Description
A creamy, tangy, and slightly sweet Instant Pot butter chicken that tastes better than takeout. This easy weeknight dinner is ready in 45 minutes using pantry-friendly ingredients.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain, full-fat Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt (for marinade)
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 can (14 oz / 400g) crushed tomatoes or tomato puree
- 1/2 cup heavy cream
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Basmati rice (for serving)
- Naan bread (for serving)
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, grated ginger, minced garlic, 2 teaspoons garam masala, chili powder, and salt. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes or up to 4 hours in the fridge.
- Set Instant Pot to ‘Sauté’ mode. Add butter and melt. Add diced onion and cook for 5-7 minutes until soft and translucent. Add garlic in the last minute of cooking.
- Pour in tomato sauce, sugar, and another teaspoon of garam masala. Stir well to scrape up any browned bits from the bottom. Simmer for 2 minutes.
- Add the marinated chicken and all marinade to the pot. Stir gently. Secure lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 10 minutes.
- Once the timer beeps, perform a Quick Release by turning the valve to ‘Venting’. Wait for the float valve to drop, then open the lid.
- Stir in heavy cream. For a smoother sauce, blend with an immersion blender or transfer half to a blender and pulse. Return to pot if blended separately.
- Let the sauce simmer on ‘Sauté’ mode for 2-3 minutes to thicken slightly until it coats the back of a spoon.
- Taste and adjust salt if needed. Serve over basmati rice, garnished with fresh cilantro, and pair with warm naan bread.
Notes
Use chicken thighs for juicier meat; breasts can dry out. Ensure you deglaze the pot after sautéing onions to avoid a ‘Burn’ warning. For a smoother restaurant-style texture, blend the sauce after cooking. This recipe is naturally gluten-free if using certified GF spices and tomato sauce. Can be made dairy-free by substituting coconut yogurt and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving with rice
- Calories: 480
- Sugar: 6
- Sodium: 580
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Instant Pot, Butter Chicken, Indian Recipe, Pressure Cooker, Weeknight Dinner, Creamy Chicken, Better Than Takeout, Easy Dinner