Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe (but note in the instant pot, you have a limit on multiplying recipe based on size of instant pot).  The leftovers taste even better which is why I will often make this a day ahead!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into small 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 tsp ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

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3/4 cup cream

1 bunch Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" setting of your instant pot: Add butter and spices (yes it is a lot of spices!).  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add raw chicken chunks and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5-8 minutes depending on chicken chunk size.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream and most of your chopped cilantro.  Stir to combine.  Season with additional salt/pepper if needed.  Top with remaining cilantro as garnish. Serve over basmati rice and with naan.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  Complete step  1 and 2 without adding the chicken.  After your 5 minute cooking time and pressure is released, stir in the cooked/chopped chicken and additional recipe instructions.

**Leftovers freeze well.