Instant Pot Indian Butter Chicken



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Category: Main Dish

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Notes After Making

Serve with 3/4 large Naan slice for Jessica, 1/4 cup rice plus 1/2 large slice Naan for Paul

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Ingredients

Chicken

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 pounds chicken breast, diced into chunks
  • 1 large Spanish onion, diced
  • 1 green pepper, cut into chunks
  • 1 tablespoon crushed garlic
  • 2 tablespoons fresh grated ginger

Sauce

  • 1 cup chicken broth
  • 1 (6-ounce) can tomato paste
  • 1 (14-ounce) can coconut milk, or substitute *half and half, heavy cream, Greek yogurt, or sour cream
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper, to taste

For Serving

  • Garlic naan
  • Basmati or jasmine rice
  • Fresh cilantro, optional
  • Lime wedges, optional

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Instructions

  1. Set the Instant Pot to SautΓ© mode. Add the butter and oil.
  2. Add the chicken, onion, and green pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned and the vegetables begin to soften.
  3. Add the garlic, ginger, garam masala, curry powder, cumin, turmeric, coriander, and cardamom. Cook for about 1 minute, stirring constantly, until fragrant.
  4. Add the chicken broth, tomato paste, coconut milk, and brown sugar. Season with salt and pepper and stir well to combine.
  5. Secure the lid and cook on High Pressure for 8 minutes.
  6. Allow a natural pressure release (NPR).
  7. Carefully open the lid and stir the sauce. Taste and adjust the seasoning as needed.
  8. Serve over rice or with warm garlic naan.

⸻

Jessica’s Notes

Best served with:

  • Cucumber raita
  • Simple cucumber and tomato salad

Wine Pairing:

  • Riesling – A slightly off-dry Riesling is excellent with the warming spices and provides a refreshing contrast to the creamy sauce.
  • GewΓΌrztraminer – Floral and aromatic, with enough fruitiness to complement the curry spices without competing with the dish.
  • Sauvignon Blanc – Crisp acidity and citrus notes cut through the richness of the sauce and brighten the spices.
  • Pinot Noir – A light-bodied option for red wine lovers, with enough acidity and fruit to work with the tomato-based sauce.

Prep Ahead:

  • The onion, pepper, garlic, and ginger can be prepared up to 1 day ahead.
  • The spices can be measured and combined ahead of time.
  • The chicken can be diced and refrigerated until ready to cook.

Storage:

  • Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Store separately from rice when possible.

Freezer-Friendly:

  • The finished dish freezes well for up to 3 months.
  • Cool completely before transferring to an airtight freezer-safe container.
  • Thaw overnight in the refrigerator before reheating.

Reheating:

  • Reheat gently on the stovetop over medium-low heat, stirring occasionally.
  • Add a splash of chicken broth or water if the sauce has thickened too much.
  • Individual portions can also be reheated in the microwave, stirring halfway through.

Variations:

  • Use boneless, skinless chicken thighs instead of chicken breast.
  • Add 1–2 cups chopped spinach at the end and allow it to wilt before serving.

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