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Instant Pot Butter Chicken

Close-up of tender chicken pieces coated in a vibrant orange sauce, garnished with fresh cilantro, representing Instant Pot Butter Chicken.
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Make rich, creamy Butter Chicken quickly using your Instant Pot. This recipe uses the pressure cooker function for tender chicken and a flavorful tomato-based sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (or paprika for less heat)
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, lemon juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, salt, turmeric, garam masala, and chili powder. Mix well and marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Set the Instant Pot to the Sauté function. Add the oil or ghee. Once hot, sear the marinated chicken pieces in batches until lightly browned on all sides. Remove the chicken and set aside.
  3. Add the chopped onion to the pot and sauté until softened, about 3 minutes. Add the remaining 1 tablespoon ginger paste and 1 tablespoon garlic paste and cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes, cumin, coriander, and cayenne pepper (if using). Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  5. Pour in the chicken broth. Return the seared chicken to the pot.
  6. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 6 minutes.
  7. Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  8. Stir in the heavy cream, sugar, and crushed fenugreek leaves. Select the Sauté function again and simmer for 3 to 5 minutes until the sauce thickens slightly.
  9. Taste and adjust salt if needed. Garnish with fresh cilantro before serving over rice or with naan bread.

Notes

  • For a smoother sauce, you can blend the sauce mixture (before adding cream) using an immersion blender or carefully transfer it to a regular blender.
  • If you prefer a richer flavor, use ghee instead of vegetable oil.
  • This dish freezes well; cool completely before transferring to an airtight container.

Nutrition

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