Instant Pot Indian Butter Chicken

  • 6-8 boneless, skinless chicken thighs
  • 1/2 stick butter
  • 1 can tomato sauce or crushed tomatoes
  • 2 tbsp fresh cilantro or 2 tsp dried
  • 1 tbsp fresh ginger or 1 tsp dried
  • 2 tsp garam masala or 1 tsp curry powder + 1/2 tsp cardamon & coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • salt and white or black pepper to taste
  • 1/2 cup Greek yogurt or sour cream
  • 1/2 to 1 cup heavy cream
  • 1-2 tbsp cornstarch (as needed)

Melt butter in Instant Pot on saute and brown chicken; add all other ingredients except yogurt and cream, lock lid and cook on high pressure for 7 minutes. Turn off, use natural (slow) release for 10 minutes, then quick release. Stir in yogurt and cream (if sauce looks thin, stir cornstarch into cream before adding to sauce. Serve over basmati rice.* 

*(To cook basmati rice in the Instant Pot,  put 1 cup rice, 1 cup water,  and 1 tsp salt in pot, cook on high pressure 3 minutes, natural release for 10 minutes then quick release).

This was my first attempt at cooking in the new Instant Pot that hubby bought for Christmas. It was, thankfully, a success! We did say a prayer over the Pot before “christening it,” which our priest paraphrased for us from the Book of Common Prayer:
Officiant: You shall eat in plenty and be satisfied, and praise the Name of the Lord your God, who has dealt wondrously with you. The eyes of all wait upon you, O Lord.
People: And you give them their food in due season. Let us pray. (Silence) 
O Lord our God, you supply every need of ours according to your great riches: Bless the hands that work in this place, and give us grateful hearts for daily bread; give us safety as we prepare our food in this Instant Pot, that we might be sustained for your service; through Jesus Christ our Lord. Amen.


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