This Instant Pot Butter Chicken Recipe is To Die For

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 1 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 tsp Garam Masala (store‑bought or homemade blend)
• 1 tsp Salt (plus to taste)
• 5 cloves Garlic (minced)
• 1 tbsp Fresh Ginger (minced)
• 4 tbsp Unsalted Butter (divided, plus extra 1 tbsp for finishing)
• 1 cup Tomato Puree (or strained canned tomatoes)
• 0.5 cup Water
• 1 tbsp Additional Garlic (minced, for sauce)
• 1 tsp Additional Ginger (minced, for sauce)
• 1 tsp Red Chili Powder (adjust for heat)
• 0.5 tsp Ground Green Cardamom
• 1 tsp Kasuri Methi (dried fenugreek leaves, lightly crushed)
• 1 tbsp Honey (adjust sweetness to taste)
• 1 cup Heavy Cream (full‑fat, adds richness)

Instructions

1. Prepare the Marinade

   In a large mixing bowl combine plain yogurt, lime juice, garam masala, salt, minced garlic and minced ginger. Whisk until smooth, then add the chicken pieces and toss to coat. Cover and let marinate for at least 15 minutes.

   Time: PT15M

2. Sear the Chicken

   Turn the Instant Pot to the Saute function on High. Add 2 tbsp butter and melt. Add the marinated chicken (reserve excess liquid) and sear for about 5 minutes, stirring occasionally, until the pieces develop a light golden color.

   Time: PT5M

   Temperature: High Saute

3. Add Sauce Base

   Cancel the Saute mode. Add tomato puree, water, the reserved marinade, additional minced garlic, ginger, red chili powder, a pinch more garam masala and salt. Stir well to deglaze the bottom.

   Time: PT3M

4. Pressure Cook

   Secure the lid, set the valve to Sealing, and select High Pressure for 5 minutes.

   Time: PT5M

5. Natural Release

   Allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.

   Time: PT5M

6. Finish the Butter Chicken

   Open the pot. Stir in honey, ground green cardamom, crushed kasuri methi and the remaining 2 tbsp butter. Switch to Saute on Low, then pour in the heavy cream. Simmer for 5 minutes, stirring gently, until the sauce thickens and coats the chicken.

   Time: PT5M

   Temperature: Low Saute

7. Adjust Consistency & Serve

   If needed, simmer an additional 5 minutes on Low Saute to reach your desired thickness. Serve hot with basmati rice or naan, garnished with fresh cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

13 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken Breast, Turkey Thighs
• Instead of Plain Yogurt: Greek Yogurt, Buttermilk
• Instead of Lime Juice: Lemon Juice
• Instead of Garam Masala: Curry Powder
• Instead of Salt: Kosher Salt, Sea Salt
• Instead of Garlic: Garlic Paste
• Instead of Fresh Ginger: Ground Ginger
• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Tomato Puree: Crushed Tomatoes, Passata
• Instead of Additional Garlic: Garlic Paste
• Instead of Additional Ginger: Ground Ginger
• Instead of Red Chili Powder: Paprika, Cayenne Pepper
• Instead of Ground Green Cardamom: Ground Cardamom
• Instead of Kasuri Methi: Fenugreek Leaves (fresh)
• Instead of Honey: Sugar, Maple Syrup
• Instead of Heavy Cream: Half‑and‑Half, Coconut Cream (dairy‑free)

Equipment Needed

• Instant Pot (or any electric pressure cooker)
• Large Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Silicone Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for flavor and tenderness.
• Searing the chicken to develop color and prevent burning.
• Ensuring the Instant Pot is sealed properly before pressure cooking.
• Adding honey, cardamom, kasuri methi, butter and cream at the end for authentic flavor.

Chef Tips from the Video

• Use bone‑in, skinless thighs for extra flavor; remove the bones before serving.
• Crush kasuri methi between your palms to release its aroma before adding.
• A drizzle of ghee at the end adds an extra layer of richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Cook the butter chicken fully, then freeze in portions; reheat gently on the stovetop.
• The sauce can be made a day ahead; stir in fresh cream just before serving.

Frequently Asked Questions