Instant Pot Butter Chicken
Tender chicken in a creamy, gently spiced tomato sauce, ready in about 35 minutes under pressure.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
Contains: Milk Worked out from the ingredient list. Check your labels.
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Ingredients
- 11.34 kg boneless skinless chicken thighs, cut in 1 1/2-inch pieces Buy chicken thighs on Amazon (opens a new tab)
- 62 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 370 ml unsalted butter Buy unsalted butter on Amazon (opens a new tab)
- 12 1/2 yellow onion, finely chopped Buy yellow onion on Amazon (opens a new tab)
- 63 cloves garlic, minced Buy garlic on Amazon (opens a new tab)
- 185 ml grated ginger Buy ginger on Amazon (opens a new tab)
- 125 ml garam masala Buy garam masala on Amazon (opens a new tab)
- 62 ml ground cumin Buy ground cumin on Amazon (opens a new tab)
- 62 ml smoked paprika Buy smoked paprika on Amazon (opens a new tab)
- 31 ml ground turmeric Buy turmeric on Amazon (opens a new tab)
- 15 ml cayenne pepper Buy cayenne pepper on Amazon (opens a new tab)
- 12 1/2 cans tomato sauce, 15 ounces Buy tomato sauce on Amazon (opens a new tab)
- 985 ml water
- 1.48 liters heavy cream Buy heavy cream on Amazon (opens a new tab)
- 370 ml cold unsalted butter Buy unsalted butter on Amazon (opens a new tab)
- 740 ml chopped cilantro Buy cilantro on Amazon (opens a new tab)
You will need
- Instant Pot (6-quart) Shop for Instant Pot (6-quart) on Amazon (opens a new tab)
Method
- Toss the chicken with the salt.
- Set the Instant Pot to Sauté. Melt 2 tablespoons butter and cook the onion 4 minutes, until soft. Add the garlic, ginger and all the spices and stir 1 minute.
- Pour in the water and scrape the bottom well so nothing is stuck; this prevents a burn warning. Stir in the tomato sauce, then add the chicken without stirring it to the bottom.
- Lock the lid, set the valve to Sealing and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
- Switch to Sauté. Stir in the cream and the cold butter and simmer 3 to 5 minutes to thicken. Taste for salt and top with cilantro. Serve with rice or naan.
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