Instant Pot Indian Butter Chicken Naan Sandwich

Name: Instant Pot Indian Butter Chicken Naan Sandwich
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 2 tbsp (30 ml) vegetable oil; to taste kosher salt and freshly ground black pepper; 6 cloves (30 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger root, minced; 1 medium (150 g) yellow onion, finely diced; 1 can (14.5 oz) (410 g) canned crushed tomatoes; 1½ tsp (4 g) garam masala; ¾ tsp (2 g) ground cumin; ½ tsp (1½ g) Kashmir chili powder (or mild chili powder); ¼ tsp (½ g) ground turmeric; 3 tbsp (45 g) unsalted butter; ¾ cup (180 ml) heavy cream; 2 tbsp (30 g) tomato paste; ½ cup (120 ml) water; 4 pieces (280 g) naan bread, room temperature or warmed; ½ cup (120 g) plain Greek yogurt or sour cream; ½ cup (12 g) fresh cilantro leaves, loosely packed; 1 whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Tender, aromatic butter chicken cooked in the Instant Pot, served as a spiced sandwich on warm naan bread. The chicken cooks in a rich tomato-cream sauce infused with garam masala, garlic, and ginger, then gets nestled into pillowy naan with fresh cilantro and yogurt for a restaurant-quality meal at home.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 4 sandwiches

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry
2 tbsp (30 ml) vegetable oil
to taste kosher salt and freshly ground black pepper
6 cloves (30 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger root, minced
1 medium (150 g) yellow onion, finely diced
1 can (14.5 oz) (410 g) canned crushed tomatoes
1½ tsp (4 g) garam masala
¾ tsp (2 g) ground cumin
½ tsp (1.5 g) Kashmir chili powder (or mild chili powder)
¼ tsp (0.5 g) ground turmeric
3 tbsp (45 g) unsalted butter
¾ cup (180 ml) heavy cream
2 tbsp (30 g) tomato paste
½ cup (120 ml) water
4 pieces (280 g) naan bread, room temperature or warmed
½ cup (120 g) plain Greek yogurt or sour cream
½ cup (12 g) fresh cilantro leaves, loosely packed
1 whole (50 g) lime, cut into wedges (optional)

Equipment (5)

6-quart Instant Pot (or similar pressure cooker)
Paper towels
Cutting board and knife
Small bowl
Instant Pot trivet (metal rack that came with the pot)

Steps

Before you start

Pat chicken breasts dry with paper towels so they brown evenly
Have all ingredients measured and prepped (minced garlic and ginger ready)
Ensure your Instant Pot is clean and the sealing ring is in place

