Instant Butter Chicken

$To make Instant Butter Chicken, you need these key items: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons butter - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream or coconut milk These ingredients work together to create a rich and creamy dish. The chicken thighs add tenderness, while the crushed tomatoes bring a nice tang. The cream or coconut milk adds smoothness. The spices are what make this dish sing. You will need: - 2 teaspoons garam masala - 1 teaspoon ground coriander - 1 teaspoon cumin - 1 teaspoon paprika - ½ teaspoon turmeric powder - Salt to taste Each spice has its own flavor, adding warmth and depth. Garam masala is a must for that classic taste. Don’t skip the salt; it enhances all the flavors. Now that you have your delicious Butter Chicken, think about how to serve it: - Serve over cooked basmati rice. - Pair with warm naan bread. - Garnish with fresh cilantro. These options make a complete meal. Basmati rice soaks up the sauce well, while naan is perfect for dipping. Enjoy your delicious creation! Start by gathering all your ingredients. You need: - 1 lb boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons butter - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can crushed tomatoes (14 oz) - 1 cup heavy cream or coconut milk - 2 teaspoons garam masala - 1 teaspoon ground coriander - 1 teaspoon cumin - 1 teaspoon paprika - ½ teaspoon turmeric powder - Salt to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice or naan (for serving) Chop the onion, mince the garlic, and grate the ginger. This prep makes cooking easier and quicker. Turn on your Instant Pot and set it to sauté mode. Add the butter and let it melt. Once it’s melted, toss in the chopped onion. Sauté for about 3 to 5 minutes until the onion becomes soft and clear. Next, add the minced garlic and grated ginger. Cook for one more minute. This will fill your kitchen with a wonderful smell! Add the chicken pieces and cook until they turn light brown, stirring often. This should take about 5 minutes. Now, sprinkle in the garam masala, coriander, cumin, paprika, turmeric, and salt. Mix well so the chicken is coated in the spices. Pour in the crushed tomatoes and stir everything together. Close the lid of the Instant Pot and set the valve to sealing. Select the manual cook setting and set the timer for 8 minutes. When the timer ends, let the pressure release naturally for 5 minutes. After that, use the quick release for any remaining pressure. Once you open the lid, switch the Instant Pot back to sauté mode. Stir in the heavy cream or coconut milk. Let it simmer for 3 to 5 minutes. This makes the sauce creamy and rich. Taste your butter chicken. If needed, add more salt or spices to enhance the flavor. Serve it over basmati rice or with naan. Don’t forget to sprinkle fresh cilantro on top for a burst of color and taste! To make your Instant Butter Chicken truly shine, follow these tips: - Use fresh spices. Fresh spices have a stronger taste. They make the dish pop. - Sauté the onions until golden brown. This adds a rich sweetness to your sauce. - Allow the garlic and ginger to cook for just a minute. This brings out their best flavors. - Adjust the spice levels. If you like heat, add chili powder or fresh peppers. Got a busy day? Here are some quick tips: - Use pre-cut chicken. This saves time on prep work. - Grab a jar of minced garlic and ginger. These can speed up the cooking. - Opt for canned crushed tomatoes. They save you from chopping fresh tomatoes. - Cook your rice or naan in advance. Reheat them when you’re ready to serve. Can't find all the ingredients? No problem! Here are some swaps: - Use chicken breast if you prefer a leaner meat option. - Coconut milk works well instead of heavy cream for a dairy-free option. - For a vegan version, try chickpeas or tofu in place of chicken. - Use a mix of spices if you don't have garam masala. Combine cumin, coriander, and paprika for a similar flavor. {{image_2}} You can make a tasty vegetarian version of butter chicken. Instead of chicken, use paneer or tofu. Cut them into bite-sized pieces. The rest of the recipe stays the same. The spices and cream make the dish rich and flavorful. You can add vegetables like bell peppers or peas for more color and nutrition. This way, you get a hearty meal with a twist. You can switch up the protein in this dish. Try using shrimp or beef for a different taste. Just keep in mind that cooking times will change. For shrimp, cook for about 4 minutes under pressure. Beef may take longer, about 10 minutes, depending on the cut. Each protein brings its own flavor, making this dish versatile and fun. For a low-carb option, skip the rice and naan. Instead, serve the butter chicken over cauliflower rice or zucchini noodles. This keeps the meal light but still filling. You can also replace heavy cream with coconut milk for a lighter sauce. This adaptation allows you to enjoy the rich flavors without the extra carbs. After enjoying your Instant Butter Chicken, store leftovers in an airtight container. Let the dish cool before sealing it. Properly stored, it lasts up to three days in the fridge. Make sure it’s completely cooled to avoid condensation. This keeps your meal fresh and tasty. You can freeze your Instant Butter Chicken for later. Divide it into meal-sized portions in freezer-safe containers. Leave some space at the top, as the sauce will expand when frozen. It stays good for up to three months in the freezer. To use, just thaw in the fridge overnight before reheating. When you're ready to eat, reheat your butter chicken gently. You can do this on the stove or in the microwave. If using the stove, heat it on low and stir often. For the microwave, cover the dish and heat in short bursts, stirring in between. Make sure it's hot all the way through before serving. Adding a splash of cream or water can bring back its creamy texture. Enjoy your meal again with the same great flavors! Instant Butter Chicken takes about 30 minutes from start to finish. You will spend around 10 minutes prepping the ingredients. The cooking time in the Instant Pot is just 8 minutes. After that, allow for a short pressure release. Yes, you can make Butter Chicken on the stove. Start by cooking onions, garlic, and ginger in a large pot. Add the chicken and spices, then stir in the tomatoes. Let it simmer for about 20-30 minutes. Finally, mix in the cream or coconut milk. You can serve Instant Butter Chicken with cooked basmati rice or warm naan. Both options soak up the sauce well. Adding a side of fresh salad or steamed veggies can also balance the meal. Garnish with fresh cilantro for a pop of color and flavor. This blog covers the basics of Instant Butter Chicken. We explored the key ingredients and spice blends that create its rich flavor. I provided step-by-step instructions for cooking in the Instant Pot and shared tips for enhancing flavor or making shortcuts. We also discussed tasty variations, like vegetarian options and storage tips. In the end, you can enjoy this dish in many ways. Whether you’re new to cooking or busy, Instant Butter Chicken makes a delicious meal easy for everyone.$

