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Traditional Butter Chicken Instant Pot Recipe

Hey everyone! At last, here is my traditional butter chicken recipe adapted to the Instant Pot! I've had requests to do this for so long, and to be honest with all of the Indian Instant Pot recipes I've been doing lately, I was curious to see how mine would adapt to the Instant Pot. The best part of this? I think this will be my new go-to method to make butter chicken! It can be done in half the time, and that means half the effort of the traditional butter chicken! I'd save to the long version for special occasions, but when I've got a craving, I think I'll go this route now!

I hope you enjoy making this lush Indian recipe right from home with minimal effort and a speedy cleanup, without sacrificing any flavour! Serve this rice or with your favourite bread, such as naan or rumali rotis. Enjoy!

  • 4 Chicken thighs
  • 1/2 Lemon, juiced
  • 1 1/2 T Degghi mirch
  • 1 t Sal t
  • 1/2 t Garam masala
  • 12 G Minced garlic
  • 12 G Minced ginger

Ingredients

Instructions

  1. Add all the ingredients for the marination together in a small bowl. Cover and let the chicken marinate for at least half an hour.
  2. Add the marinated chicken, tomato puree, water, ginger-garlic paste, degghi mirch, salt, garam masala and water, stir and close the lid of the Instant Pot.
  3. Ensure the Lid has its Pressure Release set to Sealing. Select Pressure Cook or Manual setting and set the cook time to 5 minutes at High Pressure.
  4. Let pressure naturally release for at least 5 minutes, move the Pressure Release to Venting to release any remain pressure.
  5. Press Cancel and select Sautée at High setting. Once the curry comes up to a boil, add tomato paste, honey, fenugreek leaves, butter and heavy cream. Mix well, serve hot, and enjoy!

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       Meet Anadi!

Welcome to Cooking With Anadi! I am all about make cooking fun, exciting and finding new ways to bringing classic favourites to you in easy and convenient ways by sharing my personal journey in the world of cooking. Hope you have a great ride!

For the marination

For the Gravy

  • 1-2 t Degghi mirch
  • 12 G Ginger, minced
  • 12 G Garlic, minced
  • 2 t Garam masala
  • salt to taste
  • 2 T Tomato paste
  • 200 G Passata
  • 1/2 Cup Water
  • 1 t Dried fenugreek leaves
  • 2 T Butter
  • 1 Cup Heavy cream