Instant Pot® Indian Butter Chicken recipe

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Ingredients

1 ½ cups plain yogurt
3 tablespoons lemon juice
2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds bone-in chicken thighs with skin
1 cup water
1 cup basmati rice
¼ teaspoon kosher salt
½ cup unsalted butter
2 large onions, peeled and chopped
3 tablespoons grated fresh ginger
4 cloves garlic, sliced
1 tablespoon cumin seeds
2 tablespoons tomato paste
2 fresh tomatoes, chopped
2 Anaheim chile peppers, seeded and diced
1 cinnamon stick
1 cup chicken stock
1 (13.5 ounce) can coconut milk
1 bunch cilantro, finely chopped

Nutrition Info

841.4 calories
carbohydrate: 45.1 g
cholesterol: 177.3 mg
fat: 55.5 g
fiber: 5 g
protein: 44.3 g
saturatedFat: 29.8 g
servingSize: -
sodium: 486.6 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.

  2. Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  3. Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl, keep warm in the oven until ready to serve.

  4. Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick, cook and stir until chiles are softened, about 10 minutes.

  5. Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.

  6. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  7. Transfer chicken thighs to an oven-safe bowl, place in the oven to keep warm. Switch pressure cooker back Saute function, bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk, cook until heated through, about 1 minute.

  8. Scoop rice into each bowl, add 2 chicken thighs. Ladle sauce over it all and top with cilantro.

Recipe Yield

6 servings

Recipe Note

This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat.

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