Chances are, if you’ve been to an Indian restaurant, you’ve sampled butter chicken, or murgh makhani. The creamy, orange-hued dish is rich and comforting like few others; even when you’ve fished out the last piece of chicken, it’s hard not to wipe up every last bit of sauce with a piece of fluffy naan. If you’ve never considered making this dish at home, it’s time to give it a shot. With the help of the Instant Pot and Tuttorosso tomato sauce—and the tiniest bit of advance planning—you can have this restaurant-quality meal on the table in no time.

It may be hard to believe that mild butter chicken is authentically Indian, but the now world-famous dish is an Indian invention through and through. Its roots can be traced back to the mid–20th century, to a famous restaurant in Delhi called Moti Mahal, where the chef, Kundan Lal Gujral, needed a way to use up his leftover tandoori chicken without drying it out. Simmering it in a rich gravy of tomatoes, spices, butter, and cream proved to be the answer, and an iconic dish was born.

If the thought of making your own murgh makhani makes you want to panic and dial the closest Indian takeout joint instead, we’re here to tell you that you’ve got this. You’ll marinate boneless chicken thighs overnight in a mixture of yogurt, spices, garlic, and ginger to give the meat plenty of flavor. Come dinnertime, all you’ll have to do is turn on your Instant Pot, add the marinated chicken and Tuttorosso tomato sauce, and let your pressure cooker do its thing (which, including the time it takes to come up to pressure, takes only about 15 minutes—conveniently, the same amount of time it takes to cook up a side of basmati rice!). Stir in some butter and cream, and you’ll have yourself dinner.

Since the tomato sauce is a key component of this recipe, for the cleanest, freshest taste, we rely on Tuttorosso canned tomatoes, the best-selling Italian-inspired canned-tomato brand in the US. Tuttorosso believes that a great recipe starts with great ingredients, and that quality you can see leads to quality you can taste.

You may be tempted to save time by skipping the marinade, but that step is really what sets the recipe apart. While it requires a little forethought, it’ll make the dish especially flavorful. Plus, when it’s time to actually get dinner on the table, all you have to do is dump and cook. Once you’ve tried this butter chicken, it’s bound to become a regular in your weeknight rotation.

Instant Pot Butter Chicken

Active Time: 25 minutes

Total Time: 45 minutes (plus overnight marination time)

Yield: Serves 4

Special Equipment:

Ingredients:

For the Marinade:

1 cup (8 ounces) Greek yogurt

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon finely grated garlic (2 to 4 cloves)

1 teaspoon finely grated ginger

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1 3/4 pounds (800g) boneless chicken thighs, trimmed and cut into 1-inch pieces

For the Sauce and to Finish:

2 cups (about 14 ounces) Tuttorosso tomato sauce

4 tablespoons (2 ounces) unsalted butter

1/2 cup (120ml) heavy cream

Chopped fresh cilantro

Cooked basmati rice or warm naan, for serving

Directions:

1. Combine Greek yogurt, garam masala, turmeric, garlic, ginger, cumin, and salt in a large container or large sealable plastic bag and mix thoroughly. Add chicken and toss to coat. Cover or seal and refrigerate overnight or at least 3 hours.

2. Turn on the sauté function on the Instant Pot and set to “normal.” Add marinated chicken and cook, stirring often, until lightly seared on all sides, about 5 minutes. (Some liquid will accumulate in the pot, and that’s okay.)

3. Stir in Tuttorosso tomato sauce.

4. Press “cancel” to turn off the sauté function. Put lid in place, make sure valve is set to “sealing,” and cook on manual high pressure for 6 minutes. (The cooker will take about 10 minutes to come to pressure.)

5. Quick-release Instant Pot by switching valve from “sealing” to “venting.” Once all the steam is released and the pin is fully lowered, remove lid and stir in butter until fully incorporated.

6. Let cool for 5 minutes. Stir in heavy cream. (Letting the dish rest for a few minutes will help prevent the sauce from breaking when you add the cream.)

7. Top with chopped fresh cilantro and serve with rice and/or naan.