Instant Pot butter chicken is a one-pot dinner that is bursting with authentic flavors that will rival anything you'd order at your favorite Indian restaurant. Making it from scratch at home has never been easier with this 30-minute fragrance-infused recipe!
2teaspoongrated ginger, or 1/2 teaspoon ground ginger
Sauce
1teaspoongaram masala
1teaspoonground turmeric, could also use sugar
1teaspoonsmoked paprika
1teaspoonground cumin , or apple cider vinegar
1teaspoonKosher salt
14ouncecan petite diced tomatoes
¼cup water
2poundsboneless, skinless chicken breasts, cut into bite-sized pieces
½cupheavy cream
1Tablespooncorn starch
For serving: cooked rice, chopped cilantro
Instructions
Add the butter to the Instant Pot and turn to the sauté setting. Add the onion and bell pepper. Cook for a for about 3 minutes, or until the onions turn translucent. Stir in the salt, garlic, ginger, garam masala, turmeric, paprika and cumin. Cook an additional minute or until fragrant.
Dump in the tomatoes, water and chicken. Stir together and close the lid and seal the valve.
Turn on manual high pressure and set to cook for 10 minutes. It will take about 5-10 minutes to build pressure. When finished cooking, do a natural release for about 5 minutes. Use oven mits to turn the knob. Once it stops steaming, remove lid.
Turn the Instant Pot back to sauté. Whisk the corn starch into the heavy cream. If there's still a lot of liquid you could dump about 1/4 cup out before hand. Then add the corn starch slurry back to the chicken and let cook an additional 2-3 minutes, or until the sauce reaches desired thickness. It will thicken as it stands. Taste and salt and pepper if desired. Stir in fresh cilantro.
Serve over rice. Top with fresh cilantro.
Notes
Sauce: If you'd like to have a smooth sauce, remove chicken and use an immersion blender to blend the sauce. For a buttery flavor, add an addition 2-4 Tablespoons of butter in with the cream. You can also add in additional spices to taste. For a lighter version: Use half and half or coconut milk in place of cream. Storage: Store leftover in a covered container in the refrigerator up to 3 days.