This is a super-easy instant pot recipe that mostly involves throwing everything in and walking away. The key to its success is using quality spices, and not skimping on the quantity. We like heat, so I use an obscene amount of cayenne. Otherwise, I use approximately equal amounts of all the spices.
Penzey’s Spices are my go-to for most recipes, as opposed to supermarket spices. Their Garam Marsala and Hot Curry Powder are especially important for this Indian Butter Chicken recipe. And their site makes it very easy to order online. I use approximately equal amounts of all the spices in this recipe, maybe two tablespoons, except a little lighter on the cumin and heavier on the cayenne.
Disclaimer: Measurements here are DIY
The amounts listed below are very approximate and I probably use a slightly different amount of each ingredient every time. If you’re the kind of cook who wants precise measurements, you’ll find this recipe ridiculous. If you’re the sort who follows your own instincts and preferences as you cook, this recipe is for you. (Heads up: These amounts, though approximate, are intended for making multiple meals to freeze. In other words, a huge batch.)
Indian Butter Chicken Ingredients:
- Boneless chicken breasts, 2-3.5 lbs
- Butter, 1 stick
- Chopped onions, 1-2 cups
- Garlic, 8-12 cloves, chopped
- Coconut milk, 1 can
- Chicken broth, 2-4 cups
- Tomato paste, 6-9 oz
- Grated fresh ginger root
- Garam Marsala
- Curry powder
- Ground Cumin
- Cayenne
- Salt to taste
- Agave or sugar
- Cornstarch for thickening
Indian Butter Chicken Directions:
1. Turn pressure cooker on to sauté mode.
2. Add a stick of butter and melt. When it begins to foam slightly, add the onions and garlic.
3. Add the tomato paste and your spices, letting it turn a deep brick red.
3. After a minute or two, add the coconut milk and chicken stock. Stir until it’s a soft pink throughout.
4. Add salt and a squirt of agave or a spoon of sugar.
5. Add the chicken, making sure there’s enough liquid to keep the burn setting from going off. Set the pressure cooker to the Chicken setting, or about 15 minutes.
6. When pressure is released, remove the chicken to a large plastic cutting board. Shred it with a meat fork and tongs, or whatever method you prefer. I usually add a little more salt to the shredded chicken at this point.
7. Turn the pressure cooker to sauté. Mix a tablespoon or two of corn starch with a little water and add to the sauce to thicken it. Then add the chicken back in.
8. Serve on rice, with something green as a side, maybe sauteed spinach or roasted asparagus.
Note: We usually have this for dinner the day I make it, and then I also pack up six or eight glass containers for the freezer, with enough for the two of us in each one. For more on freezer-friendly recipes, see this post.
