Instant Pot Butter Chicken

These Indian spice powders add beautiful layer of flavors to this Butter Chicken cooked in Instant Pot. So, try not to skip any of it, if you can.

Most of the above spice powders will be available in Indian stores. But, if you have a base without Indian stores where some of the spices may not be available.

Say, Garam Masala Powder or Kasoori Methi. Only and only then swap Garam Masala Powder with a teaspoon or two of Curry Powder.

But, then you have to compromise on the taste for which we get in Indian Butter Chicken. As curry powder may not give the authentic Indian hint to to the curry.

So, I would insist on you to try and get your hands on Garam Masala Powder online. Or make an easy one it at home.

And you can skip Kasuri Methi as it is optional. The ‘Indian’ in me couldn’t resist the addition of Kasoori Methi to the curry, hence added ???? . But you are free to skip it, if not handy.

Again, I would say the same thing here as well, wanna relish authentic butter chicken curry that’s the signature from Indian Cuisine? Then, try hunting it and add this dried herb to create magic!

Ground green cardamom adds an extra layer of soothing flavour and aroma to the dish. Just like how you get it in Indian restaurants. So, do add a bit of it.

Dairy and Oils : Butter and heavy cream. A spoonful of Olive oil or any Vegetable oil of choice along with lots of butter. I like the Olive oil better in this recipe.

For me Butter chicken is with lots of butter in it. Yes, that’s how it has to be.

Please, don’t even think of compromising on butter. We do not want a healthier butter chicken but an indulgence! I am sure you all agree to that. ????

Other ingredients : Salt to taste and Water as needed.

How To Make Butter Chicken In The Instant Pot?

To start with, switch on the IP and press ‘Sauté’ button. Heat butter and oil together.

Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.

Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.

Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.

Add ½ to ¾ cup of water followed by garam masala powder, give a stir. Add water according the gravy consistency you need, for me ½ cup was good enough.

Close and seal the pot with valve in sealing position. Press ‘Manual or Pressure Cook’ and set the pressure cooking time to 7 minutes on high pressure.

Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.

Carefully, do the quick release by moving the pressure valve to venting position.

Open the IP and press ‘Sauté’ again on low. Add heavy cream and Kasuri Methi, mix.

Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.

Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.

Ingredients

• 5 tablespoons Butter
• 1 tablespoons Olive Oil
• 1 cup Onion finely chopped or grated
• 2.2 pounds Boneless Chicken (1 kg) breasts or thighs cut in cubes
• 1 tablespoon Ginger Garlic Paste
• 1 cup Tomato Puree (or Passata) (I have used homemade puree here)
• 1 tablespoon Coriander Powder
• ½ tablespoon Cayenne Pepper
• ½ tablespoon Smoked Paprika
• ¾ teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• Salt To Taste
• ½ teaspoon Crushed Black Pepper
• ¼ teaspoon Green Cardamom powder
• 1 tablespoon Tomato Paste
• ½ – ¾ cup Water
• 1 teaspoon Garam Masala powder
• ¾ cup Cream
• 1 ½ teaspoon Kasuri Methi (optional)

Instructions

• To start with, switch on the IP and press ‘Sauté’ button. Heat butter and oil together.
• Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
• Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
• Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
• Add ½ to ¾ cup of water followed by garam masala powder, give a stir.
• Close and seal the pot with valve in sealing position. Press ‘Manual or Pressure Cook’ and set the pressure cooking time to 7 minutes on high pressure.
• Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
• Carefully, do the quick release by moving the pressure valve to venting position.
• Open the IP and press ‘Sauté’ again on low. Add heavy cream and Kasuri Methi, mix.
• Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
• Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
• You can garnish the curry with some cream and chopped cilantro while serving.