INSTANT POT | 30-MINUTE INDIAN BUTTER CHICKEN RECIPE

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, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better
  • Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  • Open up the pot and remove the chicken carefully and set aside
  • Blend together all the ingredients, preferably using an immersion blender
  • Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
    It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
  • Take out half the sauce and freeze for later or store in the fridge for 2-3 days
  • Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.
  • Serve over rice, or zucchini noodles

Using leftover sauce

  • Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
  • You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
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