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Creamy Butter Chicken in Instant Pot

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
105 min
SERVINGS
4 servings
Dinner Indian
Creamy Butter Chicken in Instant Pot
Ingredients
  • 1/2 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground red chile pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1 tablespoon oil, or as needed
  • 1 onion, finely chopped
  • 4 green chile peppers, sliced
  • 4 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 fresh tomato, chopped
  • 2 pods cardamom, crushed
  • 1 teaspoon ground red chile pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 5 cashews, or to taste
  • 1 cup half-and-half
  • 1 tablespoon butter
  • 1 cup water
  • 1 pinch salt to taste
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
Instructions
1
Combine yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala in a bowl. Mix the chicken thoroughly with this mixture. Refrigerate for 1 hour to allow the flavors to meld.
2
Heat oil in a multi-functional pressure cooker and switch it to the Saute function. Add an onion, green chiles, garlic, and ginger, and sauté until fragrant for approximately 1 minute. Introduce a tomato into the pot, stirring constantly to avoid burning. Add spices - cardamom, red chile, cumin, coriander, and turmeric one at a time. Sauté until the onion is tender and well-coated in spices, taking about 2 to 3 minutes. Add cashews and turn off the pressure cooker if it becomes too hot.
3
Blend the onion mixture in a blender, gradually adding half-and-half until you achieve a smooth paste. Clean the pressure cooker's interior and return it to Saute mode. Melt butter, then add the chicken and marinade mixture. Sauté until the marinade thickens, taking about 2 to 3 minutes. Turn off the pressure cooker if it becomes too hot. Add the onion paste and water as needed, stirring well to combine.
4
Taste the dish and season with salt according to your preference. Close and lock the lid of the pressure cooker, switching it to Meat mode over high pressure according to the manufacturer's instructions. Set a timer for 8 to 10 minutes, allowing 10 to 15 minutes for the pressure to build.
5
Release the pressure carefully using the quick-release method, taking about 5 minutes. Unlock and remove the lid of the pressure cooker. Garnish with cilantro and kasoori methi to complete your dish.