BUTTER CHICKEN in the Instant Pot

Ingredients

• 0.25 cup Vegetable Oil (neutral oil for sautéing)
• 6 cloves Garlic (minced)
• 1 can (6 oz) Tomato Paste (full can, use the whole tube)
• 1 tsp Salt
• 1 tbsp Paprika
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Coriander
• 2 tsp Garam Masala
• 0.75 cup Water
• 1.5 lb Boneless Chicken Thighs (cut into bite‑size pieces; dark meat preferred)
• 1.5 cup Whipping Cream (full‑fat for richness)

Instructions

1. Prep Ingredients

   Mince the garlic cloves, measure all spices, and cut the chicken thighs into bite‑size pieces.

   Time: PT5M

2. Sauté Garlic

   Set the Instant Pot to Sauté mode on high, add 1/4 cup vegetable oil, then add the minced garlic. Cook for about 1 minute until lightly golden and fragrant.

   Time: PT1M

3. Add Tomato Paste

   Stir in the full can of tomato paste and cook for 1 minute, scraping the bottom to release the paste’s flavor.

   Time: PT1M

4. Cook Spices

   Add salt, paprika, cumin, turmeric, coriander, and garam masala. Stir and let the mixture cook for 4 minutes, allowing the spices to become aromatic.

   Time: PT4M

5. Add Liquid & Chicken

   Pour in 3/4 cup water, then add all the chicken pieces. Give a quick stir to coat the chicken, close the lid, set the valve to sealing, and pressure cook on Poultry setting for 5 minutes.

   Time: PT5M

6. Release Pressure & Add Cream

   After the 5‑minute natural release, carefully quick‑release any remaining pressure. Open the pot, switch to Sauté mode on low, and stir in 1½ cups whipping cream. Heat for 3 minutes until the sauce is hot and slightly thickened.

   Time: PT3M

7. Finish & Serve

   Turn off the Instant Pot. Spoon the butter chicken into a serving bowl and garnish with fresh cilantro if desired. Serve with rice, naan, or roti.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g