Butter Chicken

Name: Butter Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian, Asian
Ingredients: 1 (28-ounce) can crushed tomatoes; 3 heaping tbsp garlic-ginger paste; 2 teaspoon ground turmeric; 2 teaspoon chili flake; 2 teaspoon ground paprika; 4 teaspoons garam masala, divided; 2 teaspoon ground cumin; 2 teaspoons kasoori methi; 1 heaping teaspoon salt; 1 pound boneless, skinless chicken breasts or thighs; 4 ounces butter, cut into cubes, or ½ cup coconut oil; ½ cup heavy (whipping) cream or full-fat coconut milk; ¼ to ½ cup chopped fresh cilantro (optional)

7 steps

Prep:15minCook:45min

Adapted from: https://www.google.com/amp/s/www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot/amp

Updated at: Thu, 17 Aug 2023 02:57:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories553.7 kcal (28%)

Total Fat38.1 g (54%)

Carbs26.7 g (10%)

Sugars9.8 g (11%)

Protein32.6 g (65%)

Sodium2609.6 mg (130%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 28 ouncecan crushed tomatoes

3 heaping tbspgarlic-ginger paste

2 teaspoonground turmeric

2 teaspoonchili flake

2 teaspoonground paprika

4 teaspoonsgaram masala

divided

2 teaspoonground cumin

2 teaspoonskasoori methi

1 heaping teaspoonsalt

1 poundboneless skinless chicken breasts

or thighs

4 ouncesbutter

cut into cubes /2 cup oil

½ cupheavy cream

or full-fat coconut milk

¼ cupfresh cilantro

chopped, optional

Instructions

Step 1

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, two teaspoons of garam masala, kasoori methi, cumin, and salt. Mix thoroughly, then mix chicken pieces well spread out into sauce. (make sure the chicken is not bunched or balled up or it may not cook evenly).

Step 2

Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

Step 3

When the cooking is complete, let the pressure naturally release for only 10 minutes. This is a good time to start rice, if making.

Step 4

Release pressure if needed, unlock the lid. Carefully remove the chicken and set it aside.

Step 5

Add the butter cubes, cream/coconut milk, remaining 2 teaspoon of garam masalas, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

Step 6

Rough chop the chicken into small, bite size peices. Add the chicken back to the sauce; stir well.

Step 7

Serve over rice and with cilantro and raita.