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Indian Butter Chicken

Indian Butter Chicken

TIP:

To make this recipe dairy free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
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Item No. REC12367
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By Ninja Test Kitchen
  • Contains Dairy
Prepared with
Total Time
28m
Easy
6
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Ingredients

  • 1 stick (1/2 cup) plus 3 tablespoons butter, cut in cubes, divided
  • 1 1/2 teaspoons vegetable oil
  • 1 large yellow onion, peeled, diced
  • 6 cloves garlic, peeled, minced
  • 3 pounds uncooked boneless skinless chicken breasts or thighs, cut in cubes
  • 2 tablespoons fresh ginger, peeled, minced
  • 1 1/2 tablespoons garam masala
  • 1 1/4 teaspoons turmeric
  • 3 1/2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 2/3 cup chicken broth
  • 1 1/4 cups tomato sauce
  • 2/3 cup heavy cream
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked basmati rice, for serving

Instructions

Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 

Step 2
Add 3 tablespoons butter and oil to the pot. Once butter melts, add onions and garlic and cook for 1 minute. 

Step 3
Add chicken, ginger, garam masala, turmeric, tomato paste, salt, broth, and tomato sauce. Stir to combine. 

Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 

Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

Step 6
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add the heavy cream and remaining butter and simmer for 2 minutes. 

Step 7
When cooking in complete, top with cilantro and serve with basmati rice.