Butter Chicken Lady Recipe Instant Pot
Description
Butter chicken is a popular Indian dish that is a favorite all over the world. This butter chicken lady recipe instant pot is a delicious version that is cooked in a pressure cooker. The dish is rich and creamy with a hint of spiciness and is perfect for a cozy dinner at home or for a dinner party. It is a great way to enjoy Indian cuisine without having to spend hours in the kitchen. The dish is made with chicken cooked in a creamy tomato-based sauce and is finished off with a dollop of butter and cream. The dish is relatively easy to make and requires minimal prep time.
This recipe is sure to be a hit with your family and friends. It is a great way to bring a taste of India to your dinner table. The dish is also very versatile and can be served with a variety of sides such as rice, naan, or chapati. The dish is also great for meal prepping and can be made ahead of time.
Prep Time
This dish can easily be made in under 30 minutes. The prep time for this dish is minimal and only requires a few ingredients. You will need to gather your ingredients and have them ready to go before you begin cooking. This will make the process much smoother and quicker.
Cook Time
Once your ingredients are gathered, the cooking process is very quick. The cooking time for this dish is approximately 20 minutes. The pressure cooker will do most of the work for you and the dish will be ready in no time.
Ingredients
To make this delicious butter chicken lady recipe instant pot you will need the following ingredients:
- 2 tablespoons of butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of fresh ginger, minced
- 2 teaspoons of garam masala
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of cayenne pepper
- 1 can of chopped tomatoes
- 1 pound of boneless, skinless chicken breasts, cut into cubes
- 1/4 cup of heavy cream
- Salt to taste
Instructions
To make this butter chicken lady recipe instant pot, begin by heating the butter in the instant pot on the sauté setting. Once the butter is melted, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for an additional minute.
Next, add the garam masala, cumin, coriander, turmeric, chili powder, and cayenne pepper and stir to combine. Cook for an additional minute. Add the canned tomatoes and stir to combine. Add the chicken and stir to combine.
Close the lid of the instant pot and make sure the valve is set to sealing. Cook on high pressure for 10 minutes. When the cooking time is up, quick release the pressure. Open the lid and stir in the cream. Taste and add salt if needed. Serve with your favorite sides and enjoy.
Equipment
To make this dish you will need an instant pot or pressure cooker. You will also need a cutting board and knife for prepping the vegetables and chicken. You will also need measuring spoons for measuring out the spices.
Notes
This recipe can easily be doubled or tripled if needed. The cooking time may need to be adjusted if you are doubling or tripling the recipe. The recipe can also be made on the stove top in a large pot or skillet. The cooking time may need to be adjusted if you are cooking it on the stovetop.
Nutrition: Per Serving
- Calories: 400
- Carbohydrates: 16g
- Protein: 28g
- Fat: 24g
- Sodium: 400mg
- Fiber: 2g
Recipe Tips
This dish is great served with a side of rice or naan. You can also add other vegetables such as bell peppers, carrots, or peas to the dish. If you are looking for a spicier dish, you can add more chili powder or cayenne pepper to the recipe. You can also add a pinch of sugar to balance out the flavors.
If you are looking for a healthier version, you can substitute the butter for ghee or coconut oil. You can also substitute the heavy cream for almond milk or coconut milk. If you are looking for a dairy free version, you can leave out the cream altogether.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator and then reheat in a pot or in the microwave.
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