Instant Pot Indian Butter Chicken with Potatoes
Chunks of chicken and potatoes are smothered in a mild tomato and coconut milk sauce that's filled with fragrant Indian spices.
Yields 4 servings
Ingredients
- 3 Tbsp butter, divided
- ¼ cup diced onions, (white or yellow)
- 1 tsp minced garlic, (about 2 cloves)
- 1 tsp ginger paste, (or grated fresh ginger)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp paprika, (smoked paprika is best, if you have it)
- ½ tsp salt
- 1 cup potatoes, peeled and cut into 1-inch pieces (russet or yellow)
- 8 oz can tomato sauce
- 15 oz can light/reduced fat coconut milk
- 1-2 Tbsp cornstarch
- 1-2 Tbsp COLD water
- Hot, cooked rice, for serving
- Fresh, chopped cilantro, optional - for garnish
Instructions
- Place the stainless steel inner pot into the Instant Pot. Select the Sauté function. Use the + or - button and set it to Normal.
- Melt 2 Tbsp of butter. Add the onions and cook, stirring often for 2-3 minutes, or until onions start to soften and turn translucent. Add minced garlic and ginger paste. Stir and cook for 10-20 seconds.
- Add the cubed chicken and spices (coriander, garam masala, turmeric, paprika, and salt). Cook, stirring often for 1-2 minutes.
- Add the diced potatoes, tomato sauce, and coconut milk. Stir well.
- Attach lid and make sure the valve is closed. Select Manual or Pressure Cook button, set to high pressure, and adjust time to 6 minutes. The Instant Pot will start on its own.
- After the cooking time has finished, quick release the pressure by carefully turning the valve to the open position. (If it splatters too much, close the valve and let rest 5 minutes before trying again.) Remove the lid after all pressure has been successfully released (and the float valve drops).
- Switch over to the Sauté feature (by cancelling first) and add 1 Tbsp of butter to melt into the sauce.
- In a small bowl, stir together equal amounts of cornstarch and COLD water (1-2 Tbsp, each) Add the cornstarch slurry to the pot once it comes to a boil, stirring constantly until thickened. (Use more cornstarch for a thicker sauce, less for a thinner sauce. The sauce will continue to thicken as it cools.) Adjust seasoning if needed, by adding more salt, if desired.
- Serve Indian Butter Chicken over hot, cooked rice with fresh chopped cilantro, optional.
Notes
*Ginger paste can be found in a tube in most refrigerated produce/herb sections of the grocery store. Alternately peel and grate a piece of fresh ginger with a microplane zester.
*Recipe altered from Mel's Kitchen Cafe