Instant Pot Butter Chicken

Instant Pot Butter Chicken

4.7(987)

This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.

Cook Time
30 minutes
Total Time
40 minutes
Yield
4 servings

Ingredients

  • 2 lb boneless, skinless chicken thighs (910 g)
  • 4 teaspoons kosher salt, salt, divided
  • freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 cup onion (150 g), finely chopped
  • 3 cloves garlic, minced
  • 1 ginger, 2 inch () peeled and minced
  • 2 teaspoons paprika
  • 1 ½ tablespoons garam masala
  • 1 tablespoon curry powder
  • 28 oz crushed tomato (795 g)
  • 1 cup plain whole milk yogurt (245 g)
  • basmati rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, for garnish

Nutrition Info

  • Calories 591
  • Fat 28g
  • Carbs 28g
  • Fiber 6g
  • Sugar 15g
  • Protein 61g

How to Make It

1. Step
On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
2. Step
Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
3. Step
Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
4. Step
Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
5. Step
Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to “vent” and allow any remaining steam to vent.
6. Step
Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
7. Step
Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10–15 minutes.
8. Step
. Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
9. Step
Serve chicken with basmati rice and naan and garnish with cilantro.
10. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesHigh-FiberHigh-ProteinOven MittsPyrexOne-Pot or PanIndianDry Measuring CupsTongsWeeknightChef's KnifeSpatulaLiquid Measuring CupSteamDate NightMeasuring SpoonsDinnerCutting Board

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