Indulge in the creamy delight of Heavenly Instant Pot Butter Chicken with this easy recipe! This flavorful dish combines tender chicken, aromatic spices, and rich coconut milk for a meal that's ready in just 35 minutes. Perfect served with basmati rice or naan, this recipe is a must-try for busy weeknights. Click to explore the full recipe and enjoy a taste of India right at home!
1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon turmeric powder
1 teaspoon cayenne pepper (adjust for heat preference)
1 can (14 oz) crushed tomatoes
1 cup coconut milk
1 tablespoon sugar (optional, to balance acidity)
3 tablespoons butter
Salt and pepper to taste
Fresh cilantro for garnish
Cooked basmati rice or naan bread for serving
![To make a great Instant Pot butter chicken, you need these key items: - 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust for heat preference) - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 tablespoon sugar (optional, to balance acidity) - 3 tablespoons butter - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice or naan bread for serving These ingredients create a rich and creamy sauce. The spices bring warmth and depth. You can add these items for extra flavor: - 1 teaspoon smoked paprika - 1 tablespoon lemon juice - 1/2 cup plain yogurt These options can brighten the dish. They enhance the overall taste without overpowering it. Feel free to swap ingredients for your taste: - Use chicken breast instead of thighs for a leaner option. - Swap coconut milk with heavy cream for a richer sauce. - Use vegetable broth instead of crushed tomatoes for a lighter flavor. Experimenting can lead to your perfect version of this dish. It’s all about what you enjoy! For the full recipe, check out the detailed steps to create this dish. Start by turning the Instant Pot to the 'Sauté' setting. Add three tablespoons of butter and let it melt. Once melted, add one large, finely chopped onion, four minced garlic cloves, and one tablespoon of minced ginger. Sauté this mixture for about 3-5 minutes until the onions turn translucent. This step builds a solid flavor base. Next, add one tablespoon of garam masala, one tablespoon of ground cumin, one teaspoon of turmeric powder, and one teaspoon of cayenne pepper. Stir well and cook for another minute. This brings out the spice aromas. Now, add 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces. Stir to coat the chicken in the spices. Cook for about 3-4 minutes, stirring occasionally, until the chicken is lightly browned. Pour in one can of crushed tomatoes and one cup of coconut milk. If you prefer, add one tablespoon of sugar to balance the acidity. Stir everything to combine well. Make sure nothing is stuck to the bottom to avoid a burn notice. Close the Instant Pot lid and seal the steam vent. Set it to 'Manual' or 'Pressure Cook' mode for 10 minutes at high pressure. After cooking, let the pressure release naturally for about 10 minutes. Then, perform a quick release for any remaining steam. Open the lid, stir the butter chicken, and season with salt and pepper. If it’s too thick, add a splash of water or more coconut milk to your liking. Finally, garnish with fresh cilantro and serve hot over basmati rice or with warm naan bread. You can find the full recipe for more details. To get the right heat, start with cayenne pepper. Use one teaspoon for a mild dish. If you like more spice, add more cayenne. You can also use fresh chilies for a kick. Taste as you go. This helps you find what works for you. After cooking, check the sauce. If it's too thick, add a splash of water or more coconut milk. Stir well to mix. For a creamy texture, let it simmer for a few minutes. This will help blend the flavors. The right consistency should be rich but not too runny. Sauté your onions, garlic, and ginger first. This step adds a lot of flavor. Cook until the onions are soft and clear. Use the 'Sauté' mode on your Instant Pot. This helps build a strong base for your butter chicken. The spices will bloom better when mixed with the sautéed mix. For the full recipe, check out the detailed steps provided. {{image_2}} You can make butter chicken lighter. Use skinless chicken breast instead of thighs. This change lowers the fat. Try using light coconut milk instead of full-fat. It cuts calories but keeps the flavor. You can also reduce butter to one tablespoon or use olive oil. These options help you enjoy your meal without extra guilt. To make a vegetarian version, swap chicken for paneer or chickpeas. Paneer gives a creamy texture, while chickpeas add protein. Use the same spices and cooking method. Another fun option is to use tofu. Firm tofu absorbs the sauce well and adds heartiness. Always season the tofu well before cooking for the best taste. Spice mixes can change the taste of your butter chicken. If you want a more southern Indian flavor, add curry leaves and mustard seeds. For a richer taste, include fenugreek leaves. You can also adjust the heat level. More cayenne pepper boosts the spice. Less makes it milder. Taste as you go to find what you like. For the full recipe, refer to the [Full Recipe]. To store your butter chicken, let it cool first. This step helps keep the dish fresh. Once cooled, transfer it to an airtight container. Make sure to seal it tightly. Place the container in the fridge. Your butter chicken will stay good for about three to four days. Freezing butter chicken is easy. Use a freezer-safe container or a heavy-duty freezer bag. Pour the cooled butter chicken into the container, leaving some space at the top. This space allows for expanding as it freezes. Seal the container well and label it with the date. It can last for up to three months in the freezer. When you’re ready to enjoy the leftovers, thaw the butter chicken in the fridge overnight. You can reheat it on the stove over low heat. Stir it often to keep it from sticking. If it seems thick, add a splash of water or coconut milk. This keeps the dish creamy and tasty. You can also use the microwave for quick reheating. Just cover it with a microwave-safe lid to trap moisture. You can make butter chicken on the stove. Start by sautéing onions, garlic, and ginger in a pot. Then, add spices like garam masala and cumin. Next, include chicken pieces and brown them. After that, mix in crushed tomatoes and coconut milk. Let it simmer until the chicken cooks through. This method takes about 30-40 minutes. Butter chicken pairs well with various sides. Here are some great options: - Basmati rice - Naan bread - Roti - Quinoa - Steamed vegetables You can also enjoy it with a fresh salad for a crisp contrast. Butter chicken lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it away. This helps keep the flavors fresh and tasty. Yes, you can use other meats. Try chicken breast for a leaner option. Lamb or beef can work too, but adjust the cooking time. For a seafood twist, shrimp is a great choice. Just be careful not to overcook it. In this blog post, we explored the key ingredients and steps for making Instant Pot butter chicken. You learned about essential and optional ingredients to enhance flavor and substitutes for a personal touch. We also covered tips for spice levels, consistency, and sautéing techniques. Variations for health-conscious eaters and storage methods were shared, plus answers to common questions. Now, you can create a delicious butter chicken dish, tailored to your taste. Enjoy the process and flavor!](https://cheftaling.com/wp-content/uploads/2025/07/a19c9a3a-984a-4d07-83d9-2bdb24304db2-250x250.webp)