This Instant Pot Indian Butter Chicken Recipe Can Be Yours in Less Than 30 Minutes
As you get comfortable making beginner recipes in the Instant Pot like eggs and salmon, it may be time to graduate to slightly more complex cookery and seasonings. However, you really want an expert to guide you when you’re exploring world cuisines like Indian food. One of our absolute favorite Instant Pot cookbooks is The Essential Indian Instant Pot Cookbook ($20) by Archana Mundhe. The cookbook is authorized by Instant Pot itself, but we’ve cooked through at least a dozen of its recipes and can attest to its awesomeness. We’re particularly smitten with the butter chicken, so we asked Mundhe if we could pretty please make it in our test kitchen and photograph the steps as we believe this is a fundamental recipe you’ll want to make over take-out. She happily agreed.
We love this recipe, because it pressure cooks in 5 minutes and simultaneously steams the rice on top of the tomatoey, spicy chicken. Score! We like buying Trader Joe’s naan in the freezer section and toasting it in the oven, slathered with plenty of turmeric-y ghee. You can also spread butter and sprinkle on a little powdered turmeric as well.
Recipe Notes: Use chicken breast or thighs — dark and white meat turn out lovely in this recipe. Specialty spices like Kashmiri red chile powder and fenugreek leaves can be ordered online or found at Indian supermarkets or healthy grocery stores. Sugar, although optional, is recommended as it will cut through the acidity of the tomatoes. We added coconut sugar to our version.
Reprinted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
(Photos via Brittany Griffin / Brit + Co)