Instant Pot Butter Chicken (Printable View)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices. Ready in under an hour.
# Ingredient List:
→ 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 for finishing
22 - Salt to taste
→ Garnish
23 - Chopped fresh cilantro
# How to Make It:
01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor absorption.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions become soft and translucent, approximately 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring frequently to meld spices and prevent burning.
04 - Add marinated chicken along with all marinade into the pot. Stir thoroughly to combine chicken with sauce base.
05 - Secure lid and ensure steam valve is sealed. Set 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 before opening lid.
07 - Stir in heavy cream and remaining 2 tbsp butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce becomes rich and creamy. Season with salt to taste.
08 - Serve hot over basmati rice or with naan bread. Garnish generously with chopped fresh cilantro.
# Expert Suggestions:
01 -
- The Instant Pot creates that slow cooked depth of flavor in under an hour, so weeknight curry becomes completely doable
- The marinade tenderizes the chicken so thoroughly that every bite practically melts in your mouth
02 -
- Natural pressure release is non negotiable here, as rushing it makes the chicken tough and the sauce thin
- Letting the sauce simmer with cream at the end transforms the texture from good to absolutely restaurant worthy
03 -
- Full fat Greek yogurt makes a noticeably creamier sauce than low fat versions
- Letting the onion mixture brown slightly adds a subtle sweetness that balances the spices