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For my Instant Pot Butter Chicken, you will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 can (15 oz) tomato puree - 1 cup heavy cream or coconut milk - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - 1 teaspoon red chili powder (adjust to taste) - 4 tablespoons unsalted butter - Salt to taste - Fresh cilantro, chopped for garnish These ingredients create a rich, tasty dish. Chicken thighs work best due to their juicy texture. If you want to enhance flavors, consider adding: - A splash of lemon juice for brightness - A pinch of sugar to balance acidity - Cashews for a crunchy topping - Green chilies for extra heat These additions can customize your butter chicken and make it even more delightful. I love serving my butter chicken with: - Steamed basmati rice for a classic pairing - Naan bread for dipping and scooping - A side of cucumber salad for freshness These sides complement the spices and richness of the dish perfectly. Enjoy your meal! {{ingredient_image_1}} First, turn on your Instant Pot. Set it to 'Sauté' mode. Add 2 tablespoons of butter to the pot. Let it melt fully. Then add your finely chopped onion. Cook the onion until it looks clear, about 3 to 4 minutes. Next, stir in the minced garlic and grated ginger. Cook them for about one minute. You want to smell their amazing aroma. Now it's time to add spices. Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder. Mix these well with the onion, garlic, and ginger. Next, add the chicken pieces. Make sure the chicken gets coated with the spices. Sauté everything together for 2 to 3 minutes. This step gives the chicken a nice, light brown color. After sautéing, pour in the tomato puree. Stir to combine everything. Make sure to scrape the bottom of the pot to get any browned bits. This adds great flavor. Now, close the lid of your Instant Pot. Ensure the valve is set to sealing. Set it to 'Manual' or 'Pressure Cook' on high for 10 minutes. Once done, carefully do a quick release of the pressure. When the valve drops, open the lid. Finally, stir in the remaining butter and heavy cream or coconut milk. Mix until smooth. Add salt to taste for the perfect finish. One common mistake is not sautéing the onions enough. You want them soft and sweet. If you skip this step, the dish may taste raw. Another mistake is adding all the spices at once. This can lead to uneven flavor. Instead, add them in steps, mixing well. Also, avoid overcooking the chicken. It should be tender, not dry. Lastly, don’t forget to scrape the bottom of the pot. This releases tasty bits that add flavor. Butter chicken can be mild or spicy. If you like it mild, use less red chili powder. Start with half a teaspoon and taste. You can always add more later. For a spicy kick, feel free to add more chili powder. Another tip is to use coconut milk instead of cream. Coconut milk can help tone down spice. Always remember, you can control the heat to match your taste. Achieving a creamy texture is key to great butter chicken. Always add the cream or coconut milk at the end. Stir it in after pressure cooking. This keeps it smooth and rich. If the sauce is too thick, add a splash of water. If it's too thin, let it cook a bit longer on sauté mode. You want a sauce that coats the chicken well. Don't rush this step; it makes all the difference. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor of the dish. If possible, grind whole spices just before using them for the most potent aroma and taste. Marinate the Chicken: For an even more flavorful butter chicken, marinate the chicken in yogurt and spices for a few hours or overnight before cooking. Adjust the Creaminess: You can easily adjust the creaminess of the dish by using more or less heavy cream or coconut milk, depending on your preference. Serve with a Twist: Try serving butter chicken with quinoa or cauliflower rice for a healthier alternative to traditional basmati rice. {{image_2}} You can switch out the chicken for other proteins. Try using shrimp or tofu. For shrimp, cook until pink and firm. For tofu, use firm or extra-firm. Cut it into cubes, and sauté it just like chicken. Each option will give you a new flavor twist. To make this dish dairy-free, swap heavy cream for coconut milk. Coconut milk adds a rich, creamy texture without dairy. You can also use cashew cream for a nutty flavor. Just blend soaked cashews with water until smooth. This change keeps the dish rich and tasty. If you want a vegetarian option, use chickpeas or paneer. Chickpeas add protein and a nice texture. For paneer, cut it into cubes and sauté until golden. You can also add vegetables like bell peppers or spinach. These will enhance the dish and add color. To store your butter chicken, let it cool first. Then, place it in an airtight container. This keeps the flavors fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing works well too. When you’re ready to eat, reheating is simple. You can use the microwave or the stove. For the microwave, heat in short bursts. Stir in between to heat evenly. On the stove, warm it in a pan. Add a splash of water or cream to help it stay creamy. Heat until hot, but don’t boil it. To freeze butter chicken, use freezer-safe containers. Make sure to leave some space for expansion. It can last in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat using the instructions above. Enjoy that delicious meal again! Yes, you can use frozen chicken in this recipe. Just add a few extra minutes to the cooking time. Make sure to check that the chicken is fully cooked after pressure cooking. If it’s not, you can cook it for a few more minutes. Butter chicken goes well with various sides. Here are some ideas: - Basmati rice - Naan bread - Roti or chapati - A fresh salad - Roasted vegetables These sides will help soak up the rich sauce and add balance to your meal. Butter chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you’re ready to eat it, just reheat it on the stove or microwave until hot. Yes, you can make butter chicken on the stove. Just follow the same steps but use a large pot. Cook the chicken until it’s browned first, then add the tomato puree and spices. Simmer for 20-30 minutes until the chicken is tender. Add cream at the end, and you're good to go! You learned about key ingredients for butter chicken and how to cook it step-by-step. We covered tips to avoid mistakes and variations for different diets. Remember to store leftovers properly and reheat them for the best taste. You can enjoy this dish made with chicken or other proteins. Use this guide to make your butter chicken great every time. Enjoy cooking and savoring this meal with friends and family.

Instant Pot Creamy Butter Chicken

A rich and creamy butter chicken made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can tomato puree (15 oz)
  • 1 cup heavy cream or coconut milk
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder (adjust to taste)
  • 4 tablespoons unsalted butter
  • to taste salt
  • for garnish fresh cilantro, chopped

Instructions
 

  • Turn on the Instant Pot and set it to 'Sauté' mode. Add 2 tablespoons of butter and allow it to melt. Add the chopped onion and sauté until translucent, about 3-4 minutes. Next, stir in the garlic and ginger, cooking for another minute until fragrant.
  • Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder. Stir well to combine, and then add the chicken pieces, coating them with the spices. Sauté for about 2-3 minutes until the chicken is lightly browned.
  • Pour in the tomato puree and stir to combine with the chicken and spices. Make sure to scrape the bottom of the pot to release any browned bits.
  • Close the Instant Pot lid, ensuring the valve is set to sealing. Set to 'Manual' or 'Pressure Cook' on high pressure for 10 minutes.
  • Once the cooking time is up, carefully perform a quick release of the pressure. When the valve drops, open the lid.
  • Stir in the remaining 2 tablespoons of butter and the heavy cream or coconut milk. Mix until smooth and creamy. Add salt to taste.
  • Ladle the butter chicken into serving bowls and garnish with fresh chopped cilantro. Serve hot with basmati rice or naan bread.

Notes

Serve with basmati rice or naan bread for a complete meal.
Keyword butter chicken, chicken recipe, Instant Pot