Indian Instant Pot Butter Chicken

The aroma of butter chicken wafting from my college roommate’s family home next door to our apartment was an irresistible invitation I could never decline. Her mother would laugh at my expression of pure bliss with each bite, eventually taking pity and teaching me the recipe during winter break.

This Instant Pot adaptation came years later when, as a busy professional, I craved that same comfort but lacked the hours needed for traditional preparation. The pressure cooker intensifies the flavors while cutting the cooking time dramatically – a modern approach to a classic that has become my most requested recipe.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons lemon juice
• 2 tablespoons yogurt
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• 2 tablespoons ghee or butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Fresh cilantro for garnish

Instructions:

1. Marinate chicken in lemon juice, yogurt, 1 teaspoon garam masala, turmeric, cumin, and chili powder for 30 minutes
2. Set Instant Pot to Sauté mode, add ghee
3. Add onions, cooking until translucent
4. Add garlic and ginger, sauté for 1 minute
5. Add chicken with marinade, stirring for 2-3 minutes
6. Add tomato sauce, stir to combine
7. Close lid, set to Pressure Cook (High) for the 10 minutes
8. Allow natural pressure release for 10 minutes, then quick release
9. Set to Sauté mode, stir in cream, butter, remaining garam masala, and fenugreek leaves
10. Simmer until sauce thickens slightly
11. Garnish with cilantro and serve with naan or rice