Butter Chicken

Instant Pot

The authentic flavors of the classic restaurant-style Indian curry at home and in about 30 minutes!

Chicken Broth

+

Heavy Cream

+

INGREDIENTS

Chicken

+

Tumeric

+

Garam Masala

+

Cumin

+

Butter

+

Tomatoes

+

Coriander

+

Cayenne Pepper

+

Salt

+

Sauté the onions and ginger with butter.

1

Stir in the seasonings and spices until fragrant.

2

Add the tomato sauce, diced tomatoes, chicken broth and chicken.

3

Close, seal and pressure cook.

4

Set the pot back to sauté and add the heavy cream.

5

Cook until the sauce thickens.

6

Serve and enjoy!

You can use half and half or whole milk instead of the heavy cream. Just keep in mind that the higher fat content of heavy cream is what gives this dish it’s creaminess and richness.

Tips from the chef

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