Easy Butter Chicken
Delicious Butter Chicken made easy, with simple ingredients and a quick cooking process! It tastes as if it's been cooking all day long, but no one needs to know that!
Equipment
- Instant Pot
Ingredients
- 3 Chicken Breasts *skinless, boneless, diced into bite-size pieces
- 3 Tbs Butter
- 1 15-ounce can Tomato Sauce
- 3 tsp Garlic *minced or crushed
- 2 tsp Garam Masala
- 2 tsp Ground Ginger
- 1 tsp Salt *add more as needed
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1/2-1 cup Heavy whipping cream * substitute coconut milk, or half and half
- 2 Tbs Dried or Fresh Parsley *for garnish
- 1/4 cup Water
Instructions
- On the Instant Pot press the SAUTE button and melt the butter. Add the garlic and ginger, stir to combine, and cook for one minute until fragrant.
- Add all the spices (salt included) into the butter mixture, stir to combine and cook for 1 minute. Then add the tomato sauce and a ¼ cup of water. Switch off the saute setting.
- Add in the diced chicken breast, stir to combine.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes, at high pressure. The Instant Pot will take 8-10 minutes to come to pressure and then it will start cooking. When the cooking program ends, do the quickly release to allow the steam to come out immediately.
- Once all the steam has come out, carefully remove the lid, and press the SAUTE button. Stir in the cream (*or half and half, or coconut milk), and allow the sauce to reduce for a few minutes, add in more salt as needed. Serve with some steamed green peas and rice, add a little dried or fresh parsely as garnish, and enjoy!
Notes
You may substitute heavy cream with coconut milk, or half and half for a non-dairy option. If you use these other dairy free options, just know that it won’t be as creamy as if you use heavy cream.
Only add the cream in at the end, after pressure cooking is done, it may seperate if you add it before.