INSTANT POT BUTTER CHICKEN | NOW AND LATER KETO INDIAN BUTTER CHICKEN
Restaurant-quality butter chicken from “The Butter Chicken Lady” in under 30 minutes at home! Join the thousands who have made this very popular Instant Pot Butter Chicken Recipe. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Chicken Recipe that’s family-friendly and ready in 30 minutes.
I hate when people praise their own cooking and recipes–but I’m going to break my own rule because this Instant Pot Butter Chicken recipe is the bomb. This is my most popular recipe ever. Try it for yourself and you’ll see why!
Instant Pot Now and Later Keto Indian Butter Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.
Course: Main Course
Cuisine: Indian
Keyword: butter chicken recipe, indian butter chicken, instant pot chicken recipe, keto chicken recipe
Dietary Consideration: Gluten-Free, High Fat, High Protein, Keto, Low Carb, Low Sugar, Paleo
Cooking Style: Instant Pot/Pressure Cooker
Ease of Cooking: Pour and Cook, Under 30 Mins
Recipe Type: Chicken, Pressure Cooker
Servings:
4
servings + sauce
Calories: 300 kcal
Ingredients
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro
Instructions
Instant Pot instructions
Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
Open up the pot and remove the chicken carefully and set aside
Blend together all the ingredients, preferably using an immersion blender
Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
Take out half the sauce and freeze for later or store in the fridge for 2-3 days
Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
Serve over rice, or zucchini noodles
Using leftover sauce
Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
Recipe Notes
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.
