Instant Pot Butter Chicken (Printable)

Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices, ready in under an hour.

# 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 Steps:

01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and allow to melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions become translucent and soft, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir constantly and cook for 2 minutes to allow spices to bloom and meld with the tomato base.
04 - Add the marinated chicken along with all remaining marinade liquid into the pot. Stir thoroughly to distribute the chicken evenly throughout the sauce.
05 - Secure and lock the lid. Set Instant Pot to Manual or Pressure Cook on High for 8 minutes. Ensure steam release valve is sealed.
06 - When cooking completes, allow natural pressure release for 10 minutes. Afterward, carefully quick-release any remaining pressure by moving the steam release valve to Venting.
07 - Switch back to Sauté mode. Pour in heavy cream and add remaining 2 tbsp butter. Simmer for 2-3 minutes while stirring continuously until sauce achieves a rich, velvety consistency. Season with salt to taste.
08 - Ladle hot butter chicken into serving bowls. Generously sprinkle with chopped fresh cilantro. Serve alongside steamed basmati rice or warm naan bread for dipping.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender without any fancy techniques
  • You get restaurant quality butter chicken in under an hour with almost zero active cooking time
  • The leftovers somehow taste even better the next day
02 -
  • Natural release for the full 10 minutes is non negotiable, otherwise the cream will curdle when you add it
  • The sauce will look thin when you first open the pot but thickens beautifully after the cream is added and simmered
  • Heavy cream is worth it here, coconut milk works but the texture and flavor shift noticeably
03 -
  • The longer you marinate the chicken, the more flavorful and tender it becomes
  • Let the finished sauce rest for 5 minutes before serving, it thickens slightly

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