The recipe is an instant pot low sodium buttered chicken version of one of the first ethnic dishes I‘ve made in the instant pot and as a low sodium dish. All I can say is Wow! Before I knew it I had scarfed down two servings. This is modified from a neighbor of Indian heritage who gave me a sampling and the recipe when I inquired about the fantastic smell coming from next door
LOW SODIUM INDIAN BUTTERED CHICKEN INSTANT POT
|Sodium per serving for this recipe with Adobo sauce
|Sodium per serving for this recipe w/o Adobo sauce
|Calories per serving
This Instant Pot Butter Chicken is an easy one pot recipe of what will become your favorite Indian dish at home. I modified this recipe to include ingredients that you can normally find in your pantry or carried in the grocery store. While being of course lowered sodium. You can serve this chicken and mouthwatering sauce as traditionally done over rice or with my low sodium naan bread.
I’ve made quite a few recipes with chicken in this pot now and as usual it came out succulent and fork cut tender. Make sure to keep an eye out for more chicken recipes in the future! It seems that the traditional recipes call for bone-in chicken thighs. So if you use thighs you will need to increase the cooking time to 12 minutes. But as usual, I want to make it easy so I used three large chicken breast cut into four even portions each.
A Superb Sauce
Don’t be afraid of the sauce, it has the perfect taste of spice and heat tantalizing you to eat more that never quite gets hot. If you’re like me, I kept eating to reach that teasing, elusive burn. It would be much spicier if the sour cream was not added but I think it really makes and balances the dish. If you want to shave off another 40 mg sodium you may omit the chilies in adobo sauce, but it really does lend an excellent favoring that I think is worth it.
This makes a good bit of sauce and is great for leftovers. With its perfect combination of spices and flavors it can easily be spooned over rice to make a quick meal by itself. You could even make the sauce by itself in a sauce pan to use over other dishes, it’s that good. And if you need easy low sodium naan to put it on, check out my homemade Low Sodium Naan here. This recipe will save you over 400 mg per serving of LoSo naan from store bought!
MY INSTANT POT
To make this awesome Instant Pot Low Sodium Meal I used my 6 quart Instant Pot LUX60V3 6 in 1*. The Instant Pot multi-cooker, combines 6 kitchen appliances in one, pressure cooker, slow cooker, rice cooker, sauté, steamer, and warmer. This Instant Pot is one of the very few appliances that stay on my counter since I use several times a week. It’s super easy to use and clean.
As always, please let me know how you like this recipe in the comments! I get motivated to hear from you and am interested on how you served your low sodium buttered chicken instant pot version. And please share any tips you might have.
Low Sodium Indian Buttered Chicken Instant Pot
- 1 Tbsp. coconut oil or vegetable oil
- 2 cups ﬁnely diced onions
- 1 Tbsp ground ginger
- 1 Tbsp minced garlic
- 1/2 tsp ground turmeric heavy
- 1 Tbsp smoked paprika heavy
- 1 tsp cayenne
- 1 tsp Garam Masala heavy
- 1 can 6 oz. no salt added tomato paste
- 2 Tbsp chipotle chiles in adobo sauce* chopped (optional ingredient))
- 1 can 14 oz. diced tomatoes, with juice no salt added do not drain
- 1 cup water
- 2 lbs. boneless skinless chicken breasts (about 3 large breasts, cut into 4 equal portions each)
- 1 cup sour cream reduced fat
- Set the sauté function on high, heat the coconut oil for about one minute.
- Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
- Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
- Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.
- When cooking phase is over, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the lid. If the sauce is watery, use the sauté function on high to simmer until the sauce is reduced to the desired consistency. Or add cornstarch to thicken and keep volume of sauce.
- Stir in the sour cream. Serve chicken and sauce on a bed of rice of your choice or naan bread.
- *Omitting this ingredient will save 40 mg sodium
Recipe Equipment & ingredients
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