Instant Pot Butter Chicken {15 Minutes}
This Instant Pot Butter Chicken is tender, juicy and coated with a velvety Indian-spiced sauce. Ready in under 15 minutes, it is the perfect quick and healthy dinner for busy weekdays.
Servings: 8
Calories: 347kcal
Equipment
Ingredients
- 2 lbs Chicken Thighs or breast boneless; skinless cubed
- 2 tsp masala
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 - 2 tsp salt or to taste
- 1 - 2 tbsp arrowroot flour *
- 3 -4 tbsp ghee or regular butter
- 4 -5 cloves Garlic minced
- 1 tbsp minced fresh ginger
- 1 cup coconut milk full fat or coconut cream
- 1 14 oz can Crushed Tomato
Instructions
- First, cut the chicken into 1- 2” cubes.
- Then, mix 1 - 2 tbsp of arrowroot flour with 2 - 3 tbsp of water. (You may need extra arrowroot starch if using chicken breast). You will want to let the chicken marinade in this while continuing with the next steps.
- Heat up 3 - 4 Tbsp of ghee butter in the instant pot (using the sauté function) then lightly sauté the garlic for a min or less (without the garlic turning dark brown).
- Next, add the spices in, and let it cook for an additional 30 - 40 seconds.
- Then, add the crushed tomatoes, ginger, and the cubed chicken.
- Now, seal the Instant Pot and cook on high pressure for 8 - 10 minutes.
- Once done, quickly release the steam. Stir in coconut milk. Turn instant pot onto saute function and let the sauce cook down for additional 3 - 4 minutes.
Notes
1. *If using chicken breast, I recommend adding 2 tbsp arrowroot flour in the marinade as it keeps the breast meat more juicy and moist.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 15g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 480mg | Fiber: 4g | Sugar: 6g