Shredded chicken thighs made incredibly tender in a rich tomato sauce with hints of Indian spices…oh yes! This Instant Pot Butter Chicken is an easy family dinner that everyone at the table (babies on up!) can enjoy.
Instant Pot Butter Chicken
If you love Chicken Tikka Masala, you will love this incredibly flavorful (yet mild) Indian chicken recipe. The combination of shredded chicken and tomatoes with just enough cream and butter to add richness really is something special—and it’s a wonderful way to introduce the kids to new flavors. We love to have this Butter Chicken with basmati rice, naan or pita bread, and a simple veggie side.
TIP: Surrounding a potentially new dish, like this one, with “safe” foods such as rice, bread, and/or a favorite veggie, is an easy way to have a successful family dinner. Let the kids try a very small portion and don’t push if they’re not into it—the exposure still counts!
Meet the Multi-Cooker Baby Food Cookbook
I am so happy to share this brand new cookbook with you guys! My friend Jenna Helwig—who you may know from her previous books Baby Led Feeding and Real Baby Food, and her day job as the Food Director for Parents and Health magazines—has written a truly awesome family cookbook. I’ve been cooking from this for a few weeks and I can honestly say it’s my favorite source for EASY Instant Pot recipe that my entire family enjoys.
I’ve made this Butter Chicken twice (I double it each time since we love it so much!), the Black Bean and Sweet Potato Stew, and I plan to make the Savory Oats, Lemony Risotto, Lentil Bolognese, Salsa Chicken, Sausage Ragu, and the Beef Stroganoff.
I love that the methods are straight forward and they can all be eaten by babies—which is perfect since I have a 9 month old at my table who’s just starting to get the hang of finger foods! You can buy this awesome new cookbook here.
TIP: I highly recommend it even if you no longer have a baby, but are just in the market for trusted and easy Instant Pot recipes. And now onto the recipe!
Why is butter chicken called butter chicken?
Butter chicken (also known as “murgh makhani”) is one of the most popular Indian dishes that you can find all over the world. It has flavors similar to tikka masala, is laced with cream and butter, and is actually easy to make at home. It was originally created by Kundan Lal Gujral as a way to soften leftover chicken. This recipe here is a somewhat simplified (and less spicy) version of the original that’s family-friendly…and super delish.
(I usually don’t provide that kind of culinary history, but I love knowing those tidbits!)
Ingredients in Instant Pot Butter Chicken
To make this Instant Pot chicken recipe you’ll need:
- Crushed fire-roasted tomatoes
- garam masala
- salt (optional)
- chicken thighs
- lime, cilantro, and naan bread, optional
TIP: If you can’t find or don’t have garam masala, you can use cumin for a less authentic, but still delicious option.
Dairy-Free Butter Chicken
To make this dairy free, you can omit the butter and use full-fat coconut milk in place of the cream.
How to Make Instant Pot Butter Chicken Step-by-Step Process
Here’s a look at the simple steps involved in making this easy chicken recipe.
- Mince the garlic and grate the ginger.
- Add to the multi-cooker with the tomatoes and spices.
- Nestle in the chicken. Cook!
- Remove chicken and shred.
- Melt butter and cream into the sauce. Simmer to thicken.
- Stir the chicken back in. Serve over rice.
TIP: Keep a knob of fresh ginger in a zip top storage bag in the freezer and grate it with a microplane frozen, skin and all, to make grating easier and to never waste fresh ginger—it won’t go bad before you have a reason to use it again!
How can I thicken Butter Chicken in an Instant Pot?
The easiest way to thicken this Butter Chicken is to simmer it for a few minutes when you add the cream and the butter. (Though to be honest, the first time I made this I actually forgot to do that step and it was still delicious!)
Can I make this in a Slow Cooker?
Tips for Making the Best Instant Pot Butter Chicken
- If you don’t have or can’t find garam masala, you can use cumin. (It will have a less distinctly Indian flavor, but it will still be good!)
- To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
- If you can only find diced fire-roasted tomatoes, you can puree the sauce smooth in Step 4 right before you add the chicken back in.
- Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
- Pureeing the sauce, either with an immersion blender or in a regular blender, makes the sauce smooth and eliminates large pieces of tomatoes—which many kids may prefer.
- Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
- Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
- Store any leftovers in an airtight container and reheat to serve.
I’d love to hear your feedback on this recipe, so please comment below to share!
Recipe shared with permission from Houghton Mifflin Harcourt.Print
Forget takeout—deliver this popular Indian dish to your table instead. Shredded chicken thighs are coated in a rich, buttery sauce with hints of tomatoes, ginger, and garam masala—a messy but very flavorful finger food. Posted with Permission from The Multi-Cooker Baby Food Cookbook
- 14.5 ounce can fire-roasted crushed tomatoes
- 1 tablespoon grated fresh ginger (from about 1 1/4-inch piece)
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon kosher salt (optional)
- 1 pound boneless, skinless chicken thighs, trimmed
- 2 tablespoons unsalted butter, cut into cubes
- 1/4 cup heavy cream
- 2 cups fully cooked rice
- Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional
- Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the multi-cooker. Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
- When cooking is complete, press “cancel” and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
- Transfer chicken to a plate. shred the meat with two forks. Cover with foil to keep warm.
- Set the multi-cooker to “saute”. Once the sauce starts to bubble, stir in the butter until melted. Add the cream and simmer until the sauce has reduced slightly, about 2 minutes. Press “cancel”. Return the chicken to the sauce.
- Serve over rice with lime juice, cilantro, and/or naan bread as desired.
To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
If you can only find diced fire-roasted tomatoes, you can puree the sauce smooth in Step 4 right before you add the chicken back in.
Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
Store any leftovers in an airtight container and reheat to serve.
SLOW COOK IT: Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using), in a slow cooker. Add the chicken. Cover and cook on Low for 6-8 hours or until the chicken is tender and cooked through. Remove the chicken and shred it, then cover to keep warm. Stir in the butter and cream, then stir in the shredded chicken.