Instant Pot Butter Chicken

Ingredients

• 750 g (1 1/2 lb)boneless, skinless chicken thighs
• 2 tbspcanola oil or vegetable oil
• 2 tbspgaram masala
• 1/2 tspground cardamom
• 1/2 tsppaprika
• 1 tspground coriander
• 1 tspsalt
• 2 tbspbutter
• 1 tbspcanola oil
• 1onion, finely chopped
• 2 tspcrushed garlic
• 1 tspcrushed ginger
• 2 tspgaram masala
• 1 tsppaprika
• 1 tspground cardamom
• 400 g (14 oz)tomato purée (not tomato paste; passata or crushed tomatoes are suitable substitutes)
• 120 ml (1/2 cup)chicken stock
• 1–2 tspsalt
• 1 tsppepper
• 1 tspsugar
• 360 ml (1 1/2 cups)double cream or whipping cream
• As neededsteamed rice
• To tastefresh coriander

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the oil and the first quantities of spices and salt. Cover and marinate for 10 minutes, or for up to 24 hours in the fridge.

2. 2

   Sauté aromatics

   Set the Instant Pot to sauté. Add the butter and 1 tablespoon of oil, and let them melt together. Add the onion, ginger and garlic.

3. 3

   Add the chicken

   Cook for 1 minute, until fragrant, then stir in the remaining spices for a few seconds. Add the chicken, tomato purée, stock, sugar, salt and pepper.

4. 4

   Pressure cook

   Fit the lid and turn the valve to the sealing position. Cook on the meat function for 6 minutes, then quick-release the pressure.

5. 5

   Simmer with cream

   Remove the lid and select sauté again. Pour in the cream and simmer for 10 minutes, until the sauce has reduced slightly.

6. 6

   Serve the curry

   Adjust the seasoning to taste, then serve with fresh coriander over steamed rice.

7. 7

   Marinate for stovetop

   For the stovetop version, marinate the chicken as described in step 1.

8. 8

   Start the sauce

   Heat a large pot over medium heat. Sauté the ginger and garlic with the spices for a few seconds, then add the marinated chicken, tomatoes and stock. Season with salt, pepper and sugar.

9. 9

   Cook until tender

   Cover the pot and simmer for 20–30 minutes, until the chicken is cooked and tender.

10. 10

    Finish with cream

    Remove the lid, add the cream and cook for another 10 minutes, until the sauce has reduced.

11. 11

    Season and serve

    Adjust the seasoning and serve.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a North Indian curry of chicken in a spiced tomato and cream sauce. Its familiar richness comes from butter and cream balanced by fragrant spices and tangy tomatoes.

This version uses the Instant Pot to cook the chicken under pressure, then simmers the sauce with cream to thicken it slightly. A stovetop method is included too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 27g protein, 12g carbs, 29g fat.

The rice and tomatoes provide most of the carbohydrates, while the chicken thighs contribute protein. Butter, oil and cream account for much of the fat; serving the curry with a generous vegetable side is a practical way to balance the plate.

Why marinate the chicken?

Spice mix: Garam masala, cardamom, paprika and coriander coat the chicken before it goes into the pot. The brief marinade gives the seasonings time to cling to the meat; a longer rest in the fridge is also an option.

Chicken thighs: Boneless, skinless thighs suit the short pressure-cooking time and stay tender. Cut them into evenly sized pieces if needed for more consistent cooking.

Build the aromatic sauce

Aromatics: The onion, ginger and garlic start in butter and oil. Let them cook until fragrant, then add the remaining spices briefly so they bloom without scorching.

Tomatoes: Use tomato purée, passata or crushed tomatoes rather than concentrated tomato paste. Stock loosens the mixture for pressure cooking, while sugar rounds out the tomato's sharpness.

Pressure-cooking cues

Sealing: Check that the Instant Pot valve is set to sealing before starting the 6-minute meat-function cycle. The pressure-release stage follows cooking and is not included in that programmed time.

Cream finish: Add the cream after pressure cooking, then simmer on sauté for 10 minutes. This lets the sauce reduce slightly without pressure-cooking the dairy.

Use the stovetop method

Gentle simmer: In a covered pot, cook the chicken with the tomatoes and stock for 20–30 minutes, until cooked and tender. Keep the heat at a steady simmer rather than a vigorous boil.

Final reduction: Add the cream only after the chicken is tender, then cook uncovered for 10 minutes. The sauce should thicken a little while remaining spoonable.

Serve with rice

Steamed rice is the suggested accompaniment and makes a good base for the creamy sauce. Finish with fresh coriander for a fresh herbal contrast.

You can also serve the curry with flatbread or alongside a vegetable side, while keeping rice on the table for anyone who wants it.

Recipe notes & tips

• Marinate the chicken in the fridge if preparing it well ahead.
• Measure the spices before you start sautéing so they can be added promptly.
• Use tomato purée, passata or crushed tomatoes, not concentrated tomato paste.
• Quick-release the pressure after the 6-minute cooking cycle as directed.
• Taste the sauce after simmering and adjust the salt before serving.
• Serve the rice separately so everyone can choose their preferred amount.

Variations

• Use passata: Swap the tomato purée for passata as suggested in the recipe.
• Try crushed tomatoes: Use crushed tomatoes in place of the tomato purée for a different sauce texture.
• Adjust the heat: Add a little extra paprika if you want a more pronounced spice flavour.
• Choose the stovetop: Simmer the chicken covered for 20–30 minutes, then finish with cream.
• Add greens: Serve with a side of cooked greens for another colour and texture on the plate.

Common mistakes to avoid

• Using tomato paste: It is more concentrated than purée; use passata or crushed tomatoes instead.
• Scorching the spices: Cook them only for a few seconds after the aromatics become fragrant.
• Skipping the sealing position: Check the valve before starting the pressure-cooking cycle.
• Adding cream too early: Stir it in after pressure cooking, then simmer for 10 minutes.
• Boiling hard on the hob: Keep the covered stovetop curry at a gentle simmer so the chicken cooks tenderly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or stock if the sauce has thickened; store rice separately where possible.

Frequently asked questions