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instant pot butter chicken

instant pot butter chicken

John Carkeet

Serves 4

This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There’s one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it’s distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either Amazon or my local Indian grocery store.

ᔥ Originally from Instant Pot Butter Chicken - My Heart Beets

Ingredients

  • 2 tbsps ghee
  • 1 onion (diced)
  • 5 tsps garlic (minced)
  • 1 tsp ginger (minced)
  • 1.5 lbs skinless, boneless chicken thighs
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp turmeric
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • ¼ tsp ground cumin
  • 1 15 oz can tomato sauce
  • ½ cup heavy cream or full fat coconut milk
  • 1 pinch dried fenugreek leaves
  • cilantro (garnish)

Instructions

Keep screen awake
  • 1
    Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for or until the onions begin to brown.
  • 2
    Add the garlic, ginger and chicken. Stir-fry the chicken for or until the outside of the chicken is no longer pink.
  • 3
    Add the spices and give everything a good mix. Stir in the tomato sauce.
  • 4
    Secure the lid, close the pressure valve and cook for at high pressure.
  • 5
    Open the valve to quick release any remaining pressure.
  • 6
    Press the sauté button, add the bell peppers and cook until they soften to your liking.
  • 7
    Stir in the cream and fenugreek leaves.
  • 8
    Garnish with cilantro if desired, then serve.

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