Instant Pot Butter Chicken: Restaurant-Quality Indian Curry at Home
A creamy, tender North Indian curry made in under 40 minutes using an Instant Pot. Rich tomato and dairy-based sauce with warm spices like garam masala, cumin, and coriander deliver restaurant-like flavor without hours of simmering.
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Servings: 4 servings
Calories: 400kcal
Ingredients
- 500g boneless chicken thighs or breasts
- 1/2 cup ghee (clarified butter)
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 2 cups crushed tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- 1 tbsp garam masala
- 1 tsp salt
- 400ml heavy cream
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- Fresh cilantro for garnish
Instructions
- Sear chicken in 1/4 cup ghee on both sides.
- Add remaining ghee, sliced onions, garlic, and ginger to sauté until golden.
- Blend in crushed tomatoes, cumin, coriander, and cayenne then add chicken.
- Close Instant Pot lid with sealing mode active, pressure cook for 8 minutes then natural release for 5 minutes.
- Stir in garam masala, heavy cream, and yogurt until combined.
- Mix in lemon juice and simmer on sauté mode to thicken sauce.
- Garnish with cilantro before serving.
Notes
For deeper flavor, use chicken thighs over breasts
Adjust heat level by adding cayenne pepper
Natural release is crucial to avoid overcooking chicken
Sauce can be thickened further by simmering 2-3 more minutes
Store leftovers in airtight containers for up to 3 days
Adjust heat level by adding cayenne pepper
Natural release is crucial to avoid overcooking chicken
Sauce can be thickened further by simmering 2-3 more minutes
Store leftovers in airtight containers for up to 3 days
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 5g | Protein: 30g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 800mg | Fiber: 2g | Sugar: 5g