Instant Pot Butter Chicken
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Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.
It’s been so good to be home.
With endless cuddles with Butters. And his hot, rancid fish breath right in front of my face.
It’s been absolutely great. That and having this butter chicken in bed.
The best part about it though?
The Instant Pot, of course!
The chicken comes out perfectly every single time, with all the flavors melding just right.
No, wait. I lied.
The best part is all the toasted naan that you get to dip in the leftover sauce.
Instant Pot Butter Chicken
Ingredients
- 1 cup basmati rice
- ¼ cup unsalted butter
- ½ sweet onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (8-ounce) can tomato sauce
- ½ cup chicken stock
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh cilantro leaves
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
- Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately with rice.
Did you make this recipe?
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Another great recipe. I followed the recipe and it was wonderful. A keeper and in the dinner rotation.
LOVE LOVE LOVE !!!!
My kiddos love it! ❤️
Thank you for sharing this amazing recipe.
God bless
This turned out amazing. It’s definitely going in our dinner rotation. Substitutions I did- ginger powder instead of fresh & bottled lime juice instead of fresh. We also added some kashmiri chili powder for some spice. It was delicious!!!
Excellent! I added about some yellow raisins (maybe 2T?) just before I put the lid on. Perfect pop of sweetness among the savory! Also – I got a burn notice when it got up to pressure. I released, stirred well, and put back on for 10 minutes and it came out beautifully.
Excellent flavors and super tender chicken. Think next time I make, I will sub crushed tomatoes for the diced for a creamier sauce. Enjoying leftovers for lunch today and it’s even better the next day. Thank you for another awesome recipe
Easy and taste good. I used boneless/ skinless thighs. I used 3lb. of meat instead of 2lb. as per some of the other suggestions but it could easily fit 4lb. of meat for the amount of sauce it makes. I also added a couple spoonfuls of date syrup for a touch of sweetness. Turned out great. I felt the 10 minute cook time was appropriate.
This is my favorite instant pot meal, the only mod I make is bumping the chicken up to 3 pounds, make sure you pre-measure your spices before you start sautéing or else it will burn.
Yum! And easy! My instapot doesn’t have a saute feature so I did that part separately and it was still easy.
This was awesome. However, I think I should have added more salt (I only added a dash because I didn’t want to oversalt with the other spices). How much salt and pepper did others use?
This comes out delicious. I made a few changes. I added some kasuri methi and I cooked for 13 minutes instead of 10 min. Chicken was not tender enough for our taste with 10 min.
Super easy to make and tasted amazing! I used coconut milk instead of heavy cream!
We love this recipe and make it at least once a month! We want to double it to share with friends, how does that change the cooking time?
I was looking for a double recipe response also….
I’ve doubled and even tripled this recipe with much success! It doesn’t much change the pressure cooking time, but it does require a longer sauté time with more meat.
I made this last night and it was great. I added about 3 tsp of chicken Better than Bouillon at the end instead of salt to taste. I also added more garlic, ginger and onion and used a large red bell pepper. I served it with Tzatziki yogurt sauce and garlic naan from Trader Joes because it was easy and I don’t know how to make an Indian yogurt sauce. I thought this was really good and think you could easily add another pound of chicken. I have tried this before with coconut milk and definitely like the heavy cream better. Great recipe for the Instant Pot.
This is an excellent recipe, so easy, and a crowd pleaser everytime and even fussy kids love it. I substitute coconut cream for the heavy cream and it turns out great. Chicken thighs work great too if you dont have chicken breasts.
Quick Question: Do you drain the canned diced tomatoes?
Excellent! Used chicken thighs instead of breasts, and non-dairy creamer instead of heavy cream. This one is a keeper!
