the stove when ready to eat!
MORE DELICIOIUS RECIPES HERE:
- 1 tablespoon olive oil
- 1/4 cup grated yellow onion
- 4 minced garlic cloves
- 2 tablespoons grated ginger
- 2 tablespoons butter
- 3/4 cup chicken broth
- 2 cans tomato paste
- 2 teaspoons Cinnamon
- 1 1/2 teaspoon Kosher salt
- 2 teaspoon cumin
- 2 teaspoon Garam masala
- 1 teaspoon turmeric
- 2.5 pound boneless, skinless chicken breast cut into 2-inch chunks
- 2 tablespoons lemon juice
- 1 cup heavy cream
- For garnish, use fresh cilantro.
- Basmati rice to be served
Warm the olive oil in a large pan with a tight-fitting cover over medium heat. Combine the onions, garlic, and ginger in a mixing bowl. Cook, stirring often, for 2-3 minutes, or until the onions are tender and the garlic and ginger are aromatic.
Combine the butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala, and turmeric in a mixing bowl. Stir everything together and bring to a simmer over medium heat.
Stir in the chicken until it is evenly covered. Cook for 15 minutes, or until the chicken is cooked through.
Combine the lemon juice and heavy cream in a mixing bowl. Return to a simmer and cook for 2 minutes, or until well heated.
Serve the butter chicken with basmati rice and fresh cilantro on top.
Combine leftover cooked chicken with the gently heated sauce, let it simmer for a few minutes to allow the flavors to merge, and you're done. Garnish with fresh cilantro.
This might also be used for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and gently mix them into the hot sauce. Let it simmer for a few minutes to allow the flavors to blend, and you're done.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 722Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 14gCholesterol 260mgSodium 779mgCarbohydrates 28gFiber 4gSugar 11gProtein 77g