Instant Pot Butter Chicken (Printable View)
Tender chicken in a creamy, 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 (for finishing)
22 - Salt, to taste
→ Garnish
23 - Chopped fresh cilantro
# How-To Steps:
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 maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Melt 2 tbsp butter, then add diced onions, minced garlic, and ginger paste. Cook until onions are soft and translucent, approximately 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes while stirring frequently to allow spices to bloom.
04 - Add marinated chicken along with all marinade liquid into the Instant Pot. Stir thoroughly to coat chicken evenly with the spiced sauce base.
05 - Secure the lid and set steam release valve to sealing position. Pressure cook on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes. Once complete, 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 as needed.
08 - Serve immediately over basmati rice or with warm naan bread. Garnish generously with chopped fresh cilantro.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like its been slow-cooking all day
- You get that velvety, rich sauce that usually takes a restaurant kitchen to achieve
02 -
- The yogurt marinade is not optional, it is what transforms ordinary chicken into something extraordinary
- Natural release time matters because rushing it makes the chicken tough and chewy
03 -
- Fenugreek leaves called kasuri methi add that authentic restaurant flavor nobody can quite place
- Letting the pressure release naturally for the full time is the secret to butter-soft chicken