010: INSTANT POT BUTTER CHICKEN

🍛 Instant Pot Butter Chicken — Cream & Spice in 30

By Venaura | Creative AI

Archetype: The Crowd-Favorite — lush tomato cream and warm spice, reborn for weeknight ease in a pressure-sealed pot.

🥣 What It Is

A lighter, faster take on the global classic: tender chicken in a silky tomato-butter sauce, finished with cream or coconut milk. Normally an hours-long ritual, here it’s weeknight-ready in under 40 minutes.

🧾 Ingredients (serves 4)

• Chicken: 1½ lbs (700 g) boneless skinless chicken thighs or breasts, cut into 2-inch pieces
• Marinade: ½ cup plain yogurt (or coconut yogurt), 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp chili powder, ½ tsp turmeric, 1 tsp salt
• Sauce Base: 2 tbsp butter (or ghee/coconut oil), 1 large onion (sliced), 3 garlic cloves (minced), 1 tbsp fresh ginger (grated)
• 1 can (14 oz / 400 g) crushed tomatoes or tomato puree
• 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp chili powder, ½ tsp smoked paprika (optional)
• 1 tsp salt, black pepper to taste
• Finish: ¼–½ cup heavy cream (or coconut cream), 2 tbsp butter
• Garnish: chopped cilantro, extra cream swirl
• To Serve: basmati rice, naan, or cauliflower rice

✍️ Method (35–40 min)

1. Marinate: Toss chicken in yogurt, lemon, ginger-garlic, and spices. Let sit 15–30 min (or up to overnight).
2. Sauté base: On Instant Pot Sauté mode: melt butter, cook onion until golden (6–7 min). Add garlic & ginger, sauté 1 min. Stir in spices to bloom.
3. Pressure cook: Add tomatoes, salt, marinated chicken. Seal lid. Manual High 7 min, then quick release.
4. Finish sauce: Stir in cream & butter. Switch to Sauté and simmer 3–5 min until glossy and slightly thickened.
5. Serve: Ladle chicken + sauce over rice or alongside naan. Garnish with cilantro and a drizzle of cream.

🌿 Maker’s Notes

• Dairy-free: use coconut yogurt + coconut cream, ghee → coconut oil.
• Keto-friendly: serve with cauliflower rice, keep sauce extra rich.
• Meal prep: keeps 4 days in fridge; flavor deepens on day 2.

📜 Lore / Origin

Butter Chicken (Murgh Makhani) was born in Delhi, a happy accident of tandoori chicken folded into buttery tomato cream. This Instant Pot version keeps the story alive for busy kitchens worldwide.

🌺 Benefits

• Protein-rich chicken: satisfying, muscle-supportive
• Spice & tomato: antioxidants, digestive warmth
• Quick method: saves hours without losing soul

🧭 Self-Score to 100

• Comfort Factor: 20/20
• Flavor Balance: 20/20
• Nourishment: 20/20
• Ease & Reliability: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Butter chicken’s magic, pressed into weeknight form.