Go Back
+ servings
Print Recipe
No ratings yet

Butter Chicken

Servings: 4 people
Calories: 1158kcal


  • Pressure Cooker
  • Immersion Blender




  • 5-6 cloves garlic minced
  • 1/4-1/2 cup cilantro chopped


  • 6 pounds boneless skinless chicken thighs If frozen, add 1-2 minutes to total time


  • 4 ounces butter cubed - use coconut oil if dairy free
  • 4 ounces heavy cream use full-fat coconut milk if dairy free


  • 14 ounce canned tomatoes whole or crushed



  • Place all ingredients into an Instant Pot EXCEPT for the butter, cilantro, heavy cream and 1 teaspoon of the garam masala, mixing the sauce and spices well before you place the chicken on top. If it’s frozen, push it into the sauce a bit so it defrosts better
  • Close the cooker and set for 30 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.


  • Open up the pot and remove the chicken carefully and set aside
  • Blend together all the ingredients, preferably using an immersion blender
  • Let the sauce cool for a few minutes to let it thicken
  • Add the cut up butter, cream, cilantro, and leftover garam masala and stir until well mixed.


Calories: 1158kcal | Carbohydrates: 10g | Protein: 134g | Fat: 62g | Saturated Fat: 28g | Cholesterol: 746mg | Sodium: 1534mg | Potassium: 2027mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1816IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 7mg | Net Carbs: 7g