Butter Chicken / Lamb (Instant Pot)

Name: Butter Chicken / Lamb (Instant Pot)
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: indian
Ingredients: 1 tbsp ghee; 2 cardamom pods; 1 tsp coriander seed; 1 tsp cumin seed; 400 g canned diced tomatoes; 5 cloves garlic; 1 tbsp ginger; 1 tsp ground turmeric; 1 tsp cayenne pepper; 1 tsp sweet paprika powder; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp salt; 500 g chicken breasts; 1 tsp garam masala; 75 g butter; 125 ml heavy cream; 50 g cilantro

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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 👌

Preparation

10 min

Baking

10 min

Resting

10 min

Ingredients

2Servings

½ tbsp

ghee

cardamom pods

½ tsp

coriander seed

½ tsp

cumin seed

200 g

canned diced tomatoes

2½ 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
- 2½ 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
- 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
- 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.
Step 6/7
- 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.
Enjoy your meal!