Butter chicken is your favorite Indian take-out dish that you can now make faster than delivery. Full of flavor, this dish will become a weekly staple. Chicken thighs become extremely tender under all the sauce that you’ll want to soak up with plenty of naan.
Instant Pot Butter Chicken
Yields: 4 – 6 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins
Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 large onion, diced
- 2 tsp. freshly grated ginger
- 5 cloves garlic, crushed and roughly chopped
- 1 (6-oz.) can tomato paste
- 2 lb. boneless skinless chicken thighs, cut into 1″ pieces
- 1 tbsp. garam masala
- 1 tsp. paprika
- 1 tbsp. granulated sugar
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- Kosher salt
- Freshly ground black pepper
- 3/4 c. heavy cream
- Rice, for serving
- Naan, for serving
- Yogurt, for serving
- Cilantro, for serving
Directions
- Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
- Add ½ cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
- Let pressure release naturally for 10 minutes and then follow manufacturer’s instructions for quick releasing remaining steam.
- Stir in heavy cream and adjust seasoning with salt and pepper.
- Serve with rice, naan, yogurt, and cilantro.