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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced Chicken thighs are the best choice for butter chicken. They stay juicy and tender. The onion gives a sweet base. Garlic and ginger add a warm, aromatic kick. - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1/2 teaspoon chili powder (adjust based on your spice preference) Spices are crucial for flavor. Garam masala brings warmth and depth. Cumin and coriander add earthiness. Turmeric gives a golden hue, while chili powder adds heat. Adjust chili to suit your taste. - 1 cup tomato puree (preferably crushed for a smoother texture) - 1 cup coconut milk (full-fat for creaminess) - 4 tablespoons unsalted butter, divided - Salt, to taste Tomato puree creates a rich sauce. Coconut milk adds creaminess, balancing the spices. Butter adds richness and flavor. Use salt to enhance all the tastes. 1. Sautéing the butter and onions: Set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of butter and let it melt. This creates a rich base for your dish. Next, add the finely chopped onion. Cook for 3 to 4 minutes until the onion is soft and clear. 2. Cooking garlic and ginger: Now, stir in the minced garlic and ginger. Cook for one more minute. This step adds a nice aroma and flavor to your meal. 3. Seasoning chicken with spices: Time to add in the chicken pieces. Sprinkle them with salt. Add garam masala, cumin, coriander, turmeric, and chili powder. Mix well so all the spices coat the chicken evenly. 4. Mixing in tomato puree and coconut milk: Pour the tomato puree and coconut milk into the pot. Stir everything together until you see a beautiful, vibrant sauce. 5. Setting the Instant Pot and cooking under pressure: Close the lid of the Instant Pot. Make sure the valve is set to 'Sealing'. Set it to 'Pressure Cook' on high for 8 minutes. 6. Releasing pressure and finishing the dish: Once the cooking time is up, let it sit for 10 minutes for a natural pressure release. After that, switch the valve to 'Venting' to release any leftover steam. Open the lid and stir in the remaining 2 tablespoons of butter until it melts. Taste and add more salt if needed. Serve hot, topped with fresh cilantro. Enjoy it with basmati rice or warm naan! How do I ensure tender chicken thighs? To keep your chicken thighs tender, use boneless, skinless pieces. Cut them into bite-sized chunks. Always season them well with salt and spices. The Instant Pot locks in moisture, so your chicken will come out juicy and tender. How can I adjust the spice levels? You can change the spice level by adjusting the chili powder. If you like it mild, use less or skip it. For more heat, add more chili powder or even fresh chili peppers. Taste the sauce before serving to find your perfect heat. What are tips for a smoother sauce? Use tomato puree instead of diced tomatoes for a smoother texture. Crushed tomatoes also work well. Blend the sauce briefly if you want it extra smooth. This step ensures every bite feels rich and creamy. How do I use coconut milk for creaminess? Coconut milk adds a nice creaminess to the dish. Use full-fat coconut milk for the best results. Stir it in after the chicken cooks to keep it thick and rich. This will make your butter chicken taste even better. What are the best sides to accompany butter chicken? Serve your butter chicken over cooked basmati rice. Warm naan is perfect for scooping up the sauce. You can also add a side salad for freshness. Choose simple sides to let the butter chicken shine. What are some garnishing ideas? Garnish your butter chicken with chopped fresh cilantro. You can also add a squeeze of lemon for brightness. A sprinkle of crushed red pepper adds color and extra heat. These small touches enhance both look and taste. {{image_4}} You can switch up the main protein in this dish. Chicken thighs work great, but chicken breasts are a lighter option. They cook faster, so reduce the cooking time to about 6 minutes under pressure. If you prefer seafood, shrimp is a fantastic choice. Add it to the pot during the last few minutes of cooking. Tofu is another great option for a plant-based meal. Use firm tofu and cube it. Cook it for about 8 minutes with the same spices. Want to make your butter chicken even better? You can add vegetables to boost nutrition. Spinach, peas, or bell peppers work well. Just toss them in when you mix the tomato puree and coconut milk. You can also experiment with spices. Try adding cinnamon for warmth or cardamom for a floral note. Adjust the chili powder to match your spice preference. A little extra heat can really elevate the dish. If you need gluten-free options, you’re in luck! This recipe is already gluten-free, so no changes are needed. For a dairy-free version, swap the butter with vegan butter and use almond milk instead of coconut milk. This still gives you a rich taste. Always read labels to ensure all ingredients fit your dietary needs. With these easy swaps, you can enjoy butter chicken no matter your dietary restrictions. To store leftovers in the fridge, let the butter chicken cool first. Then, place it in an airtight container. This keeps the flavors fresh and prevents spills. You can store it for up to four days. Remember to label the container with the date for easy tracking. To freeze butter chicken, let it cool completely. Transfer it to a freezer-safe container or bag. Squeeze out any extra air to prevent freezer burn. Butter chicken can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. For reheating, place it in a pot over medium heat. Stir often until it warms through. When reheating, use low heat to avoid burning. If the sauce is too thick, add a splash of water or coconut milk. This helps preserve the creamy texture. Always taste and adjust the seasoning after reheating. This keeps the flavors vibrant and delicious, just like when you first made it! Yes, you can use frozen chicken. Just remember to add about 5 extra minutes to the cooking time. This ensures the chicken cooks all the way through. Always check that the internal temperature reaches 165°F for safety. To add heat, try these tips: - Increase chili powder in the recipe. - Add fresh chopped green chilies. - Stir in red pepper flakes for a kick. - Serve with a spicy hot sauce on the side. If you want a different option, use heavy cream or yogurt. Both will give a rich texture. You can also try cashew cream for a dairy-free choice. Just blend soaked cashews with water until smooth for a creamy base. In summary, we explored the key ingredients for butter chicken, including chicken thighs, spices, and sauces. I shared step-by-step instructions for preparing a delicious dish in an Instant Pot. We also discussed tips for cooking, variations with alternative proteins, and smart storage methods. Butter chicken is versatile and easy to make. Enjoy experimenting with different flavors and sides. With practice, you’ll perfect your version of this beloved dish.

