Name: Instant Pot Butter Chicken
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4
Ingredients: 1 lb boneless chicken, legs and thighs; 1 large onion, sliced; ½ cup sour cream; 2 sprigs curry leaves, remove from sticks; ¼ cup oil; 1 can tomato paste; 1 jalapeno, sliced; 1 tbsp ginger & garlic paste; 1 tsp salt, or to taste; 1 tsp cayenne pepper; ½ tsp cumin powder; ½ tsp turmeric; 1 tsp garam masala; ½ cup dried fenugreek leaves, crushed; ½ stick butter

Instant Pot Butter Chicken

AuthorNureen SCategoryIndian, Instant Pot, Keto, Main DishesDifficultyBeginner

Yields4 Servings

Prep Time2 minsCook Time15 minsTotal Time17 mins

1 lb boneless chicken, legs and thighs

1 large onion, sliced

½ cup sour cream

2 sprigs curry leaves, remove from sticks

¼ cup oil

1 can tomato paste

1 jalapeno, sliced

1 tbsp ginger & garlic paste

1 tsp salt, or to taste

1 tsp cayenne pepper

½ tsp cumin powder

½ tsp turmeric

1 tsp garam masala

½ cup dried fenugreek leaves, crushed

½ stick butter

Turn IP on Saute mode. When it says HOT, add the oil.

Toss in onions, jalapenos and curry leaves. Saute for 1 minute.

Add the chicken and saute until it turns white.

Add ginger garlic paste, salt, cayenne, turmeric, cumin and garam masala powders. Mix well.

Add 1 can of tomato paste and combine it well.

Turn OFF saute mode, turn Pressure on HIGH for 6 minutes. Close lid and seal the vent.

Release pressure. Remove the lid. Turn saute mode on high.

Add sour cream and mix well.

When the mixture starts bubbling, add the fenugreek leaves. Mix well.

Add butter and allow it to melt.

Serve hot with naan! Enjoy!

Ingredients