Welcome to your next favorite weeknight dinner that’s as easy as it is delicious. This Instant Pot Butter Chicken recipe is a game-changer, offering a creamy, flavorful dish that’s ready in a fraction of the time it traditionally takes. Let’s dive into why this recipe is a must-try.
Why This Recipe Works
- The Instant Pot locks in flavors and cooks the chicken to perfection in minutes.
- Using tomato sauce and heavy cream creates a rich, velvety sauce that’s irresistibly creamy.
- Marinating the chicken in yogurt and spices ensures every bite is packed with flavor.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Perfect for meal prep, as the flavors deepen when stored in the fridge.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup water
- 2 tbsp butter
- Fresh cilantro, chopped (for garnish)
Equipment Needed
- Instant Pot or pressure cooker
- Measuring cups and spoons
- Cutting board and knife
- Mixing bowls
- Wooden spoon or spatula
Instructions
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with yogurt, garam masala, turmeric, cumin, paprika, salt, and black pepper. Mix well to ensure each piece is evenly coated. Cover and let it marinate in the fridge for at least 30 minutes, though overnight is best for maximum flavor.
Sauté the Aromatics
Set your Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This builds a flavor base that’s essential for the dish.
Cook the Chicken
Add the marinated chicken to the Instant Pot, stirring to combine with the aromatics. Pour in the tomato sauce, water, and heavy cream, stirring gently. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 5 minutes before quick releasing any remaining pressure.
Finish with Butter
Open the lid and stir in the butter until melted and fully incorporated into the sauce. This adds a luxurious richness that elevates the dish. Taste and adjust seasoning if necessary.
Garnish and Serve
Sprinkle with freshly chopped cilantro for a pop of color and freshness. Serve hot over steamed rice or with naan bread for a complete meal that’s sure to impress.
Tips and Tricks
For an even richer flavor, consider browning the marinated chicken in batches before pressure cooking. This adds depth and complexity to the dish. If you prefer a thicker sauce, you can simmer the dish on the ‘Sauté’ function after cooking to reduce it further. For those who like a bit of heat, adding a diced jalapeño or a teaspoon of chili flakes with the aromatics will give the dish a pleasant kick. Lastly, using full-fat yogurt and heavy cream is key to achieving the creamiest texture possible.
Recipe Variations
- For a lighter version, substitute coconut milk for heavy cream and use Greek yogurt in the marinade.
- Add vegetables like bell peppers or spinach during the last few minutes of cooking for a one-pot meal.
- Swap chicken for paneer or chickpeas for a vegetarian twist.
- Experiment with different spices like cardamom or coriander for a unique flavor profile.
- For a smokier taste, add a teaspoon of smoked paprika or a dash of liquid smoke.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be mindful they cook faster and can dry out more easily. Reduce the cooking time by a few minutes and consider cutting them into larger pieces to retain moisture.
How can I make this dish spicier?
To increase the heat, add more black pepper, include a diced jalapeño with the aromatics, or stir in a teaspoon of cayenne pepper with the spices. Adjust according to your heat preference.
Can I make this recipe without an Instant Pot?
Absolutely! You can adapt this recipe for the stovetop by cooking the chicken and sauce in a large pot or Dutch oven over medium heat until the chicken is cooked through, about 20-25 minutes.
Summary
This Instant Pot Butter Chicken recipe is a creamy, flavorful dish that’s perfect for any night of the week. With minimal prep and cook time, it’s a hassle-free meal that doesn’t skimp on taste. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen.
