Instant Pot Butter Chicken (Printable)
Rich and creamy Indian classic with tender chicken in 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
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# Directions:
01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly, cover, and refrigerate for at least 1 hour or up to overnight for optimal 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 softened, 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 toast the spices and prevent sticking.
04 - Add marinated chicken along with all remaining marinade to the pot. Stir thoroughly to combine with the spice base.
05 - Secure the lid and set steam release valve to sealing position. Cook on Manual/Pressure Cook High for 8 minutes.
06 - Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure before opening the lid.
07 - Stir in heavy cream and remaining 2 tbsp butter. Simmer on Sauté mode for 2-3 minutes, stirring continuously until sauce achieves rich, creamy consistency. Adjust salt to taste.
08 - Serve immediately, garnished generously with chopped fresh cilantro. Pair with basmati rice or warm naan bread.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken impossibly tender, like it's been braising for hours instead of minutes
- You get that takeout flavor at home in under an hour, with barely any hands-on time
02 -
- Natural pressure release is crucial here. Rushing it makes the chicken tough and the sauce thin.
- The sauce will look thin when you first open the pot, but it thickens beautifully once the cream is added and simmers.
03 -
- Let the marinated chicken come to room temperature before pressure cooking for even cooking
- If your sauce seems too thick after pressure cooking, splash in a little water before adding cream