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To make a tasty butter chicken, gather these main items: - 2 lbs boneless chicken thighs, cut into bite-sized pieces - 1 onion, finely chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 1 can (14 oz) coconut milk - 1 cup tomato puree - 3 tablespoons butter These ingredients form the base of our creamy dish. The chicken thighs add a rich flavor that pairs well with the spices. The coconut milk and tomato puree create a smooth and creamy sauce. Next, we need the right spices to make this dish pop. Here’s what you’ll need: - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt to taste These spices give the butter chicken its signature flavor. Garam masala adds warmth, while cumin and turmeric bring depth. Adjust the chili powder based on your spice preference. Now that you have all the ingredients, think about how to serve this dish. Here are some great ideas: - Fresh cilantro, for garnish - Cooked basmati rice or naan, for serving The cilantro adds a fresh touch. Pairing the butter chicken with basmati rice or naan makes it a complete meal. Enjoying it with naan allows you to scoop up the sauce. First, set your Instant Pot to sauté mode. Add three tablespoons of butter. Let it melt fully. Once the butter melts, add one finely chopped onion. Stir it for about five minutes. The onion should turn soft and see-through. Now, add three minced cloves of garlic and one inch of grated ginger. Cook this mix for one to two minutes. The aroma will fill your kitchen. Next, add two pounds of boneless chicken thighs, cut into bite-sized pieces. Sprinkle in two tablespoons of garam masala, one tablespoon of ground cumin, one teaspoon of turmeric powder, and one teaspoon of chili powder. Add salt to taste. Stir the chicken for about four to five minutes. It should brown slightly on all sides. Now, pour in one cup of tomato puree and one can of coconut milk. Stir well to coat the chicken evenly. Cancel the sauté mode. Seal the lid on the Instant Pot and set it to cook on high pressure for ten minutes. After cooking, let the pressure release naturally for five minutes. Then, carefully release any remaining pressure. Open the lid, and give the butter chicken a gentle stir. If you want a thicker sauce, use the sauté mode again. Simmer for a few minutes until it reaches your desired thickness. Finally, taste the dish and adjust the salt if needed. Serve hot, garnished with fresh cilantro, alongside cooked basmati rice or naan. Enjoy your meal! To get the best flavor in your Instant Pot butter chicken, start with fresh ingredients. Use ripe tomatoes and fresh garlic. The spices are key, too. Garam masala gives warmth and depth. Cumin adds earthiness. Don’t skip the butter; it enriches the sauce. Always taste as you cook. Adjust salt and spices to fit your taste. Adding a squeeze of lime can brighten the dish. If you want a thicker sauce, there are easy ways to achieve it. After cooking, switch to sauté mode. Let the sauce simmer for a few minutes. This will help it reduce and thicken. You can also add a bit of cornstarch mixed with water. Stir it in and let it cook for a few more minutes. This will give you a creamy texture. Cooking time can vary based on your chicken’s size. If you cut the chicken smaller, 10 minutes is perfect. For larger pieces, increase the time to 12-15 minutes. Always check the chicken for doneness. It should be tender and easy to shred. If it’s not fully cooked, seal the lid and cook for a few more minutes. Adjusting time helps you get the best results. {{image_2}} You can swap chicken with other meats. Try using turkey or shrimp. Both bring unique flavors. Turkey stays juicy and tender, while shrimp cooks fast. For a vegetarian option, use chickpeas or tofu. Both soak up flavors well, making them great substitutes. This recipe uses coconut milk for creaminess. If you want a dairy-free option, this is perfect. You can also use unsweetened almond milk or cashew cream. Both options keep the dish rich without dairy. Just ensure you add extra spices for depth. Spice level is key for flavor. The recipe calls for chili powder. You can adjust it to suit your taste. For a milder dish, reduce the chili powder. If you want more heat, add fresh green chilies or cayenne pepper. Always taste as you go to find your perfect balance. After enjoying your butter chicken, cool it down first. Place the leftovers in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. When ready to eat, check for any off smells. Trust your nose! If you want to save some for later, freezing works great. Portion the butter chicken into freezer-safe bags. Remove as much air as you can before sealing. You can freeze it for up to three months. Label each bag with the date. This way, you know when you made it. When you're ready to enjoy your frozen butter chicken, thaw it in the fridge overnight. Heat it gently on the stove or in the microwave. Stir it often to ensure even heating. If the sauce seems thick, add a splash of water or coconut milk. Enjoy it again with fresh rice or naan! Yes, you can use chicken breast. It cooks faster and is leaner. Make sure to cut it into bite-sized pieces. This will help it cook evenly. The flavor will be similar, but the texture may differ. Chicken thighs stay juicy, while breasts can dry out if overcooked. To make butter chicken without coconut milk, you can use heavy cream instead. This will still give you a rich and creamy sauce. You can also use plain yogurt for a tangy taste. Just be careful not to boil yogurt, as it can curdle. Butter chicken pairs well with basmati rice or naan. Rice soaks up the sauce nicely. Naan is great for dipping and adds a nice texture. You can also serve it with a side salad or roasted vegetables for a fresh touch. This article covered the key ingredients and steps for making butter chicken. I shared tips for great flavor and how to adjust for your tastes. You learned about storage options and found answers to common questions. Experiment with the variations to make it your own. Enjoy your cooking journey and savor this amazing dish!

Instant Pot Butter Chicken

Discover the rich flavors of creamy coconut butter chicken with this easy Instant Pot recipe! Made with tender chicken thighs, aromatic spices, and a luscious coconut milk sauce, this dish is perfect for a cozy dinner. In just 40 minutes, you can enjoy a restaurant-quality meal at home. Don't miss out on the chance to impress your family with this delicious recipe – click to explore step-by-step instructions and serve it with fluffy basmati rice or naan!
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Ingredients
  

2 lbs boneless chicken thighs, cut into bite-sized pieces

1 onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) coconut milk

1 cup tomato puree

3 tablespoons butter

2 tablespoons garam masala

1 tablespoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Set your Instant Pot to the sauté mode. Add the butter and let it melt.

    Once melted, add the chopped onion and sauté for about 5 minutes until it turns translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Add the chicken pieces to the pot and sprinkle with garam masala, ground cumin, turmeric, chili powder, and salt. Sauté the chicken for about 4-5 minutes until slightly browned on all sides.

          Pour in the tomato puree and coconut milk, stirring to coat the chicken evenly.

            Cancel the sauté mode and seal the lid of the Instant Pot. Set it to cook on high pressure for 10 minutes.

              Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure.

                Open the lid and give the butter chicken a gentle stir. If you prefer a thicker sauce, you can use the sauté mode to simmer for a few minutes until desired consistency is reached.

                  Taste and adjust salt if necessary.

                    Serve hot, garnished with fresh cilantro, alongside basmati rice or naan.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6