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Creamy Instant Pot Butter Chicken Recipe with Rice and Naan

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This creamy Instant Pot butter chicken is a comforting, restaurant-style Indian dish made easily at home. Tender chicken simmers in a spiced tomato sauce with yogurt, cream, and butter, served with fluffy rice and warm naan for a crowd-pleasing meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp ginger-garlic paste (or equal parts fresh minced ginger and garlic)
  • 2 tsp garam masala
  • 1.5 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp smoked paprika (or regular paprika)
  • 1.5 tsp kosher salt (plus more to taste)
  • 2 tbsp neutral oil (canola or avocado oil)
  • 3 tbsp unsalted butter (divided)
  • 1 medium yellow onion, finely chopped
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1.5 tsp sugar
  • Fresh cilantro, for garnish (optional)
  • 1.5 cups basmati rice, rinsed well
  • 2 cups water
  • 1/2 tsp kosher salt (for rice)
  • 1 bay leaf (optional, for rice)
  • 4 pieces naan bread (store-bought or homemade)
  • Melted butter, for brushing naan

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken thighs, Greek yogurt, lemon juice, ginger-garlic paste, 1 tsp garam masala, turmeric, 1/2 tsp salt, and 1/2 tsp smoked paprika. Mix well to coat. Cover and refrigerate for at least 10 minutes, or up to overnight.
  2. Prep the Rice: Rinse basmati rice under cold water until the water runs mostly clear. Set aside.
  3. Sauté Aromatics: Set Instant Pot to ‘Sauté’ mode. Add oil and 1 tbsp butter. Add chopped onion and cook, stirring, until soft and golden (about 3-4 minutes). Add a splash of water if onions stick.
  4. Build the Sauce: Stir in ground cumin, 1 tsp garam masala, smoked paprika, and sugar. Cook for 30 seconds until fragrant. Pour in crushed tomatoes and scrape up any brown bits from the bottom.
  5. Add the Chicken: Add marinated chicken (with juices) to the pot. Stir well to coat in sauce. Cancel ‘Sauté’ mode.
  6. Pressure Cook: Seal the Instant Pot lid, set to ‘Manual’ or ‘Pressure Cook’ for 8 minutes. Ensure steam valve is set to sealing. (It will take about 10 minutes to come to pressure.)
  7. Cook the Rice: While chicken cooks, add rinsed rice, water, salt, and bay leaf to a saucepan. Bring to a boil, cover, and simmer on low for 12 minutes. Turn off heat and let steam.
  8. Quick Release & Finish the Sauce: Carefully vent pressure. Open lid, stir in heavy cream and 2 tbsp butter. Taste and adjust salt if needed. If sauce is too thick, add a splash of hot water.
  9. Warm the Naan: Brush naan with melted butter. Warm on a skillet for 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
  10. Serve: Spoon rice into bowls, ladle butter chicken on top, sprinkle with cilantro, and serve hot with warm naan.

Notes

Marinate chicken for deeper flavor, ideally overnight. Use thighs for juiciness; breasts work with reduced cook time. Deglaze Instant Pot thoroughly to avoid burn notice. Adjust creaminess and spice to taste. For dairy-free, use coconut yogurt and coconut cream. Paneer or tofu can be substituted for chicken for a vegetarian version.

Nutrition

Keywords: butter chicken, instant pot, Indian, creamy, rice, naan, easy, family dinner, pressure cooker, chicken thighs, garam masala

Find it online: https://lucydishes.com/creamy-instant-pot-butter-chicken-recipe-with-rice-and-naan/