Instant Pot Butter Chicken
Make Instant Pot Butter Chicken in under an hour! Tender chicken in a rich, creamy tomato sauce with warming spices — perfect for weeknight dinners or meal-prep lunches.
Servings: 7
Equipment
- Instant pot
Ingredients
Butter Chicken Ingredients
- 3 Pounds Boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 Medium onions finely chopped or cubed
- 6 Garlic cloves minced
- 2-Inch piece Fresh ginger grated
- ½ cup Plain full-fat yogurt
- 1 tablespoon Lemon juice
- 2 14-ounce cans Tomato sauce
- 4 teaspoons Garam masala
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder swap for regular chili powder if unavailable
- 1 teaspoon Chili powder (adjust to taste)
- 1½ teaspoons Salt
- ⅛ teaspoon Black pepper
- 1 teaspoon Sugar or honey (optional, to balance acidity)
- 3 cups Heavy cream Healthier Option: Substitute all 3 cups with unsweetened coconut milk for a lighter, dairy-free version.
Balanced Option: Use 1½ cups heavy cream + 1½ cups coconut milk for a creamy yet lighter flavor.
- 6 tablespoons Butter or olive oil
- 1 teaspoon Kasuri methi crushed dried fenugreek leaves
- Fresh cilantro chopped (for garnish)
- 4 cups Cooked pasta shells
Basmati Rice Ingredients
- 2 cups Basmati rice
- 3 cups water
- 1½ tablespoons Olive oil or butter
- ½ teaspoon Salt (optional, to taste)
Instructions
- Mix chicken, yogurt, lemon juice, 1 teaspoon garam masala, and a pinch of salt. Let it sit at least 30 minutes (or overnight).
- Set the Instant Pot to sauté. Add butter or olive oil. Add chopped onions, garlic, and ginger and cook until softened and fragrant, about 3–5 minutes.
- Add the marinated chicken and cook for 2–3 minutes, just until the outside starts to turn white.
- Add remaining garam masala, cumin, paprika, turmeric, Kashmiri chili powder, salt, and pepper. Cook for 1 minute.
- Pour in tomato sauce. Add heavy cream or coconut milk. Add sugar or honey if using. Stir well.
- Cancel Sauté mode. Seal lid and cook on High Pressure for 10 minutes. Let pressure naturally release for 10 minutes, then quickly release remaining steam.
- Open the lid. Stir in crushed kasuri methi and 1 tablespoon butter (optional but recommended). Let sit 3–5minutes before serving.
- Serve over cooked pasta shells or cooked basmati rice and garnish with fresh chopped cilantro. When serving, on your plate or bowl, drizzle a little heavy cream or coconut milk on top for presentation.
How to Make Basmati Rice
- Place the rinsed rice in a bowl, cover with warm water, and let it sit for 10 minutes. Drain well.
- In a medium pot, heat olive oil or butter over medium heat. Add the drained rice and sauté for 2–3 minutes, stirring often until lightly fragrant.
- Pour in 3 cups of water and add salt. Stir once to combine.
- Bring to a boil over medium-high heat. Once boiling, cover tightly, reduce heat to low, and simmer for 12–15 minutes, until all water is absorbed.
- Turn off the heat. Let the rice sit covered for 5–10 minutes, then fluff gently with a fork before serving.
Notes
- I always make sure to deglaze the pot after adding the tomato sauce and spices — it keeps the bottom from catching and saves me from that dreaded “Burn” warning.
- Never add the cream before pressure cooking — trust me, it can split and ruin the texture. Stir it in afterward for that silky, smooth sauce we all love.
- When it comes to spice, I like to start mild with chili powder and adjust as I go. It’s easier to build heat than to tone it down later!
- A good garam masala makes all the difference — fresh, aromatic spices really bring out that restaurant-quality flavor.
- If the sauce feels a bit thin, I just let it simmer a few extra minutes or whisk in a touch of cornstarch slurry to thicken it up.