Butter Chicken with Curry in a Hurry
Restaurant butter chicken is a project: marinate the chicken, char it, build a tomato gravy, simmer, blend, finish with cream. This version cuts every corner that doesn't matter and keeps the two that do — tender chicken and a creamy, tomato-rich sauce. Everything goes in the Instant Pot at once, cooks under pressure for six minutes, and comes out tasting like you fussed over it.
The shortcut is the blend. Curry in a Hurry carries the warm spice profile butter chicken is built on, so you're not measuring six or seven ground spices and hoping the ratio is right. Chicken thighs, cream, tomato sauce, butter, onion, a fistful of cilantro, two tablespoons of blend — that's the entire shopping list beyond the rice. It's a weeknight dinner that feeds six and reheats even better the next day.
Ingredients
- 2 Tbsp Curry in a Hurry
- 6 boneless chicken thighs, skin removed, cubed
- 1½ cups heavy cream
- 1½ cups tomato sauce
- ½ onion, chopped
- 6 Tbsp grass-fed butter
- 1 cup cilantro, roughly chopped (plus extra for garnish)
- 1 cup basmati rice
- Sweet potatoes (optional)
Ingredient notes & swaps
- **Chicken thighs:** Boneless, skinless thighs are the move — they stay tender under pressure. Breasts work in a pinch but cut them into larger chunks and expect a drier bite.
- **Curry in a Hurry:** This is the whole spice cabinet in one jar, tuned for exactly this kind of warm, creamy curry. Two tablespoons flavors the sauce; save a teaspoon for the rice. Keep a jar of Curry in a Hurry on hand and butter chicken becomes a 15-minute habit.
- **Heavy cream:** Full-fat cream gives the classic silky sauce. For a lighter version, coconut milk (full-fat) swaps in cleanly and keeps it dairy-free — the flavor shifts a little sweeter but stays authentic.
- **Grass-fed butter:** Any unsalted butter works; grass-fed just brings a richer color and flavor. Don't skip it — the 'butter' in butter chicken is doing real work.
- **Gluten-free:** The blend and every ingredient here are naturally gluten-free, so served over basmati rice this is a fully gluten-free dinner.
Directions
- Place chicken, heavy cream, tomato sauce, onion, butter, cilantro, and Curry in a Hurry into the Instant Pot.
- Set to manual, high pressure, for 6 minutes.
- While the chicken cooks, prepare basmati rice according to package directions.
- Stir chopped cilantro into the cooked rice and set aside.
- Manually release pressure on the Instant Pot when done.
- Serve butter chicken over cilantro rice and garnish with fresh cilantro.
Why this works
Two things do the heavy lifting. First, thighs instead of breasts: the extra fat and connective tissue survive pressure cooking and stay juicy, where lean breast would dry out and shred in six minutes of high pressure. Second, the fat-plus-cream base. Butter and heavy cream aren't just for richness — they carry the fat-soluble flavor compounds in the curry spices, so the seasoning tastes deep and rounded instead of thin and watery. The tomato sauce brings acidity to balance all that richness. Manually releasing the pressure keeps the chicken from overcooking in residual heat.
What to serve it with
Spoon it over cilantro-flecked basmati rice and garnish with a little more fresh cilantro. A side of warm naan is traditional for scooping up sauce (skip it or use a GF flatbread to keep the meal gluten-free). Roasted sweet potatoes work as an optional add if you want to stretch it further. A cool cucumber raita or a dollop of plain yogurt on top tames the warmth and rounds out the plate.
Tips
- Add 1 extra tsp of Curry in a Hurry to the rice while it cooks for more flavor and a golden color.
- No Instant Pot? Use a slow cooker on low for 5 hours instead.
- If the sauce looks thin after cooking, switch to sauté mode for a few minutes to reduce it, or stir in a spoonful of tomato paste.
- Let it rest 5 minutes after releasing pressure — the sauce thickens as it settles and the flavors pull together.
FAQ
Can I make butter chicken without an Instant Pot?
Yes. A slow cooker on low for about 5 hours gives the same tender result. On the stovetop, sauté the onion, add everything else, and simmer gently for 25-30 minutes until the chicken is cooked through and the sauce has thickened.
Can I make this dairy-free?
Swap the heavy cream for full-fat coconut milk and use a plant-based butter or a splash more oil. The sauce comes out a touch sweeter but still creamy and rich. Everything else in the recipe is already dairy-free.
How do I store and reheat leftovers?
Butter chicken keeps in the fridge for 3-4 days and honestly tastes better on day two once the spices settle. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much. It also freezes well for up to 3 months.
Is butter chicken spicy?
This version is warm and savory rather than hot — it leans on the spice profile of the blend, not chili heat. If you want a kick, stir in a pinch of cayenne or some diced fresh chili. To mellow it further, add an extra splash of cream.
Nutrition
Estimated per serving · values are approximate.