Butter Chicken

PREP TIME: ~20mins
COOK TIME: ~20mins

Steps Ingredients Imp. Metric Notes No-Leftover
:hocho: :shallow_pan_of_food: Chicken thighs (boneless, skinless) 2 lbs 900g :white_check_mark:
:hocho::bowl_with_spoon: Onion (chopped) 1 large :white_check_mark:
:bowl_with_spoon: Butter 4 Tbsp Alternative: Ghee :white_check_mark:
:bowl_with_spoon: Garlic (minced) 8-10 cloves :white_check_mark:
:bowl_with_spoon: Ginger (grated) 2 Tbsp :white_check_mark:
:bowl_with_spoon: Curry powder 1 Tbsp :white_check_mark:
:bowl_with_spoon: Garam Masala 2 tsp :white_check_mark:
:bowl_with_spoon: Smoked paprika 3/4 tsp :white_check_mark:
:bowl_with_spoon: Black pepper 1/4 tsp :white_check_mark:
:bowl_with_spoon: Salt 1 tsp :white_check_mark:
:shallow_pan_of_food: Tomato sauce (15oz) 450 ml 425g
:spoon: Heavy cream 1 Cup 238g
Cilantro (chopped) various
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Served with Basmati Rice or Naan bread


  1. Place all the :bowl_with_spoon: ingredients in the instant pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don’t burn. Once the onions are soft, turn off.

  2. Pour 1 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)

  3. Add the :shallow_pan_of_food: ingredients. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.

  4. Manual Pressure: 7 mins (high)
    Natural Release: no need

  5. Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.


serving: 8ounces
calories: 317kcal
carbohydrates: 6g
protein: 23g
fat: 21g
saturated fat: 11g
cholesterol: 163mg
sodium: 733mg
potassium: 527mg
fiber: 1g
sugar: 2g
vitamin a: 970iu
vitamin c: 5.9mg
calcium: 50mg
iron: 1.8mg

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This recipe taste great with quinoa as well!

If using quinoa, recommended that the quinoa/water ratio is 1:2 (ex. 1 cup of quinoa to 2 cups of water). I tried it with red quinoa but I believe the other quinoa species would be similar in water/quinoa ratio.

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Don’t do chicken with bone. The optimized cooking time in this method doesn’t fully cook the chicken to the bone so stick with boneless chicken.

Alternatively, you can de-bone the chicken thigh if you want that nice, nice chicken skin. Either that, or you can chop the chicken with the bone but that means you’ll have bone shards in the slurry; D :

I also used ginger powder instead of grated fresh ginger and it works too for those looking for shortcuts.

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