Now and Later Instant Pot Butter Chicken

Serves 4-6

  • For the rice:
  • 1cup aged basmati rice, rinsed
  • 1cup water
  • 1tablespoon ghee or vegetable oil
  • 1teaspoon salt
  • For the butter chicken:
  • 1(14-ounce) can diced tomatoes
  • 1tablespoon minced ginger
  • 1tablespoon minced garlic
  • 1teaspoon turmeric
  • 1/2-1teaspoons cayenne pepper (adjust to taste)
  • 1teaspoon paprika
  • 1teaspoon salt
  • 2teaspoons good-quality garam masala, divided
  • 1teaspoon ground cumin
  • 1pound boneless skinless chicken thighs, left whole
  • 4ounces butter, cut into cubes (use coconut oil, if dairy free)
  • 4ounces heavy cream (use full-fat coconut milk, if dairy free)
  • 1/4-1/2cups chopped cilantro
  1. Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.
  2. Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
  3. Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
  4. Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
  5. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and set aside.
  6. Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
  7. Remove half the sauce and freeze or refrigerate for later.
  8. Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.

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