
Tender chicken thighs get a warm hit of garam masala, cumin, and turmeric before they simmer into a deeply spiced tomato sauce built from softened onion, garlic, and fresh ginger. The Instant Pot works fast here, pressure-cooking everything until the chicken is fall-apart tender, then a quick blend turns the sauce silky smooth. A final swirl of heavy cream and butter mellows the spice into that classic rich, orange-hued gravy butter chicken is known for. Scoop it over fluffy basmati rice and scatter fresh cilantro on top for a restaurant-quality dinner made entirely in one pot. This one is a great fit for a gluten free kitchen, no extra planning required beyond what's already in the ingredient list.
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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.
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.
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