- Sautéing the Aromatics
Set the Instant Pot to "Sauté" mode and melt half of the butter. Add the chopped onions and cook until soft and translucent. Stir in the ginger-garlic paste and the spices (Garam Masala, turmeric, cumin, salt). Toast the spices for 30 seconds until the room is filled with an intense, warm aroma. This step builds the foundational flavor layer of the curry.
- Pressure Cooking the Chicken
Add the chicken cubes and tomato puree to the pot. Stir well to ensure the chicken is submerged. Lock the lid, set the valve to "Sealing," and cook on high pressure for 8 minutes. The high pressure forces the tomato and spice juices deep into the chicken fibers, making it incredibly tender and flavorful in a very short time.
- Final Creamy Finishing
Once the time is up, perform a quick pressure release. Open the lid and stir in the heavy cream and the remaining butter. The sauce will instantly transform into a silky, orange, and rich gravy. Simmer on sauté mode for another 2 minutes if you prefer a thicker sauce. Serve hot with basmati rice or garlic naan.
- سعرات حرارية:420 سعرات حرارية%21%
- بروتين:32 g%64%
- الكربوهيدرات:10 g%4%
- سكر:5 g%6%
- ملح:1.5 g%25%
- طاقة:1755 كيلو جول%21%
- سمين:28 g%40%
Butter Chicken is arguably the most famous export of Indian cuisine, originating in the 1950s in the kitchens of Moti Mahal in Delhi. Traditionally, it requires hours of marinating and slow-cooking in a tandoor oven. However, the Instant Pot adaptation has revolutionized this dish for the modern home cook, using high-pressure steam to infuse the chicken with spices and tenderize it in a fraction of the time. Culturally, it represents the “Mughlai” style of cooking rich, regal, and indulgent characterized by the use of cream, butter, and a complex spice blend known as Garam Masala.
