Instant Pot® Indian Butter Chicken Shauna James Ahern reviews online

Instant Pot® Indian Butter Chicken


Shauna James Ahern

This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat."

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Edition Details

Author

Shauna James Ahern

Cooking method

Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
Place water, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot(R)). Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook until fluffy, about 6 minutes. Release pressure through natural-release method for 10 minutes.
Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
Melt butter in the pot on "Saute" mode. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.
Place chicken thighs, marinade, and chicken stock into the pot. Seal pressure cooker and bring to high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Release pressure through natural-release method for 10 minutes.
Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker to the "Saute" setting; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.

Number of persons

6

Full cooking time

25 m

Cooking time

1 h

Time for preparing

2 h 45 m

Calories

841

Fats

55.5 g

Carbohydrate

45g

Protein

44.2 g

Cholesterol

177 mg

Sodium

453 mg

Ingredients Instant Pot® Indian Butter Chicken

1 cup water
3 tablespoons lemon juice
1/2 cup unsalted butter
1 cup chicken stock
2 tablespoons ground cumin
2 tablespoons tomato paste
1 bunch cilantro, finely chopped
1 cinnamon stick
3 tablespoons grated fresh ginger
4 cloves garlic, sliced
2 tablespoons ground turmeric
1 1/2 cups plain yogurt
1 cup basmati rice
1 tablespoon cumin seeds
2 tablespoons garam masala
2 fresh tomatoes, chopped
1 (13.5 ounce) can coconut milk
1/4 teaspoon kosher salt
2 large onions, peeled and chopped
3 pounds bone-in chicken thighs with skin
2 Anaheim chile peppers, seeded and diced

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