Description
A flavorful and creamy Instant Pot Butter Chicken recipe that is easy to make and perfect for a cozy dinner at home. Tender chicken thighs cooked in a rich tomato and spice-infused sauce, finished with a touch of cream for a luxurious finish.
Ingredients
Units
Scale
For the Butter Chicken:
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced or crushed
- 2-inch fresh ginger root, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt (or to taste)
- 2 pounds chicken thighs, skinless, boneless, diced
- 1 15–ounce can tomato sauce or passata
- 1 cup heavy whipping cream or coconut milk
- 2 tablespoons fresh parsley, mint, or cilantro, chopped, for garnish
Instructions
- Saute Aromatics: Melt butter in the Instant Pot on SAUTE mode. Add garlic and ginger, cook until fragrant.
- Add Spices: Stir in garam masala, cumin, paprika, turmeric, chili powder, and salt. Cook briefly.
- Combine Ingredients: Pour in tomato sauce, water, and chicken. Mix well.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 6 minutes.
- Finish: Release pressure, switch to SAUTE, and stir in cream. Simmer briefly.
- Serve: Adjust seasoning, garnish with herbs, and serve over rice.
Notes
- Avoid adding extra water as the chicken will release liquid during cooking.
- Chicken breasts can be used, adjust cooking time to 5 minutes.
- Passata can be substituted with blended plain tomatoes.
- Heavy cream can be replaced with half and half or coconut milk.
- Omit chili powder for a milder dish.
- For quicker prep, skip sauteing the aromatics.
- Do not add cream before pressure cooking.
- Stir in more butter after cooking for extra richness.
- Garnish with fresh herbs like cilantro, mint, or parsley.
- Serve with rice or naan.
- Leftovers thicken when refrigerated; reheat with a splash of water.
- Freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 4g
- Sodium: 945mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: N/A
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 218mg
