Instant Pot Butter Chicken
This Instant Pot Butter Chicken is rich and creamy without needing cream! This restaurant-style recipe is packed with tender, flavorful chunks of chicken in a velvety, spiced tomato sauce. Serve it up with some steamed rice for the best curry night at home.
Servings: 8 servings
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken thighs cut into chunks
- 1½ pounds boneless skinless chicken breast cut into chunks
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil or avocado oil
- 2 teaspoons vinegar
- 2 cloves garlic minced
- 2 teaspoons ground ginger
- 2 teaspoons garam masala
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium sweet onion finely diced
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger or to taste
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 14 ounces crushed tomatoes one can
- 1/2 cup chicken broth
To serve (optional)
- 2 tablespoons fresh chopped cilantro
- cooked rice
Instructions
- To marinate the chicken: Combine 1½ pounds boneless skinless chicken thighs (chunks) and 1½ pounds boneless skinless chicken breast (chunks), 1/3 cup plain Greek yogurt, 1 tablespoon olive oil, 2 teaspoons vinegar, 2 cloves garlic (minced), 2 teaspoons ground ginger, 2 teaspoons garam masala, 1 teaspoon kosher salt and 1/4 teaspoon ground pepper. Let sit for at least 20 minutes.
- Turn Instant Pot to Sauté. Add 1 tablespoon butter and 1 tablespoon olive oil. Cook 1 medium sweet onion (finely diced) for 4 to 5 minutes until softened.
- Add 3 cloves garlic (minced) and cook for 30 seconds. Stir in the 1/4 cup tomato paste together with the 1 tablespoon smoked paprika, 1 tablespoon garam masala, 1/2 teaspoon ground ginger, 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon kosher salt. Cook 1 minute. Add 14 ounces crushed tomatoes and 1/2 cup chicken broth, then stir well.
- Add the marinated chicken and gently stir.
- Lock the lid and cook on High Pressure for 8 minutes.
- Allow a 10-minute natural release, then vent the remaining pressure.
- Take about half of the sauce and blend it for a smoother, restaurant-style texture. Return the blended sauce to the pot. This step is optional, but I highly recommend it; it's my take on making the butter chicken rich without using tons of butter.
- Serve over cooked rice and garnish with 2 tablespoons fresh chopped cilantro, if desired.
Notes
- Macros do not include the rice.
- Serving Size: Approximately 1¼ cups (about 8½ oz / 245 g)
- Make it dairy-free: Use thick coconut yogurt in place of the Greek yogurt. Use dairy-free butter instead of butter.
- Add more spice: Stir some Kashmiri chili powder into the sauce along with the other spices. It adds a rich red color and a bit of heat.
- Marinate for longer: You can leave the chicken chunks to marinate in a covered bowl in the fridge for up to 12 hours before cooking. This will help tenderize the chicken even more and enhance all the flavors.
- Great for leftovers: This curry will taste even better after sitting in the fridge overnight, so it's perfect to make for leftovers the next day.
- Storage: Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months (thaw overnight in the fridge, if frozen, before reheating).
- Reheating: Stir the curry with a splash of water in a pot on the stove over medium-low heat until piping hot. Alternatively, microwave in a covered, microwave-safe bowl until piping hot throughout.
Nutrition
Calories: 298kcal | Carbohydrates: 11g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 765mg | Potassium: 871mg | Fiber: 2g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg