This Instant Pot Butter Chicken recipe delivers the authentic flavors of the classic restaurant-style Indian curry at home, in about 30 minutes! Tender chicken pieces simmered in the most fragrant, rich and creamy tomato based curry sauce.
When I’m short on time and I need to make dinner quickly, my Instant pot always come to the rescue. This easy Instant Pot Chicken Adobo is definitely a favorite meal.!
Instant Pot Butter Chicken
Generously spiced, savory and velvety, butter chicken has become one of the most popular Indian dishes in the world and for good reason. This modern Indian curry dish is brimming with flavor, is perfectly seasoned and the chicken is melt in your mouth tender.
I have adapted this butter chicken recipe so it is easily made in the Instant Pot. By using the pressure cooker, you can develop the same complex, rich and authentic flavors of the traditionally made dish but in less time and with less effort. This Instant Pot butter chicken is pure perfection.
Why You Should Make This Recipe?
- In this recipe, the Instant pot is used to cut on time but not on flavor. When made traditionally, it takes time to develop the authentically delicious flavor of the mildly spiced tomato cream butter sauce. A lot more than 30 minutes!
- Less steps and no marinating makes this Indian dinner recipe convenient, especially if you are juggling a career and a family or if you are working extra hours or going to school.
- You don’t need a crazy amount of butter to make this Indian recipe. Only 4 tablespoons in a recipe made with 2 pounds of chicken.
- Eating at home is more affordable than going to a restaurant or ordering food deliveries or take out.
- You control the spices and the quality of ingredients.
Butter Chicken Recipe Ingredients
Make sure you check the recipe card below for the full list of ingredients and quantities.
- Chicken: Boneless and skinless chicken thighs or chicken breast are both great for this recipe. Cut the chicken into small bite size pieces.
- Butter: I use unsalted butter as I can control the flavor better. Use salted butter if that’s all you have at home.
- Spices and Seasonings: Garam masala, ground turmeric, ground cumin, ground coriander, cayenne pepper. Salt.
- Tomatoes: Canned diced tomatoes and tomato sauce are both the building blocks of the creamy and rich butter chicken sauce.
- Broth: Broth is needed for the instant Pot to be able to get to pressure and cook properly. I use organic chicken broth. Low-sodium can be used.
- Heavy Cream: Also sold as heavy whipping cream, it gives the sauce it’s rich and creamy taste.
How To Make Butter Chicken In The Instant Pot
Find detailed instructions on how to make this amazing and easy Indian curry at home in the recipe card below.
- Prep Your Instant Pot: Turn your pressure cooker to the sauté setting. Add the butter and allow it to melt.
- Sauté: Add the onions and ginger and sauté, stirring frequently until the onions become soft. Stir in the garlic, Garam Masala, turmeric, cumin, coriander, salt and cayenne pepper and cook for about a minute or until fragrant. Turn the pot off to prevent the garlic and spices from burning.
- Stir In: Add the tomato sauce, diced tomatoes, chicken broth and the chicken.
- Close. Seal and Pressure Cook: Close and lock the lid and select the manual setting, select pressure cooker to high and set the timer to 6 minutes.
- Pressure Release: After the cooking is done, let the pressure release naturally for 5-10 minutes. Then, release the remaining pressure. Unlock the lid and open the pot.
- Add Cream, Finish and Serve: Set the pot to sauté and add the heavy cream. Cook until the sauce thickens, about 4-5 minutes. Turn off (or set to warm) and serve garnished with chopped cilantro and parsley.
What’s the Difference Between Butter Chicken and Chicken Tikka Masala?
Chicken Tikka Masala is a spicier curry with more of a tomato flavor. Butter chicken is not only milder but also creamier.
Is Butter Chicken Really From India?
Yes! Butter chicken or Murgh Makhani is a recipe from Northern India; however, it is more popular outside of India.
Can I Use Frozen Chicken?
