Butter Chicken



500 grams of cubed, bone-free chicken
Yogurt, plain, one cup
Lemon juice, two tablespoons
two tablespoons of tandoori spice
Ginger-garlic paste, 1 tablespoon
2 tablespoons of butter or ghee
1 finely chopped onion
two tomatoes, blended
1 teaspoon of red pepper flakes
Garam masala, 1 teaspoon
50 ml of thick cream
Salt as desired
to garnish: fresh cilantro leaves


Yogurt, lemon juice, tandoori masala, and ginger-garlic paste should all be combined in a mixing bowl. Chicken cubes should be added to the mixture and marinated for a minimum of 30 minutes.
Ghee or butter should be heated when the Instant Pot Pressure Cooker is set to the “Saute” setting. Sauté the onions till golden brown after adding them.
Cook for a few minutes after adding the pureed tomatoes until the oil separates.

Add salt, garam masala, and red chili powder while stirring. Cook for a further two minutes.
Add the marinated chicken to the Instant Pot and then deactivate the “Saute” feature. To evenly coat the chicken with the sauce, stir thoroughly.
Put the Instant Pot’s lid on and select an 8-minute pressure cooking duration. A pressure release valve should be in the “Sealing” position.
Once the cooking process is over, quickly release the pressure.
Blend the sauce in the immersion blender until it is smooth and creamy.
Pour the heavy cream in after once more choosing the “Saute” option. Stir thoroughly, then boil for 3 to 4 minutes to thicken the sauce.
Serve hot with naan bread or steamed rice, garnished with fresh cilantro leaves.

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