Instant Pot Butter Chicken

Savor the rich flavors of creamy Instant Pot butter chicken that will delight your taste buds! This easy recipe combines tender chicken, spices, and a velvety sauce that’s perfect over rice or with warm naan. In just 30 minutes, you can create a comforting dish your family will love. Ready to impress at dinner? Click through for the full recipe and enjoy a delicious meal tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust based on your spice preference)

1 cup tomato puree (preferably crushed for a smoother texture)

1 cup coconut milk (full-fat for creaminess)

4 tablespoons unsalted butter, divided

Salt, to taste

Fresh cilantro, chopped for garnish

Cooked basmati rice or warm naan, for serving

Instructions
 

Sauté the Base: Set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of butter and allow it to melt, creating a rich base for your sauce.

    Cook the Aromatics: Once the butter is melted, add the finely chopped onion. Sauté for 3-4 minutes until the onion becomes translucent and tender.

      Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional minute until they release their fragrant aroma, enhancing the flavor profile.

        Season the Chicken: Incorporate the chicken pieces into the pot, sprinkling them with salt. Add the garam masala, cumin, coriander, turmeric, and chili powder, stirring well to ensure the chicken is evenly coated in the delightful spices.

          Combine Tomato and Coconut: Pour the tomato puree and coconut milk into the pot, stirring everything together until you have a beautifully combined and vibrant sauce.

            Cook Under Pressure: Secure the lid on the Instant Pot, ensuring the valve is set to 'Sealing'. Set it to 'Pressure Cook' on high for 8 minutes.

              Release Pressure: Once the cooking time is complete, allow for a natural pressure release for 10 minutes. After that, carefully switch the valve to 'Venting' to release any remaining steam.

                Finish with Butter: Gently remove the lid. Stir in the remaining 2 tablespoons of butter until fully melted and incorporated. Taste and adjust the seasoning with more salt if needed.

                  Serve and Garnish: Serve the buttery chicken hot, garnished with freshly chopped cilantro. It pairs beautifully over a fluffy bed of basmati rice or alongside warm naan, perfect for scooping up that creamy sauce!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings