Instant Pot Butter Chicken
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Piping Pot Curry · by Meeta Arora★ 4.9 (57)

Instant Pot Butter Chicken

NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 53%
CARBS 13G14% OF CAL
4G FIBER6G SUGAR3G OTHER
FAT 27G62% OF CAL
9G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken pieces in a rich, creamy tomato-based sauce with warm spices and a hint of honey. This beloved Indian curry is quick to prepare in the Instant Pot and pairs well with rice.

mainindiancurrychickendairy freegluten free
View the full recipe on Piping Pot Curry →

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Nutrition & ingredients

Ingredients

serves 5
  • 1.5 pound Chicken (thighs)
  • 2 tablespoon Butter ((replace with oil for dairy-free))
  • 1 cup Onion (sliced)
  • 1 tablespoon Ginger (finely diced)
  • 1 tablespoon Garlic (finely diced )
  • 1 can Diced Tomato (or 4 tomatoes cut in large pieces (14oz can))
  • 1/4 cup Water
  • 1 teaspoon Honey (add more to taste)
  • 1 teaspoon Garam Masala
  • 1/4 cup Cream (heavy whipping or coconut cream)
  • 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 1/2 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon Salt
  • 2" inch Cinnamon (Dalchini) (stick)
  • 5 Green Cardamom (Elaichi)
  • 2 Black Cardamom (Moti Elaichi)
  • 1/2 teaspoon Black Peppercorns
  • 12 Cloves (Laung)
  • 1 teaspoon Cumin seeds (Jeera)
PREP
5M
SODIUM
675MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.