Instant Pot Butter Chicken with Yogurt Marinade

Name: Instant Pot Butter Chicken with Yogurt Marinade
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4 cm) pieces; ½ cup (120 g) plain whole-milk yogurt, at room temperature, stirred smooth; 2 cloves (8 g) garlic, finely grated; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 tbsp (15 ml) fresh lemon juice; 2 tsp (4 g) garam masala; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); ½ tsp (1 g) ground turmeric; 1½ tsp (5 g) kosher salt, 1 tsp for the marinade, ½ tsp reserved for the sauce; 3 tbsp (42 g) unsalted butter; 1 medium (about 5 oz) (150 g) yellow onion, finely chopped; 4 cloves (16 g) garlic, finely grated or minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ cup (120 ml) water; 1½ cups (370 g) tomato puree (passata), smooth, unseasoned; 1 tsp (4 g) granulated sugar; ½ cup (120 ml) heavy cream, at room temperature; 2 tbsp (28 g) unsalted butter, cut into small cubes; 1 tbsp (2 g) dried fenugreek leaves (kasuri methi), crushed between your palms; 2 tbsp (8 g) fresh cilantro, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Tender chicken thighs marinate in spiced yogurt, then pressure-cook in a buttery tomato sauce finished with cream and crushed fenugreek leaves. It has the rich, silky flavor of restaurant butter chicken with a fraction of the stove-top babysitting.

Prep: 20 min
Cook: 35 min
Wait: 35 min
Total: 1 hr 30 min
Makes: About 6 cups (6 servings)

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Ingredients

6 servings

For the marinade
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4 cm) pieces
½ cup (120 g) plain whole-milk yogurt, at room temperature, stirred smooth
2 cloves (8 g) garlic, finely grated
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 tbsp (15 ml) fresh lemon juice
2 tsp (4 g) garam masala
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
½ tsp (1 g) ground turmeric
1½ tsp (5 g) kosher salt, 1 tsp for the marinade, ½ tsp reserved for the sauce
For the sauce
3 tbsp (42 g) unsalted butter
1 medium (about 5 oz) (150 g) yellow onion, finely chopped
4 cloves (16 g) garlic, finely grated or minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ cup (120 ml) water
1½ cups (370 g) tomato puree (passata), smooth, unseasoned
1 tsp (4 g) granulated sugar
To finish
½ cup (120 ml) heavy cream, at room temperature
2 tbsp (28 g) unsalted butter, cut into small cubes
1 tbsp (2 g) dried fenugreek leaves (kasuri methi), crushed between your palms
2 tbsp (8 g) fresh cilantro, chopped, for garnish (optional)

Equipment (5)

6-quart (5.7 L) Instant Pot or similar electric pressure cooker
Large mixing bowl
Wooden or silicone spatula
Instant-read thermometer
Microplane or fine grater

Steps

Before you start

Marinate the chicken at least 30 minutes (up to 24 hours in the fridge) for the most tender, flavorful result.
Use a 6-quart (5.7 L) or larger Instant Pot. Make sure the sealing ring is clean and seated properly.
Use boneless chicken thighs; breasts dry out more easily under pressure. If you only have breasts, see Substitutions.
Pressure-cooker timing includes 10–15 minutes for the pot to come to pressure, which isn't counted in the 8-minute cook time.

