Instant Pot Butter Chicken (Printable)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices. Perfect over rice or with naan.
# 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
# Steps:
01 - Combine chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, and salt in a large bowl. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tablespoons butter and allow to melt. Add diced onion, minced garlic, and ginger paste. Cook, stirring occasionally, until onions are softened and translucent, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir continuously to combine spices and prevent scorching. Cook for 2 minutes to allow flavors to meld and raw spice notes to dissipate.
04 - Add the marinated chicken pieces along with all remaining marinade to the pot. Stir thoroughly to incorporate chicken into the sauce, ensuring pieces are evenly distributed.
05 - Secure and lock the Instant Pot lid. Set to Manual or Pressure Cook mode on High pressure for 8 minutes. Ensure steam release valve is set to Sealing position.
06 - When cooking cycle completes, allow pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the steam release valve to Venting to release any remaining pressure. Open lid once pressure indicator has dropped.
07 - Set Instant Pot back to Sauté mode. Pour in heavy cream and add remaining 2 tablespoons butter. Stir continuously for 2-3 minutes until butter melts and sauce becomes rich and velvety. Taste and adjust salt seasoning as needed.
08 - Ladle hot butter chicken into serving bowls. Sprinkle generously with chopped fresh cilantro. Serve immediately alongside steamed basmati rice or warm naan bread for dipping.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like its been slow-cooked for hours
- You get that restaurant quality creamy sauce with about fifteen minutes of actual hands on time
02 -
- Letting the pressure release naturally for those 10 minutes keeps the chicken from becoming tough or rubbery
- The sauce will look thin when you first add the cream, but it thickens beautifully during that final simmer
03 -
- Pat the chicken dry before adding the marinade so the yogurt and spices cling better
- Use smoked paprika instead of regular for that subtle smoky depth you usually only get from tandoor cooking