Instant Pot Butter Chicken


  • 2 pounds Boneless Skinless Chicken Thighs, cut into bite-sized pieces
  • 4 tablespoons Butter
  • 1 large Onion, diced
  • 8-10 Garlic Cloves, minced
  • 2 tablespoons Fresh Grated Ginger
  • 1 tablespoon Curry Powder
  • 2 teaspoons Garam Masala
  • 1 teaspoon Salt
  • 3/4 teaspoon Smoked Paprika
  • 15 ounce can Tomato Sauce
  • Chopped Cilantro, for garnish
  • Curryosity Kraut, for topping


  1. Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on saute for 5 minutes. Stir ingredients until onions are translucent.
  2. Add the chopped chicken thighs and tomato sauce. Lock the lid into place and cook on high for 7 minutes. Once finished, turn the Instant Pot off then quick release the steam.
  3. Stir in the heavy cream. Set the Instant Pot on saute again and simmer for 2 minutes.
  4. Once thickened, sprinkle with cilantro, top with Curryosity kraut, and serve with the rice of your choice. 


Recipe Inspired By: A Spicy Perspective 






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