Instant Pot Butter Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Calories
381 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Butter Chicken
Description
This Instant Pot Butter Chicken begins by sautéing onions in ghee until translucent, then adding fresh ginger, garlic, turmeric, and Kashmiri red chili powder to build aromatic base flavors. Pureed plum tomatoes combined with the watery portion of coconut milk create a spiced sauce to coat the boneless chicken thighs.
The pressure cooker quickly softens and infuses the chicken with the sauce, preserving tenderness. After pressure cooking, the thick coconut cream is stirred in with tomato paste, garam masala, dried fenugreek leaves (Kasoori Methi), sugar, and cilantro, enriching the curry's color and texture. Further sautéing without the lid helps reduce and thicken the sauce to the desired consistency.
This dish makes a satisfying main course to serve alongside rice or flatbreads. Adjust seasoning after cooking as needed. The use of separated coconut milk gives a distinct layering to the creaminess and liquid, enhancing the sauce's mouthfeel.
For variation, heavy cream can substitute the coconut milk, and tomato puree can be store-bought if preferred. The recipe also suggests a vegetarian paneer version using the same sauce.
Ingredients
- 2 pounds chicken thigh cut into 2-inch pieces, boneless, skinless
- 2 tablespoons ghee or coconut oil
- 1 large yellow onion finely chopped
- 1 tablespoon ginger grated, fresh
- 1 tablespoon garlic minced, fresh
- ½ teaspoon Turmeric ground
- 1 tablespoon Kashmiri red chili powder
- 3 plum tomatoes pureed
- 1 can coconut milk allow these to separate - DO NOT shake. Best if left in fridge overnight, unsweetened, full fat
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 tablespoons fenugreek leaves dried, aka Kasoori Methi
- 2 teaspoons sugar skip for paleo
- 1½ teaspoon kosher salt
- ½ cup cilantro chopped, for garnish
Instructions
- Set Instant Pot to Saute mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed this process)
- Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 minutes.
- Separate the coconut cream and water. Keep the coconut cream aside. Add half a cup of the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
- Close the Instant Pot lid with steam release handle to sealing. Pressure cook for 8 minutes followed by quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of natural pressure release)
- Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed.
- Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, adjust to Saute(Less).
- Garnish with remaining cilantro. Serve the butter chicken with Homemade Parathas and Basmati Rice or Cumin Rice and Cucumber Raita. For a low-carb meal serve with Cauliflower Cumin Rice.
Notes
- Vegetarian option: replace chicken with paneer and use store-bought puree if preferred.
- If skipping coconut milk, cook with water and add heavy cream at the end for richness.
- Tomato paste thickens and deepens color but can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 156mg | 52% |
| Sodium | 791mg | 33% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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