The Best Indian Butter Chicken
This Indian Butter Chicken is rich, comforting and perfect. Made in an Instant pot, this classic Indian dish has the perfect amount of heat and spice. Served best with homemade naan bread for dipping up all the delicious sauce!
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Servings: 4
Equipment
- Pressure Cooker
Ingredients
- 1 lb. boneless chicken thighs or breasts
- 1 14oz can diced tomatoes undrained
- 6 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- 1 tablespoon minced ginger
- 3 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½-1 teaspoon cayenne pepper *more for extra heat
- 1 teaspoon salt
- ½ cup (8 tablespoons) salted butter, cubed
- ½ cup heavy whipping cream OR full fat coconut milk
- fresh chopped cilantro for serving
Instructions
For Instant Pot (recommended):
- In the pot of your Instant pot, add the tomatoes, minced garlic, fresh ginger, turmeric, cayenne, paprika, garlic powder, cumin, salt and 1 teaspoon of garam masala. Place the chicken pieces on top of the spice mixture. Select the manual adjust in your pressure cooker and adjust the pressure level to high. Cook on high pressure for 10 minutes.
- After 10 minutes, allow the pressure to naturally release. When the tab pops up, unlock the lid and carefully remove the chicken and set aside. Using an immersion blender (or a food processor OR a regular blender) blend the tomato spice mixture into a smooth sauce.
- Next, add the butter, heavy cream and remaining 2 teaspoons of garam masala and fresh chopped cilantro. Stir well. Adjust salt to taste, if needed. Add the chicken back to the pot, and select saute to heat the chicken pieces back up. Serve with Homemade Naan, rice and ENJOY!
For Stove Top:
- Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium high heat. Season the chicken liberally on both sides with salt, pepper and 1 teaspoon garam masala. Without overcrowding, add a few chicken pieces at a time, and brown on each side for about 3 minutes. Repeat with remaining chicken pieces. Set aside.
- In the same pan, add the tomatoes, minced garlic, fresh ginger, turmeric, cayenne, garlic powder, paprika, cumin, salt and 1 teaspoon of garam masala. Bring the mixture to a simmer, and cook for 10 minutes, stirring often. Use an immersion blender (or a food processor OR a regular blender), and blend the tomato spice mixture into a smooth sauce.
- Add the butter, heavy cream and remaining 2 teaspoons of garam masala and fresh chopped cilantro. Stir well. Adjust salt to taste, if needed. Add the chicken pieces back to the pan and bring to a gentle simmer. Cook for an additional 5 minutes, or until the chicken is cooked through. Serve with Homemade Naan, rice and ENJOY!