Butter chicken, also known as chicken makhani, is the perfect mild curry to enjoy on a cold winter evening. The recipe below pairs bite-sized pieces of boneless, skinless chicken thighs with a mild, creamy tomato sauce. Serve it with rice or naan to sop up all that delicious sauce.
Boneless, skinless chicken thighs add tons of flavor to this dish. Although chicken breasts can also be used, they have more of a tendency to dry out, so adjust the cooking time by a few minutes. You can also adjust the cayenne pepper so the dish has just the right amount of kick for your palate!
Instant Pot butter chicken
4
15 minutes
15 minutes
30 minutes
3 tablespoons butter, divided
1 pound boneless skinless chicken thighs, cut into 2-inch cubes
1/2 teaspoon salt
1 white onion, peeled and small-diced
4 cloves garlic, minced
1 inch ginger root, peeled and grated
1 cardamom pod
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
8 ounces tomato passata
1/2 cup heavy cream
Heat 1 tablespoon of the butter in the Instant Pot on the sauté setting.
Add the chicken pieces in an even layer and season with salt. Cook for about 2 minutes per side, until browned. Remove and set aside on a plate.
Add the remaining butter to the Instant Pot and add the onion. Cook, stirring occasionally, until slightly browned, about 5 minutes.
Add the garlic, ginger and all of the spices to the Instant Pot. Cook for 1 minute, until just fragrant, and turn off the Instant Pot.
Add the chicken (and any juices that have accumulated on the plate) and the tomato passata to the Instant Pot. Cook on the meat setting for 8 minutes, and then release the pressure and remove the lid.
Remove the cardamom pod and stir the cream into the curry. Cook on the sauté setting for about 5 minutes or until the sauce achieves the desired thickness.