Easy and authentic butter chicken recipe made in the Instant Pot featuring marinated chicken simmered in creamy tomato sauce, finished with fresh herbs and heavy cream.
Marinate chicken: Combine all ingredients listed under "Marinade". Add the chicken pieces and toss to coat well with the marinade. Chill in the refrigerator for 30 minutes.
Prepare sauce: Heat the Instant Pot on Saute mode. Add butter. Then add ginger-garlic paste and sauté for 30 to 45 seconds. Add water and scrape off any brown bits stuck to the bottom of the pot. Add pureed tomatoes, salt, all the spices, and stir well. Cancel Saute.
Broil chicken in the oven (for an authentic charred flavor): Turn on the oven broiler at high. Place the chicken pieces on an aluminum-lined baking sheet and broil it for 8 minutes. Now place the partially cooked chicken pieces into the sauce, don't stir.Or Cook straight in Instant Pot: Alternatively place a trivet or steamer basket over the sauce and add the marinated chicken pieces (uncooked) in a single layer.
Pressure cook: Close the lid and set the valve to the sealing position. Pressure cook for 6 minutes at high pressure. When the cooking time is done, wait 5 minutes, then release the pressure manually by following your cooker's quick-release instructions. Open the lid after the pin drops. If chicken was cooked on the trivet, slide it into the sauce and stir.
Add cream and sugar: Turn on saute mode, add the sugar and heavy cream, and stir well. Simmer for 4 to 5 minutes until the sauce thickens and turns creamy. Turn off Saute and garnish with chopped cilantro. Serve with Garlic Naan or Cumin Basmati Rice and Cucumber Raita (yogurt dip)!
Stove Top Recipe
Marinate chicken: Combine the marinade ingredients in a bowl. Add the chicken pieces and toss to coat well with the marinade. Refrigerator for 30 minutes.
Broil chicken: Turn on the oven broiler at high. Place the chicken pieces on an aluminum-lined baking sheet and broil it for 8 minutes. Flip the chicken and broil for another 6-7 minutes or until the chicken cooks through.
Prepare sauce: Heat a deep sauce pot on medium heat. Melt butter and add ginger-garlic paste. Sauté for 30 to 45 seconds.
Add remaining sauce ingredients: Add tomato puree, spices, and water. Stir well, cover the pot, and cook on medium heat for about 10-12 minutes. Keep stirring every 2-3 minutes. If your sauce looks too thick, add ¼ cup water so that it doesn't burn and stick to the bottom.
Add cream and sugar: Open the lid and stir in brown sugar and heavy cream.
Simmer to thicken: Simmer the sauce for about 5 minutes so it thickens and turns creamy. Check for seasoning, adjust if needed, and turn off the heat. Garnish with chopped cilantro and serve with Garlic Naan or Cumin Basmati Rice and Cucumber Raita (yogurt dip).
Video
Notes
Use fresh spices: Fresh and fragrant Indian Spices will provide the most pronounced flavor and add a little life to your meal.
Marinate the chicken: Allow the chicken to marinate for at least 30 minutes, or up to 2 hours. Longer marination will result in more tender and flavorful chicken.
Avoid boiling: Slow cooking the butter chicken over a gentle simmer prevents the cream from curdling and allows the flavors to marry together. The Instant Pot method is a wonderful hands-off approach, but if you are following the stovetop method, try not to rush the cooking process.
Dairy-free recipe: You can make this dish dairy-free by substituting butter with olive oil and heavy cream with coconut cream or cashew cream.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.