Butter chicken is your favourite Indian take-out dish that you can now make faster than delivery. Full of flavour, this dish will become a weekly staple. Chicken thighs become extremely tender under all the sauce that you’ll want to soak up with plenty of naan.

Some people have found that this recipe is best with additional water. You can add 3/4 cup when you add the water with the chicken, which should help prevent the burn notice from coming on.

YIELDS: 4 – 6 SERVINGS
PREP TIME: 20 MINS
TOTAL TIME: 1 HOUR 20 MINS
INGREDIENTS
  • 1 tbsp. coconut oil
  • 1 tbsp. butter
  • 1 large onion, diced
  • 2 tsp. freshly grated ginger
  • 5 cloves garlic, crushed and roughly chopped
  • 1 (6-oz.) can tomato paste
  • 2 lb. boneless skinless chicken thighs, cut into 1″ pieces
  • 1 tbsp. garam masala
  • 1 tsp. paprika
  • 1 tbsp. granulated sugar
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 c. heavy cream
  • Rice, for serving
  • Naan, for serving (gluten-free)
  • Yogurt, for serving
  • Cilantro, for serving
DIRECTIONS
  1. Preheat Instant Pot to sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in colour, about 3 minutes.
  2. Add ½ cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
  3. Let pressure release naturally for 10 minutes and then follow manufacturer’s instructions for quick releasing remaining steam.
  4. Stir in heavy cream and adjust seasoning with salt and pepper.
  5. Serve with rice, naan, yogurt, and cilantro.