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Instant Pot Butter Chicken

Close-up of creamy, orange Instant Pot Butter Chicken garnished with fresh cilantro.
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Make rich and creamy Butter Chicken quickly using your Instant Pot. This recipe provides simple steps for a flavorful weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup water or chicken broth
  • 1/2 cup plain full-fat yogurt or heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 tablespoons butter
  • 1/2 cup heavy cream (for finishing)

Instructions

  1. Set the Instant Pot to the Sauté function. Add the olive oil and butter. Once melted, add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add the chicken pieces, salt, turmeric, garam masala, cumin, coriander, and cayenne pepper. Stir well to coat the chicken with the spices. Cook for 3 minutes, stirring occasionally.
  4. Stir in the crushed tomatoes, water or broth, yogurt (or cream), tomato paste, and sugar. Stir everything together.
  5. Secure the lid on the Instant Pot and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 8 minutes.
  6. When the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully turn the valve to Venting for a Quick Release (QR) of any remaining pressure.
  7. Open the lid. Stir in the remaining 1/2 cup of heavy cream until the sauce is smooth and creamy.
  8. Taste and adjust salt or spice if needed. Garnish with fresh cilantro before serving.

Notes

  • For a smoother sauce, blend the cooked mixture with an immersion blender before adding the final heavy cream.
  • Use chicken breast instead of thighs, but reduce the pressure cooking time to 6 minutes.
  • If you prefer a richer color, add 1 teaspoon of paprika with the other spices.

Nutrition

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