
Indian Butter Chicken – Instant Pot or Stove Top
Super easy yet Indian Butter Chicken. Even if you have never tried Indian Food or you assume you are not a fan, I encourage you to try this recipe. The depth of flavor is a winner for everyone. It is an easy Recipe that’s family-friendly and ready in 30 minutes.
Yields: 6 servings
Ingredients
- 1 -14- ounce can diced tomatoes
- 1/4 cup minced garlic
- 4 teaspoons minced ginger
- 2 teaspoon turmeric
- 1 teaspoons cayenne pepper
- 2 teaspoon paprika
- 2 teaspoon salt
- 2 teaspoon garam masala (don’t skip this)
- 2 teaspoon ground cumin
- 2 pounds boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
Finish Sauce:
- 8 ounces butter cut into cubes (use coconut oil if dairy free)
- 8 ounces full-fat coconut milk if dairy free)
- 2 teaspoon garam masala
- 1/2 cup chopped cilantro
Instant Pot Directions:
- Place all ingredients into an Instant Pot in the order listed, EXCEPT the finishing sauce ingredients.
- Push chicken into the sauce so it is covered the best it can be.
- Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
- Open up the pot and remove the chicken carefully and set aside.
- Blend the sauce that is in the Instant Pot together, preferably using an immersion blender or you can take it out and blend.
- Add the FINISHING SAUCE INGREDIENTS: cut up butter, coconut milk, cilantro, and garam masala and stir until well incorporated.
(NOTE) It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon - Add the chicken back in and break it up into smaller pieces if you need but don’t shred it.
- Serve over rice, or zucchini noodles
(NOTE: this makes a lot of sauce for you to enjoy or freeze some and use if for later over plain cooked chicken breasts)
Stove Top Directions:
- Place all ingredients into a large stock pot in the order listed, EXCEPT the finishing sauce ingredients.
- Push chicken into the sauce so it is covered the best it can be. Let it all sit and marinate for at least 15 minutes.
- Put the lid on the Stock Pot and cook on medium heat for 15 – 20 minutes. (Until chicken is fork tender and cooked throughout)
- Open up the pot and remove the chicken carefully and set aside.
- Blend the sauce that is in the stock pot together, preferably using an immersion blender or you can take it out and blend.
- Add the FINISHING SAUCE INGREDIENTS: cut up butter, coconut milk, cilantro, and garam masala and stir until well incorporated.
(NOTE) It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon - Cut the chicken into larger chunks and add the chicken back in the pot and cook on medium heat until butter is melted and heated through.
- Serve over rice, or zucchini noodles