This rich and creamy Instant Pot Butter Chicken has all the goods that makes one soul happy.
It's delicious, fast and super easy, just chop, sauté and cook!
This Indian restaurant class 20 minutes Butter Chicken curry makes a great recipe for Keto diet meal.
Table of Contents
About this Instant Pot Butter Chicken
Bring this luscious creamy Instant Pot Butter Chicken curry on the dinner table in 30 minutes.
This recipe no marination or pre cooking of chicken. And, the method indeed doesn't take long time to cook the curry sauce.
Having balanced spices, subtle flavours, it tastes just like authentic Indian Butter Chicken curry.
Butter Chicken curry is a popular Indian dish of chicken cooked in rich and creamy onion tomato sauce.
A morsel of naan bread dunked in this rich curry is pure bliss! I never make false claims. So, you have to try this yummy curry, trust me on that. 🙂
Why Instant Pot for this recipe?
Ever since I have started using Instant pot pressure cooker, life has become easy.
This super cool kitchen gadget do not need baby sitting at all. Yeah! Even I have joined bandwagon in claiming this statement. Because, it stands true in every sense.
The best part is, we can easily make most of the Indian recipes in this Instant Pot. Yes, Indian foods when made in this pot gives out fab flavors and aroma.
There are days when I do not want to cook something lavish. But, the growing kids keep requesting me to make their favorites. That's when Instant Pot recipes are saviour and they turn out super duper delicious in no time.
Instant Pot Butter Chicken curry is one such dish that I often make at home in just 20 minutes. Especially on weekends when we are all together at the table to eat meals.
This Pressure cooker Chicken Makhani is super easy and cooks faster. If you have never cooked it before, you need to get your hands on it at least once.
Trust me you shall be bowled by the fresh flavours and comfort this curry brings on to your table.
You can make dishes like Paneer Butter Masala, Mutton Curry or Tandoori Chicken in jiffy.
Further, most of the time I make Lamb Biryani, Vegetable Biryani or Chicken Pulao in Instant Pot only. It saves so much of time and dishes comes out great always.
Not only these but you can make various Indian foods in Instant Pot.
Ingredients
Okay! So, you will find nearly all the ingredients in your pantry that goes in this dish. You can swap couple of things only if it not available in your region.
Chicken Cut : Here I have used skinless chicken breast cut in bite size cubes. But it does not restrict here. You have freedom to use chicken thighs with or without bones as well as chicken drumsticks.
Whatever cut you add to this Instant pot murgh makhani, the outcome will be magical indeed!
Fresh ingredients : All you need is finely chopped onions, minced garlic and ginger and tomato puree. You can also grate the garlic and ginger and use.
Tomato Paste : A couple teaspoons of tomato paste give intense colour and Indian restaurant's flavor to the dish. So, do add it for the best taste.
Spice Powders :
These Indian spice powders add beautiful layer of flavors to this Butter Chicken cooked in Instant Pot. So, try not to skip any of it, if you can.
Most of the above spice powders will be available in Indian stores. But, if you have a base without Indian stores where some of the spices may not be available.
Say, Garam Masala Powder or Kasoori Methi. Only and only then swap Garam Masala Powder with a teaspoon or two of Curry Powder.
But, then you have to compromise on the taste for which we get in Indian Butter Chicken. As curry powder may not give the authentic Indian hint to to the curry.
So, I would insist on you to try and get your hands on Garam Masala Powder online. Or make an easy one it at home.
And you can skip Kasuri Methi as it is optional. The 'Indian' in me couldn't resist the addition of Kasoori Methi to the curry, hence added 🙂 . But you are free to skip it, if not handy.
Again, I would say the same thing here as well, wanna relish authentic butter chicken curry that's the signature from Indian Cuisine? Then, try hunting it and add this dried herb to create magic!
Ground green cardamom adds an extra layer of soothing flavour and aroma to the dish. Just like how you get it in Indian restaurants. So, do add a bit of it.
Dairy and Oils : Butter and heavy cream. A spoonful of Olive oil or any Vegetable oil of choice along with lots of butter. I like the Olive oil better in this recipe.
For me Butter chicken is with lots of butter in it. Yes, that's how it has to be.
Please, don't even think of compromising on butter. We do not want a healthier butter chicken but an indulgence! I am sure you all agree to that. 🙂
Other ingredients : Salt to taste and Water as needed.
How to make butter chicken in the Instant Pot?
To start with, switch on the IP and press 'Sauté' button. Heat butter and oil together.
Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
Add ½ to ¾ cup of water followed by garam masala powder, give a stir. Add water according the gravy consistency you need, for me ½ cup was good enough.
Close and seal the pot with valve in sealing position. Press 'Manual or Pressure Cook' and set the pressure cooking time to 7 minutes on high pressure.
Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
Carefully, do the quick release by moving the pressure valve to venting position.
Open the IP and press 'Sauté' again on low. Add heavy cream and Kasuri Methi, mix.
Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
Pro Tips
As the name say, add lots of Butter. Yes, lots of butter to get authentic buttery taste.