Made this for the first time on Sunday and then on Wednesday I made it AGAIN because my boyfriend & I weren’t ready to be done eating it! I wouldn’t say its flavor is super similar to restaurant butter chicken, but it IS damn delicious. And simple to make! I chopped the onion & pepper very fine & even pulsed the diced tomatoes in the blender for a second because I like a smoother consistency. Also, I always use chicken thighs because they have way more flavor than breasts. The spice blend & ginger+garlic smell AMAZING when sautéing & this has just shot to the top of my favorite recipes list!
We love this recipe and make about one a week – thank you!
Made this tonight and everyone loved it. I used coconut milk instead of the cream and cornstarch. Also added some diced, dried apricots.
Thank you for the great recipe!
Can you use frozen chicken?
Hello! I have an 8qt pot – Do I need to add more chicken stock or heavy cream? If so, should i adjust anything anything about the recipe? Thanks!
Don’t normally write reviews.. this was easy, delicious.. and my kids are it up! This is a keeper!
Made this tonight! The chicken turned out perfectly cooked. I do think there is a little something missing here, maybe sweetness as one other reviewer commented. I would definitely make it again with some broccoli for some added greens!
Absolutely delicious. Made it exactly as written. Will definitely make again.
Excellent recipe. Easy to do and quick.
Maria
Look no further for a butter chicken recipe. This is the one. Absolutely delicious and easy to prepare – our new favorite! I always use chicken thighs so that’s the only deviation I took on this recipe. Can’t wait to make it again!
WOW This was the third meal I made in my Instant Pot. We love Indian food but I had never attempted it at home before. My husband said this is just as good as what we get at our favorite local restaurant and I agree. The chicken was tender and the flavor profile was perfect. Using two pounds of chicken, I should have had leftovers but that didn’t happen. Highly Recommended!
I can’t wait to try this but quick question as I’m new to the instant pot. If I double the recipe do I change my cook time?
I read thru the mostly positive reviews and there were a few that said there as no flavor. I’m not sure what they did wrong. This is delicious. Just as it is. And so easy. Thanks for all the yummy recipes!!!
I think it was super flavorful but I felt it needed a little hint of sweetness to round out the other flavors… so we added a little bit of brown sugar and it helped. But I think I may try adding chopped pineapple to the pot when we’re sautéing the ginger and spices next time. What I’m the most excited about is that I didn’t F up the chicken! I’m new to instant pot and the chicken turns out perfectly cooked in this recipe! This was definitely delish and I will be making this again! My family loved this!
Gonna try this tomorrow, do you think it would be a problem to sub an equal amount of coconut milk for the heavy cream?
FANTASTIC!!!!PERFECT!!!!I did sub coconut milk for the heavy cream ,worked perfect..
Fantastic and this is the friendly version of my excitement. I chose this recipe because of the ratio of tomato sauce to diced tomatoes helped with the consistency; it wouldn’t come out watery. I did add
Fenugreek spice as an addition. I also cite the chicken breasts into cubes and added salt and pepper for 10 hours, but two hours would be suffice. This recipe is easy and delicious. It tastes just like the dish from a restaurant. Spectacular flavors. Thank you!
OMG. This was the best first attempt recipe I have ever made in my entire old lady life. We love Indian food and have few options where we live so I am absolutely giddy with the realization that I can make great Indian food right in my own kitchen. I included the cayenne pepper (will increase a little next time) and skipped the cilantro because my husband doesn’t like it; I used thighs instead of breast with good result and I will double the chicken for more meat density next time, but otherwise it is just perfect. Another reviewer wondered about extra veggies; I blackened red and yellow peppers which paired well.
Made this for dinner last night, and it was amazing! It was so simple and easy to make with spices already in the pantry. We ate this with Trader Joe’s naan and it was comforting, warm and delicious. The only step I’ll switch up next time will be to salt/pepper the chicken before it goes into the Instant Pot. Thank you so much for this excellent recipe!
This recipe calls for “1/4 cup chopped fresh cilantro leaves, divided.” But I only see one place in the recipe where cilantro is used – where it’s stirred in at the very end. I’m making this recipe this week, and just want to make sure that I’m not missing a step somewhere that explains for what purpose the cilantro is divided.
