Indian Butter Chicken


Season the chicken with 1tsp of salt and pepper. Select sauté on the Instant Pot. Add 1 tbsp of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. Cook until browned on both sides, around 6 to 8 minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tbsp of butter.

Add the onion and jalapeno to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric and ¾ tsp pink salt. Cook for about 1 minute. Return the chicken to the pot.

Secure the lid on the pot and close the pressure-release valve. Set the pot to high pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.

Stir in the cream, cilantro and the remaining butter.

Macro (Per serving) Gram Kcal %
Protein 47 188 31.39
Carbohydrate 6 24 4.01
Fat 43 387 64.61
Total 599

Serves 4


  • 900g boneless, skinless chicken thighs
  • 1 tsp plus ¾ teaspoon fine Himalayan pink salt, divided
  • ½ tsp freshly ground black pepper
  • 4 tbsp butter, divided
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 jalapeno pepper, finely chopped
  • 1 tbsp garam masala
  • 2 tsp minced fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 235ml heavy cream or coconut cream
  • ¼ cup chopped fresh cilantro