Instant Pot Butter Chicken

A really good version of this popular dish

Prep Time 30

Cook Time 20

Course Main Course

Cuisine Indian

Servings 6 people

Pressure cooker or Instant Pot helpful but not required
or a Sauce pan (this can all be done in a sauce pan, just simmer till chicken is tender)

1 tsp vegetable oil
1 tbls chopped garlic
1 tbls minced ginger
2 tsp cumin
2 tsp coriander
2 tsp curry powder
2 tsp paprika
½ tsp Indian chilli powder (or cayenne) if you like it spicy, reduce if not, or add more!
24 ounces boneless chicken, large dice skinless thighs are best, breasts if you prefer
14 ounce can diced tomatoes or tomato puree or a 28-ounce can if cooking on stove top
1 tsp kosher salt or to taste
½ cup cream
4 ounces butter
as needed beurre manie or slurry optional, as needed to make it the consistency you wish
¼-1/2 cup cilantro

Here's the gist: Sweat garlic and ginger, toast spices , add chicken and saute briefly, add tomatoes just to cover, pressure cook till done then stir in cream and butter.
So: In an Instant pot with saute on high, add the oil ginger and garlic and cook until garlic is softened, a minute or so. Add the spices and saute until they become fragrant.
Add the chicken and saute it until the outside is cooked. Then add the tomato and salt. Press cancel, then cover and pressure cook on high for ten minutes. (If cooking on the stove, bring to a simmer uncovered for 20 to 30 minutes or until your chicken is tender.) Allow to rest for 20 minutes after cooking, then press steam release.
Using the saute function, bring the sauce to a simmer. Add the cream and butter after it's reduced. Taste and adjust seasoning as you wish. If you would like it thicker, simmer to cook off liquid and/or add a cornstarch slurry or beurre manie.
Garnish with cilantro. Serve with jasmine or basmati rice.

Keyword butter, butter chicken, Chicken, indian cuisiine