Description
This Instant Pot Butter Chicken recipe offers a rich and creamy Indian classic, made easy and quick by using the Instant Pot. Tender chicken thighs are simmered in a flavorful spiced tomato sauce with garlic, ginger, and a blend of traditional Indian spices, finished with cream, yogurt, and butter for a luscious texture. Perfect when served over basmati rice or with warm naan bread.
Ingredients
Scale
Chicken and Spices
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
Cooking Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
Finishing Ingredients
- 1 cup heavy cream
- 1/4 cup plain yogurt
- 2 tablespoons butter
- Fresh cilantro, chopped, for garnish
Serving Suggestions
- Cooked basmati rice or naan, for serving
Instructions
- Marinate the chicken: In a large bowl, combine chicken thighs with garam masala, cumin, coriander, turmeric, chili powder, and salt. Toss well to coat all the pieces evenly.
- Heat the Instant Pot: Turn on the Instant Pot and select the “Sauté” function. Once hot, add olive oil to the pot.
- Sauté onions: Add the chopped onion to the pot and sauté for about 2-3 minutes, until translucent and softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to enhance the base flavors.
- Brown the chicken: Add the spiced chicken to the pot and sauté for 5-7 minutes until the chicken pieces are browned on the outside, sealing in flavor.
- Add tomatoes: Pour in the crushed tomatoes and stir well to combine all ingredients evenly.
- Pressure cook: Close the lid of the Instant Pot and ensure the steam release handle is set to the “Sealing” position. Set the pot to “Pressure Cook” on high for 10 minutes to cook the chicken thoroughly and meld flavors.
- Release pressure: After cooking, allow the pressure to release naturally for 10 minutes, then carefully turn the steam release handle to “Venting” to release any remaining pressure safely.
- Add cream and yogurt: Open the lid and stir in the heavy cream and yogurt smoothly, creating a creamy sauce.
- Incorporate butter: Add butter and stir until melted and fully incorporated, giving the sauce a rich, velvety finish.
- Adjust seasoning: Taste and adjust seasoning with additional salt or spices if needed.
- Serve and garnish: Serve the butter chicken hot over cooked basmati rice or with warm naan, garnished with chopped fresh cilantro for a fresh, vibrant touch.
Notes
- For a spicier dish, increase the chili powder or add fresh chopped green chilies in step 5.
- You can substitute chicken thighs with boneless, skinless chicken breasts but expect slightly leaner texture.
- Adjust cream and yogurt quantities to taste for a lighter or richer dish.
- Use full-fat yogurt for best creaminess and flavor.
- Allowing natural pressure release helps keep the chicken tender and juicy.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
