Instant Pot Butter Chicken Curry Recipes
INSTANT POT® INDIAN CHICKEN CURRY
This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.
Provided by Fioa
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 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.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 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
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