Instant Pot Butter Chicken
A fragrant Instant‑Pot chicken thigh curry that combines warm spices, tomatoes, and a splash of cream for richness, finished with fresh cilantro for bright flavor.
40 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- ¼ cup Cilantro (Fresh)
- 3 cloves of Garlic
- 1 tablespoon Ginger
- 1 can of Tomatoes
- 1 Yellow Onion
- ½ cup Heavy Cream
- 2 tablespoons Unsalted Butter
- ½ cup Chicken Broth/Stock
- 2 tablespoons Tomato Paste
- ½ teaspoon Black Pepper
- 1 pinch Cayenne Pepper
- 1 ½ teaspoons Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (Smoked)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt
Directions
- Mise en place: Prepare everything—dice the onion, mince the garlic and ginger, and roughly tear the cilantro; keep the chicken thighs whole.
- Activate the 6‑quart Instant Pot, choose the Sauté setting, melt the butter, then add the onion and cook until it becomes soft, about 3–4 minutes.
- Introduce the minced garlic and ginger, stirring for roughly 30 seconds until their aroma fills the pot.
- Scatter the garam masala, cumin, smoked paprika, turmeric, a pinch of cayenne, salt, and black pepper over the mixture and stir for another half‑minute to toast the spices.
- Blend in the tomato paste, then pour in the crushed tomatoes and chicken broth, using a spoon to lift any browned bits from the bottom.
- Drop the chicken thigh pieces into the sauce, turning them so they are fully coated; switch off Sauté, secure the lid, move the steam‑release knob to the Sealing position, and set the pot to High pressure for 8 minutes.
- When the timer ends, allow the pressure to drop naturally for five minutes, then carefully shift the knob to vent and perform a quick release of any remaining pressure before opening.
- Stir the heavy cream into the curry; if a thicker consistency is desired, keep the pot on Sauté for 2–3 minutes to reduce.
- Fold in the chopped cilantro, taste and adjust seasoning if needed, and serve the dish hot, optionally alongside rice.
