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Creamy Instant Pot Butter Chicken Recipe with Easy Naan Bread

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A quick and easy creamy butter chicken made in the Instant Pot paired with homemade naan bread. This recipe delivers rich, flavorful Indian-inspired comfort food perfect for any occasion.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder (adjust to taste)
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • ¾ cup warm water
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil or melted butter (for brushing)

Instructions

  1. Pat the chicken thighs dry and cut into bite-sized pieces. Chop the onion finely, mince garlic, and grate the ginger.
  2. Set the Instant Pot to ‘Sauté’ mode and melt 3 tablespoons of butter. Add the chopped onion and cook until translucent and slightly golden, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
  3. Sprinkle garam masala, cumin, smoked paprika, turmeric, and chili powder over the sautéed onions. Stir well to toast the spices gently for 1-2 minutes.
  4. Add the chicken pieces and stir to coat evenly with the spiced onion mixture. Pour in the crushed tomatoes and stir. Cancel the ‘Sauté’ mode.
  5. Seal the Instant Pot lid and cook on manual high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  6. Open the lid and stir in the heavy cream or coconut milk. Season with salt to taste. Set the Instant Pot to ‘Sauté’ again and simmer for 3-5 minutes until sauce thickens slightly and chicken is tender.
  7. In a large bowl, whisk flour, sugar, yeast, and salt. Add warm water, yogurt, and olive oil; mix until a sticky dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
  8. Divide dough into 6 equal balls. Roll each into an oval about ¼ inch thick. Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes per side, until puffed and golden spots appear. Brush with melted butter or olive oil.
  9. Spoon creamy butter chicken into bowls, garnish with fresh cilantro, and serve with warm naan bread on the side.

Notes

If the sauce is too thin after cooking, simmer a few extra minutes with the lid off. Use natural pressure release to keep chicken juicy. For dairy-free, substitute heavy cream with coconut milk and butter with coconut oil or vegan butter. For gluten-free, use gluten-free flour blend for naan or serve butter chicken with rice or gluten-free flatbread. Naan can be oven-baked at 500°F for 3-5 minutes as an alternative to skillet cooking.

Nutrition

Keywords: Instant Pot, butter chicken, naan bread, creamy, easy, Indian recipe, pressure cooker, comfort food

Find it online: https://jodierecipes.com/creamy-instant-pot-butter-chicken-recipe-with-easy-naan-bread/