Instant Pot butter chicken from Food52 by Urvashi Pitre

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegetarian and dairy-free variations.

  • sharone7 on January 16, 2021

    The recipe suggests this is twice the amount of sauce you'll want but I don't find that to be the case! We used it all

  • twoyolks on January 06, 2021

    This was quite easy and fast. The rice cooked well in a ceramic bowl set on top of rack. I thought the chicken was a little overcooked and the sauce was just a bit flat tasting. I suspect that comes from not toasting the spices and not browning the chicken. Overall, pretty good.

  • stef on December 01, 2020

    A nicely spiced dish. Cooked rice separately. The butter chicken from start to finish took 30 minutes.

  • Barb_N on March 05, 2019

    I chose this recipe for my IP ‘butter chicken’ because I prefer chicken thighs. My package was 2 lb so I doubled the spices (except for the cayenne which my garam masala contained) and tomato which worked perfectly. I don’t have a “pot in pot” to simultaneously make rice (yet ;)) so served with naan made with whey left over from my w/e foray into making ricotta. Soooo glad there is a ton of sauce and leftover chicken- will have to arm wrestle my husand for that!

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