Embark on a culinary journey to the heart of India with our 30-Minute Miracle Butter Chicken, a dish that promises to bring the authentic flavors of Indian cuisine right to your kitchen table, all with the convenience of your Instant Pot. This recipe is a modern twist on the classic Butter Chicken, a beloved staple in Indian cuisine known for its creamy, rich sauce and tender, flavorful chicken. Ideal for those hectic weeknights or when you're craving something exotic yet easy, this dish marries convenience with traditional taste, ensuring a delightful experience for both novice cooks and seasoned chefs alike.
Imagine the aromatic blend of spices, the tender pieces of chicken simmering in a creamy tomato sauce, all coming together in under 30 minutes – this is what our Instant Pot Butter Chicken offers. Perfect for families, this dish is not just about tantalizing your taste buds but also about bringing people together. Whether you're hosting a dinner party or simply looking for a comforting meal to end your day, our 30-Minute Miracle Butter Chicken is your go-to recipe. It's not just a meal; it's a celebration of flavors, ease, and the joy of home-cooked goodness.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 tablespoons butter, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) tomato puree
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation: Start by chopping the onions, mincing the garlic, and grating the ginger. Cut the chicken into bite-sized pieces. Set your Instant Pot to sauté mode and add 1 tablespoon of vegetable oil
Sauté Onions, Garlic, and Ginger: Once the oil is hot, add the chopped onions and sauté until they are translucent. Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
Brown the Chicken: Add the chicken pieces to the pot and cook until all sides are white, about 3-4 minutes.
Add Spices: Stir in the garam masala, cumin, turmeric, chili powder, and ground coriander, coating the chicken evenly with the spices.
Add Tomato Puree and Butter: Pour in the tomato puree and add 2 tablespoons of butter. Stir well to combine.
Add Cream and Final Touches: Open the lid and set the Instant Pot back to sauté mode. Stir in the heavy cream and the remaining tablespoon of butter. Allow the sauce to simmer for a couple of minutes until it thickens slightly. Adjust salt to taste.
Hint: To enhance the depth of flavor in your Butter Chicken, consider marinating the chicken pieces in a mixture of yogurt, lemon juice, garlic, ginger, and a bit of the spice mix (garam masala, turmeric, cumin, and chili powder) for at least an hour, or overnight if time allows. This marination step helps tenderize the chicken and infuses it with rich flavors, ensuring that each bite is juicy and packed with taste. When you're ready to cook, simply follow the recipe as usual, adding the marinated chicken to the pot. This little extra step can make a significant difference in the overall flavor of the dish.
Variations
- Creamy Coconut: Replace half of the heavy cream with coconut milk for a tropical twist. This variation infuses the dish with a subtle coconut flavor, adding a rich, exotic touch to the traditional recipe.
- Vegan Delight: For a plant-based version, substitute the chicken with firm tofu or chickpeas, and use coconut cream instead of heavy cream. This vegan adaptation maintains the rich flavors and textures of the classic dish while catering to a vegan diet.
Equipment
- Instant Pot
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring spoons and cups
Top tip
To achieve a smooth and silky sauce, consider using a hand blender or a regular blender to puree the tomato-onion mixture before adding the chicken. This step ensures a restaurant-style, creamy texture and helps to blend the spices evenly throughout the sauce.
FAQ
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. This substitution not only makes the dish dairy-free but also adds a subtle, nutty flavor to the curry.
Yes, you can use frozen chicken, but it will require additional cooking time. Add about 5-10 minutes to the pressure cooking time, and ensure the chicken is cooked thoroughly before serving.
30-Minute Miracle Butter Chicken
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 tablespoons butter divided
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 can 14 oz tomato puree
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder adjust to taste
- 1 teaspoon ground coriander
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the ingredients: Chop the onions, mince the garlic, grate the ginger, and cut the chicken into bite-sized pieces.
- Set your Instant Pot to sauté mode and add 1 tablespoon of vegetable oil. Once hot, add the onions and sauté until translucent. Then, add garlic and ginger, cooking for another minute.
- Add the chicken pieces to the pot and cook until all sides are white, about 3-4 minutes.
- Stir in the garam masala, cumin, turmeric, chili powder, and ground coriander, coating the chicken evenly with the spices.
- Pour in the tomato puree and add 2 tablespoons of butter. Stir well.
- Secure the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Open the lid and set the Instant Pot back to sauté mode. Stir in the heavy cream and the remaining tablespoon of butter. Simmer for a few minutes until the sauce thickens slightly. Adjust salt to taste.
- Garnish with chopped cilantro and serve hot with naan, rice, or your favorite Indian bread.
Notes
- For a spicier version, add a teaspoon of red pepper flakes to the seasoning mix.
- To make it dairy-free, substitute heavy cream with coconut milk.
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