This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.
Ingredients
- Chicken. I prefer using boneless, skinless chicken thighs but breast can also be used.
- Butter + Vegetable oil.
- Fresh garlic.
- Fresh ginger.
- Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have or like.
- Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds.
- Chicken stock.
- Cream. Heavy / Whipping.
- Sugar. Optional, but I like the way it mellows the acidity of the tomatoes.
- Salt and pepper.
How to make butter chicken in an Instant Pot
- Marinate the chicken: This step is optional but it can be done up to 24 hours ahead of time. Combine the chicken with oil and half of the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
- Cook the curry: Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic. Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper. Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
- Finish and serve: Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly. Season to taste then serve with fresh coriander / cilantro over steamed rice.
What to serve with butter chicken
Easy curry recipes
Instant Pot Butter Chicken
This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice.
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Servings: 6
Calories: 419kcal
Ingredients
For the marinated chicken
- 750 g (1½lbs) chicken thighs boneless + skinless
- 2 tbsp canola oil / vegetable oil
- 2 tbsp Garam Masala
- ½ tsp ground cardamom
- ½ tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
For the butter chicken
- 2 tbsp butter
- 1 tbsp canola oil
- 2 tsp garlic crushed
- 1 tsp ginger crushed
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cardamom
- 400 g (14oz) Tomato puree (not paste) Passata or crushed tomatoes are good substitutes
- 1/2 cup chicken stock
- 1-2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1½ cups heavy / whipping cream
To serve
- Steamed rice
- Fresh coriander / Cilantro
Instructions
- Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
- Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic.
- Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
- Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
- Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly.
- Season to taste then serve with fresh coriander / cilantro over steamed rice.
Directions for cooking without Instant Pot
- Marinate the chicken according to above directions.
- Heat a large pot over medium heat and saute the ginger and garlic with the spices for a few seconds. Add the marinated chicken, tomatoes and stock. Season with salt, pepper and sugar.
- Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender.
- Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has reduced.
- Season and serve.
Nutrition
Calories: 419kcal | Carbohydrates: 12g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 185mg | Sodium: 928mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg
Hi Alida
Thanks for the recipe.
If I don’t have stork , May I omit this ingredient?
Substitute with water.
Tried this today and it was delicious.
Great, so glad you liked it Carol.
Do you think this would work with bone in thighs?
Absolutely!
Can I use coconut cream instead of normal cream?
Yup!
Can this be cooked in a slow cooker?
It can, you might just need to transfer to a pot to simmer once the cream has been added to reduce the sauce and thicken.
Hi. Thank you for the lovely recipes . I have a question. What make of tomato puree do you buy? I use passata, but when I can’t find it I find that most types of puree are too acid. Thanks
I live in Durban
I bought the Woolworths canned one. But most passata varieties also work well.
Sounds divine. Confirming, is that 2tbsp of garam masala for the marinade? Thanks
Yes, but use more or less if you prefer more or less flavor.
Made this for dinner tonight with rice and your flatbread recipie. It was delicious! I added some ground coriander to the butter chicken sauce as I read that marinade was smaller quantities of the same spices in the sauce. Should there be ground coriander in the sauce? Will definitely make this again.
So happy you liked it. I didn’t add more coriander into the sauce but you absolutely can.
That should read, cooking.
Can you give directions for coming without an instant pot?
Done! See at the bottom of the recipe. 🙂
How much stock?
I’ve just amended the recipe, thanks for letting me know!
Half a cup
How much chicken stock? I reviewed your ingredients list and cannot locate the quantity.
I’ve just amended the recipe. Thanks for letting me know!