Indulge in a creamy and flavorful Instant Butter Chicken that’s ready in just 30 minutes! This easy recipe features tender chicken thighs simmered in a rich tomato and spice sauce, perfect for pairing with basmati rice or naan. Discover how to whip up this mouthwatering dish effortlessly with your Instant Pot. Don’t miss out, click through to get the full recipe now! #InstantButterChicken #EasyRecipes #CookingIdeas #FoodieFavorites

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Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon turmeric powder

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions

In a large Instant Pot, melt the butter on the sauté setting. Once melted, add the chopped onion and sauté until translucent, about 3-5 minutes.

Add minced garlic and grated ginger to the pot, sautéing for an additional minute until fragrant.

Incorporate the chicken pieces into the pot; cook until lightly browned, stirring occasionally, about 5 minutes.

Sprinkle in the garam masala, coriander, cumin, paprika, turmeric, and salt. Stir well to coat the chicken with the spices.

Pour in the crushed tomatoes, stirring to mix everything together. Close the Instant Pot lid, ensuring the valve is set to sealing.

Select the manual cook setting and set the timer for 8 minutes. Once done, allow the pressure to release naturally for 5 minutes, then use the quick release for any remaining pressure.

Open the lid and switch the Instant Pot back to the sauté setting. Stir in the heavy cream or coconut milk, allowing it to simmer for 3-5 minutes until heated through and slightly thickened.

Taste and adjust seasoning if needed, adding more salt or spices according to your preference.

Serve the butter chicken over basmati rice or with naan, garnished with fresh cilantro.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4