Description
This Instant Pot Butter Chicken Curry is a rich and creamy dish made with tender chicken cooked in a spiced tomato and butter sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 4 tablespoons butter
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Sauté the onions until translucent, then add garlic and ginger, cooking until fragrant.
- Add the spices (garam masala, cumin, turmeric, chili powder) and stir for 1 minute.
- Add the chicken thighs and coat them in the spice mixture.
- Pour in the crushed tomatoes and season with salt.
- Seal the Instant Pot and cook on manual high pressure for 10 minutes.
- Once done, quick release the pressure and stir in heavy cream and butter.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- You can adjust spice levels according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg