Instant Pot Butter Chicken

$- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 1 ½ cups tomato sauce - 1 cup coconut milk - 4 tablespoons unsalted butter - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked rice or naan, for serving Using high-quality ingredients makes a big difference. For chicken, choose fresh, organic thighs. They give the best flavor and texture. When buying spices, look for fresh ones. Fresh spices boost the dish's aroma and taste. Coconut milk should be full-fat for creaminess. Avoid low-fat versions, as they can lack flavor. Always opt for tomato sauce with no added sugar or preservatives. This keeps your dish clean and fresh. If you can't find boneless chicken thighs, chicken breast works well too. It cooks faster but can be less juicy. For a dairy-free option, replace unsalted butter with olive oil or vegan butter. You can swap coconut milk for almond or cashew milk, but this may change the taste. If you don't have garam masala, mix equal parts cumin, coriander, and cinnamon as a substitute. Feel free to adjust the spices based on your taste. For less heat, cut down on chili powder. You can customize this recipe to fit your needs easily. First, gather your ingredients. You will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 1 ½ cups tomato sauce - 1 cup coconut milk - 4 tablespoons unsalted butter - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked rice or naan, for serving Make sure your chicken is cut into small pieces. This helps it cook evenly. Chop the onion, mince the garlic, and grate the ginger. Having everything ready makes cooking easier. Set your Instant Pot to Sauté mode. Add 2 tablespoons of butter and let it melt. Toss in the chopped onion and sauté for about 4-5 minutes. You want the onion to turn translucent. Then, stir in the minced garlic and grated ginger. Cook for another minute until it smells great. Next, add the chicken pieces. Sprinkle garam masala, cumin, turmeric, and chili powder over the chicken. Stir well and let it cook for 2 more minutes. This helps the spices bloom and adds rich flavor. Now, pour in the tomato sauce and coconut milk. Mix everything well. Add salt and pepper to taste. Close the lid of the Instant Pot and set the valve to sealing. Choose the Manual or Pressure Cook setting and set the timer for 10 minutes. When the cooking time is up, carefully release the pressure. Open the lid and stir in the remaining 2 tablespoons of butter. This makes the sauce creamy and rich. Taste your butter chicken and adjust the seasoning if needed. Serve the butter chicken hot over cooked rice or with naan. Don’t forget to garnish with fresh cilantro. Enjoy your savory and simple meal! To get that creamy feel in your butter chicken, use coconut milk. It gives a rich taste. When you add the coconut milk, stir it well with the tomato sauce. This mix is key for smoothness. After cooking, add butter for an even creamier sauce. This last step makes the dish shine! Spices are what make butter chicken special. Use garam masala, cumin, turmeric, and chili powder. Each spice brings its flavor. Start with the amounts in the recipe. You can always adjust later. If you want it spicier, add more chili powder. If you like it milder, cut back on the spices. One mistake is overcooking the chicken. This can make it tough. Stick to the 10-minute cook time. Another mistake is not releasing the pressure properly. Always do a quick release after cooking. Lastly, don't skip the butter at the end. It adds richness that you need! {{image_2}} You can easily swap chicken for paneer. Paneer is a soft cheese common in Indian dishes. First, cut the paneer into cubes. Then, follow the same steps in the recipe. Sauté the onion, garlic, and ginger as before. Add spices and cooking sauce. Cook for about 5 minutes under pressure. This gives you a rich, creamy dish. Serve it over rice or with naan. Not everyone likes the same spice level. If you prefer less heat, reduce the chili powder. Start with half a teaspoon. You can also skip the chili powder entirely. For those who enjoy more spice, add extra chili powder or fresh chilies. A pinch of cayenne can also give a nice kick. Always taste as you go. This lets you adjust to your liking. You can use chicken breast instead of thighs. Chicken breast cooks quickly and remains tender. Cut it into bite-sized pieces and follow the same steps. If you want a plant-based option, try tofu. Press and cube the tofu before cooking. You may want to sauté it first for a firmer texture. Follow the recipe with tofu, and adjust the cooking time to 8 minutes. This keeps the tofu from becoming too soft. To store leftover butter chicken, let it cool first. Place it in an airtight container. This keeps it fresh. Store in the fridge for up to four days. When you reheat butter chicken, do it slowly. Use the stovetop or microwave. If using the microwave, cover the dish to keep moisture in. Stir halfway through to heat evenly. Add a splash of coconut milk to keep it creamy. You can freeze butter chicken for later meals. Allow it to cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight, then reheat. You can store cooked butter chicken in the fridge for up to four days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last in the freezer for about three months. Just remember to thaw it overnight in the fridge before reheating. Yes, you can cook frozen chicken in the Instant Pot. Just add a few extra minutes to the cooking time. For this recipe, cook the frozen chicken for about 15 minutes. Ensure that the chicken pieces are not stuck together. This helps them cook evenly. Butter chicken goes great with several sides. Here are some popular choices: - Cooked rice, especially basmati - Naan or roti for dipping - Steamed vegetables for a healthy touch - A fresh salad to balance the meal Instant Pot butter chicken can be a healthy choice. It uses lean chicken thighs and coconut milk, which adds healthy fats. You can control the amount of butter and spices. Pairing it with rice or veggies boosts its nutrition. Always consider portion sizes when enjoying this dish. Yes, you can make butter chicken without coconut milk. A great substitute is heavy cream or plain yogurt. Use the same amount as coconut milk. This will change the flavor slightly but will still keep the dish creamy and rich. We covered the key ingredients and their quality, along with helpful substitutions. I shared simple, step-by-step instructions for making butter chicken in the Instant Pot. You learned tips for a creamy dish and how to avoid common mistakes. Variations like vegetarian options and spice adjustments offer something for everyone. Lastly, proper storage and reheating tips ensure you enjoy leftovers at their best. Enjoy cooking and experimenting with this dish!$

Discover how to make a mouthwatering creamy Instant Pot butter chicken that's ready in just 35 minutes! This easy recipe combines tender chicken, aromatic spices, and rich coconut milk for a dish that's perfect over rice or with naan. Whether you’re a busy parent or a novice cook, this flavorful meal is sure to impress. Click through to explore the full recipe and elevate your dinner game tonight!

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder

1 ½ cups tomato sauce

1 cup coconut milk

4 tablespoons unsalted butter

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Instructions

Set your Instant Pot to the Sauté mode. Add 2 tablespoons of butter and let it melt.

Add the chopped onion to the pot and sauté for about 4-5 minutes, or until the onion is translucent.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the chicken pieces to the pot. Sprinkle garam masala, cumin, turmeric, and chili powder over the chicken, stirring to coat well. Cook for another 2 minutes, allowing the spices to bloom.

Pour in the tomato sauce and coconut milk, mixing everything thoroughly. Season with salt and pepper to taste.

Close the Instant Pot lid and ensure the valve is set to sealing. Select Manual or Pressure Cook and set the timer for 10 minutes.

Once the cooking time is complete, carefully perform a quick release of the pressure.

Open the lid and stir in the remaining 2 tablespoons of butter until melted and well combined.

Adjust seasoning if needed.

Serve the butter chicken hot over cooked rice or with naan. Garnish with fresh cilantro.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4