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Butter Chicken

Butter Chicken

Packed with flavor, this quintessential Indian-inspired dish cooks up quickly using an Instant Pot® and will become a regular in your weekly dinner rotation.


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20 min
Prep Time
50 min
Total Time
4
servings

Ingredients

1 (14-ounce) can diced tomatoes

2 teaspoons finely chopped fresh garlic

1 to 2 teaspoons finely chopped fresh ginger root

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon salt

1 teaspoon ground turmeric

1/2 teaspoon ground red pepper (cayenne)

1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

1/4 cup Land O Lakes® Butter, cubed

1/4 to 1/2 cup Land O Lakes® Heavy Whipping Cream

1/4 cup chopped fresh cilantro

How to make

  1. STEP 1

    Combine tomatoes, garlic, ginger, cumin, garam masala, paprika, salt, turmeric and cayenne in Instant Pot. Add chicken, pushing it down into sauce. Cover; turn setting to Manual. Close pressure valve and set to pressure; cook on High 15 minutes.

  2. STEP 2

    Release steam once cooking is complete. Remove chicken; set aside.

  3. STEP 3

    Blend sauce in Instant Pot using immersion blender (or transfer to blender container to blend); cool slightly. Stir in butter and whipping cream until butter is melted and cream is incorporated. Return chicken to pot; heat through, if needed.

  4. STEP 4

    Serve over cooked rice or cauliflower rice; sprinkle with cilantro. Seve with a side of naan bread.

Stovetop Variation

Heat butter in 12-inch skillet over medium-high heat until sizzling. Add chicken; cook 3-5 minutes or until chicken is browned. Turn chicken; add garlic and ginger. Continue cooking 3-4 minutes. Add diced tomatoes, cumin, garam masala, paprika, salt, turmeric and cayenne pepper. Reduce heat to low; simmer 30 minutes. Remove chicken. Puree sauce in blender or with immersion blender until smooth. Stir in 1/4 cup whipping cream and return chicken to pan, heating through if needed. Sprinkle with cilantro. Serve with cooked rice and naan bread.

Tip #1

The sauce needs to cool a bit before adding the butter and cream, as adding them to boiling sauce will make the sauce too thin.

Nutrition (1 serving)

440 Calories
27 Fat (g)
190 Cholesterol (mg)
960 Sodium (mg)
6 Carbohydrates (g)
1 Dietary Fiber
40 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

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