Description
This 30 Minute Indian Butter Chicken Recipe is a quick and flavorful dish made with tender chicken cooked in a rich and creamy tomato-based sauce infused with aromatic spices. Perfect for a cozy weeknight meal!
Ingredients
Units
Scale
For the Sauce:
- 1 14–ounce Can of Tomatoes
- 5–6 cloves Garlic
- 1–2 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
For the Chicken:
- 1 pound Boneless Skinless Chicken Thighs
To Finish:
- 4 ounces Butter
- 4 ounces Heavy Cream
- 1 teaspoon Garam Masala
- 1/4–1/2 cup chopped Cilantro
Instructions
- Instant Pot instructions: Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala. Cook on high pressure for 10 minutes, then allow natural pressure release for 10 minutes. Open the pot, remove the chicken, blend the sauce, and stir in butter, cream, cilantro, and garam masala. Heat through and serve over rice or zucchini noodles.
- Using Leftover Sauce: Mix leftover cooked chicken with heated sauce to meld flavors. For Paneer Makhani, add peas and paneer to heated sauce and simmer.
Notes
- Use homemade garam masala for best flavor.
- Avoid re-pressure cooking butter and cream-filled sauce.
- Cool sauce slightly before adding butter and cream.
- Do not add extra water; the recipe self-generates enough liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 5g
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 25g
- Cholesterol: N/A
