Last updated on April 23rd, 2019 at 03:24 pm
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.
Watch How To Make It
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
Belinda Luise says
June 13, 2019 at 3:40 amHow long and what process do you cook the butter chicken on the stove top n a casserole pot if you do not have a pressure cooker.
Belinda Luise says
June 13, 2019 at 3:50 amAmd if want a bit of spice what would you add and is the coriander a essential ingredient as I dislike it .
Nicole Beaulieu says
June 13, 2019 at 10:37 amYou can leave the coriander out. Feel free to add any of your favorite hot sauces or chilies 🙂
Nicole Beaulieu says
June 13, 2019 at 10:38 amCook everything the same up to step 4 in a large saucepan. Cover with a lid and cook for 20 minutes, or until the chicken has been fully cooked.
Ayat says
June 10, 2019 at 2:48 pmRecipe was not really authentic but did hit the spot and was very easy to make! My husband and I recently bought an instant pot and I’ve been itching to learn how to make my favorites (like this recipe for murgh makhani, otherwise known by English speakers as butter chicken). I really recommend this.
Also, try making the masala in the frying oil before you add the tomato, pureeing the onion, and adding cashew paste into the masala with powdered fenugreek – and fresh coriander on top. This will give this recipe a more authentic taste.
janice tkach says
June 3, 2019 at 10:50 amHello,how to modify if I don’t have an Instant Pot?
Nicole Beaulieu says
June 4, 2019 at 10:31 amFollow all the directions in a braiser, skillet, or dutch oven. As long as it has a lid it’ll work. Cover everything and let it simmer for 15-20 minutes, or until the chicken is done. Remove the lid and simmer until the desired thickness has been reached.
Suzie Schier says
May 24, 2019 at 10:31 amMy Mom made this for me in her insta-pot when I was there visiting and it was awesome. She can’t have dairy though so had to substitute a few things but it was so good and not spicy hot which I hate.
I don’t have an insta-pot so will have to try and figure this out without??
Joanna Cismaru says
May 24, 2019 at 9:09 pmAbsolutely! Here’s another butter chicken recipe I have on the blog that’s not done in an instant pot: https://www.jocooks.com/main-courses/poultry-main-courses/butter-chicken/
Susie Sylvia says
May 22, 2019 at 11:37 amHi Jo, I’m giving this 5 stars even though I haven’t made this yet… it’s based on the great experiences I’ve had with several of your other recipes. Also, I love Butter Chicken and the ingredient list is right on the money. But I have a question… instead of the 1 cup of water could I use 1 cup of chicken stock to increase the depth of flavor??
Nicole Beaulieu says
May 22, 2019 at 4:26 pmAbsolutely! Chicken stock would be great 🙂 Enjoy!
Athena Lorenz says
May 15, 2019 at 8:00 pmHi! Is the recipe spicy? My family doesn’t like spicy. Which ingredient should I remove?
Thank you.
Joanna Cismaru says
May 15, 2019 at 8:42 pmNo, it’s not spicy at all!
Linda says
May 14, 2019 at 9:52 amCan this recipe be doubled for 19 people
Joanna Cismaru says
May 14, 2019 at 6:34 pmYes you can, just make sure your IP is big enough, don’t go past the max line.
Melissa Harlow says
May 7, 2019 at 1:16 pmWould evaporated milk work as a substitute for whipping cream?
Nicole Beaulieu says
May 8, 2019 at 10:25 amFor sure! That would taste great.
Melissa Harlow says
May 24, 2019 at 6:28 pmThanks! I tried it and it was great. Bonus– no curdling issues, and no trip to the store for whipping cream ( I had everything else 😊)!
Melanie says
May 6, 2019 at 8:55 pmMy Family Loved it! My kids are 2 and 4 and they ate it up like champs 🙂
Robert Edward Ly says
April 17, 2019 at 6:32 pmWhen do I cook the ginger paste?
Nicole Beaulieu says
April 18, 2019 at 10:05 amIn step 2 when it says to add the ginger 🙂 Enjoy!
HappyInstantPotter says
April 15, 2019 at 12:26 amSo easy and good! The chicken shrinks, so don’t cut them into the size you want. Cut them into about 150% the size you want, and simmer after while stirring to thicken the sauce after. Two thumbs up!!
Rachel T says
April 3, 2019 at 5:04 amI have a basic Instapot from WalMart. It doesn’t matter not have a poultry setting 🙁 should I use the manual setting or steam ,,? Thank you!
Nicole Beaulieu says
April 3, 2019 at 11:01 amYes manual high pressure will work!
S says
March 28, 2019 at 5:23 pmI love this recipe!!! It’s a hit with my whole family (even my 2 year old….. Which never really happens lol)
I did make some adjustments, I added 1 onion and some chilli flakes to taste. Awesome recipe!!
Jennifer Falvey says
March 18, 2019 at 11:30 amThanks for this recipe–I think I am about to be a dinner hero at my house! 🙂
Do you think I could replace the whipping cream with coconut cream or some other non-dairy cream?
Nicole Beaulieu says
March 18, 2019 at 12:18 pmYes you can for sure! Coconut cream would be amazing 🙂
kag says
March 14, 2019 at 3:49 pmThis is so insanely easy, and so amazing. My boys loooooved it, and they are very picky about their indian food! I’ve been making another indian curry dish since they were toddlers that is their favorite meal — I think they liked this one better! And, so much easier and in way less time. Extra bonus is that I can put the little rack inside and cook a pot of rice at the same time — another dish my kidults are fussy about! I’ve made this 3 times in 3 weeks! Indian butter chicken was something that I thought could only be found at a restaurant. Really love that this one has all the flavors and I can do it in the instant pot! Thank you!