Instant Pot Sourdough Indian Butter Chicken with Naan Bread Strips

Name: Instant Pot Sourdough Indian Butter Chicken with Naan Bread Strips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs (910 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) chunks, patted dry; 3 tbsp (45 ml) ghee or clarified butter; 1½ medium (240 g) yellow onion, finely diced, finely diced; 5 cloves (25 g) garlic cloves, minced, minced; 1 tbsp (15 g) fresh ginger, finely grated, finely grated; 1½ tsp (3 g) garam masala; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground coriander; ¼ tsp (½ g) ground turmeric; ½ tsp (1 g) red pepper flakes; 1¼ cups (300 ml) tomato puree (canned or fresh); ½ cup (120 ml) sourdough starter (active, fed, bubbly), at room temperature, bubbly; ¾ cup (180 ml) low-sodium chicken stock; ¾ cup (180 ml) heavy cream, cold; 2 tbsp (30 g) tomato paste; to taste kosher salt; to taste freshly ground black pepper; ⅓ loaf (200 g) day-old or older sourdough bread, sliced into ½-inch (1.3 cm) strips; 2 tbsp (30 ml) ghee or clarified butter for brushing naan; 2 tbsp (8 g) fresh cilantro, chopped, chopped (optional); 1 whole (50 g) lime, cut into wedges, cut into wedges (optional)

From the MyKitchenBank Kitchen

A creative fusion combining tangy sourdough with classic Indian butter chicken. Chicken breast and aromatics bloom in ghee, then pressure-cook in a rich tomato-cream sauce infused with sourdough for subtle fermented depth. Crispy sourdough naan strips, brushed with ghee and toasted until golden, are served alongside for textural contrast. Ready in under an hour.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings with naan strips

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Ingredients

4 servings

2 lbs (910 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) chunks, patted dry
3 tbsp (45 ml) ghee or clarified butter
1½ medium (240 g) yellow onion, finely diced, finely diced
5 cloves (25 g) garlic cloves, minced, minced
1 tbsp (15 g) fresh ginger, finely grated, finely grated
1½ tsp (3 g) garam masala
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
¼ tsp (0.5 g) ground turmeric
½ tsp (1 g) red pepper flakes
1¼ cups (300 ml) tomato puree (canned or fresh)
½ cup (120 ml) sourdough starter (active, fed, bubbly), at room temperature, bubbly
¾ cup (180 ml) low-sodium chicken stock
¾ cup (180 ml) heavy cream, cold
2 tbsp (30 g) tomato paste
to taste kosher salt
to taste freshly ground black pepper
⅓ loaf (200 g) day-old or older sourdough bread, sliced into ½-inch (1.3 cm) strips
2 tbsp (30 ml) ghee or clarified butter for brushing naan
2 tbsp (8 g) fresh cilantro, chopped, chopped (optional)
1 whole (50 g) lime, cut into wedges, cut into wedges (optional)

Equipment (7)

8-quart (7.6 L) Instant Pot or electric pressure cooker
Instant Pot stainless steel insert or trivet
Instant Pot lid with pressure release valve
Large (12-inch / 30 cm) skillet or cast iron for toasting naan strips
Small bowl for mixing spice blend
Tongs
Instant-read thermometer

Steps

Before you start

Pat chicken dry with paper towels so it browns properly
Have all spices measured and ready
Slice sourdough for naan strips before starting the pot
If using a 6-quart Instant Pot, reduce liquid slightly to prevent excess steam

