Instant Pot Butter Chicken
This Instant Pot Butter Chicken recipe features tender, yogurt-marinated chicken simmered in a rich and creamy tomato sauce for a comforting and delicious dish.
Servings: 6
Equipment
Ingredients
FOR THE YOGURT MARINADE
- 1.5 pounds boneless, skinless chicken thighs cut into one-inch pieces
- ½ cup plain yogurt
- 4 cloves garlic minced
- ½ tablespoon finely minced ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or to taste
- 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 sweet paprika or to taste
- ½ cup low sodium chicken broth or water
- 14 ounces canned diced tomatoes undrained
- 2 tablespoons tomato paste
- ¾ cup heavy cream
Instructions
- Marinate the chicken. In a large mixing bowl, combine the cut-up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for at least 15 minutes or overnight.
- Saute. Set the Instant Pot to sauté. Heat the cooking oil in the instant pot; add the onions and cook for 2 minutes. Add in the butter and stir in the garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds. Add the chicken and cook for 2 minutes.
- Stir in the rest of the ingredients and cook. Pour in the chicken broth, diced tomatoes, and tomato paste and stir. 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.
- Make it creamy. Remove the chicken and set it aside; add the heavy cream to the tomato sauce in the instant pot and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
- Serve. Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve the butter chicken over rice.
Notes
- Marinate the Chicken: The longer you marinate the chicken, the more flavors it absorbs.
- Use Full-Fat Dairy: For a creamy and rich sauce, use full-fat yogurt for marination and heavy cream for the sauce.
- In place of 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 more butter at the end, and stir the sauce until the butter has melted.
- Use a can of diced tomatoes and not tomato sauce. Also, do not drain it.
- If you get the burn notice on the Instant Pot, add more water or chicken broth.
- Make Ahead: Butter Chicken can taste even better the next day, as the flavors have more time to meld together.
Nutrition
Calories: 365kcal | Carbohydrates: 10g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 158mg | Sodium: 312mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 10.3mg | Calcium: 110mg | Iron: 2.6mg
