Indian Butter Chicken Chili

Why This Recipe Works We wanted a chili that combined the velvety richness of Indian butter chicken with the hearty comfort of a classic bean chili. Traditional butter chicken develops its depth from a long simmer of tomatoes, cream, and aromatic spices, while chili builds body and warmth from legumes and hearty add-ins. To merge the two efficiently, we turned to the Instant Pot. Using a base of diced tomatoes, tomato paste, and warm spices—turmeric, cumin, paprika, cayenne, and a generous amount of garam masala—creates concentrated flavor that deepens under pressure. Boneless, skinless chicken thighs remain juicy and tender, releasing flavorful juices that enrich the sauce. After pressure cooking, stirring in butter and coconut milk (or cream) gives the dish its signature creamy texture. Adding chickpeas and shredded carrots lends earthy sweetness and substance, while a touch of brown sugar balances the acidity and spice. Folding in cooked rice transforms the mixture into a thick, spoonable chili that bridges curry and comfort food beautifully.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Select Sauté mode on the Instant Pot and heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Press Cancel to turn off the heat.

Step 2

Combine tomatoes (with their juice), tomato paste, and water in the Instant Pot. Stir in garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon garam masala, cumin, and salt until evenly mixed. Nestle chicken thighs into the sauce.

Step 3

Lock the lid in place and set the valve to Sealing. Select Manual or Pressure Cook and set to Light Pressure for 12 minutes. When cooking ends, allow the pressure to release naturally.

Step 4

Unlock and remove the lid. Using tongs, transfer chicken to a bowl and cover loosely with foil to keep warm.

Step 5

Stir in butter (or coconut oil) and coconut milk (or cream) until smooth and fully incorporated.

Step 6

Stir in shredded carrots, chickpeas, cooked rice, and brown sugar. Mix until evenly distributed and heated through, about 2 minutes.

Step 7

While the chili simmers, use two forks to shred the chicken into bite-size pieces. Return chicken to the pot.(For a more traditional butter chicken texture, tear it into large chunks rather than fine shreds.)

Step 8

Stir in the remaining 1 teaspoon garam masala and cilantro (if using). Simmer gently until heated through, about 3 minutes.

Step 9

Serving Suggestion: This dish pairs well with naan or cucumber salad for a cooling contrast.