1
Bloom spices and sear chicken
- Set Instant Pot to the sauté function on high heat.
- Once hot (about 3 minutes), add 1 tbsp (15 ml) ghee.
- Working in two batches to avoid crowding, place half the chicken pieces in a single layer and sear for 2–3 minutes per side until deep golden brown.
- Transfer to a clean plate.
- Repeat with remaining 1 tbsp ghee and chicken.
- Set chicken aside.
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Ready when: Chicken is golden brown on both sides, not cooked through
Tip: Dry chicken ensures a better crust. Don't move it around—let it sit to brown.
2
Build aromatic base
- With the pot still on sauté (high), add the remaining 1 tbsp (15 ml) ghee.
- Add diced onion and sauté for 3–4 minutes, stirring often, until softened and just beginning to brown.
- Add minced garlic and grated ginger, stirring constantly for 30–45 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute, coating the aromatics.
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Ready when: Onion is soft, garlic and ginger are fragrant, tomato paste is caramelized
Tip: Bloom the tomato paste to deepen its flavor and remove raw taste.
3
Toast spice blend
- Sprinkle garam masala, cumin, coriander, turmeric, and red pepper flakes directly into the pot.
- Stir constantly for about 45 seconds until the spices become fragrant and coat the aromatics.
- The spices should smell warm and toasty—do not let them burn.
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Ready when: Spices are fragrant and darken slightly; the mixture looks nutty
Tip: Toasting blooms the spices and makes their flavors more complex. Watch closely so they don't scorch.
4
Deglaze and combine liquids
- Add tomato puree to the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Stir until the mixture is smooth.
- Pour in chicken stock, then stir in the bubbly sourdough starter.
- The sourdough adds subtle fermented tang and helps develop the sauce.
- Stir well to incorporate all elements.
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Ready when: Mixture is smooth and uniform; no browned bits stick to the pan
Tip: The sourdough starter should be active and bubbly; this ensures live cultures and optimal flavor.
5
Return chicken and pressure cook
- Turn off sauté mode.
- Return all seared chicken pieces to the pot, nestling them into the sauce.
- Season with a pinch of salt and black pepper.
- Stir gently to coat the chicken.
- Lock the lid and set to high pressure for 8 minutes.
- The pot will take about 4–5 minutes to reach pressure.
- Ensure the pressure-release valve is in the sealed position.
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Ready when: Pressure indicator shows high pressure; cooking timer counts down from 8 minutes
Tip: Do not open the lid during cooking. The pressure cooker is working correctly even if steam escapes slightly from the valve.
6
Natural release and open pot
- When the 8-minute timer beeps, let the pressure release naturally for 5 minutes.
- After 5 minutes, carefully switch the pressure-release valve to the vent position to release remaining steam.
- Wait until the hissing stops and the float valve drops back down (usually 2–3 minutes).
- Carefully remove the lid, tilting it away from your face.
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Ready when: Float valve is down; no steam escapes when the lid is opened
Tip: Natural release keeps the chicken tender. Avoid quick-release, which can cause the meat to toughen.
7
Check chicken doneness and finish sauceOven 165°F / 75°C
- Insert an instant-read thermometer into the thickest piece of chicken.
- It should read 165°F (74°C).
- If not fully cooked, cover (without locking) and continue on sauté for 2–3 minutes.
- Once chicken is done, switch the pot to sauté mode (low).
- Pour in cold heavy cream, stirring slowly and constantly to blend it smoothly into the sauce.
- The sauce should become velvety and pale orange.
- Simmer for 1–2 minutes, stirring gently, just until combined.
- Do not boil.
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Ready when: Chicken reads 165°F (74°C); sauce is smooth, creamy, and coats the back of a spoon
Tip: Add cream slowly and stir constantly to prevent curdling. Keep the heat low once cream is in.
8
Season and adjust curry
- Taste the curry.
- Add salt and black pepper to reach your preference.
- The sourdough should contribute a subtle fermented note without being obvious.
- If you want more tang, add an extra teaspoon of sourdough starter.
- If the sauce is too thick, thin with a splash of warm stock or cream.
- Keep the pot on the lowest sauté setting or turn it off and cover to keep warm.
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Ready when: Sauce reaches desired consistency and flavor balance
Tip: Taste before serving. You should detect warmth from spices, creaminess, and a very subtle tang.
9
Toast sourdough naan strips
- While the curry finishes, heat a large skillet (cast iron works beautifully) over medium-high heat.
- Brush each sourdough strip on both sides with ghee (use about 2 tbsp / 30 ml total).
- Once the skillet is hot, working in batches, lay strips flat in a single layer and toast for 2–3 minutes per side until golden brown and crispy at the edges.
- They should sound crispy when tapped.
- Transfer to a paper-towel-lined plate.
- Serve hot.
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Ready when: Strips are deep golden brown and crispy, not soft or pale
Tip: Use day-old or older sourdough—it has less moisture and crisps better. Fresh bread will steam and stay chewy.
10
Plate and garnish
- Ladle curry into shallow bowls.
- Top with chopped cilantro if desired.
- Arrange 2–3 golden sourdough naan strips across the top or alongside.
- Serve with lime wedges on the side so guests can squeeze brightness into the curry.
- Serve immediately while the naan is still warm and crispy.
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Ready when: Curry is hot and steaming; naan is crispy
Tip: Add naan strips just before serving so they don't soften in the steam. Save extra strips in an airtight container.

Good to know

Tips

Sourdough starter must be bubbly and recently fed (fed 4–8 hours before cooking) to ensure active cultures and best flavor. Unfed starter won't bloom properly.
Day-old or older sourdough bread is crucial for crispy naan strips. Fresh bread has too much moisture and will steam rather than toast. Slice it the day before, or lightly toast slices in a 300°F (150°C) oven for 5 minutes to dry them out.
For a deeper curry flavor, bloom all dry spices in a hot dry pan for 30 seconds before adding to the pot. This step is optional but intensifies their character.
If the sauce breaks or looks curdled after adding cream, blend in an additional tablespoon of cold cream off heat, then reheat gently. This often fixes the texture.

Storage & reheating

Store leftover curry (without naan strips) in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of cream or stock if needed. The curry flavor deepens after a day. Naan strips are best enjoyed fresh and crispy; store any extras in an airtight container at room temperature for up to 2 days and re-toast in a dry skillet for 30 seconds per side to restore crispness. Frozen curry (without naan) keeps for up to 3 months in a freezer bag; thaw overnight in the refrigerator and reheat.

Substitutions

sourdough starter (active, fed, bubbly) → ⅓ cup (80 ml) plain yogurt or buttermilk mixed with ⅙ cup (40 ml) water. Yogurt provides tang similar to sourdough starter and adds a touch of creaminess. Use full-fat yogurt for best results.
day-old or older sourdough bread → Naan bread (store-bought), halved lengthwise and toasted in ghee. Traditional naan works beautifully and is faster than using sourdough bread. Toast until warm and edges brown, about 1–2 minutes per side.
garam masala → 1 tsp (2 g) ground cinnamon + ½ tsp (1 g) ground cloves. A simple spice blend mimics garam masala's warmth. The chicken-onion-tomato base will still be aromatic.
heavy cream → ½ cup (120 ml) Greek yogurt or sour cream, stirred in off heat. Yogurt or sour cream provides tang and creaminess but must be added after the pot cools slightly to prevent curdling. Stir slowly.