Butter Chicken
By :Carole Nelson Brown
Print Recipe
Votes: 13
Rating: 4.46
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-8 servings
Ingredients
chicken and marinade:
  • 2 pounds chicken thighs boneless, skinless, cut into chunks
  • 1/4 cup tandoori masala the powder, if you use the paste, adjust accordingly
  • 2 inches Ginger grated with a rasp
  • 4 cloves garlic grated with a rasp
  • pinch kosher salt
  • 1 cup plain yogurt
Sauce
  • 3 tablespoons ghee or butter
  • 1 onion grated on a box grater
  • 2 inches Ginger grated with a rasp
  • 4 cloves garlic grated with a rasp
  • 1 tablespoons cumin
  • 1 tablespoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground fenugreek
  • 1 teaspoon chili flakes or to taste
  • 19 ounces tomato puree 1 can
  • 3/4 cup chicken broth
  • 5 ounces spinach frozen
  • 1 cup evaporated milk cream or even coconut milk work as alternatives
  • 1 teaspoon garam masala
  • handful cilantro fresh and chopped (reserve a bit for garnish)
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-8 servings
Ingredients
chicken and marinade:
  • 2 pounds chicken thighs boneless, skinless, cut into chunks
  • 1/4 cup tandoori masala the powder, if you use the paste, adjust accordingly
  • 2 inches Ginger grated with a rasp
  • 4 cloves garlic grated with a rasp
  • pinch kosher salt
  • 1 cup plain yogurt
Sauce
  • 3 tablespoons ghee or butter
  • 1 onion grated on a box grater
  • 2 inches Ginger grated with a rasp
  • 4 cloves garlic grated with a rasp
  • 1 tablespoons cumin
  • 1 tablespoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground fenugreek
  • 1 teaspoon chili flakes or to taste
  • 19 ounces tomato puree 1 can
  • 3/4 cup chicken broth
  • 5 ounces spinach frozen
  • 1 cup evaporated milk cream or even coconut milk work as alternatives
  • 1 teaspoon garam masala
  • handful cilantro fresh and chopped (reserve a bit for garnish)
Votes: 13
Rating: 4.46
Rate this recipe!
Instructions
  1. Mix the yogurt with the ginger, garlic, tandoori masala and a pinch of salt and marinate the chicken in this for 1 to 24 hours in the fridge.
  2. When it's time to cook the curry, heat your Instant Pot on Sauté until the display says "hot".
  3. Add in the ghee and sauté the onion for a minute but don't let them burn, so stir constantly and add a bit of water if they look like they might be getting brown.
  4. Add in the garlic, ginger and spices and saute for another minutes, until it's really fragrant.
  5. Add in the tomatoes and the chicken broth.
  6. Now, scrape in the chicken and the marinade but don't stir it. Place the frozen spinach on the very top.
  7. Close the lid of the Instant Pot, make sure the vent is closed and program your pressure cooker for 10 minutes on high pressure.
  8. When time is up, let the pressure naturally release for at least 10 minutes.
  9. Open up the lid, add in the evaporated milk, the garam masala and cilantro and stir well.
  10. If it isn't as thick as you would like it, hit cancel and then hit Sauté again and let it simmer a few minutes, stirring often, until its thickened up a bit.
  11. Serve with basmati rice and more chopped cilantro. Enjoy!
16 replies
  1. DannyG
    DannyG says:

    I didnt marinate the chicken,
    But it still turned out great!

    I wasnt sure when i added the spinach… But it turnes out great!

  2. saskbertan81
    saskbertan81 says:

    Was great. Sauce was a bit runny but I made it work. The chicken pretty much melted in my mouth.

  3. Yummies
    Yummies says:

    So tasty! Couldnt find Fenugreek but maple syrup is a substitute for it. Cooking time is off…3-5 minutes to saute, add spices then chicken, broth etc…then 10 minutes for pressure to build, 10 minutes cook, 10 minutes to naturally depressure…then 5 minutes to thicken..thats 40 minutes not 15!!!

  4. davimac
    davimac says:

    Really good. Don’t forget the marinating time. I subbed fresh fenugreek (from Indian store) for the spinach-and-dried-fenugreek.

  5. Jareav
    Jareav says:

    I want to live it. It smells fab! But i keep getting “burn” during the pressure cook process. I have tried cleaning out the pot 2x now. Hopefully it will work. Otherwise ill transfer to stove and try again another day.

  6. sbecket
    sbecket says:

    You need to add a “deglaze” instruction to tgis recipe. My unit kept saying “burn error”. After a ruined meal and a LOT of extra time, i discovered that it is smart enough to know when the pot is not deglazed. So, your pot shuts off and yiu have no food. BRILLIANT!

  7. Lschuster
    Lschuster says:

    I did not use the full amount of spices recommended as I am not a very spicy person. I substituted coconut milk for whole milk and use dairy free butter instead of ghee. I also admitted the onion as I’m not an onion person. I used one can of tomato puree and will add more coconut milk if I find that it is too spicy. Sauteed butter and spices as recommended, shut off the instant pot and then cooked for 10 minutes.

  8. Jpressel
    Jpressel says:

    The tomatoes caused the burn message. But this recipe is very tastey. I will make it again. I will make sure I add the max amount of liquid.

  9. Jlwarnke
    Jlwarnke says:

    This was so good! I followed the recipe fairly close. I only marinated the chicken for the time it took me to prep the ingredients. Didn’t have frozen spinach so I wilted into the sauce a 6oz bag of baby spinach just before adding the coconut milk. Yummy! Melt in your mouth tender deliciousness!

  10. twivory
    twivory says:

    Delicious! Really loved this recipe but watch you instant pot for burn warning intially. You might have to restir and repressurize.

  11. Subo
    Subo says:

    My attempt turned out bit watery than i expected. I used coconut milk. Also i wonder if i should have user less chicken stock?

  12. Instant Pot
    Instant Pot says:

    Hi Subo,

    If it isn’t to your preferred thickness, Step 10 suggests turning the pot back onto Sauté and stir often. Sautéing longer will help evaporate some of that extra liquid that you don’t want.

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