Instant Pot Butter Chicken (Printable)
Tender chicken in rich, creamy tomato sauce with aromatic spices. Ready in 40 minutes using your Instant Pot.
# 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
22 - Salt to taste
→ Garnish
23 - Chopped fresh cilantro
# How To Make It:
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. Melt 2 tablespoons butter, then add diced onion, minced garlic, and ginger paste. Cook until onions become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
03 - Pour in tomato puree followed by ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir continuously for 2 minutes to allow spices to bloom and meld with the tomato base, preventing any scorching on the bottom.
04 - Transfer the marinated chicken along with all remaining marinade into the Instant Pot. Stir well to distribute the chicken evenly throughout the sauce base, ensuring pieces are submerged.
05 - Secure the lid and ensure the steam release valve is set to sealing. Select Manual or Pressure Cook mode on High for 8 minutes. The Instant Pot will take approximately 10-15 minutes to reach pressure before the countdown begins.
06 - Allow the pressure to release naturally for 10 minutes once cooking completes. Then carefully turn the steam release valve to quick-release any remaining pressure. Wait until the float pin drops before opening the lid.
07 - Switch back to Sauté mode. Pour in heavy cream and add the remaining 2 tablespoons butter. Simmer for 2-3 minutes, stirring constantly until the sauce thickens slightly and becomes glossy. Taste and adjust salt as needed.
08 - Ladle the butter chicken into serving bowls or over a platter of basmati rice. Sprinkle generously with chopped fresh cilantro. Serve immediately with warm naan bread for soaking up the creamy sauce.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost melting in your mouth
- You get that authentic silky sauce without babysitting a pot for hours
02 -
- Natural pressure release is crucial here because rushing it makes the sauce spray out and creates a mess
- The sauce will look thin right after pressure cooking but thickens beautifully once you add the cream and butter
03 -
- Let the chicken come to room temperature before pressure cooking for even results
- Crush dried fenugreek leaves between your palms before sprinkling on top for an authentic touch