Instant Pot Butter Chicken (Printable)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices. 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
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# How-To 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, up to overnight for best results.
02 - Set Instant Pot to Sauté mode. Add 2 tablespoons butter and allow to melt. Add diced onion, minced garlic, and ginger paste. Sauté until onions are softened 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 frequently to prevent sticking and allow spices to bloom.
04 - Add the marinated chicken along with all remaining marinade into the pot. Stir well to distribute evenly and incorporate with the spiced tomato base.
05 - Secure the lid and ensure steam valve is sealed. Set Instant Pot to Manual/Pressure Cook on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking cycle completes. Perform quick release for any remaining pressure before opening the lid.
07 - Stir in heavy cream and remaining 2 tablespoons butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce becomes rich and creamy. Season with salt to taste.
08 - Serve immediately over basmati rice or with warm naan bread. Garnish generously with chopped fresh cilantro.
# Expert Tips:
01 -
- The sauce develops that restaurant quality silkiness without the usual hour long simmer time
- Chicken thighs stay impossibly tender through pressure cooking, never dry or stringy
02 -
- The sauce will look thin when you first add the cream but it thickens beautifully after that final simmer
- Natural release for the full 10 minutes is non negotiable for keeping the chicken tender
03 -
- Use full fat Greek yogurt for the best texture and flavor in the marinade
- Do not skip the final butter stirred in at the end, it is what makes the sauce glossy