Craving that velvety, restaurant-quality butter chicken but short on time? This recipe is your weeknight hero! We’re swapping traditional chicken pieces for succulent, bone-in chicken legs, which become fall-off-the-bone tender in the Instant Pot. The rich, aromatic tomato and butter sauce clings to every bite, delivering all the comforting flavors you love with a fraction of the effort. Get ready to ditch the takeout menu for good!
Ingredients
• 2 lbs / 900g chicken legs, skin on
• 1 cup / 240g plain Greek yogurt
• 1 large tomato, roughly chopped
• 3 tbsp / 42g unsalted butter, divided
• 1 tbsp / 8g almond flour
• 1 tbsp / 15ml vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch / 2.5 cm ginger, grated
• Spices
• 1.5 tsp / 9g salt, or to taste
• 1 tbsp / 7g garam masala
• 1 tbsp / 7g cayenne pepper (adjust to taste)
• 1 tsp / 2g turmeric powder
• 1 tbsp / 3g fresh parsley or cilantro, finely chopped for garnish
Instructions
1. Directions
2. In a large bowl, combine the chicken legs, Greek yogurt, salt, garam masala, cayenne pepper, and turmeric. Mix well to ensure the chicken is fully coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for best results.2. Set your Instant Pot to the ‘Sauté’ mode on high. Add the vegetable oil and 1 tablespoon of butter. Once hot, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.3. Add the chopped tomato to the pot and cook, stirring occasionally, until it begins to break down. Add the marinated chicken legs and any remaining marinade to the pot. Secure the lid, set the steam valve to ‘Sealing’, and press the ‘Pressure Cook’ or ‘Manual’ button. Set the timer for 15 minutes on high pressure.4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent the remaining steam. Carefully open the lid.5. In a small bowl, mix the remaining 2 tablespoons of butter (melted) with the almond flour to create a smooth paste. Stir this mixture into the sauce in the Instant Pot to thicken it slightly.6. Garnish with freshly chopped parsley or cilantro. Serve the butter chicken legs hot with the creamy sauce spooned over top, alongside basmati rice or warm naan bread.
Nutritional Information
• Per Serving (approximate)
• Calories: 338
• Total Fats: 13.3g
• Net Carbs: 2.6g
• Protein: 48.5g
• Fiber: 0.9g
Pro Tips
• For the most tender, flavorful chicken, marinate the legs for at least 4 hours or overnight.
• Use the Sauté function to briefly brown the chicken legs after marinating for a deeper flavor before adding the tomatoes and pressure cooking.
• To achieve a smoother sauce, use an immersion blender to puree the onions, garlic, ginger, and tomatoes before adding the chicken.
• Adjust the cayenne pepper to your personal heat preference; start with half the amount and add more at the end if desired.
FAQ
Q: How long should I marinate the chicken for best results
A: For the most tender and flavorful chicken, marinate the legs for at least 4 hours or overnight in the refrigerator. If you’re short on time, a minimum of 30 minutes will still work.
Q: Can I make the butter chicken sauce smoother
A: Yes, for a smoother, restaurant-style sauce, use an immersion blender to puree the onions, garlic, ginger, and tomatoes in the pot before adding the chicken and pressure cooking.
Q: Is this butter chicken recipe spicy
A: The heat level is customizable. The recipe uses 1 tablespoon of cayenne pepper, but you can adjust this to your taste. Start with half the amount and add more at the end if you prefer it spicier.
Q: What can I serve with these butter chicken legs
A: This dish pairs perfectly with basmati rice to soak up the creamy sauce or with warm naan bread for dipping.
