Butter Chicken

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Butter Chicken with Rice Slow Cooker

Butter Chicken With Rice Slow Cooker


Serves 4

Active Time 15 minutes

Pressure/Manual (High) Natural/Quick Release

For the rice

  • 1 cup basmati rice, rinsed and drained
  • 1 cup water
  • 1 tablespoon Ghee or vegetable oil
  • 1 teaspoon salt

For the chicken

  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons Garam Masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ to 1 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken thighs
  • 4 ounces (½ stick) salted butter, cubed
  • ½ cup heavy cream
  • ¼ to ½ cup chopped fresh cilantro


For the rice

  1. In a 6- or 7-inch heatproof bowl, combine the rice, water, ghee, and salt

For the chicken

  1. In the Instant Pot, combine the tomatoes and their juices, garlic, ginger, 1 teaspoon of the garam masala, the turmeric, paprika, salt, cumin, and cayenne
  2. Stir to combine
  3. Add the chicken
  4. Place a tall steamer rack on top of the chicken mixture
  5. Place the bowl of rice on the rack
  6. Secure the lid on the pot
  7. Close the pressure-release valve
  8. Select MANUAL and set the pot at HIGH pressure for 10 minutes
  9. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
  10. Remove the bowl of rice and set aside
  11. Remove the chicken and set aside on a plate
  12. Using an immersion blender, blend the sauce directly in the pot until smooth
  13. Let the sauce cool for 5 minutes
  14. Stir in the butter, cream, cilantro, and remaining 1 teaspoon garam masala
  15. Remove half the sauce, transfer to a storage container, and freeze or refrigerate for another use
  16. Break up the chicken into bite-size pieces and add it to the sauce in the pot
  17. Serve the chicken with the hot rice

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