Pressure Cooker Indian Butter Chicken
Instant Pot Indian Butter Chicken is a buttery chicken that is smothered in a creamy tomato-based sauce that is one of our favorite Indian food dishes we enjoy. This Instant Pot recipe is so simple to make, and frankly, taste better than ordering from your favorite restaurant. A simple pressure cooker recipe that gives you that low and slow simmer taste, in every single bite.
Consider These Other Delicious Pressure Cooker Dishes
Easy Indian Butter Chicken
Exploring the many cultures, we have in this world, and their food is something I’ve been passionate about since I was a teenager. One of the dishes I was so drawn to make was Indian Butter Chicken. Watching Anthony Bourdain to Andrew Zimmerman trip the world and taste everything it has to offer, has truly inspired me to adventure the world of food.
I’m famous in my family for saying “what country are we visiting today?” When it comes to picking which restaurant we are dining on that day. India Cuisine is a new adventure I am on with my kids. I wanted to change things up and create one of our favorite restaurant dishes at home.
Indian Butter Chicken Recipe
I got to work on creating an Indian Butter Chicken Recipe that I knew my family would love. Serve over a bed of rice for the most comforting dish you could imagine. If you like Butter Chicken, you will love our recipe. We have had so many delicious dishes throughout the years, but without a doubt, Butter Chicken has to be our favorite. It’s so easy to make, and the flavor is subtle yet packs a delicious punch you can’t go without in your life.
Why Is It Called Butter Chicken
Butter chicken is called this because of a butter-based gravy, that uses to give this chicken such rich and vibrant flavors.
Health Benefits From Ingredients In Butter Chicken
Butter chicken is loaded with spices and ingredients to help add different dimensions of flavor to this chicken recipe. Let me share some of the health benefits behind a handful of the spices and other components used in this dish.
Garam Masala | So many benefits are in this one simple ingredient. Boosting your immunity, helping aid in digestions, promoting weight loss and more. It is also useful for relieving inflammation and reducing any pain in your joints. A great spice to have on hand for recipes.
Curry Powder | Reducing Alzheimer’s, bone health, protecting your body from heart disease are a few of the main benefits. Curry is a great spice that blends well with many recipes.
Ground Ginger | You can use ground ginger or fresh in this recipe. Ginger is excellent for nausea and morning sickness, as well as helping reduce pain or soreness. Ginger is also great for helping balance blood sugar as well.
Coconut Milk | High in fiber and loaded with vitamins like C, B1, B3, B6, calcium, magnesium, and so much more.
Garlic Cloves | Garlic is excellent for fighting against colds and flu, lowering cholesterol levels, and even reducing blood pressure levels.
We genuinely love this delicious butter chicken, and I think you and your family will too. Let me know how you like it. Have you ever tried butter chicken?
Pressure Cooker Indian Butter Chicken
- 2 lb's of chicken breast or tenderloins diced into 1/4 inch pieces if Frozen No need to Dice
- 1 Stick of Butter or 1/2 a cup
- 2 Teaspoons of Garam Masala
- 2 Teaspoons of Cayenne Pepper optional - omit if you don't want heat added to the dish
- 2 Teaspoons of Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon of Ground Ginger OR 2 Teaspoons of minced fresh ginger
- 1 Can of Coconut Milk In can sold at any grocery store
- 1 Cup of Chicken Stock
- 1 6 oz Can of Tomato Paste
- 1 Onion Minced
- 5 Garlic Cloves Minced
- Cilantro for Garnishing
- Salt to taste
- 2 Tbs CornStarch
- 1 Tbs Water
- Turn Pressure Cooker On Saute Mode or press Chicken/Meat.
- Place stick of butter into the pot and let it full melt until it becomes foamy and smells amazing.
- Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
- Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
- Place frozen or thawed chicken in the pot and cover with sauce. Cook on Manual for 15 minutes or cook meal using Chicken/Meat button.
- Once finished let sit in pot for 10 minutes with a NPR. If lid has not unlocked release the excess steam and remove the lid.
- If your chicken was already diced skip this next step.
- Turn pot back on to Saute or Keep Warm Method. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
- Mix the cornstarch and water together and then add to the pot, mix well. Let pot boil until sauce is thickened.
- Serve over a bed of basmati rice or jasmine rice. Garnish with fresh cut cilantro.