Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken bursting with layers of sweet-savory-spiced-tangy-umami flavors. You’ll fall madly in love with this glorious buttery sauce. Satisfyingly easy chicken dinner!
I seriously have a thing for curry, whether it’s Japanese, Indian, Thai, or Hong Kong Curry…
Love me some glorious curry sauce!! It’s interesting to taste how each culture adapts their curries in a unique way to suit local tastes & ingredients.
I simply love how the complex combinations of spices, herbs, and ingredients create such a deep explosion of layers of flavors, plus the creamy, thick & rich curry gravy.
And Butter Chicken is simply a “love at first bite”.
What is Butter Chicken?
Is Butter Chicken an actual Indian dish?
Yes! Butter Chicken (aka murgh makhani) actually originated from northern India, created by Kundan Lal Gujral in 1948.
Who knew this mild butter-based curry sauce could capture the hearts of many and became a gateway to the delicious depths of Indian cuisine?!
Time to cook this Glorious Butter Chicken in Instant Pot Pressure Cooker!
P.S. No need to marinate ahead of time 😉 Enjoy~
Instant Pot Butter Chicken
Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken burst with layers of flavors. You won't be able to stop slurping the glorious rich buttery sauce. Satisfyingly easy chicken dinner.
Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (30g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.*Pro Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice, use 1 cup (250ml) unsalted chicken stock instead.
Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix!
Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release.
*Pressure Cooking Time Chart:-Chicken Breasts:High Pressure 5 mins-Boneless Chicken Thighs:High Pressure 5 mins-Chicken Drumsticks: High Pressure 7 mins-Chicken Cubes: High Pressure 2 minsRemove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.
Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ 🙂
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*Pro Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice (usually the newer versions of Instant Pot), use 1 cup (250ml) unsalted chicken stock instead.Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!