Dump and Go Butter Chicken in 30 minutes

Ingredients

• 4 tablespoons Unsalted Butter (melted in the Instant Pot)
• 5 pieces Boneless Skinless Chicken Thighs (about 1.5 lb, cut into bite‑size pieces after cooking)
• 1 tablespoon Salt (plus a pinch for seasoning the chicken)
• ½ teaspoon Freshly Ground Black Pepper (plus a pinch for seasoning the chicken)
• 1 cup Onion (finely chopped, red or white)
• 3 cloves Garlic (minced)
• 3 small pieces Fresh Ginger (minced (about 1 tsp))
• ¼ cup Cashews (roasted or raw, adds creaminess)
• 4 cups Tomatoes (chopped fresh or canned diced tomatoes)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Kashmiri Red Chili Powder (mild, bright red color)
• 1 tablespoon Red Chili Powder (adds heat)
• 1 tablespoon Garam Masala
• 1 tablespoon White or Brown Sugar (or honey for a richer flavor)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• ½ cup Heavy Cream (or substitute 1 cup whole milk for a lighter version)

Instructions

1. Prepare Ingredients

   Finely chop the onion, mince the garlic and ginger, measure all spices, and have the cashews and tomatoes ready. If using chicken breasts, keep them whole for now.

   Time: PT5M

2. Melt Butter

   Select the Saute mode on the Instant Pot, set to Medium, and press Start. Add 4 Tbsp butter and let it melt completely.

   Time: PT2M

   Temperature: Medium

3. Sear Chicken

   Add the 5 chicken thigh pieces in a single layer. Sprinkle a pinch of salt and pepper, then let them sear for 1 minute. Flip, season the other side, and sear another minute.

   Time: PT2M

   Temperature: Medium

4. Add Remaining Ingredients

   Stir in the chopped onion, minced garlic, ginger, cashews, tomatoes, turmeric, Kashmiri chili powder, red chili powder, garam masala, sugar (or honey), and 1 Tbsp salt. Mix gently to combine.

   Time: PT2M

   Temperature: Medium

5. Pressure Cook

   Close the Instant Pot lid, set the valve to Sealing, select Pressure Cook (High) for 3 minutes, then start. Once the timer ends, allow a natural pressure release (about 7‑8 minutes).

   Time: PT10M

6. Blend the Sauce

   Open the pot, remove the cooked chicken pieces and set aside. Using a blender, puree the remaining sauce until smooth.

   Time: PT5M

7. Finish the Sauce

   Return the blended sauce to the Instant Pot. Add 1 Tbsp crushed kasuri methi and ½ cup heavy cream (or 1 cup whole milk). Select Saute mode on Medium and cook 1‑2 minutes, stirring constantly.

   Time: PT2M

   Temperature: Medium

8. Combine Chicken and Sauce

   Cut the cooked chicken into bite‑size pieces (if not already). Add the chicken back to the pot, stir to coat, and heat for another 1‑2 minutes until everything is hot.

   Time: PT2M

   Temperature: Medium

9. Serve

   Serve the butter chicken hot with steamed rice, naan, roti, or paratha.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

3 g