Instant Pot Butter Chicken Recipe | Butter Chicken Curry
Instant Pot Butter Chicken Recipe - A simple method of making this classic and most loved curry is by making it in Instant Pot. It is super easy to make, less cleaning and no blending of sauces involved. Serve it with laccha paratha or rotis for a perfect meal!
Servings 4 people
Equipment
- Instant Pot
Ingredients
- 750 g Boneless Chicken Thighs , cut to 2 inch pieces, wash, drain and pat dry
For the marinade:
- 1 tbsp Hung Yogurt , substitute with greek yogurt if you didnt plan ahead
- 1 tsp Sesame Oil , or mustard oil
- 3 tsp Kasuri Methi / Dried Fenugreek Leaves , crushed
- 1/4-1/2 tsp Black Salt , based on preference
- 1 tsp Kashimiri Chilli Powder , or regular indian chilli powder if you like extra hot
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Salt
For the curry:
- 1 tbsp Butter
- 2 large Onions (red or yellow) , finely chopped
- 1 tbsp Ginger Garlic Paste
- 1.5 cups Tomato Puree
- 2 tbsp Tomato Paste
- 1/2 cup Water
- 1 tsp Kashmiri Chilli Powder , 1/2 if using regular chilli powder
- 2 tsp Coriander Seed Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1/2 tsp Salt , adjust to taste
- 2 tbsp Butter
- 3/4-1 cup Heavy Cream , (depending on how creamy you want it)
- Cilantro leaves, Butter , for garnish
Instructions
- In a bowl, mix together all the ingredients given under "for marinade" and add the chicken thighs to it. Cover the bowl using a tight lid or cling film and leave it aside to marinate until the curry is done.
- Place clean and dry inner vessel into the Instant Pot. Set it to SAUTE mode for 20 minutes. Add the butter and wait for it to just melt.
- Add the chopped onions and saute it until translucent. Then, add the ginger garlic paste and sauté for a minute.
- Quickly pour in the tomato puree and add the tomato paste. Pour the water into the Instant Pot and switch the Instant Pot OFF.
- Add the spice powders: Kashmiri Chilli Powder, Coriander Seed Powder, Turmeric Powder, Garam Masala Powder, Cumin seed powder; and the salt. Mix everything and cover with the lid.
- Place a grill pan on the stove and apply some vegetable oil on it. Once the grill pan is hot, place the marinated chicken pieces on it. Cook on high heat for just a a few minutes; only until it chars at a few places and is cooked on the outside. The chicken pieces doesn't have to cook through, we just want to lock the flavors in.
- Once done, add it to the curry base in the instant pot. Cover and SEAL with its lid. Set it to PRESSURE COOK mode for 10 minutes.
- After the timer goes off, Quick Release and carefully open the lid when the safety button is down.
- Add the cream and butter to the curry. Stir and bring it to a boil in SAUTE mode. Switch OFF the Instant Pot and check seasonings.
- Serve it with freshly made rotis or laccha parathas or any flat bread you like!
Notes
- Storing this curry: This instant pot butter chicken curry can be stored in the refrigerator for a day and in the freezer for up to 2 weeks. Thaw it overnight and reheat it in the microwave.
- Grilling chicken: I like to marinate and grill the chicken before adding it to the curry base. That way the flavors get locked in. You can of course choose to add raw chicken pieces directly to the Instant Pot. In that case, increase the pressure cooking time to 12 minutes.
- If you don't have chicken thighs, you can substitute them with chicken breasts.
- Also, you can use chicken breasts if you don't have chicken thighs. Chicken thighs stay juicy after the double cooking whereas chicken breasts will become fibrous. So, if using chicken breasts, skip the marination and grilling step.