Easy Indian Butter Chicken for Any Night

Finding a dish that is both flavorful and comforting can be challenging, especially when trying to impress family or guests. Many recipes fall short, either being too complicated or lacking in taste.

Imagine the frustration of serving a meal that doesn’t deliver the rich, creamy, and savory flavors you were hoping for. You want something that’s easy to prepare but still makes a strong impression on your taste buds.

Indian Butter Chicken is the answer. This recipe combines tender chicken with a smooth, spiced tomato sauce, creating a comforting and impressive dish with minimal effort thanks to your Instant Pot. It’s perfect for a satisfying meal any day of the week.

Ingredients

• 3 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons garam masala
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter, divided
• 1 medium white or yellow onion, diced
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• Cooked white rice, for serving

Instructions

1. Marinate the Chicken:
   • In a bowl, mix the chicken cubes with garam masala, salt, and black pepper. Toss well to coat and let it sit for at least 20 minutes.
2. Cook the Base:
   • Set your Instant Pot to “SAUTÉ.” Melt 2 tablespoons of butter and add the diced onion. Cook until the onion is soft and translucent.
   • Add the remaining butter, garlic, ginger, and optional jalapeño. Stir and cook for about 5 minutes.

1. Add Main Ingredients:
   • Pour in the chicken broth and add the marinated chicken, diced tomatoes, turmeric, and tomato sauce. Mix everything together.
2. Pressure Cook:
   • Close the lid and seal the pressure valve. Press “CANCEL” to stop the sauté mode, then select “POULTRY.” The cooking time will be around 30 minutes.
3. Finish Up:
   • Once cooking is complete, let the pressure release naturally for at least 10 minutes. Then, carefully release any remaining pressure.
   • Stir in the heavy cream.
4. Adjust Consistency (if needed):
   • If the sauce is too runny, remove the chicken and thicken the sauce with a cornstarch slurry (mix 1/4 cup cold water with 1-2 tablespoons of cornstarch). Cook on “SAUTÉ” mode until thickened, then return the chicken to the pot and add the cream.
5. Serve:
   • Serve the butter chicken over white rice and garnish with fresh cilantro.

Enjoy your delicious homemade butter chicken!