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Butter Chicken
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1 (14-ounce) can diced tomatoes

2 teaspoons finely chopped fresh garlic

1 to 2 teaspoons finely chopped fresh ginger root

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon salt

1 teaspoon ground turmeric

1/2 teaspoon ground red pepper (cayenne)

1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

1 Half Stick (1/4 cup) Land O Lakes® Butter, cubed

1/4 to 1/2 cup Land O Lakes® Heavy Whipping Cream

1/4 cup chopped fresh cilantro

How to make

  1. STEP 1

    Combine tomatoes, garlic, ginger, cumin, garam masala, paprika, salt, turmeric and cayenne in Instant Pot. Add chicken, pushing it down into sauce. Cover; turn setting to Manual. Close pressure valve and set to pressure; cook on High 15 minutes.

  2. STEP 2

    Release steam once cooking is complete. Remove chicken; set aside.

  3. STEP 3

    Blend sauce in Instant Pot using immersion blender (or transfer to blender container to blend); cool slightly. Stir in butter and whipping cream until butter is melted and cream is incorporated. Return chicken to pot; heat through, if needed.

  4. STEP 4

    Serve over cooked rice or cauliflower rice; sprinkle with cilantro. Seve with a side of naan bread.

Stovetop Variation

Heat butter in 12-inch skillet over medium-high heat until sizzling. Add chicken; cook 3-5 minutes or until chicken is browned. Turn chicken; add garlic and ginger. Continue cooking 3-4 minutes. Add diced tomatoes, cumin, garam masala, paprika, salt, turmeric and cayenne. Reduce heat to low; simmer 30 minutes. Remove chicken. Puree sauce in blender or with immersion blender until smooth. Stir in 1/4 cup whipping cream and return chicken to pan, heating through if needed. Sprinkle with cilantro. Serve with cooked rice and naan bread.

Tip #1

Substitute chicken breasts for chicken thighs, reduce cooking time by about 10 minutes.

Tip #2

The sauce needs to cool a bit before adding the butter and cream, as adding them to boiling sauce will make the sauce too thin.

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