Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 1 cup plain yogurt; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon paprika; Salt to taste; 2 tablespoons butter; 1 onion, finely chopped; 4 cloves garlic, minced; 1 inch ginger, grated; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream; 1 teaspoon sugar; Fresh cilantro for garnish

Highlighted under: Cozy Cravings Kitchen

I’ve always been a fan of rich, creamy dishes, and this Instant Pot Butter Chicken hits the mark perfectly. The convenience of the Instant Pot allows for a deep infusion of flavors in a fraction of the time it usually takes. I love how the spices meld beautifully with the butter and cream to create a sauce that’s simply irresistible. Served with warm naan or fluffy rice, this dish has become a go-to in my household for both weeknight dinners and special occasions, making it a true treasure in my recipe collection.

Created by

Emma

Last updated on 2026-02-17T13:06:19.618Z

When I first decided to make butter chicken in my Instant Pot, I was skeptical. Would I really get that same depth of flavor in such a short time? To my delight, the outcome was beyond what I had anticipated! The ease of throwing everything in and letting it work its magic while I prepared sides was a game changer for me.

One crucial tip I've learned along the way is to let the dish rest for a few minutes after cooking. This allows the spices to settle and enhances the overall taste. Pairing it with freshly made naan really elevates this dish; trust me, you won't want to skip on that!

Why You'll Love This Recipe
Creamy tomato sauce that clings beautifully to the chicken
Perfectly tender chicken infused with aromatic spices
Quick and simple preparation without sacrificing flavor

Preparation Tips for Success

For the best flavor, marinate your chicken thighs for longer if time permits. While 30 minutes will work, letting them sit in the marinade for up to 2 hours in the refrigerator can deepen the spice infusion. Make sure the yogurt fully coats the chicken; this not only tenderizes the meat but also creates a luscious sauce. If you’re short on time, you can also marinate the chicken overnight to streamline your cooking process.

When using your Instant Pot, remember that it’s essential to sauté the onions until they are golden brown. This step releases their natural sweetness and develops a deeper flavor base for your butter chicken. Adjust the sautéing time based on the size of your onion pieces; they should be soft and translucent before adding garlic and ginger, which should only cook for about 1 minute to avoid burning.

Ingredient Insights

The choice of spices in this dish is pivotal to achieving its authentic flavor. Garam masala is a blend of spices that provides warmth and complexity; it’s often defined by personal or regional preference. If you’re missing an ingredient like ground coriander, don’t hesitate to use a pinch of crushed fennel seeds or cumin as a substitute, though the taste will slightly vary. Always taste your sauce as you go, adjusting for seasoning according to your preference.

The heavy cream in the sauce not only adds richness but also balances the acidity of the tomatoes. For a lighter version, you can substitute half-and-half or coconut milk, but be cautious—coconut will impart a distinct flavor that may not align with traditional butter chicken. To maintain creaminess while reducing calories, consider using Greek yogurt instead, but only add it after cooking to prevent curdling.

Ingredients

Gather all the ingredients before you start for a smoother cooking experience.

For the Chicken Marinade

1 lb (450g) boneless, skinless chicken thighs
1 cup plain yogurt
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
Salt to taste

For the Sauce

2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 teaspoon sugar
Fresh cilantro for garnish

Make sure to prep everything beforehand to keep the cooking process seamless and enjoyable.

Instructions

Follow these steps carefully for delicious results!

Marinate the Chicken

In a bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken thighs, ensure they are well coated, and let them marinate for at least 30 minutes.

Sauté Onions and Spices

Set your Instant Pot to 'Sauté' mode. Melt butter and add finely chopped onion, cooking until golden brown. Stir in garlic and ginger, cooking until fragrant.

Add Tomatoes and Chicken

Pour in the crushed tomatoes and mix well. Add the marinated chicken, ensuring it's submerged in the sauce.

Pressure Cook

Seal the Instant Pot and set it to 'Manual' for 10 minutes. Once done, allow for a natural release for about 5 minutes before quick-releasing the remaining pressure.

Stir in Cream and Serve

Open the lid and stir in the heavy cream and sugar. Garnish with fresh cilantro and serve hot with naan or rice.

Don't forget to let the dish rest for a moment to fully develop those incredible flavors!

Pro Tips

For a spicier version, add sliced green chilies or red chili powder to the marinade. This dish also tastes amazing with additional vegetables like bell peppers or spinach for more nutrition.

Storage and Reheating Guidelines

This butter chicken stores well in the refrigerator for up to 3 days. To keep the dish at its best, allow it to cool completely before transferring it to an airtight container. When reheating, do so gently on the stovetop over low heat. If the sauce thickens too much, you can add a little water or additional cream to reach your desired consistency. Stir frequently to ensure even warming and to prevent sticking.

If you want to freeze this dish, let it cool entirely, then freeze it in portion-sized containers for up to 2 months. Whenever you're ready to enjoy, defrost it in the refrigerator overnight, and reheat on the stovetop. The flavors will continue to meld during storage, often making the dish even tastier upon reheating.

Serving Suggestions

For a complete meal, serve your Instant Pot Butter Chicken with warm naan or fluffy rice. The creamy sauce is perfect for soaking into both, enhancing every bite. If you're looking for a fresh element to balance the richness, consider a light cucumber salad or a side of sautéed greens. This adds a refreshing contrast that lifts the entire meal.

Feel free to customize your plating. I often sprinkle extra cilantro on top for vibrant color and added freshness. A drizzle of lemon juice just before serving can brighten the dish, making the flavors even more pronounced. For those who enjoy extra heat, serve with sliced chili on the side or a splash of hot sauce to kick up the flavor.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, but chicken thighs are more forgiving and stay juicier during cooking.

→ Is there a vegan alternative for this recipe?

You can substitute chicken with tofu or chickpeas and use coconut cream instead of heavy cream.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I freeze this dish?

Yes, it freezes well. Just store it in a freezer-safe container for up to 3 months.