Indian Butter Chicken


  • 2 Pounds Diced Chicken Breast or Tenderloins
  • 1/2 Cup Butter
  • 2 Teaspoons Garam Masala
  • 2 Teaspoons Cayenne Pepper
  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Ginger
  • 1 Can Coconut Milk
  • 1 Cup Chicken Stock
  • 6 Ounces Tomato Paste
  • 1 Whole Onion, Minced
  • 5 Cloves Garlic, Minced
  • 2 Tablespoons Corn Starch
  • 1 Tablespoon Water


  1. Turn instant pot on saute mode.
  2. Place stick of butter into the pot and let it melt.
  3. Toss in onions, garlic and cook until halfway done, then add the coconut milk, chicken stock, and tomato paste. Mix thoroughly.
  4. Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
  5. Place chicken in the pot and cover with sauce. Cook on Manual at pressure for 15 minutes.
  6. Let the pressure come down naturally for 10 minutes and release remaining pressure.
  7. Whisk the cornstarch and water together. Add it to the pot and mix well. Let pot boil until sauce is thickened.
  8. Serve over a bed of basmati rice or jasmine rice.

Garnish with cilantro if desired.