Indian Butter Chicken

TIP: To make this recipe dairy free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
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Item No. REC12367
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  • Contains Dairy
Easy
6
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Ingredients

  • butter, cut in cubes, divided (1 stick (1/2 cup) plus 3 tablespoons)
  • vegetable oil (1 1/2 teaspoons)
  • large yellow onion, peeled, diced (1)
  • cloves garlic, peeled, minced (6)
  • uncooked boneless skinless chicken breasts or thighs, cut in cubes (3 pounds)
  • fresh ginger, peeled, minced (2 tablespoons)
  • garam masala (1 1/2 tablespoons)
  • turmeric (1 1/4 teaspoons)
  • tomato paste (3 1/2 tablespoons)
  • kosher salt (1 teaspoon)
  • chicken broth (2/3 cup)
  • tomato sauce (1 1/4 cups)
  • heavy cream (2/3 cup)
  • fresh cilantro, chopped, for garnish (1/4 cup)
  • Cooked basmati rice, for serving

Instructions

Step 1
1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.

Step 2
2. Add 3 tablespoons butter and oil to the pot. Once butter melts, add onions and garlic and cook for 1 minute.

Step 3
3. Add chicken, ginger, garam masala, turmeric, tomato paste, salt, broth, and tomato sauce. Stir to combine.

Step 4
4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

Step 5
5. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Step 6
6. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add the heavy cream and remaining butter and simmer for 2 minutes.

Step 7
7. When cooking in complete, top with cilantro and serve with basmati rice.