Now you can have restaurant style Butter Chicken homemade and in only 30 minutes. This Instant Pot Butter Chicken is extraordinary with a rich and creamy sauce and a fantastic blend of spices.
As promised, here’s my super easy butter chicken recipe that’s done in 30 minutes start to finish in an Instant Pot. I am absolutely in love with my Instant Pot and I’m just wondering what took me so long to get one. Doesn’t matter. It’s here to stay and I’m super happy with it. Especially when it’s so easy to make my favorite Indian dish, butter chicken.
I’ve made butter chicken before because as I’ve just mentioned, it is my favorite. It was always something that would take me over an hour. I mean it takes longer to order butter chicken from a restaurant and have it delivered. As I always say homemade is always better.
WHAT IS BUTTER CHICKEN
Butter chicken is a modern Indian dish of chicken in a tomato, butter and cream sauce.
I love Indian food in general but for some reason butter chicken is always my go to dish. I think it’s the rich and creamy tomato sauce that I love so much and that chicken that practically melts in your mouth. Which is why I love to use chicken thighs for this dish because they are juicier. However, chicken breast works as well. Totally up to you.
The great part about using the Instant Pot to make this is that the chicken cooks really quick. 5 minutes to be exact.
WHAT SPICES GO IN BUTTER CHICKEN
The thing that might scare you away from making butter chicken are all the spices. What I usually do is once or twice a month I’ll buy a spice that I don’t have, so within a few months you have all sort of spices and it won’t feel like you had to spend all that money at once.
The main spices that go in butter chicken are garam masala, coriander, cumin, smoked paprika, turmeric and salt. In the grand scheme of things, there are not too many spices.
WHAT IS GARAM MASALA
Garam masala is a staple spice which when translated it means “warm spice”. It usually includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg and peppercorns.
LOOKING FOR MORE INSTANT POT RECIPES? TRY THESE:
Instant Pot Butter Chicken
Ingredients
- 3 tbsp butter unsalted
- 8 cloves garlic minced
- 2 tsp fresh ginger minced (or paste)
- 1 cup tomato puree or passata
- 2 tbsp tomato paste
- 3 tsp garam masala
- 1 tbsp coriander ground
- 1 tsp cumin ground
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp salt
- 2 lbs chicken thighs boneless and skinless, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tbsp parsley chopped
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
- Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Video
Notes
- I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
- Chicken breasts can also be used.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Delicious! This was a definite winner in our house. The kids love it too.
Hello,
Can I use the same amount of ingredients in an 8qt?
For sure!
This recipe is AMAZING!!! I’ve made it 2 times and it doesn’t disappoint!!! Better than going out for Indian food!!
Another winner! So good!
Just made this last night with some jasmine rice, Dal, and Naan bread and it was fantastic. I have an 8 quart instant pot so I just added a little more water to completely cover the chicken and it turned out perfect. I absolutely love good Indian food so couldn’t wait to try this but was thinking it couldn’t possibly be as good as the butter chicken at my favorite restaurant. I was pleasantly surprised that it was, maybe even a bit better. Knowing I can have this made for my family in no time is such a bonus, especially since good meals have been much more difficult around here with the new baby. This dish will be a regular in our house from now on and I can’t wait to make it for family over the holiday. Thank you so much for this recipe!!
I’m so so happy to hear this! You know this is a dish we love, and I always used to order it whenever we went to an Indian restaurant, but now we never go anymore because I make it at home and it’s so easy to make. So happy you guys like it!
Hello,
I am tempted to make this for guests this weekend. I was hoping I can get some suggested sides to create a dinner menu.
Make a batch of naan and serve with roasted veggies. Enjoy!
Sounds so delish! Due to my lack of planning…..how would I adjust the cooking time using frozen chick thighs?
25 minutes will be more than enough for frozen chicken thighs. I’ll pop chicken breasts straight from the freezer in my IP for 12 minutes and they’re done. It’s an amazing pot!
Thank you so much for this recipe! I went to an Indian restaurant last week and had this butter chicken for the first time. It was so good that I had to try and recreate it.
I used this recipe at tonight and it came out almost identical! I didn’t have an instant pot so I used my slow cooker. Can’t wait to make it again
Love hearing this!
I don’t have an Instant Pot but i do have a Slow Cooker. What adjustments did you make for Slow Cooker
This recipe is a family favorite! It’s great with jasmine rice, and even MY KIDS love it (who are usually really picky). I’ve tried to make it with white meat, but dark meat is the way to go.
Much more tender and doesn’t dry out. Thanks for sharing.
We LOVE this recipe! It’s become a regular in our house! So good!!
Hi Jo!
I love this recipe and have eaten it many times!
I was wondering if this recipe can also be used in a crockpot/slow cooker or if some changes would be needed. Thanks!
Follow all the instructions the exact same, and then cook on low for 4-5 hours. Enjoy!
So simple and so delish! I am a huuuuge Indian food fan and this has become one of my favorites. I would just recommend measuring everything out before hand so that your can just throw it all in while you continue to stir. Maybe it’s just my instant pot, but I had to constantly stir so that the paste you’re making didn’t burn! Thank you for this recipe! 🙌
Hi Jo, my husband doesn’t like Indian food so I want to make this for just myself. If I want to cut this recipe in half, should the cooking time be the same?
Yes cooking time will be the same!
Absolutely amazing!! Probably one of the best butter chicken recipes I have ever tasted, let alone made! My dinner guests were raving, thanks so much for the recipe, definitely adding this to the roster!
I’m so glad you like it, we make this often too, it’s one of our favorites!
I made this recipe for my family it was so easy and quick. The biggest challenge was finding the spice Masal. My family absolutely loved it. The chicken was tender and full of flavor. It will be a regular supper going forward.