Butter Chicken: An Indulgent Weeknight Delight
This Butter Chicken recipe features tender chicken thighs simmered in a creamy, spiced sauce, perfect for a weeknight meal.
Equipment
- Instant Pot
- food processor
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into 1.5-inch cubes
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon butter
- ½ tablespoon olive oil
- 1 large yellow onion
- 4-5 cloves garlic
- 1 teaspoon minced ginger
- 1 cup chicken broth
- 1 teaspoon cumin
- 3 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper to taste
- 1 6 ounce can tomato paste
- 1 cup heavy cream
Instructions
- Season the chicken thighs with salt and pepper, then set aside.
- Puree garlic, onion, and ginger in a food processor until smooth.
- Mix cumin, garam masala, turmeric, smoked paprika, and cayenne in a bowl.
- Set the Instant Pot to 'Sauté', add olive oil and butter, and melt.
- Add the pureed mixture to the pot and cook for 1 minute, stirring occasionally.
- Deglaze the pot with chicken broth, scraping any stuck bits.
- Layer chicken thighs, spice mixture, and tomato paste in the pot without stirring.
- Close the lid, set steam release to 'sealing', and cook on HIGH for 12 minutes.
- Perform a quick release, open the lid, and switch to 'Sauté' mode.
- Stir in heavy cream, adjust seasoning, and cook for 2-3 minutes until thickened.
Notes
To thicken the gravy, use 'Sauté' mode for 2-3 minutes or create a cornstarch slurry.