A dump and push kind of instant pot butter chicken, that is perfect for sliders or just over rice.
Every so often, we stumble onto a recipe that spells genius for us. Right now it is this pulled butter chicken. Done in practically a dump and push step in the instant pot, I am left with a batch of seriously good chicken that can be adapted for several things.
There was no sauteeing onions, or fussing involved. Added the ingredients, turned on the instant pot, let the chicken cook. Pulled the chicken into shreds with my fork. Yes, it was soft and fork tender. I cooked down any additional liquid. 
There was just enough left to ensure that the chicken stayed moist. A yogurt and cilantro dressing brings the perfect contrast to the flavors. So when it is cold, cold, cold try this batch of easy and comforting pulled butter chicken.
Click here for the yogurt sauce recipe.
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Buttered Chicken Sliders
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Tender chicken thighs simmered in a fragrant Indian-spiced sauce, then shredded and piled high on slider buns. A quick weeknight meal the whole family will love.
Ingredients
- 1/2 cups (118 ml) yogurt
- 3 lbs (1361 g) boneless skinless chicken thighs
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1/2 cups (118 ml) chopped tomatoes
- 1/4 cups (59 ml) canned tomato sauce
- 2 tsp tandoor masala
- 1 tsp garam masala
- 1 and 1/2 tsp salt
- 1 and 1/2 tsp sugar
- 3 tbsp butter
- 2 tsp dred fenugreek leaves
Instructions
- Combine yogurt, chicken, garlic, ginger, tomatoes, tomato sauce, garam masala, salt, and sugar.
- Place the mixture in the instant pot, set to 5 minutes of pressure, and allow for a natural release.
- Remove the cover, turn on saute mode, and add butter and fenugreek leaves (if using).
- Shred the chicken using two forks and remove any bones.
- Cook for 3-4 minutes, until most of the sauce has evaporated.
- Mix yogurt with chopped cilantro.
- Split the rolls, spread with the chicken mixture, top with yogurt sauce, and serve.
Notes
- For richer flavor, marinate the chicken in the yogurt mixture for at least 30 minutes before cooking.
- If you don’t have an Instant Pot, simmer the chicken on the stovetop over medium-low heat for 20-25 minutes, or until cooked through.
- To make ahead, prepare the chicken mixture and store it in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What type of chicken should I use for the sliders?
You can use boneless, skinless chicken thighs or breasts for this pulled butter chicken recipe.
How do I ensure the chicken is tender after cooking in the Instant Pot?
Make sure to cook the chicken for the recommended time and allow for natural pressure release, which keeps it fork-tender.
Can I adjust the yogurt and cilantro dressing for different flavors?
Yes, you can experiment by adding spices like cumin or chili powder to the yogurt dressing to complement the butter chicken.
