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Instant Pot Butter Chicken Recipe

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4.2 from 9 reviews

This Instant Pot Butter Chicken recipe delivers tender, flavorful chicken in a rich, creamy, and spicy Indian-inspired sauce. Perfectly cooked under high pressure, this quick and easy curry offers restaurant-quality taste in just 30 minutes, ideal for a comforting weeknight meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Butter Chicken Sauce

  • 3.5 ounces (100 g) unsalted butter
  • 4 garlic cloves, crushed
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 2 tablespoons tomato paste
  • 1 ¾ cups (400 ml) tomato sauce (passata)
  • ½ teaspoon brown sugar
  • 1 cup (240 ml) half and half (single cream)
  • A handful of fresh cilantro, roughly chopped

Chicken

  • 2 lb (900 g) boneless chicken thighs, cut into cubes

Instructions

  1. Preheat the Instant Pot: Set your Instant Pot to 'Sauté' mode and let it heat up.
  2. Sauté aromatics: Add the unsalted butter to the pot. Once melted, add the crushed garlic cloves and minced fresh ginger. Sauté for about a minute until fragrant.
  3. Add spices: Stir in the garam masala, ground cumin, ground coriander, cayenne pepper, turmeric, and salt. Cook for another minute to release the spices' aromas.
  4. Add tomato paste: Stir in the tomato paste and cook for about two minutes, allowing it to deepen in flavor.
  5. Add chicken: Place the cubed boneless chicken thighs into the pot. Stir well to coat the chicken evenly with the spiced tomato mixture.
  6. Add tomato sauce and sugar: Pour in the tomato sauce (passata) and sprinkle the brown sugar over the mixture. Stir thoroughly to ensure the chicken is well coated and submerged in sauce.
  7. Pressure cook: Secure the lid on the Instant Pot, set the valve to 'Sealing', and cook on 'High Pressure' for 7 minutes.
  8. Release pressure: Once cooking is finished, perform a quick release by carefully turning the valve to 'Venting' to release all steam quickly.
  9. Finish sauce: Switch the Instant Pot back to 'Sauté' mode. Stir in the half and half (single cream) and let the sauce simmer for a few minutes until it thickens slightly.
  10. Add cilantro and serve: Stir in the roughly chopped fresh cilantro. Serve your butter chicken hot with steamed rice or warm naan breads.

Notes

  • Using boneless chicken thighs ensures tender, juicy meat that stays moist after pressure cooking.
  • The quick release of pressure prevents overcooking and keeps chicken tender.
  • If you prefer a spicier dish, increase cayenne pepper slightly.
  • Half and half can be substituted with heavy cream for an even richer sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Fresh cilantro added at the end brightens the dish; omit if unavailable.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian

Find it online: https://cozykitchenbymaya.com/instant-pot-butter-chicken-recipe/