Instant Pot Butter Chicken

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 15 ml (1 tablespoon)minced fresh ginger
• 2 clovesgarlic, minced
• 60 ml (¼ cup)coconut milk
• 15 ml (1 tablespoon)extra virgin olive oil
• 5 ml (1 teaspoon)freshly squeezed lemon juice
• 30 ml (2 tablespoons)garam masala
• 5 ml (1 teaspoon)ground turmeric
• 30 ml (2 tablespoons)ghee
• 10 ml (2 teaspoons)extra virgin olive oil
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 2.5 cm (1 inch)piece of fresh ginger, peeled and finely chopped
• ½ medium, optionaljalapeño
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)garam masala
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (½ teaspoon)salt
• 60 ml (¼ cup)water
• 425 g (15 oz)crushed tomatoes
• 240 ml (1 cup)coconut milk
• 2 tablespoonsfreshly chopped coriander
• 950 ml (4 cups)cooked cauliflower rice
• 1 mediumlime, cut into wedges

Instructions

1. 1

   Marinate the chicken

   In a medium bowl, mix the chicken with the ginger, garlic, 60 ml coconut milk, 15 ml olive oil, lemon juice, 30 ml garam masala and turmeric until coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. 2

   Soften the aromatics

   When ready to cook, select Sauté on the Instant Pot. Melt the ghee with 10 ml olive oil in the insert, then add the onion, garlic, chopped ginger and jalapeño, if using. Cook, stirring occasionally, until softened and fragrant, about 2 to 3 minutes.

3. 3

   Toast the spices

   Stir in the cumin, 15 ml garam masala, coriander and salt. Cook for 1 to 2 minutes, stirring occasionally. If anything sticks to the base, add a splash of water and scrape it up with a wooden spoon, then turn off the Instant Pot.

4. 4

   Add tomatoes and chicken

   Stir in the crushed tomatoes and 60 ml water, followed by the chicken thighs.

5. 5

   Pressure cook

   Secure the lid and cook on High pressure for 6 minutes. When cooking is complete, manually release the pressure using the quick-release method.

6. 6

   Thicken the sauce

   Remove the lid and stir in 240 ml coconut milk. Select Sauté and cook, stirring occasionally, until the sauce has reduced and thickened slightly. Taste and add more salt if desired.

7. 7

   Serve with garnishes

   Turn off the Instant Pot. Serve warm over cooked cauliflower rice, topped with chopped coriander and lime wedges.

What is butter chicken?

Butter chicken is an Indian dish of chicken in a warmly spiced, creamy tomato sauce. This Instant Pot version brings together marinated thighs, aromatics and coconut milk, with a pressure-cooking step to make the main cooking process straightforward.

The recipe uses cauliflower rice as its serving base, keeping the focus on the chicken and sauce while adding a mild, tender accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 52g protein, 27g carbs, 39g fat.

Chicken thighs provide most of the protein, while the coconut milk, ghee and olive oil contribute much of the fat. The tomatoes and cauliflower rice supply most of the carbohydrates; serve with a generous portion of cauliflower rice to balance the rich sauce.

The chicken marinade

The first marinade combines ginger, garlic, coconut milk, olive oil, lemon juice, garam masala and turmeric. Give the chicken at least 30 minutes in the fridge before cooking; it can also be left overnight.

Build flavour in the pot

Aromatics: Onion, garlic and ginger soften in ghee and olive oil before the spices go in. Add the jalapeño if you want its heat, or leave it out.

Spices: Stir the cumin, garam masala, coriander and salt through the softened aromatics for 1 to 2 minutes. If they leave browned bits on the base, loosen them with a splash of water and a wooden spoon before pressure cooking.

Pressure and release

Cook the chicken and tomato mixture on High pressure for 6 minutes, then use a manual quick release when the cycle ends. Take care when releasing pressure and follow your Instant Pot’s instructions.

Finish the sauce

Stir the remaining coconut milk into the cooked chicken, then use the Sauté setting to reduce the sauce. It is ready when it has thickened slightly; stir occasionally and taste for salt before serving.

Serving ideas

Serve the butter chicken over the cooked cauliflower rice, with chopped coriander and lime wedges. Squeeze lime over the dish at the table to add a fresh, tangy contrast to the creamy sauce.

Recipe notes & tips

• Cut the chicken into similarly sized bite-sized pieces so it cooks evenly.
• Refrigerate the chicken while it marinates, whether you leave it for 30 minutes or overnight.
• Scrape up any stuck spice mixture before pressure cooking to leave the pot base clear.
• Stir the sauce occasionally while it reduces on Sauté.
• Taste the finished sauce before adding extra salt.

Variations

• Adjust the heat: Leave out the jalapeño for a milder sauce.
• Change the base: Serve the chicken over cooked rice instead of cauliflower rice.
• Add more lime: Squeeze extra lime over each portion just before eating.
• Use fresh coriander: Add a little extra chopped coriander at the table.
• Make ahead: Marinate the chicken overnight, then cook it when you are ready.

Common mistakes to avoid

• Skipping the marinade: Refrigerate the chicken for at least 30 minutes before cooking.
• Leaving spice bits stuck: Add a splash of water and scrape the base with a wooden spoon before pressure cooking.
• Overcooking the spices: Stir them for only 1 to 2 minutes before moving on.
• Forgetting the quick release: Manually release pressure when the 6-minute cooking cycle ends.
• Expecting a very thick sauce straight away: Use Sauté after adding the coconut milk and cook until it reduces slightly.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened; freeze portions for longer storage.

Frequently asked questions