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Instant Pot Butter Chicken (Better Than Takeout)

No-marinate instant pot butter chicken — tender chicken pressure-cooked in a silky tomato-cashew gravy with cream and kasuri methi, ready in 30 minutes. Burn-warning-proof layering included, plus a dairy-free coconut option.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

For the Chicken (No Marinade Needed)
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces (breasts work too, but thighs stay juicier)
  • 1 tablespoon oil or ghee
  • 1 teaspoon salt
  • ½ teaspoon Kashmiri red chili powder
For the Tomato Gravy
  • 2 tablespoons butter or coconut oil for dairy-free
  • 1 large onion finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 can 400g / 14 oz tomato puree
  • 1 cup water or chicken broth
  • 10 –12 cashews the restaurant trick for a silky gravy
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 teaspoon sugar or honey balances the tomato acidity
  • 1 teaspoon salt or to taste
For Finishing
  • ½ cup heavy cream plus extra for drizzling (or ½ cup full-fat coconut milk for dairy-free)
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed between your palms
  • 1 tablespoon butter omit for dairy-free
  • Fresh cilantro chopped (for garnish)

Equipment

  • Instant Pot

Method
 

  1. Step 1: Sauté and layer in burn-proof order. Set the Instant Pot to Sauté (Normal) and heat the oil. Add the chicken pieces, salt, and Kashmiri red chili powder; cook for 3–4 minutes, stirring, until the chicken is lightly browned on the edges. Add the onion and ginger garlic paste and sauté for 2–3 minutes until the onion softens. Press Cancel. Layer — this order is what prevents the BURN warning: pour in the water or broth first and scrape up every browned bit from the bottom (deglaze well), then add the cashews, all the dry spices, and finally the tomato puree on top. Do NOT stir — the puree must sit on top, not touch the bottom.
  2. Step 2: Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest. The chicken will be completely tender.
  3. Step 3: Blend the gravy. Lift the chicken pieces out into a bowl and set aside. Using an immersion blender directly in the pot, blend the sauce until completely smooth. For an ultra-silky restaurant-style finish, pass it through a fine-mesh sieve back into the pot.
  4. Step 4: Finish with cream and kasuri methi. Select Sauté (Low). Stir the heavy cream, crushed kasuri methi, and butter into the hot gravy. Return the chicken with all its juices. Simmer gently for 3–4 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
  5. Step 5: Serve. Drizzle with a swirl of cream, sprinkle with fresh cilantro, and serve hot.