Name: Instant Pot Butter Chicken
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 400gr crushed tomatoes; 1 Tbsp Turmeric; ½ tsp Cayenne pepper; 1 tsp Smoked paprika; 1 tsp Kosher salt; 1 tsp Garam masala; 1 tsp Cumin powder; 1 tsp Chili powder (masala); ¼ cup Cashew nuts, ground; 1 tbsp Amina butter chicken spice; 1 cup Yogurt; 500 gr chicken breast, cut into bite-size pieces; ½ cup butter or ghee; ½ cup cream/ coconut milk; 1 tsp Garam masala; 1 cup Coriander, finely chopped

Instant Pot Butter Chicken

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Author: EsmeSalon
Prep Time: 20 minutes
Resting Time: 60 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: 5 servings depending on size 1x
Category: Dinner
Method: Easy
Cuisine: Indian

Ingredients

Units Scale

400gr crushed tomatoes
1 Tbsp Turmeric
1/2 tsp Cayenne pepper
1 tsp Smoked paprika
1 tsp Kosher salt
1 tsp Garam masala
1 tsp Cumin powder
1 tsp Chili powder (masala)
1/4 cup Cashew nuts, ground
1 tbsp Amina butter chicken spice
1 cup Yogurt
500 gr chicken breast, cut into bite-size pieces
1/2 cup butter or ghee
1/2 cup cream/ coconut milk
1 tsp Garam masala
1 cup Coriander, finely chopped

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Instructions

Put all ingredients, up to inclusive of yogurt, into a blender and purée.
Cover the chicken with the puréed marinade, coat well, and refrigerate for at least 1 hour, preferably overnight.
Put the IP on sauté.
Melt the butter/ghee.
Add chicken to an Instant Pot and mix.
Press cancel and pressure-cook on high for 10 minutes.
Leave to naturally release for 10 minutes. Press cancel.
Open lid and press sauté.
Add coriander and fresh cream and sauté another 5 minutes.