Our tender chicken is marinated and then pressure-cooked in flavorful spices and seasonings to make a creamy and mild instant pot butter chicken recipe.
1lbboneless skinless chicken breast, cut into pieces
1/2cuphung curd or Greek yogurt
1tspsalt
1tspblack pepper powder
1tbspred chili powder
1tbspginger garlic paste
1tspgaram masala
1tbspcoriander powder or dried basil
Butter Chicken Sauce
3tbspbutter
1onion, roughly chopped
1tbspginger garlic paste
1/4cupwhole cashews
1tbspketchup (optional)
1 tbspKasuri Methi
1tspred chili powder
1tspsalt
3/4 cuptomato puree
1tspgaram masala
1.5cupswater
1tspcoriander powder
1/4 tspsugar (optional)
3tbspfresh cream
Instructions
Place all marinade ingredients, including the chicken pieces, in a large bowl. Mix them properly with your hands then cover the bowl with plastic wrap and set it aside for 30 minutes.
1 lb boneless skinless chicken breast, cut into pieces, 1/2 cup hung curd or Greek yogurt, 1 tsp salt, 1 tsp black pepper powder, 1 tbsp red chili powder, 1 tbsp ginger garlic paste, 1 tsp garam masala, 1 tbsp coriander powder or dried basil
Set the instant pot on the Saute function and let it heat up. Then add 1 tablespoon of butter.
3 tbsp butter
Add the chicken pieces and cook until the chicken changes color to light brown. Then transfer the chicken to a plate.
1 lb boneless skinless chicken breast, cut into pieces
Keep the instant pot running on the Saute function and add cashews and onions. Add 1/2 cup of water and give it a nice mix. Deglaze the pot by stirring properly so that no food is stuck to the bottom of the pot. Let it cook until the cashews become a little soft and the onions turn translucent.
1 onion, roughly chopped, 1/4 cup whole cashews, 1.5 cups water
Next, transfer the blanched onion and cashews into a blender and blend into a smooth paste. Set this aside.
Add 1 tablespoon of butter to the pot along with ginger garlic paste and saute it for a few seconds until it becomes fragrant. Add red chili powder, salt, and coriander powder, and give them a stir.
3 tbsp butter, 1 tbsp ginger garlic paste, 1 tsp red chili powder, 1 tsp salt, 1 tsp coriander powder
Next, add in the cashew onion paste and cook for a few seconds. Add the tomato puree and mix, then stir and cook for 6 minutes.
3/4 cup tomato puree
Add in the chicken pieces and 1 cup of water, mixing everything properly. Then cancel the Saute button.
1.5 cups water
Close the lid and pressure valve. Select the Pressure Cook button on High Pressure and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
Open the lid carefully and select the Cancel button. Then select the Saute button next one last time.
Add Kasuri Methi, garam masala, sugar, and tomato ketchup, and let it simmer for 3 to 4 minutes.