Instant Pot Butter Chicken (Printable Version)

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

# What You 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 Make It:

01 - In a large bowl, combine chicken pieces with all marinade ingredients. Mix well, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Set the Instant Pot to Sauté mode. Add 2 tbsp butter and let it melt. Add onions, garlic, and ginger paste. Sauté until onions are soft, about 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring frequently.
04 - Add marinated chicken along with all marinade. Stir to combine.
05 - Secure the lid. Set the Instant Pot to Manual/Pressure Cook on High for 8 minutes.
06 - Once cooking is complete, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
07 - Stir in heavy cream and the remaining 2 tbsp of butter. Simmer on Sauté mode for 2-3 minutes, stirring until the sauce is rich and creamy. Adjust salt to taste.
08 - Serve hot, garnished with chopped cilantro. Accompany with basmati rice or naan bread.

# Helpful Hints:

01 -
  • The sauce develops that impossibly rich restaurant consistency in a fraction of the time
  • The yogurt marinade makes the chicken tender enough to cut with a spoon
  • Leftovers actually taste better the next day as the spices deepen and meld
02 -
  • The sauce will look thin right after pressure cooking but thickens dramatically once you add the cream and butter
  • Natural release is non-negotiable here—quick releasing all at once makes the chicken rubbery
  • If your sauce is too thick after adding cream, stir in a splash of water or chicken broth
03 -
  • Sprinkle crushed dried fenugreek leaves (kasuri methi) between your palms before adding to the sauce for authentic flavor
  • Let the chicken come to room temperature before marinating for more even cooking

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