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Creamy Instant Pot Butter Chicken Recipe Easy Homemade Naan Pairing

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A quick and easy creamy butter chicken made in the Instant Pot paired with soft, homemade naan bread. Perfect for cozy dinners and busy weeknights, this recipe delivers rich, flavorful Indian comfort food without the wait.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup tomato sauce (8 fl oz)
  • 3/4 cup heavy cream (6 fl oz)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 1 teaspoon sugar
  • 1/2 cup water or chicken broth (4 fl oz)
  • Fresh cilantro, chopped (for garnish)
  • For the Homemade Naan:
  • 2 cups all-purpose flour (8.8 oz)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (6 fl oz)
  • 1/4 cup plain yogurt (2 oz)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil or melted butter
  • Optional: minced garlic for garlic naan

Instructions

  1. Prepare the naan dough: In a small bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Let it sit for 5-7 minutes until frothy. In a larger bowl, mix the flour and salt. Add yogurt, olive oil, and the yeast mixture. Stir until the dough comes together.
  2. Knead the dough: On a lightly floured surface, knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
  3. Prep the butter chicken ingredients: While the dough rises, chop onions, mince garlic and ginger, and cut chicken thighs into bite-sized pieces (about 1-inch chunks).
  4. Sauté aromatics in the Instant Pot: Press the ‘Sauté’ function, melt butter (3 tbsp), then add onions. Cook for 3-4 minutes until softened and translucent. Add garlic and ginger, cook 1 minute until fragrant.
  5. Add spices: Stir in garam masala, cumin, coriander, turmeric, and chili powder. Toast spices for about 30 seconds to release aromas.
  6. Add chicken and tomato sauce: Toss chicken pieces into the pot, stirring to coat with spices. Pour in tomato sauce, water (or broth), salt, and sugar. Stir well.
  7. Pressure cook: Seal the Instant Pot lid and cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 8 minutes. Once done, do a quick release carefully.
  8. Finish the sauce: Open the lid, stir in heavy cream. Use ‘Sauté’ mode to simmer for 3-5 minutes until sauce thickens slightly and chicken is tender. Taste and adjust seasoning.
  9. Shape and cook the naan: Punch down dough, divide into 6 equal balls. Roll each into a rough oval or circle about 1/4 inch thick. Heat skillet over medium-high heat. Place naan in pan; cook about 2 minutes each side until puffed and golden. Brush with melted butter and minced garlic if using.
  10. Serve: Plate the butter chicken garnished with fresh cilantro and serve alongside warm naan. Spoon sauce over the chicken and enjoy!

Notes

If sauce is too thick after adding cream, stir in a splash of water or broth. Don’t skip the resting time for the naan dough for best softness and flavor. Use chicken thighs for juiciness; breast meat can dry out. Toast spices well for best flavor. Quick release pressure carefully to avoid splattering. For dairy-free, substitute heavy cream with coconut milk and yogurt with dairy-free yogurt. Gluten-free naan can be made with gluten-free flour blend and xanthan gum.

Nutrition

Keywords: butter chicken, instant pot, homemade naan, Indian comfort food, easy dinner, creamy chicken, weeknight meal

Find it online: https://sagestirs.com/creamy-instant-pot-butter-chicken-recipe-easy-homemade-naan-pairing/