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Creamy Instant Pot Butter Chicken Recipe with Easy Fluffy Naan Bread

Instant Pot butter chicken - featured image
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A quick and easy creamy butter chicken made in the Instant Pot paired with soft, fluffy homemade naan bread. Perfect for cozy weeknight dinners with rich, flavorful sauce and tender chicken.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup tomato puree (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon red chili powder (optional)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (180 ml)
  • 1/4 cup Greek yogurt (60 grams)
  • 2 tablespoons olive oil or melted butter
  • 1/2 teaspoon salt
  • Optional: garlic powder or nigella seeds for topping

Instructions

  1. Marinate the chicken: In a bowl, combine 1 pound (450 grams) of chicken thighs cut into chunks with 1 teaspoon garam masala, 1/2 teaspoon salt, and 1/4 cup (60 ml) plain yogurt. Mix well and set aside for at least 15 minutes.
  2. Set Instant Pot to ‘Sauté’ mode. Melt 2 tablespoons butter, add chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and grated ginger, stir for 1-2 minutes until fragrant.
  3. Add remaining garam masala, cumin, paprika, and chili powder. Cook spices with aromatics for about 1 minute. Pour in 1 cup (240 ml) tomato puree, stir and let bubble for 2 minutes.
  4. Add marinated chicken pieces, stir to coat in sauce. Seal Instant Pot lid and cook on high pressure for 8 minutes. Quick-release pressure carefully.
  5. Open lid, stir in 1/2 cup (120 ml) heavy cream and 2 tablespoons butter. Simmer on ‘Sauté’ for 3-4 minutes to thicken. Adjust salt and spice as needed.
  6. Prepare naan dough: Dissolve yeast and sugar in warm water, let sit 5-7 minutes until frothy. In a bowl, combine flour and salt. Add yeast mixture, Greek yogurt, and oil or melted butter. Mix to form dough.
  7. Knead dough on floured surface for 5 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 30-40 minutes until doubled.
  8. Divide dough into 6 balls. Roll each into 6-inch oval. Heat skillet over medium-high heat, cook naan 1-2 minutes per side until puffed and golden. Optionally brush with melted butter or sprinkle garlic powder.
  9. Garnish butter chicken with fresh cilantro. Serve hot with naan.

Notes

Use organic chicken thighs for best flavor and tenderness. Fresh tomato puree preferred over canned for vibrant sauce. Adjust chili powder to control heat. Quick-release pressure to avoid overcooking chicken. For gluten-free naan, almond flour can be used but texture differs. Reheat butter chicken gently to avoid curdling. Naan dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: butter chicken, Instant Pot, naan bread, creamy chicken, easy Indian recipe, weeknight dinner, pressure cooker, homemade naan

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