Skip the Indian buffet and make this delectable Instant-Pot Butter Chicken Recipe at home!
Do you want to know my secret weapon for getting dinner on the table in just a matter of minutes? My trusty Instant Pot—this countertop multicooker appliance truly does everything. With an Instant Pot by your side, you can pressure cook, slow cook, sauté, steam, and more. It’s nothing short of magic. Plus, it saves so much time, especially those hectic weeks filled with work meetings and get-togethers.
Every time I whip up a meal in my Instant Pot, I feel super satisfied and happy that I wasn’t standing in the kitchen all evening. A few days ago, I made this butter chicken recipe for my boyfriend and me. We quickly realized we might’ve just found our new favorite weeknight recipe. Beyond being super easy to prepare, it tastes just as good as your local Indian buffet.
It all starts with a generous amount of butter and heavy cream, creating a velvety and indulgent sauce that makes your mouth water. The combination of minced garlic and ginger provides a pungent, foundational aroma. The spices—turmeric, smoked paprika, cumin, and especially garam masala—layer in a complex and comforting flavor. Using chicken thighs means the chicken pieces will be more tender and moist than breast meat, allowing them to absorb the flavors of the sauce beautifully.
What other proteins can I use in this recipe besides chicken?
While chicken is classic, you can easily swap it out for a variety of other proteins. Although, be sure to keep in mind that the cooking times and flavor might change.
- Lamb: Boneless lamb shank or leg, cut into one-inch cubes, is a great option! You might want to brown the lamb cubes in step one (before adding the aromatics), as lamb always shines through with good searing for flavor. The Instant Pot cooking time (10 minutes on high pressure) should be sufficient for fork-tender lamb shoulder.
- Paneer (Indian cheese): Paneer is an Indian cheese that’s traditionally used for a wide variety of dishes. In step three, instead of chicken, you’d add the paneer cubes. They don’t require pressure cooking, so you can actually add them in step six with the heavy cream and extra garam masala, just heating through gently to prevent them from becoming tough and rubbery.
- Chickpeas: Use one to two cans (15 ounces each) of drained and rinsed chickpeas. You can add them to the Instant Pot in step three along with the spices. They will heat through and absorb flavor during the pressure cooking process, adding a delicious, hearty, and nutty flavor.
How do I store leftovers?
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To defrost, I recommend leaving it in the fridge to thaw completely before reheating. You can reheat it on the stovetop or in the microwave until it’s warm throughout.
Serving suggestions
Whenever I make a batch of butter chicken, I always serve it alongside some type of flatbread to soak up the sauce. I recommend making either this easy Naan Recipe, a batch of this Yogurt Flatbread, or this tasty Gluten-Free Flatbread. You can also make a few different side dishes like some Indian Rice, Indian Roasted Cauliflower, and this delightful Cucumber Chickpea Salad.
Ingredients
- 3 tablespoons unsalted butter divided
- 5 garlic cloves minced
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- Salt to taste
- 1 can diced tomatoes (14 ounces)
- 1 pound boneless, skinless chicken thighs
- 2/3 cup heavy cream
- Fresh cilantro chopped, for garnish
Instructions
- Press Sauté on your Instant Pot. Melt the unsalted butter and add the minced garlic and ginger. Cook for about 1 minute until fragrant.
- Stir in turmeric, cayenne pepper, smoked paprika, ground cumin, 1 teaspoon garam masala, and salt to taste. Allow the spices to cook for 1 minute to release their flavor.
- Add the diced tomatoes and chicken to the pot. Stir well so the chicken is coated with the spiced tomato mixture.
- Seal the lid and set the Instant Pot to high pressure. Cook for 10 minutes. Once finished, let the pressure release naturally for 10 minutes before performing a quick release.
- Remove the chicken from the pot. Use an immersion blender to blend the tomato sauce until smooth. Allow the sauce to cool slightly so that it does not thin out when cream is added.
- Return the chicken to the pot. Switch back to Sauté mode and stir in the heavy cream along with the remaining teaspoon of garam masala. Cook for about 2 minutes until heated through. Adjust salt if needed.
- Transfer the butter chicken to a serving dish. Garnish with chopped fresh cilantro and serve with rice or naan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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