Instant Pot Butter Chicken (Transcription)

yield four servings time estimate 35 minutes overall, including 25 minutes unattended special requirements instant pot, immersion blender source Two Sleevers video YouTube

It's easy.

ingredient amount procedure
Canned Tomatoes (Diced) 14 Oz
Garlic (Minced) 18 g (6 cloves)
Ginger (Minced) 5 g (1 Tbsp)
Turmeric Powder 1 tsp
Smoked Paprika 1 tsp
Garam Masala 1 tsp
Ground Cumin 1 tsp
Kosher Salt 1 tsp
Cayenne Pepper ½ tsp
Place in Instant Pot and mix well.
Chicken Thighs 500 g
Place the chicken on top of the sauce. Pressure cook on high for 10 minutes. Depressurize after waiting another 10 minutes. Remove chicken and set aside. Blend the sauce using an immersion blender. Wait for the sauce to cool "a bit".
Butter (Cubed) 110 g
Heavy Cream 110 g
Garam Masala 1 tsp
Fresh Cilantro ½ cup
Stir and incorporate into the sauce. Break chicken into pieces as you add it to the sauce.
  1. Place the spices and canned tomatoes in Instant Pot and mix well.
  2. Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
  3. Pressure cook on high for 10 minutes.
  4. Let the cooker naturally release pressure over the next 10 minutes.
  5. Remove chicken and set aside.
  6. Blend the sauce, preferably using an immersion blender. This ensures the tomatoes, ginger, and garlic are smoothly incorporated into the sauce.
  7. Wait for the sauce to cool "a bit". Adding the next set of ingredients will result in a very thin sauce if it's still boiling.
  8. Stir and incorporate the butter, heavy cream, 1 tsp Garam Masala, and cilantro into the sauce.
  9. Break the chicken into pieces as you add it to the sauce, or serve the chicken separately and ladle the sauce on top.
Note: You can use any kind of chicken (drumsticks/breasts/thighs), bone-in or not, skinless and otherwise. The skin should be removed before serving since it's typically unappetizing (though it tastes fine).