Instant Pot Butter Chicken (Print View)
Tender chicken in a rich, creamy tomato sauce with aromatic spices, ready in 40 minutes.
# 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 all marinade ingredients in a large bowl. Mix thoroughly to coat each piece evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor absorption.
02 - Set Instant Pot to Sauté mode. Add 2 tablespoons butter and allow to melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions become translucent and softened, approximately 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly to prevent sticking and allow spices to bloom.
04 - Add marinated chicken pieces along with all remaining marinade liquid to the Instant Pot. Stir thoroughly to combine chicken with the spiced tomato sauce base.
05 - Secure the lid and ensure steam valve is sealed. Set Instant Pot to Manual or Pressure Cook on High for 8 minutes. The chicken will become tender during this pressurized cooking phase.
06 - When cooking cycle completes, allow natural pressure release for 10 minutes. Afterward, carefully switch to quick release to depressurize any remaining steam before opening the lid.
07 - Stir in heavy cream and remaining 2 tablespoons butter. Switch back to Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce achieves a rich, velvety consistency. Season with additional salt as needed.
08 - Serve immediately while hot, generously garnished with freshly chopped cilantro. Accompany with steamed basmati rice or warm naan bread for complete meal.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken incredibly tender, almost like its been slow-cooking for hours
- Everything happens in one pot, meaning minimal cleanup and maximum flavor infusion
02 -
- Natural pressure release is nonnegotiable here—the meat needs that gentle cooking time to stay tender
- Never skip the butter finish, it adds an essential layer of richness that cream alone cannot provide
03 -
- Full-fat Greek yogurt makes a noticeable difference in the marinade consistency
- Letting the sauce simmer for those extra 2 minutes after adding cream creates that glossy restaurant finish