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Creamy Instant Pot Butter Chicken Recipe with Easy Basmati Rice and Garlic Naan

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A quick and easy creamy butter chicken made in the Instant Pot, paired with fluffy basmati rice and soft garlic naan for a comforting and flavorful meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup (8 fl oz) tomato puree
  • 3/4 cup (6 fl oz) heavy cream or half-and-half
  • 1/2 cup (4 oz) small-curd cottage cheese, well-drained
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1.5 cups long grain basmati rice, rinsed thoroughly
  • 2 cups water
  • 1/2 teaspoon salt
  • Whole cloves or cardamom pods (optional)
  • Store-bought garlic naan or homemade naan
  • Butter, melted (for brushing naan)
  • 1 clove fresh garlic, minced (for brushing naan)

Instructions

  1. Trim and cut the chicken thighs into bite-sized pieces (about 1-inch). Finely chop the onion, mince garlic, and grate ginger. This prep should take about 10 minutes.
  2. Set the Instant Pot to ‘Sauté’ mode and add the butter. Once melted and hot, add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Sprinkle in garam masala, cumin, paprika, and chili powder. Stir constantly for 30 seconds to toast the spices lightly.
  4. Pour in the tomato puree, stir well, then add the chicken pieces. Mix until the chicken is coated with the spiced tomato mixture. Season with salt and pepper. Cook for 3-4 minutes.
  5. Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. When done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
  6. While the chicken cooks, rinse basmati rice under cold water until water runs clear. Add rice, water, salt, and optional spices to a separate pot or rice cooker. Cook according to package instructions, about 15 minutes. Fluff with a fork when done.
  7. Open the Instant Pot and stir in the heavy cream and cottage cheese until smooth and creamy. If you prefer a silkier sauce, blitz with an immersion blender briefly. Adjust seasoning if needed and switch to ‘Keep Warm.’
  8. Mix melted butter with minced garlic in a small bowl. Warm the naan according to package directions or toast gently in a skillet, brushing with garlic butter just before serving.
  9. Spoon the creamy butter chicken over basmati rice, sprinkle chopped cilantro on top, and serve alongside garlic naan. Enjoy immediately while warm and fragrant.

Notes

Use chicken thighs for juicier, tender meat. Rinse basmati rice thoroughly to prevent stickiness. If sauce is too watery after pressure cooking, simmer on sauté mode to thicken. Cottage cheese adds creaminess without heaviness; ensure it is well-drained and small-curd. For dairy-free version, substitute heavy cream with coconut milk and cottage cheese with dairy-free yogurt or silken tofu. Cooking rice separately is recommended to avoid mushy texture. Garlic naan can be store-bought or homemade.

Nutrition

Keywords: butter chicken, Instant Pot, basmati rice, garlic naan, creamy, easy dinner, pressure cooker, Indian recipe

Find it online: https://twinkletaste.com/creamy-instant-pot-butter-chicken-recipe-with-easy-basmati-rice-and-garlic-naan/