Instant Pot Butter Chicken (Printer-friendly)
Tender chicken in a rich, creamy tomato sauce with aromatic spices. Ready in under an hour.
# What You’ll Need:
→ Protein
01 - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - ¾ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground turmeric
09 - 1 tsp chili powder
10 - 1 tsp salt
→ Sauce
11 - 2 tbsp unsalted butter
12 - 1 large onion, finely diced
13 - 3 cloves garlic, minced
14 - 1 tbsp ginger paste
15 - 1 (14 oz) can tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# How-To Guide:
01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat each piece, cover, and refrigerate for at least 1 hour or overnight for optimal flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and allow to melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions are translucent and softened, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir frequently and cook for 2 minutes to allow spices to bloom and meld.
04 - Add marinated chicken along with all remaining marinade into the pot. Stir thoroughly to incorporate chicken into the sauce base.
05 - Secure the lid and ensure valve is sealed. Set Instant Pot to Manual/Pressure Cook on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking completes, then carefully quick-release any remaining pressure.
07 - Stir in heavy cream and remaining 2 tbsp butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce achieves rich, creamy consistency. Season with salt to taste.
08 - Plate immediately while hot, generously garnished with chopped fresh cilantro. Serve alongside basmati rice or warm naan bread.
# Expert Advice:
01 -
- The sauce develops that slow cooked depth in under an hour, making weeknight Indian food totally achievable
- Leftovers actually taste better the next day, so you'll want to double the recipe
02 -
- The natural pressure release time matters, so resist the urge to force it open immediately
- Heavy cream can separate if added too quickly, so temper it by stirring in a small amount of hot sauce first
03 -
- Full fat Greek yogurt prevents curdling during pressure cooking
- Letting the marinated chicken sit at room temperature for 20 minutes before cooking helps it cook more evenly