Ever dreamed of making restaurant-quality Butter Chicken at home without spending hours in the kitchen? Your dream is about to become a reality! This Instant Pot Chicken Makhani recipe delivers that iconic, velvety tomato-butter sauce, packed with aromatic spices and tender chicken thighs, in a fraction of the time. The pressure cooker does all the hard work, infusing the chicken with incredible flavor and creating a dish that’s pure comfort in a bowl. Get ready to ditch the takeout menu for good!
Ingredients
• for Creamy Chicken Makhani
• 3 lbs (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 tbsp (57 g) butter
• 2 cups (400 g) diced tomatoes, canned or fresh
• 5 garlic cloves, minced
• ½ cup (120 g) full-fat plain yogurt
• 1 tbsp (15 ml) freshly squeezed lime juice
• 1 tbsp whole black peppercorns
• 1 tsp ground white pepper
• 2 whole cloves
• 2-3 green cardamom pods, lightly crushed
• 1 tsp salt, or to taste
Instructions
1. Step-by-Step Instant Pot
2. Bloom the Spices: Set your Instant Pot to the ‘Sauté’ function. Add the butter and let it melt completely. Once shimmering, add the minced garlic, whole black peppercorns, white pepper, cloves, and cardamom pods. Stir constantly for 2-3 minutes until fragrant—this step is key to building a deep flavor base.
3. Combine and Sear: Add the chicken thighs and diced tomatoes to the pot. Give everything a good stir, ensuring the chicken is well-coated in the spices and aromatics.
4. Pressure Cook: Securely lock the Instant Pot lid and set the steam release valve to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes on ‘High’ pressure.
5. Release the Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position. Stand back to avoid the hot steam.
6. Add Creaminess: Once the pin has dropped, safely open the lid. Stir in the full-fat yogurt and fresh lime juice. Press the ‘Sauté’ button again and let the sauce simmer for 5 more minutes, stirring occasionally, to thicken slightly and meld the flavors.
7. Serve and Enjoy: Turn off the Instant Pot. Transfer your delicious Chicken Makhani to a serving dish. Garnish with fresh cilantro if desired and serve immediately with warm naan or basmati rice.
Nutritional Information
• Per Serving: Calories 533 | Total Fats 25g | Net Carbs: 4.4g | Protein: 67.7g | Fiber: 1.3g
Pro Tips
• for the Best Butter Chicken
• For an even richer flavor, marinate the chicken for at least 30 minutes in the yogurt, lime juice, and half of the spices before cooking.
• To prevent the yogurt from curdling, temper it first by whisking a few tablespoons of the hot sauce into the yogurt before stirring the mixture back into the pot.
• For a silky smooth, restaurant-style sauce, use an immersion blender to blitz the sauce after pressure cooking but before adding the yogurt.
• Lightly crush the cardamom pods and whole peppercorns before adding them to the pot to release more of their essential oils and aromatic flavor.
FAQ
Q: How do I get a super smooth restaurant-style sauce
A: For a silky smooth sauce, use an immersion blender to blitz the sauce in the pot after pressure cooking but before you stir in the yogurt and lime juice.
Q: Can I make this butter chicken ahead of time for more flavor
A: Yes, for an even richer flavor, you can marinate the chicken for at least 30 minutes in the yogurt, lime juice, and half of the spices before you begin cooking.
Q: What’s the best way to prevent the yogurt from curdling
A: To prevent curdling, temper the yogurt by whisking a few tablespoons of the hot sauce into the yogurt first. Then, stir that tempered yogurt mixture back into the Instant Pot.
Q: Can I use chicken breast instead of chicken thighs
A: This recipe is optimized for boneless, skinless chicken thighs, which stay very tender. While you can use chicken breast, it has a higher chance of becoming dry, so you may want to slightly reduce the pressure cooking time.
