Instant Pot Butter Chicken

Marinate chicken in yogurt and spices before adding it to the greatest gingery, garlicky, oniony butter sauce made in an Instant Pot®.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 cup half-and-half
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 1 teaspoon ground turmeric
• 4 cloves garlic, chopped
• 1 pinch salt to taste
• 1 teaspoon ground coriander
• 1 tablespoon finely chopped cilantro
• 1 fresh tomato, chopped
• 1 teaspoon ground red chile pepper
• 1 tablespoon oil, or as needed
• 1 (1 inch) piece fresh ginger, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 4 green chile peppers, sliced
• 2 pods cardamom, crushed
• 5 cashews, or to taste
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 0.5 cup plain yogurt
• 0.5 teaspoon garam masala
• 0.25 teaspoon ground turmeric

Recipe Instructions

Step 1

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

Step 2

Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

Step 3

Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

Step 5

Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.