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Instant Pot Butter Chicken

Another super easy weeknight meal. This is Keto friendly to the max! My husband started keto before I did and this was a weekly staple. It got to the point, where I would beg him to tell me something different to make each week.

You can eat this recipe with naan, rice, quinoa, cous cous, even salad and it’s absolutely delicious.

The most important tip I will give you all when it comes to making butter chicken is to use boneless legs and thighs and not breast. Breast is drier and it makes the butter chicken taste completely different.

AuthorNureen SCategory, , , DifficultyBeginner

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

1

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

2

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

3

Add the chicken and saute until it turns white.

4

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

5

Add 1 can of tomato paste and combine it well.

6

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

7

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

8

Add sour cream and mix well.

9

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

10

Add butter and allow it to melt.

11

Serve hot with naan! Enjoy!

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

Directions

1

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

2

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

3

Add the chicken and saute until it turns white.

4

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

5

Add 1 can of tomato paste and combine it well.

6

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

7

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

8

Add sour cream and mix well.

9

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

10

Add butter and allow it to melt.

11

Serve hot with naan! Enjoy!

Instant Pot Butter Chicken

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