Tender, yogurt-marinated chicken thighs cooked in the most glorious tomato based sauce. This wonderful Butter Chicken recipe is rich, it’s creamy, super tasty, and incredibly quick to make in the Instant Pot!
BUTTER CHICKEN: AN EASY INSTANT POT CHICKEN THIGHS RECIPE
Skip Indian take-out tonight and make this restaurant-style Instant Pot Butter Chicken right at home. Prepared with fragrant spices and food pantry ingredients, this Butter Chicken is quick, very easy to make, and packed with flavor.
There is a reason Butter Chicken (Murgh Makhani) is one of the most popular Indian dishes around – it’s just SO GOOD! And glory be, it’s also LOW CARB and KETO-friendly! I meaaaan, is this a sign or IS THIS a sign? Word.
For those who like their curries fairly mild, this really is the ideal Indian dish. It is one of our favorites and I hope you’ll love it, too.
HOW TO MAKE BUTTER CHICKEN IN THE INSTANT POT
This recipe involves marinating the chicken in a spiced yogurt marinade, first, and then making the buttery Makhani sauce.
- We are going to start with cutting up our chicken thighs into pieces and marinate it in a yogurt sauce for about 15 to 20 minutes. You can also leave it in the marinade for 2 hours or overnight, if you like.
- While the chicken is marinading, work on the Makhani sauce; press the Sauté button on your Instant Pot, heat a bit of olive oil, and stir in the onions. Cook for a couple minutes, then stir in some butter, garlic, minced ginger, a variety of spices, and the chicken. Cook for 2 more minutes, then, add in tomato paste, and a can of diced tomatoes.
- Lock the Instant Pot lid in place and turn the pressure valve to seal it.
- Set to 8 minutes on HIGH PRESSURE.
- When the timer goes off, do a quick release.
- Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
- Stir in the chicken and serve over basmati rice or cauliflower rice.
COOK’S NOTES
- In place of the heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add in more butter at the end, and stir the sauce until butter has melted. Then, serve.
- Please use a can of diced tomatoes and not tomato sauce. Also, do not drain it. You’ll need the liquid.
- If you are getting the burn notice on the Instant Pot, I advise to add more water or chicken broth.
HOW TO STORE LEFTOVER BUTTER CHICKEN THIGHS
- Store completely cooled Butter Chicken in an airtight container and refrigerate for up to 5 days.
HOW TO FREEZE BUTTER CHICKEN
- Store completely cooled Butter Chicken in an airtight container or freezer bags; freeze for up to 3 months.
MORE INSTANT POT CHICKEN RECIPES
- Instant Pot Crack Chicken
- Instant Pot Lemon Butter Chicken
- Instant Pot Chicken Breasts
- Instant Pot Sticky Chicken Thighs
ENJOY!
Instant Pot Butter Chicken
Instant Pot Butter Chicken - Tender, yogurt-marinated chicken cooked in the most glorious tomato based sauce.
Servings : 6 servings
Ingredients
FOR THE YOGURT MARINADE
- 1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces
- 1/2 cup plain yogurt
- 4 cloves garlic, minced
- 1/2 tablespoon finely minced ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon (or to taste) chili powder
- salt, to taste
FOR THE TOMATO GRAVY
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon finely minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon (or to taste) sweet paprika
- 1/2 cup low sodium chicken broth or water
- 1 can (14 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 3/4 cup heavy cream
Instructions
- In a large mixing bowl, combine cut up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for 15 minutes.
- Set the Instant Pot to Sauté. Heat olive oil in the instant pot; add in the onions and cook for 2 minutes.
- Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.
- Add in the chicken and cook for 2 minutes.
- Pour in the chicken broth, diced tomatoes, and tomato paste. Stir; then, lock the Instant Pot lid in place; turn the pressure valve to seal it. Set to 8 minutes on HIGH PRESSURE. When the timer goes off, do a quick release.
- Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
- Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve over basmati rice or cauliflower rice.
Notes
COOK’S NOTES
- In place of the heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add in more butter at the end, and stir the sauce until butter has melted. Then, serve.
- Please use a can of diced tomatoes and not tomato sauce. Also, do not drain it. You’ll need the liquid.
- If you are getting the burn notice on the Instant Pot, I advise to add more water or chicken broth.
Nutrition
Calories: 365 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 24 g | Saturated Fat: 11 g | Cholesterol: 158 mg | Sodium: 312 mg | Potassium: 624 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1005 IU | Vitamin C: 10.3 mg | Calcium: 110 mg | Iron: 2.6 mg | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?Take a pic and let us know how it was!
Looks delicious, been printing out recipes to try out my new instant pot, will give this recipe a try, thanks for posting!
This looks so delicious. Thanks for the recipe.
Looks so easy and flavorful! Adding to my menu next week!
This needs to happen at my house very soon!!
This recipe was super quick and easy to follow, and tasted delicious thanks!
Looks fantastic! I love all the flavors going on and it takes a little effort, need to make this soon!
Easy dinner for the win! This is a keeper!
Love finding good delicious recipes to use in my Instant Pot! Can’t wait to make!
Wow, one of my favorite dishes! Love how easy this is to make using the instant pot!
This is such a fantastic dish, it’s so flavourful! Thank you, for posting so many easy, tasty recipes!