I have a confession to make. For years, I was intimidated by Indian food. I thought it was a realm for restaurant chefs with secret spice blends. That changed one rainy Tuesday when my craving for a creamy, rich curry met my desire to not stand over a stove for hours. My Instant Pot became my best friend, and I created this Instant Pot Butter Chicken Easy Meal. It’s the perfect one-pot cozy meal for any night of the week.
I published this recipe a few years ago after my family declared it better than takeout. It’s the dish I make when I need a hug in a bowl. It’s also my secret weapon for impressing guests without any stress. The magic is in the yogurt marinade. It tenderizes the chicken so beautifully, you just can’t get that texture any other way.
This method is a game-changer. It takes all the complex flavors of a traditional butter chicken and makes them totally achievable on a weeknight. We’re talking tender chicken in a luxuriously smooth and spiced tomato sauce. And the best part? It all happens in one pot.
Recipe Overview
- Cuisine: Indian
- Category: Main Course
- Prep Time: 15 minutes (plus 30 min marinate)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 4-6
Why This Recipe is So Special
What makes this dish stand out is the double layer of flavor. We marinate the chicken first. This isn’t a skip-able step!
The yogurt and spices work their way into the meat. It makes every single bite juicy and packed with taste. Then, we build the sauce in the same pot, scraping up all those tasty browned bits.
This creates a deep, complex base for the creamy tomato gravy. It feels like you cooked all day, but you really only spent minutes actively cooking. If you love creamy, comforting dishes, you must also try my creamy white chicken Alfredo lasagna soup for another Instant Pot favorite.
The Full Ingredient List
Gathering your mise en place makes this recipe fly by. Here’s everything you’ll need. I promise, most of it is probably already in your pantry!
- For the Chicken & Marinade:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain, full-fat yogurt
- 1 tbsp lemon juice
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- For the Sauce:
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 1 (14.5 oz) can of tomato sauce or crushed tomatoes
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tbsp brown sugar or honey
- Salt to taste
- Fresh cilantro, for garnish
My Step-by-Step Method
Don’t let the number of steps fool you. It’s mostly dumping things in the pot! This is my foolproof process.
- Marinate the chicken. In a large bowl, mix all the marinade ingredients. Add the chicken pieces and stir until well coated. Let it sit for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Sauté the aromatics. Set your Instant Pot to “Sauté” mode (Normal). Add the butter. Once hot, add the chopped onion and cook for 4-5 minutes, until soft.
- Build the flavor base. Add the ginger and garlic for the sauce. Cook for 1 minute until fragrant. Then, stir in the garam masala, cumin, and chili powder. Cook for just 30 seconds to wake up the spices.
- Deglaze the pot. Pour in the tomato sauce and use your spoon to scrape up any browned bits stuck to the bottom. This is flavor gold. Turn off the sauté function.
- Pressure cook. Add the marinated chicken and all its yogurt marinade into the pot. Stir to combine. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
- Natural release. Once cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully do a quick release for any remaining pressure.
- Finish the sauce. Stir in the heavy cream and brown sugar. Taste and add more salt if needed. For a thicker sauce, turn on Sauté mode again and let it simmer for a few minutes.
- Serve and enjoy! Garnish with lots of fresh cilantro. This dish craves some warm, fluffy naan bread for dipping.
My Top Tips for Success
- Use chicken thighs. I can’t stress this enough. Thighs stay incredibly moist and tender under pressure. Breast meat can become dry.
- Don’t skip the marinating time. Even 30 minutes makes a world of difference. It’s the key to that authentic, deep flavor.
- Full-fat is your friend. Use full-fat yogurt and heavy cream. They won’t curdle as easily and give the sauce its signature rich, luxurious texture.
- Adjust the heat. Love it spicy? Add a chopped serrano pepper with the onions. Prefer it mild? Just use less chili powder.
Common Mistakes to Avoid
I’ve made these so you don’t have to! Here’s how to steer clear of common pitfalls.
Instant Pot Butter Chicken Easy Meal Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Instant Pot Butter Chicken Easy Meal Recipe!
Nutrition Information
- Burning the bottom. If you don’t scrape the pot well after sautéing the onions and spices, bits can burn. Always deglaze thoroughly with the tomato sauce before pressure cooking.
- Curdled sauce. Adding cold cream directly to very hot liquid can sometimes cause it to separate. To prevent this, let the dish cool for a minute or two after pressure cooking before stirring in the cream.
- Overcooking the chicken. Five minutes under high pressure is perfect for bite-sized thighs. Cooking longer will make them tough. Trust the timer!
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 15g
- Protein: 35g
- Fat: 28g
- Saturated Fat: 14g
- Fiber: 3g
- Sugar: 9g
FREQUENTLY ASKED QUESTIONS
Can I make this without an Instant Pot?
Absolutely! You can follow the same steps in a heavy-bottomed pot or Dutch oven. Just simmer the chicken in the sauce, covered, for about 20-25 minutes, or until cooked through.
What can I serve with butter chicken?
My absolute favorite is warm, buttery naan bread for scooping. It’s also fantastic over steamed basmati rice or with a side of cool, crunchy cucumber salad.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a tiny splash of water or cream if the sauce has thickened too much.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this Instant Pot butter chicken? I want to know how your kitchen adventure went! Did your family love it? Did you add an extra kick of spice? Tell me all about it in the comments below. Your stories and tips are my favorite part of this blog. And if you loved it, please give the recipe a 5-star rating—it helps other home cooks like us find it! For more Instant Pot comfort food ideas, be sure to browse the blog.