You are correct, Liddy. The cilantro is stirred in during step 6 only. 🙂
Okay, thanks! I actually decided to make this for last night’s dinner, so I went ahead and stirred the cilantro in just before serving. My husband and I loved the way the butter chicken turned out! So good! Your recipe blog is my favorite, and I recommend it to friends often. I’ve got some chicken thighs I need to use, so tonight’s dinner will be your Instant Pot Lemon Chicken Thighs recipe, along with baked potatoes and roasted brussel sprouts!
Sounds so amazing, Liddy!
I want to add veggies to this for extra nutrition. Which would you recommend and can I cook the veggeis with the chicken, or should I steam or sautee them separately?
It may be best to steam/saute separately as they may get overcooked with the chicken but as always, please use your best judgment when making substitutions and modifications. Good luck, Lia! 🙂
Looking to make this soon! Any recommendations on how to prepare w/o onions? Celery for the texture and onion powder for flavor
Absolutely! What great modifications, Rose! 🙂
This was easy and absolutely delicious!
This was absolutely delicious! Can’t wait for leftovers tomorrow!
This is the a family favorite!!!! I make this at least 2-3 times per month. Super easy and delicious.
Would you happen to know if I need to adjust this for the 3-quart IP?
Hi Paula! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Wow! I never leave reviews on recipes… but wow! I absolutely LOVED this recipe!! The only thing I changed was that I used coconut flour instead of reg flour. So delicious! Thanks for the great recipe!
I’m sure the coconut flour was a great substitution in this one! Thanks for sharing, Caroline!
Awesome and simple. Add a squirt of sriracha if you want a little more spice to it. Enjoyed by all. Thank you.
Just finished making this, and it smells sooooo good! I used chicken thighs instead of breasts, but I cut them a little too small and they’ve practically disintegrated into the sauce! LOL They’re super tender, though! I’m going to try this again and add some cauliflower. It doesn’t have the rich butter chicken taste like real butter chicken, but it’s very good! I will be sure to make this again!
Thanks for sharing, Seanna!
I have an 8 quart pot – how do I adjust the recipe?
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
Made this tonight for my husband and son and they loved it even my son who does not like Indian food. I used boneless chicken thighs, added 1T sugar, fresh tomatoes in place of can and 3/4 C cream. Added salt and pepper at the end. It was still a little liquidity so added 2t cornstarch and simmered a few more minutes. It was wonderful and perfect heat. Will make again.
Thank you, Tammy!
really good. followed the recipe exactly and the only thing i would change is the basmati rice. certainly nothing wrong with it, but kinda pricey, and we didn’t notice a big difference between it and ordinary long grain rice.
slowly working my way through every recipe on this site. so far, no duds!
That’s great! Thanks for sharing 🙂
WOOOOO!! We loved this! First meal I made in my new instapot and it was a big success. Will definitely be making this again and trying more of Chungah’s recipes! So delish!! Next time I might add more of the spices since we are spice freaks.
Great!
Simply delicious!!!
Loved it! Super easy to make. I had no diced tomatoes so I used extra tomato sauce. And instead of cream, I used coconut milk (cream). Yummy and satisfying!
This was quite good. My instant pot was a Christmas gift, so I’m still learning to cook with it. One thing I have learned is that that plain chicken, when pressure cooked, doesn’t have as much flavor as when I saute it with spices on the stove before using it in a recipe. So this time I cut up the chicken a day before and sprinkled it with garam masala, garlic powder, salt and pepper and dried onion bits and let it sit overnight. I only used the 1/4 tsp of cayenne, not hot, next time I’ll add a bit more. I will most definitely make this again!
I am new to instant pot and pressure cooking. This was first recipe and was delicious. Questions: do you think it will freeze well? If not any suggestions for cooking time if I reduced ingredients by half. We are an older couple with empty nest.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Yummmm, another flawless recipe. Thanks Chungah!
