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    Home » Recipes » Chicken and Poultry

    Instant Pot Butter Chicken

    Published: Aug 13, 2019 · Modified: Nov 15, 2021 by Alonna

    Instant pot butter chicken will be a welcome change from your usual weeknight chicken dinner. Plop the ingredients into your Instant Pot, and turn it on and put your feet up with a cup of tea or cocktail.
    Jump to Recipe Print Recipe
    Instant Pot Butter Chicken Served with plenty of sauce and a side of raita and rice.
    Easy Instant Pot Butter Chicken

    Top 20 Dish! Get my free e-Cookbook: “The 20 Top Dishes in India”

    Easy Weeknight Meal

    Instant pot butter chicken will be a welcome change from your usual weeknight chicken dinner. Plop the ingredients into your Instant Pot, and turn it on. You are now are free to help with homework or do something relaxing: a cup of tea or a cocktail.

    Butter chicken, also known as murgh makhani, is a popular dish far beyond India. Because there are times you want to putter and don't mind measuring a few more ingredients and working your way through a few more steps. I am embarrassed to say that I bought an Instant Pot almost two years ago. I am late to the party! Because pressure cooking was not a tradition in my family's kitchen growing up, I resisted and feared it. Also, needing to learn a whole new cooking process and piece of cooking equipment felt daunting. The good news is that after watching the Vlog Naturally Brittany’s 13-minute “Instant Pot 101 for Beginners," I was in business. The Instant Pot made this dish so easy and full-flavored that it is now going to be my weeknight go-to chicken curry.

    Instant Pot Butter Chicken

    Urvashi Pitre is the self-professed Butter Chicken Lady and has an essential instant pot website called Twosleevers.com. Who is to argue with Ms. Pitre when her butter chicken has been featured on NPR, the BBC, The New Yorker, and more.

    My recipe follows Ms. Pitre’s recipe pretty closely, except for some tweaking of the spicing. I've reduced the amount of turmeric, butter, and cream because it was irresistible even without quite so much richness. She insists that one of the main differences between butter chicken and chicken tikka masala is that butter chicken should have no onions. The beauty of cooking is that you get to say what the most delicious version of your favorite foods is.

    I also have a stovetop butter chicken recipe that suggests overnight marination and a few more bells and whistles. The final masala is more complex and the cooking method more hands-on.

    Happy cooking!

    ~ Alonna

    See the Notes below before you cook.

    • Kerala-style beef curry served in a blue-green bowl with a flurry of curry leaves.
      Kerala Beef Curry with Coconut Milk
    • Served with a side of paratha, a flutter of cilantro leaves, and wedges of lime.
      Instant Pot Chicken Tikka Masala
    • Instant Pot Shrimp Biryani (Kerala-StyInstant Pot Shrimp Biryani (Kerala-Style) Shrimp biryani ready to be served in a pretty pot dressed with slices of lemon, topped with toasted cashews and raisins, and a dusting of fresh herbs.
      Instant Pot Shrimp Biryani Kerala-Style
    • Easy Butter Chicken (Murgh Makhani)Served on a bed of rice and garnished with cilantro.
      Easy Butter Chicken (Murgh Makhani)

    Recipe Card 📖

    Instant Pot Butter Chicken Served with plenty of sauce and a side of raita and rice.

    Instant Pot Butter Chicken

    Instant pot butter chicken will be a welcome change from your usual weeknight chicken dinner. Plop the ingredients into your Instant Pot, and turn it on and put your feet up with a cup of tea or cocktail.
    Print Pin Comment
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 318kcal
    Author: Alonna

    Ingrediants

    Instant Pot Butter Chicken Sauce

    • 14.5 ounce can tomato purée
    • 5 teaspoons garlic ~ Finely minced or grated
    • 1 teaspoon ginger ~ Finely minced or grated
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon Kashmiri ground red chili ~ Or 1/4 teaspoon cayenne; substitutions
    • 1 teaspoon paprika ~ Preferrably smoked
    • 1 teaspoon sea or table salt ~ Substitutions
    • 1 teaspoon garam masala ~ Buy or make
    • 1 teaspoon ground cumin
    • 1.5 pound skinless, boneless chicken thighs ~ Cut in quarters; see Notes below about substitutions

    To Finish the Masala

    • 2 to 4 tablespoons butter ~ Cubed; coconut oil, or oil of your choice
    • 1/4 cup heavy cream or coconut milk ~ More to your taste, Ms. Pitre calls for 1/2 cup
    • 1/2 teaspoon garam masala ~ Optional, to your taste; buy or make
    • 1/2 teaspoon dried fenugreek leaves (kasoori methi) ~ Optional, crushed
    • 1/4 cup cilantro ~ Coarsely chopped
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    Instructions

    Cooking in the Instant Pot

      Sauce

      • Gather all your ingredients.
        Instant Pot Butter Chicken Gather your ingredients.
      • Place your sauce ingredients into an Instant Pot in the order listed in the recipe above, up to the chicken. Mix the sauce well then add the chicken on top.
        Easy Instant Pot Butter Chicken Ground spices added to the tomatoes to begin cooking.
      • Close the cooker and set the pressure valve for 10 mins on high pressure, and let it release pressure naturally for 10 minutes. Release all the remaining pressure.
      • Wait 10 minutes before finishing the masala, or your sauce will be too thin. Remove the chicken.
        Instant Pot Butter Chicken The chicken and masala finished cooking in the Instant Pot.

      Finishing the Masala

      • Gather your final sauce ingredients.
        Instant Pot Butter Chicken Butter, methi, cilantro and garam masala ready to finish the sauce.
      • Mix together the butter, cream, more optional garam masala, dried fenugreek leaves (if using), and the cilantro and add to the Instant Pot. Stir well. If the sauce is thinner than you want, place in the fridge for 10 to 15 minutes, and the sauce will thicken up. You are looking for it to coat the back of a spoon.
        Instant Pot Butter Chicken Finishing the dish with the final dollop of cream.
      • Add the chicken back into the masala and heat through. Taste for seasoning and add more garam masala, to your taste. Garnish with more cilantro if you wish, and serve with your favorite rice or flatbread.
        Instant Pot Butter Chicken Served with plenty of sauce and a side of raita and rice.
      • Keeping: store in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. 

      Notes

      • If you prefer using chicken breasts there are several things you can do to keep them from overcooking: leave the breasts whole and reduce the High-Pressure cook time to 8 minutes. Cut the chicken up before serving.
      • See Ms. Pitre's Q&A for notes, if you have questions, especially: on tomatoes, using white meat, tofu, paneer, or vegetables.
      • If using frozen chicken in your Instant Pot butter chicken, push it into the sauce a bit so that it defrosts properly.
      • If you prefer a vegetarian dish you can sub out the meat with 6 cups of steamed vegetables, adding 1/4 cup of the water used while steaming to the sauce. Add the vegetables into the sauce after pressure cooking.
      • If using tofu or paneer, add 1/4 cup of water to the sauce, pressure cook, and then add a 12-ounce block of firm tofu, or 14 ounces of paneer. Allow the sauce to flavor and heat through the tofu or paneer for 5 to 10 minutes.
      • Instant Pot butter chicken is one of the Top 20 Dishes in India, enjoy!

      Nutrition

      Calories: 318kcal | Carbohydrates: 2g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 192mg | Sodium: 835mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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      As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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