This Instant Pot Butter Chicken is a creamy, flavorful dish combining tender chicken, rich tomato-based sauce, and aromatic spices. It’s a healthy, restaurant-style recipe made easy with simple ingredients, perfect for a cozy dinner. Plus, it’s customizable, quick to prepare, and pairs beautifully with rice, naan, or fresh greens.
Recipe Tips and Tricks
- Use full-fat coconut milk or Greek yogurt: These provide creaminess without adding excessive calories.
- Marinate the chicken: Even a short marination in yogurt and spices enhances the flavor.
- Adjust the spice level: Add more chili powder for heat or reduce for a milder dish.
- Deglaze the pot: This prevents the “burn” warning on your Instant Pot. Use a splash of water or stock to scrape the bottom after sautéing.
- Finish with fresh cilantro: This brightens up the dish and balances the richness.
Why You’ll Love This Recipe
This Instant Pot Butter Chicken is not only delicious but also incredibly convenient. It’s a one-pot meal, making cleanup effortless. Unlike traditional butter chicken, this recipe emphasizes healthier substitutions like light cream or yogurt, so you can indulge guilt-free. The rich, savory sauce is packed with flavor, and the pressure-cooking method ensures perfectly tender chicken every time. Plus, it’s versatile—make it dairy-free, gluten-free, or vegetarian to suit your needs.
Instant Pot Butter Chicken
Creamy Instant Pot Butter Chicken with aromatic spices, tender chicken, and a healthy twist—a quick, family-friendly dinner favorite.
Ingredients
- 2 lbs boneless chicken thighs, cubed
- 2 tbsp butter or ghee
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1 cup tomato puree
- 1/2 cup light cream or coconut milk
- 1/4 cup plain Greek yogurt
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp sugar (or honey)
- 1/2 cup water or chicken broth
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, turmeric, paprika, and a pinch of salt. Add cubed chicken, toss well, and let marinate for at least 30 minutes.
- Sauté Aromatics: Turn on the Instant Pot to sauté mode. Melt butter and add onions. Cook until golden, then add garlic and ginger. Sauté until fragrant.
- Deglaze the Pot: Add tomato puree and scrape the bottom to release any browned bits. Stir in all spices, sugar, and water.
- Cook the Chicken: Add marinated chicken to the pot, stirring to coat with the sauce. Secure the lid and set to Pressure Cook on high for 8 minutes.
- Release Pressure: Allow natural pressure release for 5 minutes, then quick release.
- Add Cream: Stir in cream or coconut milk and adjust salt to taste. Let simmer for 2-3 minutes.
- Serve: Garnish with fresh cilantro. Serve hot with rice, naan, or a side of roasted veggies.
Notes
Always taste the sauce before serving and adjust spices or creaminess as needed for balance.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 690Total Fat 45gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 17gCholesterol 320mgSodium 879mgCarbohydrates 17gFiber 2gSugar 9gProtein 61g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Boneless, skinless thighs are preferred for their juiciness, but chicken breast works if cooked carefully to avoid dryness.
- Tomato Puree: Use unsalted canned tomato puree for a smooth, rich base. Freshly pureed tomatoes can also work.
- Butter or Ghee: Traditional butter adds depth, but ghee is a great alternative for a nutty flavor.
- Spices: Garam masala, turmeric, cumin, and paprika are essential. Adjust cayenne for heat.
- Cream: Light cream, full-fat coconut milk, or Greek yogurt keeps the dish luscious yet healthier.
- Ginger and Garlic: Freshly minced adds authentic flavor.
- Sugar: Balances acidity from the tomatoes. Use honey or a sugar substitute for a healthier option.
Variations and Substitutions
- Vegetarian Option: Replace chicken with paneer or tofu for a delicious meat-free version.
- Vegan Butter Chicken: Use tofu or chickpeas and substitute butter with plant-based alternatives. Replace cream with cashew cream or coconut milk.
- Spicy Version: Add more red chili powder or a chopped green chili.
- Kid-Friendly: Reduce the spice levels and add a touch of cream for a milder taste.
- Gluten-Free: Most ingredients are naturally gluten-free, but double-check spice blends for additives.
- Nut-Free: Skip almond or cashew cream and rely on coconut milk for creaminess.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or stovetop, adding a splash of water if needed.
- Freeze: Freeze the cooked dish in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Meal Prep: Make a double batch to freeze for quick weeknight meals.
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