Butter Chicken Recipe

This butter chicken recipe is easier to make than authentic butter chicken because your Instant Pot will handle all of the work for you. Get ready to enjoy an easy chicken dinner with an authentic Indian flavor.

Keyword instant pot, dinner, easy recipe, chicken, homemade, Indian, butter, weeknight

Servings

Calories 552kcal

Author Dani Meyer

Ingredients

4 Chicken Breasts or Thighs
5 cloves Garlic Minced
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/4 tsp Ground Coriander
1/4 tsp Cumin
1/4 tsp Cardamom
1 whole Lime Juiced
1 whole Onion Diced
1/4 cups Butter
1 can 14.5 Oz. Can Tomato Sauce
1 can 14.5 Oz. Can Petite Diced Tomatoes
1 pint Heavy Cream or 1 can coconut milk
1 bunch Chopped Cilantro to taste
2 cups brown rice

Instructions

1. If using chicken breasts, cut into bite sized pieces. If using thighs, keep whole. Combine chicken, spices and lime together and marinate for at least 10 minutes but up to overnight.

2. Saute the onion in the butter until soft.
Add marinated chicken, tomato sauce and diced tomatoes.

3. Cook for 15 minutes on high pressure or 20 minutes on medium heat on stovetop in a large nonstick pan, if you do not have a pressure cooker. Stir regularly if cooking on stovetop.

4. If using chicken thighs, remove from sauce and debone/remove skin and shred chicken. Return to pan.

5. Remove from heat and add the heavy cream or coconut milk (half and half can work but can also separate so use at your own risk haha).
6. Top with cilantro just before serving over Basmati rice. Enjoy!

Nutrition