Instant Pot Butter Chicken Quick and Savory Meal

Looking for a quick and tasty dinner? My Instant Pot Butter Chicken is the answer! This creamy, spiced dish uses simple ingredients like chicken thighs, garlic, and a mix of spices. You can whip it up in no time, even on busy nights. Ready to impress your family or guests? Let’s dive into this savory meal that brings flavor and ease to your table. Trust me; it’s a dish you’ll love!

Ingredients

Main Ingredients

To make this dish shine, I use chicken thighs for their juicy flavor. They stay tender and soak up all the spices well. The onion, garlic, and ginger create a base that warms the heart. The spices—garam masala, turmeric, cumin, and chili powder—bring depth and warmth.

Crushed tomatoes add a rich texture, while coconut milk makes the sauce creamy and smooth. Butter adds a luxurious finish and balances the flavors. Don't forget to season with salt to enhance every bite.

Optional Garnishes

For a pop of color and taste, I like to add fresh cilantro on top. It adds brightness and freshness. A drizzle of extra coconut milk can make the dish even creamier. These garnishes make your Instant Pot Butter Chicken look and taste amazing.

Step-by-Step Instructions

Preparation Steps

Cooking Process

Final Touches

Tips & Tricks

Cooking Tips

To make sure your chicken is tender, always use boneless, skinless thighs. They stay juicy and cook evenly. Cut them into smaller chunks, so they soak up all the delicious flavors.

Managing spice levels is key. If you like it mild, cut back on the chili powder. You can add more later if you want it hotter.

Instant Pot Usage

Understanding the sauté and pressure cooking modes is vital. Sauté first to build flavors. This step makes the dish rich and tasty. After that, switch to pressure cooking to lock in moisture.

Common pitfalls include not scraping the pot’s bottom. If you leave bits stuck, it may burn. Always scrape before sealing the pot.

Serving Suggestions

Serve Butter Chicken over basmati rice for a classic pair. The rice absorbs the sauce well. You can also use warm naan to scoop up the dish.

For presentation, garnish with fresh cilantro and a drizzle of coconut milk. This adds a pop of color and a creamy touch. Enjoy your beautiful meal!

Variations

Alternative Protein Options

You can switch up the protein in your Butter Chicken. I often use chicken thighs for their juicy flavor. However, chicken breast works too. It’s leaner and cooks faster, but may be less moist. For a vegetarian version, try paneer or tofu. Both options soak up the yummy sauce well.

Flavor Tweaks

Want to add a twist to your dish? Toss in some veggies! Peas, spinach, or bell peppers can boost nutrition. You can also change the spice mix. Try curry powder or smoked paprika for a different taste. Each addition brings a new layer of flavor to your meal.

Sauce Adjustments

The sauce is key to Butter Chicken. Adjust its creaminess with yogurt or cream. Yogurt gives a tangy taste, while cream makes it rich. If you like a bit of sweetness, add honey or sugar. Just a spoonful can balance the spices and enhance the sauce's depth.

Storage Info

Storing Leftovers

To keep your Butter Chicken fresh, place it in an airtight container. Store it in the fridge. It stays good for about 3 to 4 days. Make sure it cools down before sealing the container. This helps prevent condensation and keeps it tasty.

Reheating Instructions

You can reheat Butter Chicken in two main ways: the microwave or on the stovetop. For the microwave, place it in a bowl. Heat it for 1-2 minutes, stirring halfway. For the stovetop, put it in a pan over medium heat. Stir it often to keep it from sticking. Add a splash of coconut milk if it looks dry. This keeps the flavor and texture just right.

Freezing Options

If you want to freeze Butter Chicken, let it cool completely first. Then, transfer it to a freezer bag or a container. Make sure to press out as much air as possible. It can stay in the freezer for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight. For quick thawing, you can use the microwave. Just heat it gently to avoid cooking it further.

FAQs

Common Questions

Can I make Butter Chicken without coconut milk?

Yes, you can. You can use heavy cream or plain yogurt instead. Both will add creaminess. If you want it thicker, use less liquid.

How to make Butter Chicken spicier?

To spice it up, add more chili powder or fresh chili peppers. You can also use cayenne pepper for a stronger kick. Always taste as you go to find your perfect heat.

What should I serve with Butter Chicken?

Butter Chicken pairs well with basmati rice or naan. You can add a side of steamed veggies or a fresh salad for balance.

Cooking Queries

Can I double the recipe in an Instant Pot?

Yes, you can double the recipe. Just ensure you do not overfill the pot. Keep in mind that cooking time may vary slightly. Always check if the chicken is cooked through.

What is the best way to cut chicken for this recipe?

Cut the chicken thighs into bite-sized chunks. Aim for uniform pieces to cook evenly. Use a sharp knife for clean cuts.

Ingredient Substitutions

Alternatives for garam masala

If you don’t have garam masala, you can make your own. Combine cumin, coriander, cinnamon, and black pepper. This mix will give you a similar flavor.

Can I use canned chicken instead of fresh?

Yes, you can use canned chicken. Drain it well and add it during the last few minutes of cooking. This prevents it from becoming mushy.

This blog post covered how to make delicious Butter Chicken in an Instant Pot. We discussed the main ingredients, preparation steps, cooking processes, and storage tips. You learned how to adjust flavors and substitute ingredients for your taste.

In summary, this recipe is simple and adaptable. You can enjoy a great meal quickly while exploring new flavors. Try making Butter Chicken yourself and see how easy it can b

Instant Pot Butter Chicken

A creamy and flavorful butter chicken made easily in an Instant Pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 unit onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon cumin powder
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 4 tablespoons butter
• to taste unit salt
• for garnish unit fresh cilantro

Instructions

 

• Set your Instant Pot to the Sauté mode. Add 2 tablespoons of butter and allow it to melt.
• Add the chopped onion, cooking until soft and translucent, about 3-4 minutes.
• Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
• Mix in the garam masala, turmeric, cumin, and chili powder, stirring well to coat the onions for another minute.
• Add the chicken chunks to the pot, mixing them in with the spices until well coated.
• Pour in the crushed tomatoes and mix well. Scrape the bottom of the pot to prevent burning. Add salt to taste.
• Close the Instant Pot lid, and set the steam release valve to the sealing position. Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 10 minutes.
• After cooking, allow for a 10-minute natural pressure release, then carefully switch the steam release valve to venting to release any residual pressure.
• Once safe to open, stir in the remaining 2 tablespoons of butter and the coconut milk until combined and creamy.
• Taste and adjust seasoning if necessary before serving.

Notes

Serve over basmati rice or naan, garnished with fresh cilantro and a drizzle of coconut milk.

Keyword butter chicken, Indian cuisine, Instant Pot