Instant Pot Butter Chicken

  

Tender chicken thighs marinated in yogurt and cooked in the most delectable tomato-based sauce. The following delicious Instant Pot Butter Chicken recipe is rich, creamy, and extremely simple to prepare!  Instead of ordering Indian takeout tonight, make this restaurant-style Butter Chicken at home. The Instant Pot Butter Chicken recipe is quick, simple, and full of flavor, using common spices and ingredients you may already have on hand.

 

Butter Chicken, also known as Murgh Makhani, is a favorite among curry lovers, much like Chicken Tikka Masala. It is one of the most popular Indian dishes because it is simply delicious!

 

FOR THE YOGURT MARINADE

1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces

½ cup plain yogurt

4 cloves garlic, minced

½ tablespoon finely minced ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon chili powder, or to taste

salt, to taste

 

FOR THE TOMATO GRAVY

2 tablespoons olive oil

1 yellow onion, diced

2 tablespoons butter

4 cloves garlic, minced

1 teaspoon finely minced ginger

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon sweet paprika or to taste

½ cup low-sodium chicken broth or water

14 ounces canned diced tomatoes, undrained

2 tablespoons tomato paste

¾ cup heavy cream

 

Combine the cut-up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large mixing bowl; incorporate well and put aside for at least 15 minutes or overnight.

Cook in the Instant Pot. Within the instant pot, heat the olive oil and cook the onions for 2 minutes.

Heat for 30 seconds after adding the butter, garlic, ginger, cumin, garam masala, and sweet paprika.

Cook for 2 minutes after adding the chicken.

Stir in the chicken broth, chopped tomatoes, and tomato paste. Close the lid of the Instant Pot and turn the pressure valve to seal it. Set the timer for 8 minutes on HIGH PRESSURE. Do a quick release when the timer goes off.

Remove the chicken; stir in the heavy cream and blend the sauce for 30 seconds, or until creamy, using a hand blender.

 

Return the chicken to the sauce and taste for salt and seasonings, adjusting as needed. Serve with rice.