Quick & Easy Keto Butter Chicken in Instant Pot

Instant Pot Butter Chicken recipe is a staple of Indian cuisine is now made keto-friendly without compromising its rich, creamy, and flavorful profile.

Cooked in an Instant Pot, this Butter Chicken recipe is quick, easy to make, and perfect for a wholesome family dinner or a friend’s get-together. Enjoy the exotic flavors of Indian spices with the health benefits of a keto diet!

Ingredients

Petite Diced Tomatoes: This is the base for the sauce. Use one can, undrained, to add a tangy flavor and texture to the dish.

Paprika: A spice that adds a smoky flavor to the dish. Use one teaspoon. If you have smoked paprika, it’s even better.

Cayenne Pepper: Known also as red pepper, this adds a spicy kick to the dish. Use one teaspoon.

Ground Cumin: This spice adds an earthy flavor to the dish. Use one teaspoon.

Garam Masala: This is a traditional Indian spice blend that gives the dish its signature flavor. Use two teaspoons initially, and then add another teaspoon later.

Salt: This enhances the flavors of the dish. Use one teaspoon of unsalted butter or two-thirds of a teaspoon of salted butter.

Fresh Ginger: Adds a zesty flavor to the dish. Use one tablespoon of minced ginger.

Garlic: Adds a robust flavor to the dish. Use five to six cloves, minced or pressed.

Turmeric: This spice gives the sauce a beautiful golden color and a slightly bitter flavor. Use one teaspoon.

Chicken: The star of the dish. Use about a pound of boneless chicken, either breast or thighs.

Butter: This adds a creamy, rich flavor to the dish. Use half a cup or one stick.

Heavy Whipping Cream: This adds a creamy texture and rich flavor to the sauce. Use half a cup.

Oregano Masala: This is likely a typo in the original transcript. It should be “garam masala,” with which you should add another teaspoon at the end.

Cilantro: This herb adds a fresh flavor and a pop of color to the dish. Use a quarter to half a cup, chopped.

For serving, you can use Cauliflower Rice or Zucchini Noodles. These are low-carb alternatives to regular rice and pasta.

Making The Butter Chicken Recipe

Prepare the Sauce:

Combine the diced tomatoes, minced ginger, garlic, turmeric, cayenne pepper, paprika, garam masala, ground cumin, and salt in your instant pot. Mix everything well. You can add a quarter cup of water if you want, but the liquid from the chicken and tomatoes is usually enough.

Cook the Chicken:

Add the chicken to the sauce mixture in the instant pot. Place the lid on, ensure the vent is closed, and set it to cook for 10 minutes.

Natural Release:

Once the cooking time is up, allow the pressure to release naturally before opening the lid.

Remove the Chicken:

Carefully remove the cooked chicken and place it in a separate container.

Blend the Sauce:

Blend the remaining sauce in the instant pot until it becomes smooth. You can use an immersion blender or a regular blender. Be careful as the sauce will be hot.

Cool the Sauce:

Let the sauce cool slightly before adding the other ingredients. This will prevent the sauce from becoming too thin.

Cut the Chicken:

Cut the cooked chicken into bite-sized pieces while the sauce is cooling. Be careful not to get any bone pieces in the meat if you use bone-in chicken.

Add Cream, Butter, and Spices:

Once the sauce has cooled, add the heavy cream, butter cubes, the second teaspoon of garam masala, and the chopped cilantro. Stir everything together until well combined.

Add the Chicken:

Add the bite-sized chicken pieces to the sauce.

Heat Everything:

Start the sauté function on the instant pot to heat everything through. The dish is ready to serve once everything is hot and the butter has melted.

Serve:

Serve the butter chicken over cauliflower rice or zucchini noodles, depending on your preference. Enjoy your homemade, keto-friendly butter chicken!

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