Butter Chicken Instant Pot

Ingredients

• 500 g Boneless Chicken Thighs (Can substitute bone‑in thighs or chicken breast)
• 2 Tbsp Plain Yogurt (For marination)
• to taste Salt (Adjust to preference)
• 1.5 tsp Kashmiri Red Chili Powder (Gives bright red colour; 1 tsp for marination, 0.5 tsp for gravy)
• 1 tsp Fresh Ginger (Grated)
• 0.5 tsp Fresh Garlic (Grated)
• 4 Tbsp Unsalted Butter (Divided: 1 tsp for marination (optional), 1 Tbsp for sauté aromatics, 1 Tbsp for browning chicken, remainder for finishing)
• 1 tsp Olive Oil (Helps prevent butter from burning)
• 1 medium Onion (Roughly chopped)
• 5 medium Tomatoes (Roughly chopped)
• 1 inch Cinnamon Stick (Whole)
• 5 Green Cardamom Pods (Whole, tied in muslin)
• 5 Cloves (Whole, tied in muslin)
• 1 tsp Dry Fenugreek Leaves (Kasoori Methi) (Crumpled)
• 0.25 cup Heavy Whipping Cream (Can use fresh cream)
• 0.25 cup Cashews (Raw, blended into gravy)
• 1 tsp Honey (Balances tomato acidity)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Garam Masala
• 0.25 cup Water (For pressure cooking the gravy)
• 2 Tbsp Fresh Cilantro (Chopped, for garnish)

Instructions

1. Prep Ingredients

   Roughly chop the onion and tomatoes, grate ginger and garlic, measure all spices, and set aside the cashews and muslin cloth.

   Time: PT10M

2. Marinate Chicken

   In a mixing bowl combine chicken pieces with yogurt, salt, 1 tsp Kashmiri chili powder, grated ginger, grated garlic, and optional 1 tsp butter. Mix well, cover, and refrigerate for at least 20 minutes (or overnight for best results).

   Time: PT5M

3. Sauté Aromatics

   Set the Instant Pot to Sauté mode, add 1 Tbsp butter, then the chopped onion. Sauté for 1‑2 minutes until translucent. Add the remaining grated ginger, garlic, and cashews; cook until the raw aroma disappears (about 2 minutes). Finally add the tomatoes and sauté another minute.

   Time: PT5M

4. Add Whole Spices

   Tie the cinnamon stick, green cardamom pods, and cloves in the muslin cloth. Add the bundle to the pot along with ¼ cup water.

   Time: PT1M

5. Pressure Cook Gravy

   Close the Instant Pot lid, set to High Pressure, and cook for 4 minutes. Allow the pressure to release naturally (about 5 minutes). Open the lid and discard the muslin‑wrapped spices.

   Time: PT9M

   Temperature: high pressure

6. Blend and Strain

   Transfer the cooked onion‑tomato mixture to a blender and blend until completely smooth. Pass the puree through a fine mesh sieve into the Instant Pot, pressing to extract liquid. Discard solids left in the sieve.

   Time: PT5M

7. Brown the Chicken

   Switch the Instant Pot back to Sauté mode. Add 1 tsp butter and 1 tsp olive oil. When hot, add the marinated chicken pieces in a single layer. Cook 2 minutes on one side until juices release and a golden crust forms, then flip and cook another 2‑3 minutes.

   Time: PT5M

8. Combine Chicken with Gravy

   Return the smooth gravy to the pot (if removed), add salt, the remaining ½ tsp Kashmiri chili powder, roasted cumin powder, crumbled kasoori methi, and honey. Stir and bring to a gentle boil. Add the heavy cream, mix, then return the browned chicken pieces. Cover and simmer for 3‑4 minutes so the chicken absorbs the flavors.

   Time: PT5M

9. Finish and Rest

   Stir in ½ tsp garam masala, turn off the heat, and let the butter chicken rest for 2‑3 minutes. Garnish with a drizzle of cream and chopped cilantro before serving.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g