Butter Chicken / Lamb (Instant Pot)

Butter Chicken / Lamb (Instant Pot)

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B

Brandon Nuttall

Community member

"Many thanks to Urvashi Pitre for the inspiration behind this recipe. This is a great weeknight dish that goes from fridge to table in less than 30 minutes. It works equally well with either chicken or lamb. Whole spices are optional. Coconut fat and coconut milk in the same proportions can be substituted for the dairy. This recipe scales very well and can easily be doubled or tripled. You can reserve about half of the sauce and use it later for other dishes."

Difficulty

Easy 👌
10
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings2
½ tbsp
ghee
1
cardamom pods
½ tsp
coriander seed
½ tsp
cumin seed
200 g
canned diced tomatoes
cloves
garlic
½ tbsp
ginger
½ tsp
ground turmeric
½ tsp
cayenne pepper
½ tsp
sweet paprika powder
½ tsp
garam masala
½ tsp
ground cumin
½ tsp
salt
250 g
chicken breasts
½ tsp
garam masala
37½ g
butter
62½ ml
heavy cream
25 g
cilantro
  • Step 1/7

    • ½ tbsp ghee
    • 1 cardamom pods
    • ½ tsp coriander seed
    • ½ tsp cumin seed

    Set the Instant Pot to high saute. Add the ghee (or other fat) and add the whole spices to the pot. Saute until fragrant.

  • Step 2/7

    While the whole spices are frying, prepare the garlic, ginger, and dry ingredients. Reserve one teaspoon of the garam masala.
    • cloves garlic
    • ½ tbsp ginger
    • ½ tsp ground turmeric
    • ½ tsp cayenne pepper
    • ½ tsp sweet paprika powder
    • ½ tsp garam masala
    • ½ tsp ground cumin
    • ½ tsp salt

    While the whole spices are frying, prepare the garlic, ginger, and dry ingredients. Reserve one teaspoon of the garam masala.

  • Step 3/7

    Add the canned tomatoes (including water), garlic, ginger, and dry spices to the Instant Pot and stir.
    • 200 g canned diced tomatoes

    Add the canned tomatoes (including water), garlic, ginger, and dry spices to the Instant Pot and stir.

  • Step 4/7

    Cube the meat and add to the Instant Pot, stirring to combine.
    • 250 g chicken breasts

    Cube the meat and add to the Instant Pot, stirring to combine.

  • Step 5/7

    Set the Instant Pot to pressure cook on high for 10 minutes. Once cooking time is done, allow to stand for 10 minutes before releasing the pressure. Prepare the remaining ingredients.

    Set the Instant Pot to pressure cook on high for 10 minutes. Once cooking time is done, allow to stand for 10 minutes before releasing the pressure. Prepare the remaining ingredients.

  • Step 6/7

    Remove lid and let stand for 5 minutes (until the mixture has stopped bubbling and begun to cool down). Add the reserved garam masala, butter and cream and stir to combine.
    • ½ tsp garam masala
    • 37½ g butter
    • 62½ ml heavy cream

    Remove lid and let stand for 5 minutes (until the mixture has stopped bubbling and begun to cool down). Add the reserved garam masala, butter and cream and stir to combine.

  • Step 7/7

    • 25 g cilantro

    Garnish with fresh chopped coriander and serve.

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