Can use boneless chicken thighs?
Yes! 🙂
I made this tonight and it was delicious! Thank you for sharing the recipe!
Can this be made in a 3 quart instant pot or should I halve the recipe?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
I made this recipe today and it was so flavourful and yummy. My entire family (including my picky 7-year old) loved it.
Hi Chungah! We make this recipe at least once a month! We love it! This was the first Indian dish we tried to make and will definitely branch out to try more.
We were wondering could you add canned chickpeas to this recipe or would the pressure cooking just turn them to mush?
Thanks for the great recipes, keep up the great work!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I added a can of drained an rinsed chick peas and they were delicious!
So good! Thank you!
O M G! Wow! This was definitely Damn Delicious! If I weren’t stuffed, I’d still be eating it lol. Thanks for a fantastic recipe!! A keeper for sure 😉
Hi! I have a 3 quart Mini – Duo Instant Pot. How will this affect this recipe? Do I just halve the ingredients? Or will the cooking time / temperature also be adjusted? Thank you!
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Can’t wait to try this tonight! I only have ground ginger unfortunately, what would the substitution quantity be for ground instead of fresh?
The ratio for dry to fresh herbs is typically 1:3. Hope that helps, Elisa!
Which Instant Pot do you have/use ? They have a bunch of to choose from.
I use the Instant Pot DUO60 6 Qt.
I love your recipes. Just got an instant pot and trying those out now too. With this recipe, I seem to have quite a bit of sauce… the sauce is a good consistency, but there is a lot of it in proportion to the meat. Thinking next time I will add more chicken, and maybe a cut up Asian sweet potato!
Sounds amazing!
Excellent recipe! The flavors blend so well and the chicken is moist and incredibly tender. My family loves this and I will definitely make it on a regular basis.
We love it!
Can’t wait to try this! If I halve the recipe (just making enough for 2) would I keep the instant pot cook times the same?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I recently purchased the instant pot and have been looking at your recipes to get me started off. WOW! My husband and I went crazy for this recipe. Incredibly delicious and such a depth of flavor. This recipe single handedly has helped with my confidence cooking with the instant pop. Thank you!
That is so great to hear! We love that you enjoyed it so much! Be sure to try out our other IP recipes!
https://damndelicious.net/category/instant-pot/
Made this, sauce fabulous, meat dry and hard…what did I do wrong? I followed the timings exactly…
How much chicken did you use? Did you use 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks, as directed in the recipe? If less chicken was used, there’s a possibility the chicken may have been overcooked.
Just made this tonight and it came out great! When I tasted it at the very end (minus the cilantro), I felt like it was missing something. I decided to add a few globs of plain (homemade) yogurt which really brought it to the next level. We all loved the dish, but as it cooled down we also felt that it needed some sort of sweetness added to it. Might try some sugar or brown sugar next time. Needless to say, were still licking our plates and going back for seconds 🙂
Thanks!
That’s so great! Thank you for sharing with us.
Hi! I made this dish last night and the smells were amazing, chicken was tender, but the sauce had zero flavor! I triple checked that I used the correct ingredients/amounts, too. Has anyone else had this problem with the instapot? It was my first time using it. Thanks!
Made this for dinner last night and it was great! My husband & I really enjoyed it & there is definitely enough for a few lunches. I made a few substitutions- I only used 3 tbsps butter and instead of heavy cream I mixed some light sour cream with milk and then added the flour. Thanks for the great recipe!
That’s great!
This was my first recipe the Instant Pot and I followed it to the letter. It was great!! My husband said it’s his new favorite. The chicken was tender and the spice mix had just the right amount of heat by adding the 1/4 tsp. cayenne. Thank you!
Happy to hear you liked it!
Hi! Can this be made in a slow cooker too?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This looks amazing! I’m definitely making it tonight! Thank you!
