Spicy Butter Chicken (Instant Pot Cozy Version)
Creamy spicy butter chicken served over rice with warm cozy lighting and rich sauce
This Instant Pot butter chicken is rich, deeply spiced, and comforting. Made with warm spices, tender chicken, and a creamy finish, it’s the perfect cozy meal for slow days.
Prep Time
15
min
Cook Time
30
min
Total Time
45
min
Servings
4
INGREDIENTS
INSTRUCTIONS
Chicken thighs: 1.5 lbs
Oil: 1 tablespoon
Butter: 3 tablespoons
Yellow onion: 1, diced
Garlic: 5 cloves, minced
Ginger: 1.5 tablespoons, grated
Garam masala: 1.5 tablespoons
Cumin: 1 teaspoon
Coriander: 1 teaspoon
Turmeric: 1 teaspoon
Smoked paprika: 1 teaspoon
Cayenne pepper: 1/2–1 teaspoon
Kashmiri chili powder: 1 teaspoon
Cinnamon: 1/4 teaspoon
Cardamom: pinch
Salt: to taste
Crushed tomatoes (14 oz can): 1
Tomato paste: 1 tablespoon
Honey or sugar: 1 teaspoon
Heavy cream: 1/2–3/4 cup
Butter (for finishing): 1 tablespoon
Lemon juice: small squeeze
Cilantro: for garnish
Turn Instant Pot to Sauté. Add oil and butter.
Add diced onion and cook for 5–7 minutes until soft and lightly golden.
Add garlic and ginger. Cook until fragrant.
Add all spices. Stir and toast for 30–45 seconds to bloom the flavors.
Add crushed tomatoes, tomato paste, and honey. Stir well.
Add whole chicken thighs into the sauce.
Pressure cook on High for 12 minutes, then allow natural release for 10 minutes.
Remove chicken and cut into bite-sized pieces.
Turn Instant Pot back to Sauté (low).
Stir in heavy cream and butter. Add a small squeeze of lemon juice.
Simmer uncovered for 10–20 minutes until thick and glossy.
Return chicken to the pot and stir to coat.
Finish with optional chili flakes, extra garam masala, black pepper, and cilantro.
NOTES
Letting the spices toast in butter builds deep flavor—don’t skip it.
Chicken thighs stay tender and absorb flavor better than breasts.
Adjust cayenne based on your spice tolerance.
Simmering at the end thickens the sauce and deepens richness.
Even better the next day.
Categories
Chicken
