Dairy Free Instant Pot Butter Chicken

Total time55 min

Prep time15 min

Cook time30 min

Tender chicken thighs simmer in a warmly spiced tomato sauce built on sautéed onion, garlic, and fresh ginger, with garam masala, coriander, paprika, and a hit of cayenne bringing real depth. The Instant Pot does the heavy lifting, pressure-cooking the chicken until it's fall-apart tender before the sauce gets blitzed silky smooth right in the pot. What comes out is a rich, deeply spiced curry with that glossy, restaurant-style finish, ladled over basmati rice or scooped up with naan. A scatter of fresh cilantro at the end brightens the whole dish and makes it feel like a proper takeout night at home. This one's a great pick for a dairy free table, delivering all the comfort of classic butter chicken without any fuss. It's the kind of weeknight curry you'll want in regular rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Kroger Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
See all
1 tsp kosher salt
1 tsp garam masala
½ tsp ground cumin
½ tsp ground turmeric

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
5 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp sugar

To finish

½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp kosher salt, or to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
In a large bowl, toss the chicken pieces with 1 tsp kosher salt, 1 tsp garam masala, 1/2 tsp cumin, and 1/2 tsp turmeric until evenly coated. Set aside while you prepare the sauce base.
2
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and let it melt. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!