1
Marinate the chicken
- In a large bowl, stir together the yogurt, 2 grated garlic cloves (garlic_marinade), 1 tbsp grated ginger, lemon juice, garam masala, Kashmiri chili powder, turmeric, and 1 tsp of the salt.
- Add the chicken pieces and toss until every piece is evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours.
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Ready when: Chicken is evenly coated in a thick, orange-yellow paste with no dry spots
Tip: Longer marinating is fine, but don't go past 24 hours or the chicken can turn mushy.
2
Sauté the onion
- Press Sauté and set to More/High.
- When the display reads Hot, add 3 tbsp butter.
- Once melted and foaming, add the chopped onion and cook, stirring often, for 5–6 minutes until soft, translucent, and lightly golden at the edges.
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Ready when: Onion is soft and translucent with light golden edges
Tip: Don't let the onion brown darkly; it will make the sauce taste bitter and dull its color.
3
Bloom garlic and spices
- Add the 4 grated garlic cloves, 1 tbsp grated ginger, cumin, and coriander.
- Stir constantly for 45–60 seconds until fragrant.
- Turn the Instant Pot off.
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Ready when: The mixture smells strongly aromatic and the garlic is pale gold, not browned
4
Deglaze the pot
- Pour in the ½ cup (120 ml) water and scrape the bottom of the pot thoroughly with a spatula, loosening every browned bit.
- The bottom must be completely smooth so the pot doesn't give a Burn warning.
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Ready when: No stuck bits remain when you drag the spatula across the bottom
Tip: This step is the best defense against the Burn notice. Don't skip the scraping.
5
Layer and seal
- Add the marinated chicken along with all the marinade, and spread it into an even layer.
- Pour the tomato puree over the top, sprinkle on the sugar and the remaining ½ tsp salt, and do NOT stir.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
- The pot will take 10–15 minutes to come to pressure first.
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Ready when: Display counts down from 8 after the pin rises
Tip: Keeping the thick tomato puree on top, unstirred, prevents it from scorching on the bottom.
6
Release the pressure
- When the cook time ends, let the pressure release naturally for 5 minutes, then turn the valve to Venting for a quick release.
- Open the lid away from you.
- Stir the sauce, then check that the chicken is cooked through with an instant-read thermometer.
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Ready when: Chicken reads at least 165°F (74°C) and is tender and opaque throughout
Tip: Thighs are forgiving; if one piece is under 165°F (74°C), simmer in the sauce on Sauté for a few minutes.
7
Finish with cream
- Press Sauté and set to Normal/Medium.
- Stir in the cream, the cubed butter, and the crushed fenugreek leaves.
- Simmer gently, stirring occasionally, for 3–4 minutes until the sauce is glossy, thickened, and the butter has fully melted.
- Do not boil hard.
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Ready when: Sauce coats the back of a spoon and is a uniform deep orange with no streaks of cream
Tip: Crush the fenugreek leaves right before adding; they lose aroma quickly. Taste and add a pinch of salt if needed.
8
Rest and serve
- Turn off the pot and let the butter chicken sit uncovered for 5 minutes so the sauce thickens slightly.
- Sprinkle with cilantro if using, and serve with basmati rice or warm naan.
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Ready when: Sauce is thick enough to cling to the chicken

Good to know

Tips

Don't stir after adding the tomato puree; layering it on top is the key to avoiding the Burn warning.
For a smoother, restaurant-style sauce, use an immersion blender on the sauce for 10–15 seconds before adding the chicken back in step 7, or after the cream goes in.
Add the cream and butter at the end, off the pressure cycle; dairy can curdle or scorch under high pressure.
Adjust heat by changing the chili powder: use mild paprika for a family-friendly version, or add ½ tsp cayenne for more kick.

Make ahead

"Marinate the chicken up to 24 hours ahead. The finished dish also tastes even better the next day; cook through step 6, cool, and refrigerate, then finish with the cream, butter, and fenugreek when reheating."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months (freeze before adding cream for best texture, if possible). Reheat gently in a saucepan over medium-low heat with a splash of water or cream, stirring until steaming hot (165°F/74°C)."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cut into 2-inch (5 cm) pieces and cook 6 minutes on High with a 5-minute natural release to avoid dryness.
heavy cream → full-fat coconut milk. Gives a dairy-free finish with a slight coconut flavor; use full-fat canned, stirred smooth.
dried fenugreek leaves (kasuri methi) → 1 tsp maple syrup plus an extra ½ tsp garam masala. Won't replicate the flavor exactly, but adds a similar slightly sweet, savory note.
tomato puree (passata) → canned crushed tomatoes. Works well; use the same weight and keep them layered on top without stirring.