Butter Chicken and Rice
By :Chop Secrets
chicken recipe
Print Recipe
chicken recipe
Votes: 13
Rating: 3.92
Rate this recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 14 ounce diced tomatoes 1 can (do not drain)
  • 5 cloves garlic minced
  • 1 tsp ginger root peeled and minced
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 lb boneless skinless chicken thighs
  • 2 cups long grain white rice rinsed
  • 2 1/2 cups Water
  • 1/2 cup butter cubed
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/3 cup chopped cilantro
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 14 ounce diced tomatoes 1 can (do not drain)
  • 5 cloves garlic minced
  • 1 tsp ginger root peeled and minced
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 lb boneless skinless chicken thighs
  • 2 cups long grain white rice rinsed
  • 2 1/2 cups Water
  • 1/2 cup butter cubed
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/3 cup chopped cilantro
chicken recipe
Votes: 13
Rating: 3.92
Rate this recipe!
Instructions
  1. Combine all the Chicken Cooking Mixture ingredients except the chicken in the Instant Pot, then nestle the chicken into the mixture in a single layer, flipping once to coat.
  2. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the chicken sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. *
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and then set aside.
  6. Remove the chicken from the pot. Break it up into bite-sized pieces and set aside.
  7. Use an immersion blender to blend the sauce until smooth. Add the butter, cream, garam masala and cilantro and blend again until smooth and slightly foamy. Depending on how much sauce you like with your chicken, you can now remove up to half the sauce and reserve for another use. It’s great with rotisserie chicken or served over zucchini noodles!
  8. Add the chicken back to the pot and stir until well-coated.
  9. Serve chicken mixture over rice.
Recipe Notes

*If you don’t have these accessories, you can also make the rice separately!
*The MANUAL and PRESSURE COOK buttons are interchangeable

12 replies
  1. Michelle Burke
    Michelle Burke says:

    Make no mistake, this is chicken curry…. if you like curry, it’s very good. If not, pass on this one. Every one in my family liked it except my husband.

  2. Leadfoot89
    Leadfoot89 says:

    Loved it! Easy and inexpesive. Plus… my 11 year old son are half of it! I did add a litte more salt than what was called for abd i substituded the water for chicken broth for the rice to simmer in.

  3. Ivaney
    Ivaney says:

    My kids walked in the house and said they could smell curry.. we’re Mexican, curry is not a norm for us but we love all food.. but omg!! The aromas that came out of the steam release! Wow!! I’m in love of this pot! It’s my second day in a row and yesterday was my first time ever using the Instant Pot!

  4. Fosterla
    Fosterla says:

    Tasty but too bland. We had to add a bunch of hot spice to it to make it more interesting. Basic flavor was good but we do not like things so plain.

  5. jiberri
    jiberri says:

    Intro on app calls for chicken breast, but ingredient list says chicken thighs. Which is correct? I hope chicken breast will work!

  6. Sam Piasecki
    Sam Piasecki says:

    Pretty good! I forgot to buy tumeric, but it still turned out fantastic as our first meal with our instant pot! Made our house smell like curry.

  7. Ana
    Ana says:

    Fantastic recipe! I cooked the rice separately. We are a family of 6 so I used 3.5 lbs. of boneless skinless chicken thighs. Used a 28 oz. of canned diced tomatoes and tripled the spices’ amount because I cook a lot of East Indian dishes and felt that the amounts given as is in the recipe would produce a very lightly spiced dish that I know my family would not like. Instead of cooking for 10 minutes I cooked it for 13 minutes. When the cooking was done, I unplugged the Instant Pot to help hasten the cooling down process. After 13 minutes I did a quick release. My family loved this dish and there were no leftovers, absolutely none. I highly recommend that you double the amount of spices. This recipe is a keeper. By the way, the prep time from start to finish is a lot longer than the recipe states. To help yourself, before turning on the pot, have EVERYTHING measured, the immersion blender plugged in, your bowl and tongs ready to take out the chicken, your meat shredding tool at the ready and definitely chop your cilantro while the dish is cooking. I’m serious, this will help in cutting down the prep time.

  8. Niffer17
    Niffer17 says:

    This is our favorite recipe, so far. We’ve had our instant pot for several months and have tried many recipes, a lot of them are very good, but this is our absolute favorite!

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