Instant Pot Butter Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic Indian curry with tender chicken in a tomato-cream sauce enriched with butter and warming spices like garam masala and turmeric. It pairs beautifully with rice and naan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil (or olive oil)
- 1 large yellow onion (diced, 1-1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons ground turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5-ounce) can tomatoes (crushed or diced)
- 2 pounds boneless, skinless chicken thighs (see note 3)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving, see note 4)
- Cooked rice (for serving)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 1947mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1292mg
- Calcium
- 173mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1947MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.