Instant Pot Butter Chicken (Printable)
Tender chicken in a rich, creamy tomato sauce with aromatic spices. Ready in 40 minutes.
# Ingredient List:
→ Protein
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 0.75 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1.5 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 can (14 oz) tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - 0.5 tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter, for finishing
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# Steps:
01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions are soft, 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 develop flavors.
04 - Add marinated chicken along with all marinade to the pot. Stir to combine thoroughly with the sauce base.
05 - Secure the lid. Set Instant Pot to Manual or Pressure Cook on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking completes, then perform quick release for any remaining pressure.
07 - Stir in heavy cream and remaining 2 tbsp butter. Simmer on Sauté mode for 2-3 minutes, stirring until sauce achieves rich, creamy consistency. Adjust salt to taste.
08 - Serve hot, garnished with chopped fresh cilantro. Accompany with basmati rice or warm naan bread.
# Expert Tips:
01 -
- The sauce develops that deep, slow-cooked flavor in under an hour thanks to pressure cooking magic
- Leftovers taste even better the next day, making it perfect for meal prep
02 -
- Natural pressure release is non-negotiable here because rushing it makes the chicken tough and dry
- The sauce will look thin when you first open the pot but it thickens beautifully once you add the cream
03 -
- Marinating overnight transforms good butter chicken into unforgettable butter chicken
- Using chicken on the bone adds even more depth to the sauce, though it requires a longer cook time