Instant Pot Butter Chicken

Ingredients

• 100 g (3.5 oz)unsalted butter
• 4garlic cloves, crushed
• 1 tablespoonfresh ginger, minced
• 1 teaspoongaram masala
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• ½ teaspooncayenne pepper
• ½ teaspoonturmeric
• ½ teaspoonsalt
• 2 tablespoonstomato paste
• 900 g (2 lb)boneless chicken thighs, cut into cubes
• 400 ml (1¾ cups)tomato sauce (passata)
• ½ teaspoonbrown sugar
• 240 ml (1 cup)half and half (single cream)
• A handfulfresh coriander, roughly chopped

Instructions

1. 1

   Heat the pot

   Set the Instant Pot to Sauté and allow it to heat.

2. 2

   Cook aromatics

   Add the butter. When it has melted, add the crushed garlic and minced ginger, then sauté for about 1 minute, until fragrant.

3. 3

   Toast the spices

   Stir in the garam masala, cumin, coriander, cayenne, turmeric and salt. Cook for 1 minute.

4. 4

   Add tomato paste

   Mix the tomato paste into the spices and cook for about 2 minutes.

5. 5

   Coat the chicken

   Add the cubed chicken thighs and stir so the pieces are coated with the spiced tomato mixture.

6. 6

   Add the sauce

   Pour in the passata and add the brown sugar. Stir to coat the chicken and ensure it is submerged in the sauce.

7. 7

   Pressure cook

   Secure the lid, set the valve to Sealing and cook at High Pressure for 7 minutes.

8. 8

   Release pressure

   When cooking is complete, use a quick pressure release.

9. 9

   Finish the sauce

   Set the Instant Pot to Sauté again and stir in the single cream. Let the sauce simmer for a few minutes to thicken, then add the chopped coriander.

10. 10

    Serve the curry

    Serve with steamed rice or warm naan breads.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian curry with chicken in a rich, spiced tomato sauce. This version uses an Instant Pot to cook the chicken under pressure, then finishes the sauce with cream.

Tomato paste and ground spices build savoury depth, while butter and cream give the sauce its characteristic richness. Chicken thighs suit the short pressure-cooking time and stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 40g protein, 9g carbs, 30g fat.

The chicken provides most of the protein, while the butter and single cream contribute much of the fat. Passata and tomato paste supply some carbohydrates, with rice or naan adding more if served alongside. Pair a serving with vegetables to round out the plate.

The spice and tomato base

Aromatics: Briefly sauté the garlic and ginger in melted butter until fragrant, then cook the spices for a minute to bring out their aroma.

Tomato paste: Give it the stated two minutes in the pot before adding the chicken. Stir it into the spice mixture so it is evenly distributed.

Getting the pressure-cooking stage right

Chicken pieces: Cut the thighs into cubes and stir them through the spiced mixture so they are coated before adding the passata.

Sauce level: Stir the passata and sugar through the pot and make sure the chicken is submerged, as directed. Cook for 7 minutes at High Pressure, then use a quick release when the cycle ends.

Finishing the creamy sauce

Cream: Stir it in after pressure cooking, not before. Simmer on Sauté for a few minutes so the sauce thickens, stirring as needed.

Coriander: Add the chopped fresh coriander at the end, as in the method, to keep its fresh flavour distinct from the cooked spices.

How to serve it

Rice: Steamed rice is a straightforward accompaniment and catches the tomato and cream sauce.

Naan: Warm naan breads make another fitting option for scooping up the curry. Add either alongside the curry and serve while it is hot.

Timing and texture cues

The recipe gives a total time of 30 minutes, including the brief sautéing stages and pressure cooking. The chicken is cut into cubes, cooked for 7 minutes at High Pressure and then finished in the sauce.

The sauce should simmer for a few minutes after the cream is added, until it thickens. The recipe does not specify a separate chicken temperature or additional cooking time.

Recipe notes & tips

• Cut the chicken thighs into evenly sized cubes so they cook consistently.
• Have the spices measured before starting the sauté, as their cooking stages are brief.
• Stir the tomato paste into the spices before adding the chicken.
• Check that the chicken is submerged in the passata before closing the lid.
• Let the sauce simmer for a few minutes after adding the cream to thicken it.
• Serve with steamed rice or warm naan to accompany the sauce.

Variations

• Adjust the heat: Use less cayenne for a milder curry or more for extra warmth.
• Fresh ginger: Grate the ginger finely if you prefer it to blend into the sauce.
• Herb finish: Add a little extra chopped coriander at serving.
• Rice accompaniment: Serve with steamed rice for a simple, filling meal.
• Naan accompaniment: Offer warm naan breads for scooping up the curry.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; sauté it for about 1 minute, just until fragrant.
• Skipping the spice sauté: Cook the spices for 1 minute as directed to bring out their aroma.
• Leaving chicken exposed: Stir until the pieces are submerged in the passata before pressure cooking.
• Adding cream before pressure cooking: Stir it in after the quick release, as directed.
• Stopping too soon: Give the cream sauce a few minutes on Sauté to thicken before adding the coriander.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring the sauce; add a small splash of water if it has thickened in storage.

Frequently asked questions