recipe

October 2, 2019

Instant Pot Indian Butter Chicken

Instant Pot Indian Chicken RecipeI am really excited to be home from my road trip in the @Wonderbreadvan and back in my kitchen. It happens to be October  as well, which is “Crocktober” and I am adding “Instantpotober” to the mix as well. I am hoping to post a bunch of Crock-Pot and Instant Pot recipes, like this Instant Pot Indian butter chicken, this month. Feel free to reach out to me at @stephaniesdish on Twitter or Instagram if you have a favorite for me to try.

Instant Pot Indian Butter Chicken

INGREDIENTS

  • 1 c basmati rice
  • 1/4 c unsalted butter or 3 tablespoons ghee
  • 4 skin-on chicken thighs or 2 chicken breasts cut into 1-inch pieces.
  • 1 medium onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp freshly grated ginger
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 1 tsp Kosher salt
  • 1 tsp ground pepper a
  • 1 (14.5 oz) can petite diced tomatoes
  • 1  can tomato paste
  • 1/2 c water
  • 1 c heavy cream
  • 1 bunch greens (I like Kale, Spinach or Mustard Greens)
  • 1/4 c chopped fresh cilantro leaves

DIRECTIONS

  1. In a large saucepan of 2 c water, cook rice according to package instructions; set aside.
  2. Set a 6-qt Instant Pot® to the high sauté setting. Add butter or ghee and chicken breasts or 4 boneless, skinless chicken thighs skin side down on high to brown.
  3. Transfer thighs to a plate when the skin is brown.
  4. Add onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin, and cayenne pepper, until fragrant, about 1 minute; season with salt and pepper, to taste.
  5. Stir in diced tomatoes, tomato paste, chicken stock, cream, and chicken.
  6. Top with raw greens.
  7. Select manual setting; adjust the pressure to high, and set a timer for 12 minutes. When finished cooking, manual release for 5 minutes, then quick-release pressure.
  8. Stir in cilantro; season with salt and pepper, to taste.
  9. Serve the Instant Pot Indian butter chicken immediately with rice.

Check out all my recipes here.

Instant Pot Indian Butter Chicken

INGREDIENTS:

  • 1 c basmati rice
  • 1/4 c unsalted butter or 3 tablespoons ghee
  • 4 skin-on chicken thighs or 2 chicken breasts cut into 1-inch pieces.
  • 1 medium onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp freshly grated ginger
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 1 tsp Kosher salt
  • 1 tsp ground pepper a
  • 1 (14.5 oz) can petite diced tomatoes
  • 1  can tomato paste
  • 1/2 c water
  • 1 c heavy cream
  • 1 bunch greens (I like Kale, Spinach or Mustard Greens)
  • 1/4 c chopped fresh cilantro leaves

DIRECTIONS:

  1. In a large saucepan of 2 c water, cook rice according to package instructions; set aside.
  2. Set a 6-qt Instant Pot® to the high sauté setting. Add butter or ghee and chicken breasts or 4 boneless, skinless chicken thighs skin side down on high to brown.
  3. Transfer thighs to a plate when the skin is brown.
  4. Add onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin, and cayenne pepper, until fragrant, about 1 minute; season with salt and pepper, to taste.
  5. Stir in diced tomatoes, tomato paste, chicken stock, cream, and chicken.
  6. Top with raw greens.
  7. Select manual setting; adjust the pressure to high, and set a timer for 12 minutes. When finished cooking, manual release for 5 minutes, then quick-release pressure.
  8. Stir in cilantro; season with salt and pepper, to taste.
  9. Serve the Instant Pot Indian butter chicken immediately with rice.

Check out all my recipes here.