Easy Instant Pot Butter Chicken

Name: Easy Instant Pot Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into bite size pieces; 1 onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 can (15 ounces) tomato sauce; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 cup plain yogurt; 1/2 cup heavy cream; 2 tablespoons butter; Fresh cilantro for garnish

A rich and creamy homemade butter chicken that tastes just like your favorite takeout.

By Daily Recipes Book· 🌍 Indian· July 19, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

There is nothing quite like coming home to the smell of warm spices and tender chicken. This recipe is a total favorite in my house because it is so comforting, plus it comes together quickly in the Instant Pot without needing hours of simmering on the stove.

My top tip for this dish is to make sure you use full fat yogurt and heavy cream. It really gives the sauce that luxurious, silky texture we all love when we order out. Serve it over fluffy basmati rice to soak up every last drop of the sauce.

Ingredients

1.5 pounds boneless skinless chicken thighs, cut into bite size pieces
1 onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 ounces) tomato sauce
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 cup plain yogurt
1/2 cup heavy cream
2 tablespoons butter
Fresh cilantro for garnish

Instructions

1
Set your Instant Pot to the saute function and melt the butter. Add the onion, garlic, and ginger, then cook for about 3 minutes until soft.
2
Add the chicken pieces to the pot and cook until they are lightly browned on the outside.
3
Stir in the tomato sauce, garam masala, turmeric, cumin, chili powder, and salt.
4
Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
5
Once the timer goes off, let the pressure release naturally for 5 minutes before opening the lid.
6
Stir in the yogurt and heavy cream until the sauce is smooth and creamy.
7
Garnish with fresh cilantro and serve hot over rice.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the cooked chicken and sauce for a month. If you want a bit more heat, stir in a pinch of cayenne pepper with the other spices.

#Dinner #Chicken #Easy #Indian #Comfort Food

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