Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce
Instant Pot butter chicken gives tender chicken thighs in a creamy tomato sauce with garam masala, cumin, turmeric and ginger. Pressure cooking keeps the method fast and the chicken super tender, while a short sauté finishes the sauce.
Servings
Ingredients
- 40 g unsalted butter
- 8 cloves garlic minced
- 2 tbsp fresh ginger grated
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 0.25 tsp chilli powder optional
- 1 tsp fine salt plus extra to finish
- 900 g skinless boneless chicken thighs cut into bite-size pieces
- 425 g tomato passata
- 60 ml water plus extra if needed
- 240 ml double cream or coconut milk
- 2 tbsp fresh coriander or mint, chopped
- 900 g cooked basmati rice to serve
Instructions
- Set the Instant Pot to sauté and melt the butter. Add the garlic and ginger and cook for 1 minute.40 g unsalted butter, 8 cloves garlic, 2 tbsp fresh ginger
- Add the garam masala, cumin, paprika, turmeric, chilli powder and salt. Stir for 1 minute to bloom the spices.2 tsp garam masala, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 0.25 tsp chilli powder, 1 tsp fine salt
- Add the passata and water, scraping the base of the pot. Switch off sauté.425 g tomato passata, 60 ml water
- Add the chicken and mix through the sauce.900 g skinless boneless chicken thighs
- Seal the lid and cook on high pressure for 6 minutes. Quick release the steam once the programme ends.
- Open the lid and set the pot back to sauté. Best to remove the chicken to keep max tenderness. Stir in the cream and reduce briefly until the sauce coats the chicken.240 ml double cream
- Adjust the salt and finish with coriander. Serve with basmati rice.1 tsp fine salt, 2 tbsp fresh coriander, 900 g cooked basmati rice
Chef's notes
Chicken breast can be used, but reduce the pressure-cooking time to 5 minutes. Coconut milk gives a lighter, dairy-free sauce.
Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking.
Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking.
Drink pairing
Instant Pot butter chicken has a creamy tomato sauce with warm spice and a gentle chilli note. Choose drinks with acidity, light sweetness or clean carbonation.
Alcoholic
- Off-dry Riesling
- Albariño from Rías Baixas
- Crisp pilsner or wheat beer
Non alcoholic
- Salted lime soda
- Mango lassi with Greek yoghurt
- Cold mint and ginger tea
Nutrition per serving
Calories: 596kcal (30%) | Carbohydrates: 51g (17%) | Protein: 36g (72%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Cholesterol: 202mg (67%) | Sodium: 638mg (28%) | Potassium: 724mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1156IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 22µg (6%)