Yes, you can make butter chicken in the Instant pot with frozen chicken. Adjust the pressure cooking time to 10 minutes.
Make Ahead, Storage and Freezer
- Make Ahead: You can make this chicken recipe 2 to 3 days in advance. The flavors meld together as they sit in the fridge. Keep in an airtight container in the refrigerator. Reheat in a sauce pan over low heat and add broth to thin out the sauce, if needed.
- Storage: Store leftovers in an airtight container in the fridge for 5 days.
- Freeze: Butter chicken freezes well and will keep in an airtight container or freezer bag for 2 months. Thaw in the refrigerator overnight. Reheat on the stove top over low heat until heated through.
Is This Recipe Spicy?
This is a mildly spiced recipe that is family and kid friendly. My oldest son has been eating curries since he was very young and loves it. My little one is vegetarian so I make this recipe with canned chickpeas for him.
Is This Recipe Authentic?
It is my intention to share recipes from all over the world with the outmost respect for their culture and their people. I research and test the recipes I publish and try to provide you with recipes that are closely accurate, while keeping in consideration the availability of ingredients and accessibility of methods for home cooks. Also, keep in mind that what’s authentic in one household may not be for a different household in the same area. In the end, no one can cook like our grandmas, grandpas, moms and dads. Their recipes will always be the best and that is a wonderful thing.
What To Serve with Butter Chicken
This recipe is great served over rice and homemade garlic naan bread. To add some veggies to your dinner meal, I recommend a side of blanched green beans. This curry chicken bursts with flavor. For that reason, it’s best to keep the side dishes somewhat plain and uncomplicated.
Instant Pot Butter Chicken Tips For Success
- You can use half and half or whole milk instead of the heavy cream. Just keep in mind that the higher fat content of heavy cream is what gives this dish it’s creaminess and richness.
- You can use full-fat coconut milk instead of heavy cream, if preferred.
- If the Butter chicken sauce is too thick, add additional broth.
Instant Pot Butter Chicken
Ingredients
- 4 tablespoons butter, unsalted
- 1 small onion, diced
- 1 tablespoon fresh ginger, grated (or ginger paste)
- 8 garlic cloves, minced
- 2 teaspoons Garam Masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, or more to taste (optional)
- 1 (8-ounces) can tomato sauce
- 1 (14.5-ounces) petite diced tomatoes
- 1/2 cup chicken broth
- 2 pounds boneless and skinless chicken breasts or thighs, cut into bite size pieces
- 1 cup heavy cream
- 2 tablespoons chopped fresh cilantro or parsley (flat leaf parsley has more flavor)
Instructions
- Turn your instant pot to the saute setting.
- Add the butter and when its melted, add the onions and ginger and saute stirring frequently for about 3 – 5 minutes or until the onions become soft. Stir in the garlic, Garam Masala, turmeric, cumin, coriander, salt and cayenne pepper and cook for about a minute or until fragrant. Turn the pot off to prevent the garlic and spices from burning.
- Stir in the tomato sauce, diced tomatoes, chicken broth and the chicken.
- Close and lock the lid and select the manual setting, select pressure cooker to high and set the timer to 6 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for 5 – 10 minutes, then do a quick release of the remaining pressure. Carefully unlock and remove the lid.
- Set the pot to the saute setting and stir in the heavy cream. Cook, stirring frequently for about 4-5 minutes or until the sauce thickens slightly. Turn the instant pot off (you can set it to warm) and add the cilantro. Season to taste and serve.
Equipment
Recipe Notes
- You can use half and half or whole milk instead of the heavy cream. Just keep in mind that the higher fat content of heavy cream is what gives this dish it’s creaminess and richness.
- If the butter chicken sauce is too thick, add additional broth, milk or heavy cream.
- Store leftovers in an airtight container in the fridge for 5 days. This recipe freezes well.
- You can make this recipe with boneless frozen chicken. Adjust the cooking time to 10-11 minutes.
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