Butter Chicken is a creamy Indian chicken curry commonly found in Indian restaurants. It’s usually served with naan and basmati rice.
Learn how to make Butter Chicken with an Instant Pot with this easy and authentic recipe.
I love Butter Chicken and it’s one of the dishes that I always order at Indian restaurants. Butter chicken is similar to Chicken Tikka Masala but they are different.
As the name suggests, Butter Chicken uses butter and less spice-laden while Chicken Tikka Masala is heavier on the spices.
Both recipes call for Garam Masala, which you can buy online or at the spice aisle of food stores.
This amazing spice mix gives you the iconic Indian curry flavor. Other key Butter Chicken ingredients include tomato paste, ginger and garlic.
How to Make Butter Chicken in Instant Pot?
With an Instant Pot, you can make this rich and mouthwatering chicken curry at home in a jiffy. First, you prepare the butter chicken ingredients by marinating the chicken first.
Saute the chicken with butter, then add all the spices and pressure cook for 10 minutes. Add the heavy cream after pressure cooking and you will have the best homemade Butter Chicken that tastes just like Indian restaurants.
For serving, you can try my homemade naan recipe or just serve with rice, preferably Basmati Rice. The taste and aroma develop overnight so save your leftover for lunch tomorrow. You will love the flavors, enjoy!
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Instant Pot Butter Chicken Recipe
Instant Pot Butter Chicken - the best Indian butter chicken recipe with rich, creamy and delicious tomato butter chicken sauce. This easy recipe takes only 10 minutes.
- 2 lbs skinless and boneless chicken thighs
- 2 1/2 tablespoons chili powder
- 1 tablespoon lemon juice
- 4 tablespoons unsalted butter (1/2 stick)
- 3 cloves garlic, finely minced or pureed
- 1 inch piece ginger, finely minced or pureed
- 1/2 cup tomato paste (6 oz/70 g)
- 2 tablespoons ketchup
- 1 teaspoon Garam Masala
- 1/2 heaping teaspoon salt or to taste
- 2 tablespoons sugar
- 3/4 cup water
- 1/2 - 3/4 cup heavy whipping cream
- 2 tablespoons chopped cilantro
Trim off the excess fat on the chicken thighs with a pair of kitchen scissors. Cut into chunks. Marinate the chicken with 1/2 tablespoon chili powder and lemon juice. Set aside.
Turn on the Instant Pot and set to Saute Mode. When the pot is fully heated, add and melt the butter. Add the garlic, ginger and stir a few times. Add the chicken and saute until the surface turns white. Add the remaining chili powder, tomato paste, ketchup, Garam Masala, salt, sugar and water. Cover the pot and select Manual and set to High pressure for 10 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the heavy whipping cream and chopped cilantro, stir to mix well.
Drizzle more heavy cream on top the the Butter Chicken before serving, if you like.
I used a 6-quart Instant Pot.
You can skip Garam Masala but this spice mix is what gives Butter Chicken its iconic Indian flavor and aroma.
You may use chicken breasts. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes.
If you don’t have an Instant Pot, you can make this Butter Chicken on a stove top using a pot. Simmer on low heat until the chicken thighs are cooked through and becomes tender.
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