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
12 teaspoon ground red pepper (cayenne)
1 12 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 Half Stick (1/4 cup) Land O Lakes® Butter, cubed
14 to 12 cup Land O Lakes® Heavy Whipping Cream
14 cup chopped fresh cilantro
How to make
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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.
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STEP 2
Release steam once cooking is complete. Remove chicken; set aside.
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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.
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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. 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
Substitute chicken breasts for chicken thighs, reduce cooking time by about 10 minutes.
Tip #2
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.
440 Calories
27 Fat (g)
190 Cholesterol (mg)
960 Sodium (mg)
6 Carbohydrates (g)
1 Dietary Fiber
40 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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