Instant Pot Butter Chicken (Print Page)
Tender chicken in a rich, creamy spiced tomato sauce ready in 40 minutes
# What You 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, for finishing
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# Directions:
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 overnight for deeper 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 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 constantly to prevent sticking and allow spices to bloom.
04 - Add marinated chicken along with all marinade liquid to the pot. Stir well to incorporate chicken with the spiced tomato base.
05 - Secure the lid and set steam release valve to sealing position. Select Manual/Pressure Cook on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking completes. Turn steam release valve to venting position to release any remaining pressure.
07 - Switch Instant Pot back to Sauté mode. Stir in heavy cream and remaining 2 tbsp butter. Simmer for 2-3 minutes, stirring continuously until sauce thickens and becomes glossy. Season with salt to taste.
08 - Transfer to serving dish and garnish generously with chopped fresh cilantro. Serve immediately over basmati rice or alongside warm naan bread.
# Expert Tips:
01 -
- You get that same slow cooked depth of flavor in under an hour, perfect for weeknight cravings
- The sauce velvets itself into something restaurant worthy with almost zero effort
02 -
- Natural pressure release is non negotiable here, rushing it makes the chicken tough
- The sauce will look thin right after pressure cooking but thickens beautifully once you add cream
03 -
- Don't skip the marinade time, even if you're rushing, it makes that much difference
- Let your cream come to room temperature before adding it to prevent any curdling