1
Sear the chicken
- Set the Instant Pot to sauté mode on high heat.
- Add 2 tbsp (30 ml) vegetable oil and let it heat for 1 minute until shimmering.
- Season the chicken breasts with salt and pepper.
- Sear them in the hot oil for 3 minutes per side until golden brown (chicken doesn't need to be fully cooked through).
- Remove chicken and set aside on a plate.
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Ready when: golden brown exterior on both sides
Tip: Don't skip searing—it builds a flavorful crust and locks in juices. Pat chicken completely dry first for better browning.
2
Bloom the spices
- Leave the Instant Pot on sauté mode.
- Add the minced garlic, ginger, and diced onion.
- Stir constantly for 2 minutes until fragrant and softened.
- Add the garam masala (1.5 tsp / 4 g), cumin (0.75 tsp / 2 g), chili powder (0.5 tsp / 1.5 g), turmeric (0.25 tsp / 0.5 g), and stir for another 30 seconds to toast the spices.
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Ready when: spices are fragrant and onion is softened and translucent
Tip: Blooming spices releases their oils and deepens the flavor—don't skip this step or rush it.
3
Add tomato base
- Stir in the tomato paste (2 tbsp / 30 g) and cook for 1 minute, coating the spices.
- Pour in the crushed tomatoes (14.5 oz can / 410 g) and water (0.5 cup / 120 ml).
- Stir well, scraping up any browned bits stuck to the bottom of the pot.
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Ready when: sauce is well combined and browned bits are released from the pot bottom
Tip: Scrape the bottom thoroughly to deglaze—this prevents the 'burn' notice on the Instant Pot.
4
Return chicken and pressure cook
- Place the seared chicken back into the pot, nestling it into the sauce.
- Do not stir; just ensure it's submerged.
- Add the butter (3 tbsp / 45 g) in small pieces on top.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
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Ready when: Instant Pot reaches pressure (pin drops down) and timer counts down
Tip: Make sure the sealing ring is properly seated and the valve is turned to sealing, not venting.
5
Quick release and cool
- When the timer beeps, carefully move the Instant Pot away from you and turn the valve to venting to release pressure for 2 minutes.
- Once pressure is fully released and it's safe to open, remove the lid and let the pot sit undisturbed for 5 minutes to allow the chicken to cool slightly and the sauce to settle.
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Ready when: No more steam escapes from the vent, and the float valve is down
Tip: Quick release can splatter—point the vent away from your face and use a towel to shield your hand.
6
Shred the chicken
- Remove the chicken breasts from the pot and place on a cutting board.
- Using two forks or your hands (once cooled), shred the chicken into bite-sized pieces.
- The chicken should be very tender and easily pull apart.
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Ready when: Chicken is tender and pulls apart easily into shreds
Tip: Work quickly so the chicken doesn't cool completely, making it harder to shred.
7
Finish the sauce
- Return the shredded chicken to the pot (keep it on sauté mode if it's still hot, or turn to sauté if cooled).
- Stir in the heavy cream (0.75 cup / 180 ml) and taste.
- Add salt and pepper to adjust seasoning.
- Simmer for 2–3 minutes on sauté mode, stirring occasionally, until the sauce is creamy and coats the chicken.
- Turn off the Instant Pot.
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Ready when: Sauce is smooth, creamy, and clings to the chicken
Tip: Avoid boiling the cream; a gentle simmer prevents it from curdling. Stir occasionally for even heating.
8
Warm the naanOven 350°F / 175°C
- While the sauce finishes, warm the naan bread.
- You can do this by placing each piece directly over a low flame on a stovetop burner for about 15–20 seconds per side (it will puff slightly), or wrap them in a damp paper towel and microwave for 30 seconds.
- Alternatively, wrap them in foil and warm in a 350°F (175°C) oven for 3 minutes.
- Set aside on a warm plate.
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Ready when: Naan is warm and pliable, not hot
Tip: Don't overheat naan or it becomes dry and brittle. Warm it just until it's soft and warm to the touch.
9
Assemble the sandwiches
- Lay out the four warm naan pieces.
- Spread about 2 tablespoons (30 g) of yogurt on the bottom half of each naan.
- Divide the butter chicken mixture evenly among them, spooning it and some sauce over the yogurt.
- Top each with a generous handful of fresh cilantro leaves (about 2 tablespoons / 3 g per sandwich).
- Close each sandwich by folding the naan in half or laying the top half over the filling.
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Ready when: All four sandwiches are assembled and filling is evenly distributed
Tip: Don't overstuff—a moderate amount of filling keeps the naan from tearing and makes the sandwich easier to eat.
10
Serve immediately
- Place each naan sandwich on a plate.
- Serve with lime wedges on the side for squeezing over the sandwich just before eating.
- Any extra butter chicken sauce can be drizzled over the top or served on the side for dipping.
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Ready when: Sandwiches are plated and ready to eat
Tip: Eat while naan is warm for the best texture and flavor. The sauce may drip, so napkins are helpful!

Good to know

Tips

For extra richness, add 1 tablespoon (15 g) of cashew butter or cream to the sauce after shredding the chicken—it adds depth and rounds out the spices beautifully.
If you prefer a thicker sauce, mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water, then stir it into the simmering sauce in step 7. Simmer for 1 minute until thickened.
Ginger and garlic paste (store-bought) can replace fresh minced ginger and garlic in equal amounts by weight, saving prep time.
Toast your spices (garam masala, cumin, chili powder, turmeric) in a dry pan for 30 seconds before step 2 for an even deeper, more complex flavor, especially if they're stored for months.

Make ahead

The butter chicken can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through (about 5–7 minutes). Warm the naan fresh just before serving for the best texture.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The butter chicken can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat as directed above. Store naan separately in a paper or cloth bag at room temperature (best within 1–2 days) or freeze in a freezer bag for up to 2 weeks. Reheat frozen naan directly on a stovetop flame for 10–15 seconds per side.

Substitutions

heavy cream → Greek yogurt or sour cream. For a lighter version, replace heavy cream with 0.75 cup (180 g) Greek yogurt or sour cream. Stir in after turning off the heat to prevent curdling, and do not simmer.
naan bread → pita bread, roti, or flatbread. Any Indian bread or warm flatbread works. Pita is mild and sturdy; roti is thinner and more delicate. Adjust warming time accordingly.
garam masala → curry powder or tandoori spice blend. Use 1.5 tsp (4 g) of curry powder or tandoori blend as a direct substitute. The flavor will shift slightly but remain authentic and delicious.
Kashmir_chili_powder → paprika or cayenne pepper. Use 0.5 tsp (1.5 g) paprika for mild heat and color, or 0.25 tsp (0.5 g) cayenne for more spice. Adjust to your heat tolerance.