Made this last night and it was delicious. I added a little extra cayenne pepper and garman marsala but other than that followed the recipe. Definitely a keeper!
Great additions!
Can you comment on these spices with children? Would you halve the spices or leave out cayenne, is garam masala hot?
I love indian, but every time I go to an Indian restaurant, we ask if it’s hot, and then my three children start to scream and drink water like they are dying ages 3-9. How would you make the recipe not spicy or strong for kids but still good ?
Hi Christina! Personally, I don’t think this recipe is very spicy but I also don’t have any children as taste-testers. As always, please use your best judgment. 🙂
Why am I no longer able to save my recipes on this website?
I’m not quite sure what you mean by “saving”?
Did this with roasterised chicken. So one pot on stove. 15 minutes. Quick good easy the rice took longer.yum
Great way to make this work for you! Thanks for sharing!
I found this recipe (unfortunately) lacking. The chicken breast came out with that “pressure cooker” taste: fork tender but dry and tasteless. The sauce also felt as if it was missing something. It was slightly watery; I compensated with additional flour and cream but still wasn’t impressed. Having reviewed InstantPot cooking times by those that have performed empirical tests, cooking for 2 minutes and then doing a natural or quick-natural release might have yielded better chicken.
Greg, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the dozens of comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
No need to be sorry. My partner has high standards. Not everything makes the cut!
Oh yum! I can always be in the mood for Indian food and I love making my favorites at home. Stunning photos too!
Delicious! A hit with everyone including a 2 year old and 4 year old who are picky eaters! Cooked the rice in chicken stock and added a splash of lime juice, the lime really brings out the flavours. 1.5 -2 cups of rice would be more suitable for family of 4.
Thank you, Sandra!
This was sooo good! Kids loved it. It was even better the next day. I used chicken thigh which I simply adore when using my Instant Pot. Thank you for adding to my Instant Pot recipe collection.
So happy you enjoyed it!
My 13 year old son made this tonight for dinner. It was excellent!! The whole family loved it and had seconds. We really enjoy your recipes which consistently turn out well. Your blog is the first one I turn to try new dishes : ).
That’s so great to hear, Jenny! Thank you for sharing.
Really quick and easy and it’s delicious! Thanks for a great recipe!
Of course!
Made this last night and it was delicious! I substituted the flour with gluten free flour (1:1) and it came out perfect. Even my young sons approved!
Awesome Mandy!
Is there something wrong with the fat content? There’s more saturated fat than there is total fat…
Thank you Leanne, we had a little typo in the nutrition facts. It’s updated now!
We love your crockpot version. This one doesn’t have coconut milk. Can we add it? Or use the recipe from the crockpot one in the instant pot?
Hi Cristy! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this and it was so good. Wondering Do you know any substitute for the flour for my celiac husband
Hi Kristin! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used gluten free flour tonight and it was perfect: the all purpose blend from knicknick
Great!
Wow, you never stop amazing me. This dish is another of your wonderful amazement.
So I stumbled upon this instant pot recipe as I was looking for a new one to get my hands on, Chungah. I tried it with the exception that I used Jasmine rice instead of basmati and homemade garam masala because I could not find them on our local grocery stores. I can say that the outcome was delicious and my family loved it!
Amazing. This sounds the perfect recipe for weekend fun. BTW may i know how much time it takes to prepare for 4 people? @chungah
Sejal, you can refer to the prep time, cook time and total time in the recipe box. Hope that helps!
New to instant pot and am going to make this tomorrow!
One question though, when cooking the chicken and other ingredients on high pressure for 10 minutes I know it takes some time to heat up – does the heat up process include the 10 minutes or do you take both into consideration so the chicken will actually be cooking for about 20 minutes (heat up + 10 on high)? Will that overcook?
Thanks!
Elizabeth, the timer should be set for 10 minutes. This does not include the time it takes for the Instant Pot to heat up.
I made this dish for dinner, it was amazing. Will definitely be making it again.