Use Chicken thighs with or without bones for moist and tender chunks. Chicken Breast also works perfectly fine for this recipe.
Tomato puree and tomato paste gives loads of flavors giving smooth consistency to the gravy than using chopped tomatoes. So, use both of them.
You will find most of the Instant Pot butter chicken recipes have cornflour added into it for thickening the gravy. Cornflour is a BIG NO! Do not add it at all, please.
Add cream to gravy after the chicken is pressure cooked.
Avoid re-heating the curry by pressure cooking it again. Just simmer it on sauté mode for few minutes. Or re-heat it in container on stove top or microwave it.
Frequently Asked Questions
Garam Masala is a Indian Spice blend used to flavor Indian foods like Curries, Stir fries, Biryanis, Pulao and much more.
It is available in stores but you can make your own at home as well. Homemade is always the best.
All you need to do is : Take - 2 inches of Cinnamon stick, 4 tablespoons Coriander Seeds, 3 tablespoons Cumin Seeds, 2 Bay Leaves, 1 tablespoon Green Cardamom, ¾ tablespoon Cloves, 1 tablespoon black peppercorns, ¼ teaspoon grated Nutmeg, ¼ teaspoon Mace.
Lightly warm them on medium heat until aromatic. Do not burn. Cool completely.
Add them into spice blender and grind to a fine powder. Store it in clean airtight jar, use as and when needed.
Yes, absolutely!
Only that the Instant Pot will take little longer time to build pressure and increase the cooking by 2 minutes.
The answer is Yes!
Follow the exact method, cook it upto 1-2 whistles only depending upon the chicken you are using.
Finally, finish the dish with Kasuri Methi and cream. Pressure Cooker Butter Chicken will be ready in 20 minutes. 🙂
Consider adding cauliflower florets, Tofu, chickpeas, potatoes or mixed vegetables of your choice.
Replace the dairy with vegan substitutes. Swap butter with vegan butter and use coconut cream to make the dish vegan.
Do you want to make Instant Pot Butter Chicken recipe dairy free or Whole 30 compliant? No worries!
All you need to do is skip diary butter and cream and add dairy free nut butter and cream. Coconut butter and almond butter works well.
You can also add full fat coconut milk or coconut cream.
Serving ideas
You can serve this outstanding butter chicken with your Garlic Naan Bread, Phulkas or Parathas.
Serve it over a bed of hot steamed rice, Jeera Rice or with this easy Zafrani Pulao or this Instant Pot Pulao.
You can also enjoy it with Quinoa or cauliflower rice for healthier meal.
Storing the leftovers and freezing
This Instant Pot butter chicken curry stays very well in refrigerator up to a week. And if you looking to freeze it, then the curry stays perfect up to 3 months.
Just keep in mind to store or freeze the dish in clean airtight container that is freezer and refrigerator safe.
Before serving, thaw the frozen curry in fridge for few hours and then reheat it either in microwave or in a utensil on stove top.
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📖 Recipe
Instant Pot Butter Chicken Recipe
Ingredients
- 5 tablespoons Butter
- 1 tablespoons Olive Oil
- 1 cup Onion (finely chopped or grated)
- 2.2 pounds Boneless Chicken (1 kg) (breasts or thighs cut in cubes)
- 1 tablespoon Ginger Garlic Paste
- 1 cup Tomato Puree (or Passata) ((I have used homemade puree here))
- 1 tablespoon Coriander Powder
- ½ tablespoon Cayenne Pepper
- ½ tablespoon Smoked Paprika
- ¾ teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- Salt To Taste
- ½ teaspoon Crushed Black Pepper
- ¼ teaspoon Green Cardamom powder
- 1 tablespoon Tomato Paste
- ½ - ¾ cup Water
- 1 teaspoon Garam Masala powder
- ¾ cup Cream
- 1 ½ teaspoon Kasuri Methi (optional)
Instructions
- To start with, switch on the IP and press 'Sauté' button. Heat butter and oil together.
- Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
- Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
- Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
- Add ½ to ¾ cup of water followed by garam masala powder, give a stir.
- Close and seal the pot with valve in sealing position. Press 'Manual or Pressure Cook' and set the pressure cooking time to 7 minutes on high pressure.
- Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
- Carefully, do the quick release by moving the pressure valve to venting position.
- Open the IP and press 'Sauté' again on low. Add heavy cream and Kasuri Methi, mix.
- Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
- Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
- You can garnish the curry with some cream and chopped cilantro while serving.
Ashwini says
Every time cook chicken in instant pot for 7-8 mins, it is almost in shreds. Its super soft and flavor is on point but meat is off bones and if its breast it looks like pulled pork. Does yours do that?
Farrukh Aziz says
Hello Ashwini,
Apologies for delayed reply.
Mine has never happened that way. What I would suggest is, reduce the time of pressure cooking as well as NPR by couple of minutes and see if it helps.5 minutes pressure cooking plus 5 minutes NPR followed by quick release should do the trick.
I hope this helps.
Regards,
Farrukh