Description
This Instant Pot Butter Chicken recipe is a rich and creamy Indian classic made effortlessly with tender chicken thighs cooked in a fragrant blend of spices, tomato sauce, and finished with cream for a luscious sauce. Ready in just 30 minutes, it’s perfect for a comforting weeknight meal served over rice and garnished with fresh herbs.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 5 cloves garlic (about 5 teaspoons, minced or crushed)
- 2 inch fresh ginger root (grated, about 2 tablespoons)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder (optional)
- 1 teaspoon salt (add more if needed)
- 2 pounds chicken thighs (skinless, boneless, diced into bite-size pieces)
- 1 (15-ounce) can tomato sauce or passata
- ¼ cup water (for deglazing and cooking)
- 1 cup heavy whipping cream (or coconut milk, or half and half)
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
- Saute aromatics: Press the SAUTE button on the Instant Pot, then melt the butter. Add minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Add spices and deglaze: Stir in garam masala, ground cumin, smoked paprika, turmeric, chili powder (if using), and salt. Cook the spice mixture for 1 minute. If the spices stick to the bottom, add a splash of water and scrape with a wooden spoon to deglaze the pot.
- Add tomato sauce and water: Pour in the tomato sauce (or passata) along with ¼ cup water. Stir to combine and switch off the SAUTE setting.
- Add chicken: Add the diced chicken thighs to the pot and stir everything together to coat the chicken in the sauce.
- Pressure cook: Secure the Instant Pot lid and set the vent to SEALING. Select the PRESSURE COOK or MANUAL setting and set the timer for 6 minutes at high pressure. The Instant Pot will take about 10 minutes to come to pressure before cooking.
- Release pressure and finish sauce: When cooking is complete, perform a quick release of the steam by turning the valve to VENTING. Carefully remove the lid.
- Reduce sauce: Press SAUTE again and stir in the heavy cream (or coconut milk or half and half). Let the sauce simmer and reduce slightly until it reaches your desired consistency. Adjust seasoning with more salt if needed.
- Serve: Serve the butter chicken warm over cooked rice and garnish with chopped fresh parsley or cilantro.
Notes
- You can substitute chicken breasts for thighs but thighs remain juicier and more flavorful.
- For a dairy-free option, use coconut milk instead of heavy cream.
- Adjust chili powder to taste or omit for a milder dish.
- This recipe can be doubled if you have a larger Instant Pot.
- Serve with basmati rice or naan bread for a more authentic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
