Instant Pot Butter Chicken (Print Version)

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 - In a large bowl, combine chicken pieces with all marinade ingredients including yogurt, lemon juice, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, and salt. Mix thoroughly to coat each piece, cover, and refrigerate for at least 1 hour or up to overnight for optimal 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 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, stirring frequently to allow spices to bloom and develop flavor.
04 - Add marinated chicken pieces along with all remaining marinade into the pot. Stir thoroughly to incorporate chicken with the spiced tomato base.
05 - Secure the lid and ensure steam release valve is sealed. Set Instant Pot to Manual/Pressure Cook on High for 8 minutes.
06 - Once cooking cycle completes, allow natural pressure release for 10 minutes to let flavors meld and chicken rest. Then perform quick-release to remove any remaining pressure before opening.
07 - Pour in heavy cream and add remaining 2 tablespoons butter. Select Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce becomes rich, creamy, and well-emulsified. Season with additional salt if needed.
08 - Transfer to serving bowls and garnish generously with chopped fresh cilantro. Pair with steamed basmati rice or warm naan bread for complete meal.

# Expert Advice:

01 -
  • The Instant Pot creates that slow-cooked restaurant depth in a fraction of the time
  • Marinating the chicken first makes every bite impossibly tender and infused with flavor
  • The sauce is silky enough to scoop up with naan but substantial enough to coat rice perfectly
02 -
  • Natural pressure release for the full 10 minutes prevents the cream from separating later
  • The sauce will look thin right after pressure cooking but thickens beautifully once you add the cream
  • Letting the chicken sit in the marinade overnight transforms the dish from good to extraordinary
03 -
  • Sauté the tomato puree until it darkens slightly, which deepens the flavor and removes any raw taste
  • Let the pressure release naturally to keep the chicken tender and prevent the sauce from splattering
  • Always finish with cold butter off the heat for that glossy, restaurant-quality sheen

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