INSTANT POT INDIAN BUTTER CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
- Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
- Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.
INSTANT POT® BUTTER CHICKEN FROM FROZEN
When I wanted butter chicken, but my chicken was frozen, I used my favorite butter chicken recipe (Easy Indian Butter chicken on this site) with some slight changes and pressure cooked it. I like serving this with naan or cooked rice.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 3
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter; saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper; stir to combine. Serve immediately garnished with cilantro.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 9.6 g, Cholesterol 132.1 mg, Fat 33 g, Fiber 2.8 g, Protein 18.8 g, SaturatedFat 19.9 g, Sodium 610 mg, Sugar 3.8 g
INSTANT POT BUTTER CHICKEN RECIPE BY TASTY
This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
- Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
- Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
- Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
- Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to "vent" and allow any remaining steam to vent.
- Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
- Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10-15 minutes.
- . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
- Serve chicken with basmati rice and naan and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 6 grams, Protein 61 grams, Sugar 15 grams
INSTANT POT® INDIAN BUTTER CHICKEN
This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat.
Provided by Shauna James Ahern
Categories World Cuisine Recipes Asian Indian
Time 3h15m
Yield 6
Number Of Ingredients 21
Steps:
- Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
- Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
- Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.
- Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
- Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.
Nutrition Facts : Calories 841.4 calories, Carbohydrate 45.1 g, Cholesterol 177.3 mg, Fat 55.5 g, Fiber 5 g, Protein 44.3 g, SaturatedFat 29.8 g, Sodium 486.6 mg, Sugar 8.5 g
INSTANT POT® BUTTER CHICKEN
Butter chicken, or "murgh makhani", is one of the most internationally popular Indian dishes. It has been recreated around the world, with each region adding its own touches and variations, adapting to the culture of the land.
Provided by Suscooking
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 4
Number Of Ingredients 27
Steps:
- Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
- Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
- Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
- Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 19.1 g, Cholesterol 90.4 mg, Fat 17.6 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 7.9 g, Sodium 887.4 mg, Sugar 8.2 g
INSTANT POT QUICK BUTTER CHICKEN
This is quick & light, not so much butter & cream. Using instapot this comes together in half hour.
Provided by ron.reeder
Categories Chicken
Time 30m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
- Add water or chicken stock, scrape sides.
- Add tomato sauce.
- add Cauliflower, chicken, tofu, butter.
- Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
- Remove chicken cut into bite sized pieces, put back in pot.
- add cream or coconut milk.
- let cool a bit then add yogurt.
- stir, serve with either: nan, rice. (See recipe for home made nan).
Nutrition Facts : Calories 252.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 64.2, Sodium 1630.3, Carbohydrate 15.6, Fiber 3.7, Sugar 9.4, Protein 16.8
INSTANT POT BUTTER CHICKEN
This dish is beloved for a reason -- it's warm, comforting and flavorful. And since there's no need to marinate the chicken first, it's perfect for a last-minute dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute and melt 4 tablespoons of the butter (see Cook's Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn't burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
- Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
- Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside.
INSTANT POT BUTTER CHICKEN
Make and share this Instant Pot Butter Chicken recipe from Food.com.
Provided by Jen in Victoria
Categories Indian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Press the "saute" button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft.
- Add the garlic and ginger; stir-fry for 30 seconds.
- Stir in the spices and honey (if using), then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
- Add the crushed tomatoes, then cover and lock the lid. Press the "Poultry" button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
- Once the food is done, the Instant Pot will automatically switch to the "Keep Warm" mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
- Unlock the lid and stir in the cream.
- Garnish with cilantro if desired, then serve.
Nutrition Facts : Calories 325.5, Fat 18, SaturatedFat 10, Cholesterol 105.1, Sodium 1010.6, Carbohydrate 20.4, Fiber 4.5, Sugar 1.3, Protein 23.6
INSTANT POT® BUTTER CHICKEN
If you're looking for a recipe that delivers authentic Indian flavor without a long ingredient list, you've found it! The secret to creating robust flavor with this Instant Pot® version of butter chicken starts with a pre-pressure sauteeing of the key ingredients. It's a tender take on chicken that's perfect for a weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter and oil in insert. Add half of the chicken; cook about 10 minutes, turning once, until browned. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of chicken; transfer to bowl with browned chicken. Select CANCEL.
- Select SAUTE; adjust to normal. Add onion to insert; cook about 2 minutes or until softened. Add garlic and gingerroot; cook and stir 1 minute. Add garam masala; cook 15 seconds. Add tomato paste and salt; cook and stir 30 seconds. Add chicken broth, and scrape bottom of insert with wooden spoon. Stir chicken back into mixture in insert. Select CANCEL.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- In small bowl, beat whipping cream and cornstarch with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cream mixture; cook 1 to 2 minutes, stirring frequently, until thickened.
- Top with cilantro leaves. Serve over rice, if desired.
Nutrition Facts : Calories 350, Carbohydrate 6 g, Cholesterol 190 mg, Fat 3 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize About 1 Cup, Sodium 470 mg, Sugar 2 g, TransFat 0 g
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