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Creamy Instant Pot Butter Chicken Recipe Easy Dinner with Rich Tomato Sauce

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This Creamy Instant Pot Butter Chicken features tender chicken simmered in a velvety, spiced tomato sauce with a touch of cream. It’s a comforting, restaurant-style Indian dish made easy and fast for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon kosher salt
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 tablespoons unsalted butter (or ghee)
  • 1 large yellow onion, finely chopped
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 tablespoon tomato paste (optional)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt, or to taste
  • Cooked basmati rice or jasmine rice (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Warm naan or roti (for serving)
  • Lime wedges (optional, for serving)

Instructions

  1. In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, cayenne, and salt. Add chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
  2. Turn Instant Pot to ‘Sauté’ mode. Add butter and let it melt. Add chopped onion and cook for 4-5 minutes until soft and golden, stirring often.
  3. Add tomato paste, crushed tomatoes, honey, chili powder, coriander, cinnamon, and salt to the pot. Stir well to combine, scraping the bottom to release any browned bits.
  4. Add marinated chicken (with marinade) to the sauce. Stir to coat. Secure the lid, set valve to ‘Sealing,’ and cook on Manual/High Pressure for 7 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
  5. Remove chicken with a slotted spoon and set aside. Use an immersion blender to blend the sauce until ultra-smooth, or carefully transfer to a blender and blend (let cool slightly first). Return chicken to the blended sauce.
  6. Stir in heavy cream (or coconut milk) until the sauce is creamy and orange-red. Taste and adjust seasoning as needed.
  7. Serve butter chicken over rice, sprinkle with cilantro, and serve with naan. Squeeze lime over the top if desired.

Notes

For best flavor, marinate chicken overnight and use full-fat Greek yogurt and San Marzano tomatoes. To make dairy-free, substitute coconut yogurt and coconut cream. If sauce is too thick, add a splash of water or cream; if too thin, simmer to thicken. The sauce improves after a day in the fridge.

Nutrition

Keywords: butter chicken, instant pot, creamy, Indian, easy dinner, tomato sauce, chicken thighs, family meal, gluten-free, meal prep

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