Instant Pot Butter Chicken
Chicken thighs pressure-cooked on a spiced tomato base, the sauce blended smooth and enriched with butter and cream — a restaurant-style butter chicken in half an hour.
Ingredients
Method
Add the sauce ingredients to the pot in the order listed and mix well, then lay the chicken on top. (Frozen thighs work — press them into the sauce.)
Lock the lid and pressure cook on high for 10 minutes, followed by a 10-minute natural release, then vent the rest.
Lift the chicken out and set aside.
Blend the sauce smooth, ideally with an immersion blender.
Let the sauce cool slightly, then stir in the butter, cream, cilantro and remaining garam masala until incorporated — adding them to boiling sauce thins it. It should coat the back of a spoon.
This makes double the sauce you need: freeze half, or refrigerate 2–3 days.
Return the chicken, cutting it into smaller pieces if you like (don't shred), and warm through. Serve over rice or zucchini noodles.
Notes
The spare sauce reheats into a second meal — simmer with cooked chicken, or with paneer and peas for a quick paneer makhani.
If the sauce goes thin after adding cream, ten minutes in the fridge sets it right.
Per serving — Calories: 336 kcal · Carbs: 11 g · Protein: 25 g · Fat: 22 g · Fiber: 3 g · Sugar: 5 g
Adapted from Two Sleevers. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.