Instant Pot Butter Chicken
Ingredients
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground red chile pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
- 1 tablespoon oil, or as needed
- 1 onion, finely chopped
- 4 green chile peppers, sliced
- 4 cloves garlic, chopped
- 1 (1 inch) piece fresh ginger, finely chopped
- 1 fresh tomato, chopped
- 2 pods cardamom, crushed
- 1 teaspoon ground red chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 5 cashews, or to taste
- 1 cup half-and-half
- 1 tablespoon butter
- 1 cup water (Optional)
- 1 pinch salt to taste
- 1 tablespoon finely chopped cilantro
- 1 teaspoon dried fenugreek leaves (kasoori methi)
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Instructions
- Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
- Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
- Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
- Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.
Source
Original recipe: View Original