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If you say you don't like Indian food, you've probably never tried butter chicken. This easy dish is mild on spice (unless you don't want it to be) and big on flavor - perfect for a weeknight dinner. 

Ivy Odom
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Turn Instant Pot to Sauté setting. Add butter; cook until melted. Stir in onion, and cook until beginning to soften, about 5 minutes. Add garlic and ginger, cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, salt, turmeric, and cinnamon stick. Cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato puree and tomato paste. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in chicken and water (there should be enough liquid to cover chicken). Press cancel on Instant Pot.

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  • Seal lid on Instant Pot. Set to pressure cook for 5 minutes on high pressure. When timer goes off, carefully follow manufacturer’s instructions for “quick releasing” Instant Pot. Let steam fully escape before opening lid.

  • Transfer chicken thighs to a cutting board. Turn Instant Pot to sauté on high. Cook, stirring occasionally, until sauce is thickened and reduced, about 5 minutes. Meanwhile, cut chicken into bite-size pieces. Stir cream into sauce until combined; stir in chicken. Spoon chicken and sauce over rice; serve with warmed naan, and garnish with cilantro.

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