Indian Butter Chicken

So amazing! Perfectly tender chicken and a smooth, deep sauce flavor. Enjoy!4-

5 from 1 vote

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Course: Main Dishes

Prep Time: 25

Cook Time: 40

Servings:

Ingredients

3 boneless skinless chicken breasts cut into one-inch cubes
2 T garam masala
1 tsp salt
1/2 tsp black pepper
4 T butter, divided
1 medium white or yellow onion, diced
1 jalapeno pepper, seeded and finely chopped optional
3 cloves finely minced garlic
1 T fresh minced ginger
1 tsp ground turmeric
1 14.5 oz can of diced tomatoes
1 8 oz can tomato sauce
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup chopped fresh cilantro
cooked white rice

Instructions

Put the chicken in a bowl, and sprinkle it with the garam masala, salt, and pepper. Toss it well and rub the spices into the chicken. Set aside and let it marinate for at least 20 minutes. Meanwhile:
In the instant pot, push the “SAUTÉ” button. Add 2 Tablespoons of the butter, let it melt, then add the onion. Cook stirring often until onion is soft and translucent.
Add the remaining 2 Tablespoons of butter, then also add the ginger, garlic, and jalapeño. Cook and stir 5 minutes more.
Add the broth, chicken, diced tomatoes, turmeric, and tomato sauce to the pot. Stir to combine.
Secure the lid, seal the pressure valve, press “CANCEL” (to turn off the sauté function) then press “POULTRY”.
Let the #instantpot do its thing, and you can walk away 🙌🏻 . This cycle could take about 30 minutes.
When it is done cooking, let it depressurize naturally for at least 10 minutes (otherwise it will be dry and chewy) then you can twist the steam valve to release the pressure.
After it is done cooking, stir in the heavy cream. Serve over white rice and garnish with cilantro.

Notes

Note: if the liquid in the pot is extraordinarily watery, remove the chicken and thicken with a cornstarch slurry (1/4 cup cold water mixed with 1-2 Tablespoons of cornstarch) and cool on “SAUTE” mode for a few minutes until thickened. Then cool slightly, and replace the chicken and add the cream.