Butter Chicken


  • 2 tbsp ghee
  • 1 large yellow onion
  • 2 lbs chicken thighs
  • 1 cup tomatoe puree
  • 1/2 cup Water
  • 1 tbsp Ginger
  • 1 tbsp garlic
  • 2 tsp kashmiri red chile
  • 2 tsp kosher salt
  • 1/2 tsp tumeric
  • 1/2 cup coconut cream
  • 2 tbsp tomatoe paste
  • 2 tbsp fenugreek leaves
  • 2 tsp sugar
  • 1/2 cup cilantro
  • 1 tsp garam masala
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp cinnamon sticks
  • 2-5 green cardamom pods
  • 1 tbsp black cumin seed
  • 1 cup Basmati rice
  • 1 1/2 cups Water
  • 1 tsp kosher salt
  • Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
  • As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
  • Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
  • Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
  • To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
  • Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
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