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Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken Recipe

This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There's one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it's distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either amazon or my local Indian grocery store.
4.91 from 182 reviews
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Servings 5
Cuisine Indian

Ingredients
 

  • 2 tablespoons ghee
  • 1 onion diced
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 ½ pounds skinless and boneless chicken thighs cut into quarters

Spices

  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cumin

  • 1 15 ounce can tomato sauce

Add later:

  • 2 green bell peppers chopped into medium-sized chunks/squares
  • ¼ cup heavy cream or full-fat coconut milk adjust to preference
  • 1 teaspoon crushed dried fenugreek leaves kasoori methi
  • Cilantro garnish

Instructions
 

  • Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
  • Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
  • Add the spices and give everything a good mix.
  • Stir in the tomato sauce.
  • Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Press the sauté button, add the bell peppers and cook until they soften to your liking.
  • Stir in the cream and fenugreek leaves.
  • Garnish with cilantro if desired, then serve.

Video

Notes

  • I have made a few adjustments to update this recipe (2021). My original recipe (in my cookbook) called for ½ cup of heavy cream, but I now think ¼ cup is enough. Feel free to add more heavy cream if you'd like. I have also reduced the cook time. 

Nutrition

Serving: 1servingCalories: 327kcalCarbohydrates: 7gProtein: 28gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 177mgSodium: 600mgPotassium: 513mgFiber: 2gSugar: 2gVitamin A: 803IUVitamin C: 41mgCalcium: 51mgIron: 2mg
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