Butter Chicken and Naan

  • Prep 25 mins
  • Total 1h 10 mins
  • Easy
  • Serves 4


  • Contains Milk/Dairy
  • Contains Tree Nuts
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Tree Nuts, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 1/2–2 pounds boneless skinless chicken thighs, cut in 2-inch pieces
  • 2 1/2 tablespoons (about 6 cloves) garlic, peeled, grated, divided
  • 1 1/2 tablespoons (about 1 1/2-inch piece) fresh ginger, peeled, grated, divided
  • 1 1/2 tablespoons sweet paprika
  • 3 teaspoons garam masala, divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons avocado or canola oil
  • 5 tablespoons unsalted butter, cold, divided
  • 1 teaspoon whole cumin seeds
  • 3 dried bay leaves
  • 1 large onion, peeled, finely diced
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • 2 tablespoons apple cider vinegar
  • 1 can (14.5 ounces) tomato sauce
  • 1 teaspoon white granulated sugar
  • 3/4 cup water
  • 1 teaspoon dried fenugreek (methi) leaves, plus more for garnish
  • 1 package frozen naan

Cashew Cream

  • 3/4 cup whole raw cashews
  • Hot water
  • 3–4 tablespoons heavy cream


  • Medium Bowl
  • Blender
  • Step 1

    Season chicken with 1 tablespoon grated garlic, 1/2 tablespoon grated ginger, paprika, 2 teaspoons garam masala, and 1/8 teaspoon salt. Toss together until chicken is well-coated. Cover and set aside for 15 minutes at room temperature, or up to 8 hours in the refrigerator. 

  • Step 2

    While the chicken is resting, make the Cashew Cream. Cover cashews in hot water and allow to soak for 15 minutes. After 15 minutes, strain cashews and place into a blender. Add heavy cream and hot water. Blend until a smooth consistency is reached, adding additional hot water if needed. Set aside. 

  • Step 3

    Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 4

    After 5 minutes, add oil and 2 tablespoons butter. Once butter has melted, add the chicken and cook, stirring occasionally, until chicken is browned and no longer pink. Remove chicken from pot and set aside. 

  • Step 5

    Add cumin, bay leaves, onion, and remaining grated garlic and ginger to pot. Sauté until onions are softened and beginning to brown. Add paprika and turmeric. Stir well, cooking for no more than 1 minute. 

  • Step 6

    Stir in apple cider vinegar and cook until mostly evaporated. Add tomato sauce, 1 teaspoon garam masala, remaining salt, and sugar. Stir to combine, then bring to a boil. 

  • Step 7

    Return chicken to the pot and add 3/4 cup water. Stir to coat the chicken with sauce. 

  • Step 8

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 

  • Step 9

    When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 10

    Add fenugreek leaves and cashew cream, to taste, to the pot. Add remaining cold butter, stirring slowly to melt into sauce. 

  • Step 11

    Place reversible rack in the pot, making sure rack is in the higher position. Place naan on the rack. Close the crisping lid. Select BROIL and set time to 2 minutes. Select START/STOP to begin. 

  • Step 12

    When cooking is complete, garnish chicken with additional fenugreek leaves and serve with toasted naan.