I make this butter chicken on weeknights when I crave warm spice and soft sauce. It fits my Instantpot Chicken Recipes list. I press start and the kitchen fills with a rich tomato smell. The chicken stays tender and the sauce hugs each bite. I mop it up with rice and smile. You may know it as murgh makhani. I keep the method clear. I use pantry items and a small stack of spices. This dish plays well with many plans. It suits Baked Chicken fans, Boneless Chicken Recipes, and those who love Boneless Skinless Chicken Thigh Recipes. It also joins my Best Indian Food Recipes notes. If you chase Buttered Chicken Recipes or the Best Instant Pot Recipe, this one sticks the landing. I learned a small trick from a friend who cooks at home like a boss. Toast the spices first. Stir until they wake up. Then add tomato, cream, and butter. The sauce turns lush. We sit down, we taste, and we talk about our day. Simple food does that.
Table of Contents
- 1) Key Takeaways
- 2) Easy Butter Chicken Recipe
- 3) Ingredients for Butter Chicken
- 4) How to Make Butter Chicken
- 5) Tips for Making Butter Chicken
- 6) Making Butter Chicken Ahead of Time
- 7) Storing Leftover Butter Chicken
- 8) Try these main course recipes next
- 9) Butter Chicken
- 10) Nutrition
1) Key Takeaways
I cook this cozy classic on weeknights and feel calm as the pot hums. Instantpot Chicken Recipes guides my plan and keeps the steps tight. I get tender chicken and a sauce that clings to rice. I smile and reach for seconds.
The spice warms without a burn. Tomato turns mellow. Butter and cream bring a soft gloss. Every spoonful tastes steady and rich.
The method stays simple. Marinate. Brown. Pressure cook. Finish with cream. That rhythm suits busy homes. It suits new cooks and old hands alike.
2) Easy Butter Chicken Recipe
I keep the gear light and the moves clear. My pressure cooker does the heavy lift and my spoon does the rest. Instantpot Chicken Recipes shows up twice on my notes because speed matters to me and flavor matters more.
We use boneless thigh meat for tender bites that refuse to dry out. The marinade hugs each piece and sets the base for a deep savory taste.
Are you new to creamy tomato butter chicken. No stress. This plan reads clean and cooks fast. Fans of easy butter chicken at home feel right at home here.
3) Ingredients for Butter Chicken
Boneless skinless chicken thighs I pick thigh meat for steady moisture and soft texture. The pieces stay juicy under pressure and hold spice well.
Plain yogurt The mild tang softens the meat and helps spice spread. A short rest sets up tender bites.
Lemon juice A squeeze lifts the flavor and balances the cream. The sauce tastes brighter with it.
Garlic and ginger Fresh and bold. They wake the dish and cut through the richness with clean heat.
Garam masala cumin coriander turmeric paprika Warm spice forms the heart of the dish. I toast the mix to unlock aroma.
Crushed tomatoes They bring body and a light bite. The long simmer in the pot turns them smooth.
Cream and butter This pair gives the sauce a silk finish. The glossy spoon trail tells you it is ready.
Salt sugar chili I tune the edge with these small levers. A pinch moves the dish from good to great.
4) How to Make Butter Chicken
Step one marinate Stir yogurt lemon garlic ginger and spice. Fold in chicken. Chill and let the mix sink in.
Step two brown Set the cooker to sauté. Add oil. Sear the chicken in batches for color and depth. Pull the pieces out.
Step three build Melt butter in the pot. Soften onion. Add garlic and ginger. Toast spice. Pour in tomatoes and scrape the bottom clean.
Step four pressure Return chicken. Seal the lid. Cook on high and wait for the quiet beep. Let the pressure fall on its own for a short rest.
Step five finish Open the lid. Stir in cream and a small touch of sugar if the tomato tastes sharp. Simmer until the sauce looks glossy.
Step six serve Spoon over basmati rice and shower with cilantro. The table goes quiet for a minute and that says plenty.
5) Tips for Making Butter Chicken
Toast the spice until the scent rises. That brief minute unlocks deeper flavor. Skip it and the pot tastes flat.
Hold back a bit of cream for the end. You can adjust body and shine with a slow pour. The sauce should coat the spoon and leave a light trail.
Plan your starch. Basmati rice gives lift and space. Warm flatbread catches the last streaks. Instant pot poultry dinners often need that simple side to round the plate.
6) Making Butter Chicken Ahead of Time
I cook the sauce a day early when guests come. The rest in the fridge deepens the spice and smooths the edges. Reheat low and stir often.
Keep the cream and a pat of butter for the reheat so the finish stays fresh. Add them at the end and watch the gloss return.
This plan fits pressure cooker chicken meals that need an easy schedule. The pot works hard. You walk away and set the table.
7) Storing Leftover Butter Chicken
Cool the food fast. Pack in shallow containers. The sauce holds well for three days in the fridge and one month in the freezer.
Reheat on low heat and stir. A splash of water loosens a thick batch. Taste and add a pinch of salt if the chill muted the seasoning.
For lunch I spoon it over rice and smile at the easy win. Instantpot Chicken Recipes earn space on my meal prep list for weeks like this.
8) Try these main course recipes next
9) Butter Chicken
Butter Chicken for Instantpot Chicken Recipes Fans
Ingredients
For the Chicken
- 1 kilogram boneless skinless chicken thighs cut in chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon grated fresh ginger
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon salt
For the Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon neutral oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Kashmiri chili or mild chili powder
- 1 can crushed tomatoes four hundred grams
- 1 cup heavy cream
- 1 teaspoon salt plus more to taste
- 1 tablespoon sugar or honey optional
For Serving
- Cooked basmati rice
- Fresh cilantro leaves
- Lime wedges
Instructions
Marinate
- Stir yogurt lemon juice ginger garlic cumin coriander turmeric paprika and salt in a bowl.
- Add chicken. Coat well. Cover and chill for at least thirty minutes or up to one day.
Sear
- Set Instant Pot to saute.
- Add oil. Add half the chicken. Brown for a minute on each side. Remove. Repeat with the rest.
Build the Sauce
- Add butter to the pot. Add onion. Cook until soft.
- Add garlic and ginger. Stir for one minute.
- Add garam masala cumin smoked paprika and chili. Toast for thirty seconds.
- Pour in crushed tomatoes. Scrape the bottom to lift any bits.
- Return chicken to the pot with any juices.
Pressure Cook
- Lock the lid. Cook on high pressure for six minutes. Let pressure release for ten minutes then vent.
- Open the lid. Stir in cream and sugar if using. Taste for salt.
Finish and Serve
- Simmer on saute for a few minutes until the sauce looks glossy and thick enough for you.
- Serve over rice. Top with cilantro and a squeeze of lime.
10) Nutrition
Serving size sits at one cup. Calories rest near four hundred. Protein lands strong from the chicken. Fat feels moderate with cream. Carbs come from tomato and rice on the side. Sodium depends on your salt hand. I keep mine steady and taste as I go.
For a lighter bowl swap part of the cream with plain yogurt and stir at the end. The sauce still coats and the spice still blooms.
Author Camila for Camila Cooks. Find more at https www.camilacooks.com and say hi. I love to hear how your pot sang tonight.
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