Description
A quick and creamy Instant Pot butter chicken recipe that uses cashews for richness, resulting in tender chicken and a smooth sauce in under 30 minutes of cooking time.
Ingredients
Scale
- 700 g (1.5 lb) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 120 g (0.5 cup) full-fat Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 large onion, finely chopped
- 1 tsp garam masala
- 1 tsp ground turmeric
- 0.5 tsp Kashmiri red chili powder (or paprika)
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 400 g (14.5 oz) crushed tomatoes
- 1 tbsp tomato paste
- 60 g (0.5 cup) raw cashews, soaked in hot water for 15 minutes and drained
- 240 ml (1 cup) vegetable stock
- 60 g (0.25 cup) unsalted butter, cubed
- 120 ml (0.5 cup) heavy cream
- 0.5 tsp dried fenugreek leaves (kasoori methi)
- 60 ml (0.25 cup) full-fat Greek yogurt, for saffron swirl
- 0.25 tsp smoked paprika, for saffron swirl
- Pinch saffron threads, steeped in 1 tbsp warm water, for saffron swirl
- 2 tbsp fresh cilantro, finely chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with 120 g (0.5 cup) Greek yogurt, ginger-garlic paste, turmeric, garam masala, Kashmiri red chili powder, and 1 teaspoon salt. Mix thoroughly to coat the chicken evenly. Cover and marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
- Sauté Aromatics: Set the Instant Pot to SAUTÉ (Normal setting). Add 2 tablespoons ghee or oil to the pot. Once hot, add the chopped onion and cook for 5-7 minutes until softened. Add 1 tablespoon ginger-garlic paste and 1 tablespoon tomato paste and cook for 2 more minutes, stirring constantly until fragrant.
- Layer and Pressure Cook: Add the marinated chicken, crushed tomatoes, drained cashews, vegetable stock, and sugar to the pot. Ensure cashews are submerged and distribute ingredients evenly. Do not stir after adding the chicken. Secure the lid and turn the vent to SEALING. Select PRESSURE COOK on HIGH for 8 minutes.
- Release Pressure: Once cooking completes, allow a Natural Pressure Release (NPR) for 5 minutes. Carefully perform a Quick Release (QR) by turning the vent to VENTING until the float valve drops.
- Blend and Finish Sauce: Carefully open the lid and use an immersion blender to blend the sauce directly in the pot until smooth and creamy. Stir in the crushed fenugreek leaves, cubed butter, and heavy cream until butter is melted and sauce is combined. If too thin, simmer on SAUTÉ for 2-3 minutes to reduce before adding cream.
- Prepare Saffron Swirl: While sauce finishes, whisk together 60 ml (0.25 cup) Greek yogurt and smoked paprika in a small bowl. Steep saffron threads in 1 tablespoon warm water for 5 minutes. Add saffron water (and threads) to the yogurt mixture and stir gently to combine.
- Serve and Garnish: Spoon two-thirds of the saffron yogurt mixture onto the surface of the butter chicken in the pot. Swirl gently. Serve immediately, drizzling remaining saffron yogurt swirl over each individual serving with fresh cilantro.
Notes
Soaking the raw cashews for 15 minutes makes them easier to blend into a smooth, thick sauce. To prevent a BURN notice, do not stir the ingredients in Step 3 after layering them in the Instant Pot. For a milder flavor, substitute regular paprika for Kashmiri red chili powder.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (approx. 380 g)
- Calories: 780 calories
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 54 g
- Saturated Fat: 20 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 150 mg
Keywords: Instant Pot, pressure cooker, butter chicken, Indian curry, quick recipe, creamy sauce, chicken thighs, cashews, family meal