I made this the other night. The spices were a terrific blend, though I did add ground cardamon, taken from my other butter chicken recipes. It was very nice to use the pressure cooker (if you don’t have an instant-pot, you can fudge around with your electric pressure cooker to make the saute thing happen). I did actually caramelize the onions (another key flavor enhancement for many Indian dishes) in a separate pan as the pressure cooker would have been too hot and burned. For those who wish to be authentic (I’m not), ground cashews would be added to thicken the sauce. Kids loved it, and are happy any time I make butter chicken. Now I have a recipe I can make right before dinner time, vs crock pot or long simmer. BTW: REMEMBER – you must remember that there is a significant amount of time that the pot come to pressure – so 10 minutes is misleading – it can be closer to 20 if your ingredients are cold (use that microwave and heat up things like chicken stock if you are really pressed for time).
Love this recipe. I was looking for an authentic way to add heat to it. What spice would you recommend?
Chili powder would work very well!
I made this butter chicken and it was off the charts good! My husband absolutely loved it and this is one of my first dinners in the instant pot and I have to say I am so wowed by this recipe. Thank you so much for sharing and I look forward to making many more of your dishes. You rock!!
Yum! Butter chicken is one of my favorite meals!
Paige
http://thehappyflammily.com
Sounds Delicious! Is there a way to substitute the dairy used in this recipe and if so, what would you recommend?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I would use full fat coconut milk! I’ve made other butter chicken recipes where I subbed that and they came out amazing. I’m making this recipe tonight, planning to use the coconut milk. I’ll let you know how it goes.
Did you ever end up trying it with the coconut milk?? I know you posted this a while ago but just wanted to check!
Hi Chungah,
Does your cookbook include all these recipes and do they have the nutrition value listed?
My cookbook includes exclusive recipes with nutritional information listed for each recipe.
Thank you for all the Instant Pot Recipes! I really appreciate it. They are yum, yum, yummy!
Do you put the chicken into the Instant Pot raw?
Yes, that is correct.
Making this tomorrow! Cheers! 🙂
Sorry, looks delish but no instant pot. Hope you will publish a crock-pot version.
Thanks anyways I do love all your other recipes.
Here is a slow cooker version: https://damndelicious.net/2014/03/14/slow-cooker-butter-chicken/.
My tastebuds are dancing at the thought of eating this, it’s one of my favorite Indian food.
Do you think I could use half & half in place of the heavy cream? I’m looking to save calories, when able. My concern is, will it noticeable change the flavor and be a thinner sauce?
Thank you.
Yes, absolutely!
Wouldn’t you recommend adding more flour if using half and half? Or leave the portions as they are?
You can leave the portions as is, but you can certainly add additional flour if you prefer.
Hi Hon,
Your wonderful recipes always blend in perfectly with your humor, attractiveness and delightful magnetism, you are (the) one of a kind perfect CHUNGAH.
Hi there, what are the net carbs/serving? I’m on a very low carb diet. Naturally I’d leave out the rice. I’m assuming it’s pretth low carb.
The nutrition value is now added below the recipe 🙂
Does the nutrition information include the rice? I’m assuming you’re using 2-3 cups as serving size. We made this tonight and it was a huge success! All 3 kids ate it up. We will need to use a bit more rice next time. Our family of 5 has dinner tomorrow already made.
Yes, the nutritional information includes the rice.
Thanks so much for the instant pot recipes!! I am going to try this today.
Looks good!
But would you have an equivalent recipe without the Instant Pot?
Not at this time. Sorry!
I make a delicious, easy butter chicken without an instant pot. The recipe I use is from a Quebec chef. I am not computer smart so do not know how to send the link .. try Ricardo easy butter chicken recipe, if you are successful, I promise you will not be disappointed.
Thanks, I’ll try to find it.
Thank you!
This is easily accomplished using a standard Dutch Oven in place of the instant pot.