Butter Chicken (Instant Pot)
Not sure this is actual butter chicken, but it doesn't matter. It is super yummy and incredibly easy to make -- a 1 pot Instant Pot that produces rice and the chicken in the same cooking. The recipe is from Urvashi Pitre. Her blog post has photos of how to stack rice on top of chicken. She also says :
This recipe relies on one important ingredient—the garam masala. Invest in a bottle, which can be found in a number of grocery chains, Indian shops, and online. You can also make your own (using Nik Sharma's recipe). If your butter chicken is bland and flavorless, a lack of garam masala is to blame.
RICE (Makes enough for 4 people)
1 cup aged basmati rice, rinsed
1 cup water
1 teaspoon salt
BUTTER CHICKEN
1(14-ounce) can diced tomatoes
1 tablespoon minced ginger (use more)
1 tablespoon minced garlic (use more)
1 teaspoon turmeric
1/2-1 teaspoon cayenne pepper (adjust to taste) (omitted)
1 teaspoon paprika
1 teaspoon salt (needed a little more)
1 pound boneless skinless chicken thighs, left whole (I used 1 package Costco chicken thighs which are 1.25-1.5 lbs. I added 2-4 tbsp water to compensate. Not sure if I needed to.)
2-4 ounce butter, cut into cubes (use coconut oil, if dairy free) (I used 2 oz coconut oil)
4 ounces or more heavy cream (use full-fat coconut milk, if dairy free) (I used heavy cream)
1/4-1/2 cup chopped cilantro
- Step 1
Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.
- Step 2
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
- Step 3
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack. I used a collapsible steamer insert which sat on top of the chicken. It seemed to work out ok. Photo at end of what an actual "tall steamer rack" is. Internet says you can use a steamer rack trivet propped on top of stainless steel mason jar rings or crumbled aluminum foil.)
- Step 4
Press the Manual or Pressure cook button on HIGH pressure, set the timer to 10 mins, and cook.
- Step 5
Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and set aside.
- Step 6
Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and remaining teaspoon of garam masala.
- Step 8
Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.
