Instant Pot Butter Chicken (Print version)

Tender chicken in a rich, creamy tomato sauce with aromatic spices. Ready in 40 minutes.

# What you'll 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

# Method:

01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat each piece evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.
02 - Set Instant Pot to Sauté mode. Melt 2 tbsp butter, then add diced onions, minced garlic, and ginger paste. Cook until onions become translucent and softened, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir continuously and cook for 2 minutes to develop spice flavors.
04 - Add marinated chicken along with all remaining marinade into the pot. Stir thoroughly to distribute chicken evenly throughout 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. Then carefully quick-release any remaining pressure before opening the lid.
07 - Stir in heavy cream and remaining 2 tbsp butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring constantly until sauce achieves rich, creamy consistency. Adjust salt to taste.
08 - Transfer to serving bowls and garnish generously with chopped fresh cilantro. Pair with steamed basmati rice or warm naan bread.

# Expert advice:

01 -
  • The pressure cooker intensifies the spices in ways that traditional simmering never quite achieves
  • You can have restaurant quality butter chicken on a Tuesday night without calling for takeout
02 -
  • The sauce will look thin when you first open the pot but thickens beautifully once you add the cream
  • Natural pressure release is essential for keeping the chicken tender
  • The sauce continues to thicken as it stands so do not worry if it seems loose at first
03 -
  • Use full fat Greek yogurt for the creamiest texture and best tenderizing results
  • Let the pressure release naturally for at least 10 minutes to prevent the chicken from toughening

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