The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Ina Garten's Lemon Chicken 🌄 💤
Ina Garten's Roasted Asparagus 🌄 💤
Ina Garten's Roasted Asparagus With Scrambled Eggs 🌄 💤 ⏳
Ina Garten's Slow Cooked Scrambled Eggs With Green Herbs 🌄 💤 ⏳
Individual Meatloaf 💤 ⏳
Instant Pot Breakfast Bites 🌄 💤 ⏳
Instant Pot Breakfast Quiche 🌄 💤 ⏳
Instant Pot Butter Chicken 🌄 💤 ⏳
🖨 🖨
Instant Pot Butter Chicken
Instant Pot Butter Chicken
{Serving suggestion only*}
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Transform your weeknight dinner routine with this Instant Pot Butter Chicken that delivers authentic Indian flavors in a fraction of the time. The pressure cooker works its magic, creating a rich, velvety tomato sauce infused with aromatic spices like garam masala, turmeric, and smoked paprika. Tender chicken thighs simmer in this deeply flavored sauce, which is finished with butter and cream for that signature silky texture. This recipe smartly makes extra sauce for future meals, making it perfect for meal prep enthusiasts and busy families alike. - Claude
No Jump Zone
Ingredients
1 14-ounce can tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garam masala

(continued in the next column ↗️)

1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you; if frozen, add 1-2 minutes to total time)
To finish:
4 ounces butter, cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro
Directions
Dump all your ingredients into the instant pot in the exact order I've listed, but hold back on the butter, cream and 1 teaspoon of garam masala. Make sure to mix that sauce up real good before you plop the chicken on top.
If you're using frozen chicken, push it down into the sauce a bit. It'll defrost better that way.
Close up your pot, set it for 10 minutes on high pressure, and let it do a natural release for 10 minutes.
After those 10 minutes, go ahead and release any pressure that's still hanging around.
Pop open the pot and carefully take out the chicken. Just set it aside for now.
Blend everything that's left in the pot. I prefer using my immersion blender for this - way less mess!
Now add your cut-up butter, cream, cilantro, and that last teaspoon of garam masala. Stir until everything's nicely mixed in.
You might want to let the sauce cool down a bit before adding the butter and cream. Trust me on this one!
If you add them while the sauce is still boiling, you'll end up with something super thin.
If that happens, don't panic! Just stick it in the fridge for a little while and let it thicken up.
The sauce should be thick enough to coat the back of a spoon when it's ready.
Take out half the sauce and freeze it for later, or keep it in the fridge for 2-3 days.
Put the chicken back in and heat it through.
You can break the chicken into smaller pieces if you want, but don't go crazy and shred it all up.
Serve it over rice, or if you're watching carbs, zucchini noodles work great!
Servings\Yield
Makes 4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 410; Total Fat: 32g (Saturated Fat: 19g); Cholesterol: 180mg; Sodium: 730mg; Total Carbohydrates: 8g (Dietary Fiber: 2g, Sugars: 4g); Protein: 26g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... From Two Sleevers
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: butter chicken, indian, instant pot, chicken, curry, easy
🗂️ Categories: 🫕 Instant Pot, 🍗 Chicken & Other Poultry, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Instant Pot Butter Chicken was added on April 17, 2025 and last updated on July 08, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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