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Instant Pot Butter Chicken

Rich, creamy butter chicken made in the Instant Pot. Serve over basmati rice with naan.

Prep: 10 minCook: 15 minTotal: 25 minServings: 4

Ingredients

  • 800g chicken thighs (boneless, skinless, cut into chunks)
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 1 fresh ginger (thumb-sized piece, grated)
  • 1tin chopped tomatoes
  • 1tbsp tomato paste
  • 150ml cream
  • 2 butter (knobs)
  • 1tsp turmeric
  • 1tsp garam masala
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp sugar or honey
  • kasuri methi (dried fenugreek leaves) (a pinch, crushed between palms)
  • salt
  • toasted cashews (for topping)
  • fresh coriander (for topping)
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Instructions

  1. 1

    Cut 800g chicken thighs into chunks. Toss with 1 tsp turmeric, 1 tsp garam masala, 1 tsp cumin, 1 tsp chili powder, and salt.

  2. 2

    Set Instant Pot to sauté mode. Add a knob of butter and cook the diced onion until soft.

  3. 3

    Add 4 minced garlic cloves and a thumb of grated ginger, cook 30 seconds.

  4. 4

    Add the chicken and sear briefly.

  5. 5

    Add 1 tin chopped tomatoes, 1 tbsp tomato paste, and a small splash of water.

  6. 6

    Seal the lid and pressure cook on high for 10 minutes. Quick release.

  7. 7

    Stir in 150ml cream, another knob of butter, 1 tsp sugar, and a pinch of kasuri methi (crushed between your palms).

  8. 8

    Sauté for 2 minutes to thicken.

  9. 9

    Serve over basmati rice with naan. Top with toasted cashews and fresh coriander.

Notes

Rinse basmati rice 3-4 times until water runs clear. Cook 1 cup rice to 1.5 cups water, bring to boil, lowest heat with lid on for 12 minutes, then rest 5 minutes lid on before fluffing.