Instant Pot Butter Chicken recipe
Instant Pot Butter Chicken is a delightful tribute to the rich and aromatic flavors of Indian cuisine. This dish combines tender chicken thighs with a symphony of spices, including garam masala, fenugreek, and cinnamon, creating a warm and comforting meal that’s perfect for any occasion.
The beauty of this recipe lies in its simplicity. By skipping the marination process and using the Instant Pot, you can prepare a deliciously impressive dish in a fraction of the time. The result is a creamy, flavorful sauce that envelops each piece of chicken, making every bite a taste sensation.
Serve this butter chicken with steamed basmati rice and warm naan, and garnish it with fresh cilantro for a truly authentic experience. Whether you’re a seasoned cook or a kitchen novice, this dish is sure to impress and satisfy all palates.
Instant Pot Butter Chicken: Ingredients
The heart of Instant Pot Butter Chicken lies in its vibrant ingredients that come together to create a symphony of flavors.
- Butter: This creamy foundation enriches the dish, imparting a luscious mouthfeel while balancing the spices.
- Fresh Ginger: Adds a zesty warmth that brightens the overall flavor profile, enhancing the aromatic experience.
- Garam Masala: A fragrant blend of spices that brings depth and warmth, infusing the dish with traditional Indian essence.
- Garlic: Offers a robust flavor, enhancing the savory base and contributing to the dish’s comforting nature.
- Cinnamon Stick: Adds a subtle sweetness and warmth, enriching the sauce with its unique aromatic qualities.
- Chicken Thighs: The tender meat absorbs the spices beautifully, ensuring each bite is juicy and flavorful.
- Heavy Cream: This silky addition smooths the sauce, transforming it into a rich and indulgent experience.
- Fresh Cilantro: A bright finishing touch, it adds freshness and a pop of color, elevating the dish’s presentation.
These ingredients work harmoniously to create a comforting, aromatic masterpiece that is both satisfying and unforgettable.
Instant Pot Butter Chicken: A Culinary Delight
Instant Pot Butter Chicken is a beloved Indian dish, celebrated for its warm, comforting flavors and rich, creamy sauce. This scaled-back version skips the marination process, making it a convenient yet impressive meal option for any night of the week. To elevate your cooking experience, consider the following tips, serving suggestions, and frequently asked questions.
Recipe Tips
1. Adjusting Spice Levels
The original recipe features a serrano chile for a subtle heat. If you prefer a milder dish, remove the seeds and membranes from the chile or use a less spicy variety, such as a bell pepper. Conversely, for an extra kick, consider adding more chiles or a dash of cayenne pepper.
2. Blending for Texture
To achieve the perfect creamy sauce, ensure that you blend the sauce thoroughly after cooking. An immersion blender is ideal for this task, but if you use a traditional blender, allow the sauce to cool slightly before blending to avoid splatter. This step enhances the texture, making it smooth and velvety.
3. Batch Cooking
Butter chicken is an excellent candidate for batch cooking. You can double the recipe and store leftovers in the refrigerator for up to four days or freeze portions for later. Just make sure to reheat it gently on the stove or in the microwave, adding a splash of water or cream to restore its creamy consistency.
What to Serve with Instant Pot Butter Chicken
Steamed Basmati Rice
Basmati rice is the perfect companion for butter chicken, absorbing the rich sauce and balancing the dish’s flavors. Its fluffy texture complements the creaminess of the sauce, making each bite satisfying and comforting. To elevate this classic pairing, consider infusing the rice with a touch of saffron or cardamom for added aroma.
Naan Bread
Serve warm naan alongside your butter chicken for a delightful experience. This soft, pillowy bread is perfect for scooping up the creamy sauce, creating a wonderful contrast in textures. Whether you choose plain, garlic, or butter naan, it’s an essential addition to your meal.
Fresh Salad
A light, refreshing salad can balance the richness of butter chicken. Consider a cucumber and tomato salad tossed with lemon juice and fresh herbs. The crispness and acidity of the salad will cut through the creaminess of the dish, providing a bright counterpoint that enhances the overall meal.
FAQ
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken thighs are more forgiving when cooking in an Instant Pot, as they tend to stay juicier and more flavorful. If using breasts, be cautious not to overcook them.
2. Can I make this recipe without an Instant Pot?
Absolutely! You can cook this dish on the stovetop. Sauté the ingredients as instructed, then add the chicken and tomatoes. Cover and simmer on low heat for about 30-40 minutes until the chicken is tender, stirring occasionally.
3. How can I store leftovers?
Store leftover butter chicken in an airtight container in the refrigerator for up to four days. You can also freeze it for longer storage. Reheat gently on the stove or in the microwave, adding a splash of cream or water to restore its consistency.
4. Can I make this dish vegan?
Yes! To create a vegan version, substitute the chicken with chickpeas or tofu, replace the butter with a plant-based alternative, and use coconut cream instead of heavy cream. Follow the same cooking instructions for a delicious vegan butter chickpea or tofu dish.
By following these tips, serving suggestions, and answering common questions, you’ll enhance your experience with Instant Pot Butter Chicken, making it a beloved staple in your culinary repertoire. Enjoy the comforting flavors and delightful aromas that this dish brings to your table!
Instant Pot Butter Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 stick 8 tablespoons cultured or unsalted butter
- 2 tablespoons finely grated fresh ginger
- 4 teaspoons fenugreek leaves
- 4 teaspoons fenugreek seeds
- 4 teaspoons garam masala
- 6 cloves garlic chopped
- 5 green cardamom pods
- 1 large onion sliced
- 1 serrano chile stemmed and split lengthwise
- One 3-inch cinnamon stick
- Kosher salt
- 1/4 cup tomato paste
- One 28-ounce can peeled whole tomatoes
- 1/2 cup heavy cream
- Chopped fresh cilantro for garnish
- Steamed basmati rice for serving
- Naan for serving
Instructions
- Begin by setting a 6-quart Instant Pot® to high sauté mode. Melt 4 tablespoons of the butter in the pot. Incorporate the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano chile, the cinnamon stick, and 1 tablespoon of salt. Cook this mixture, stirring occasionally, until the onions become tender and start to brown, which should take approximately 8 to 10 minutes. Add the tomato paste, stirring frequently while scraping the bottom of the pot to prevent burning, until the paste develops a rich brick-red hue.
- Next, deglaze the pot with 3 cups of water, ensuring that the ingredients are well combined. Layer the peeled tomatoes on top, followed by the chicken thighs.
- Following the manufacturer’s instructions, lock the lid in place and prepare to cook. Set the Instant Pot to pressure cook on high for 10 minutes.
- Once the pressure-cooking cycle is complete, perform a quick release according to the manufacturer’s guidance, allowing the quick-release cycle to finish. Carefully unlock and remove the lid, being cautious of any residual steam.
- Discard the cinnamon stick and transfer the chicken to a plate, covering it loosely with foil until ready to serve. Return the pot to high sauté mode and continue to simmer the sauce, stirring occasionally until it has reduced by half, which should take about 25 to 30 minutes. Afterward, turn off the pot and puree the sauce using an immersion blender. Alternatively, if using a traditional blender, let the sauce cool for a few minutes before blending until smooth.
- Stir in the cream and the remaining 4 tablespoons of butter, blending until fully incorporated and the mixture is smooth and creamy with no visible streaks of cream. Cut the chicken into 1-inch pieces and fold it back into the sauce. Allow it to sit for approximately 5 minutes to heat through. Serve the butter chicken garnished with chopped cilantro over a bed of steamed basmati rice, accompanied by naan.
