Easy Homemade Instant Pot Butter Chicken Recipe That Wows

Crafting this mouth-watering instant pot butter chicken feels like unlocking a secret culinary treasure from northern India.

Spices dance together, creating a symphony of flavors that will make your kitchen smell incredible.

Tender chicken pieces nestle in a creamy, rich sauce that promises comfort in every single bite.

Marinating the meat beforehand ensures maximum flavor absorption and incredible texture.

Authentic ingredients blend seamlessly, transporting you to the vibrant streets of delhi with minimal effort.

Cooking becomes effortless when you harness the magic of an instant pot precision.

You’ll want to bookmark this recipe for those nights when deliciousness matters most.

FAQs

• Is butter chicken spicy?

Not traditionally. It’s a mild, creamy dish with warm spices like garam masala. You can adjust heat by adding more or less red chili powder or paprika.

• Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work great in this recipe. They’re more tender and flavorful, and they hold up well during pressure cooking.

• Do I need an Instant Pot to make this recipe?

While an Instant Pot makes it faster, you can adapt this to a regular pot or slow cooker. Cooking times and liquid amounts will need adjustment.

• Is this recipe gluten-free?

The base recipe is naturally gluten-free. Just ensure your spices and yogurt are certified gluten-free if you have sensitivities.

Flavorful Notes on Butter Chicken Made Easy

• Instant Pot transforms traditional butter chicken into a quick, hassle-free meal that delivers restaurant-quality flavor without hours of cooking.
• Perfect for home cooks of all skill levels, this recipe guarantees tender chicken and rich, creamy sauce with minimal effort and consistent results.
• Minimal cleanup and straightforward steps make this dish a stress-free option for busy families, allowing you to enjoy delicious Indian cuisine without complicated techniques.
• Marinating chicken in aromatic spices and creating a luxurious sauce ensures an authentic, mouthwatering meal that will impress everyone at the dinner table.

Ingredients You’ll Need for Butter Chicken

• Chicken: Tender meat that forms the main protein base of the dish.

• Yogurt: Helps tenderize the chicken and adds creamy tanginess.
• Lemon Juice: Provides brightness and helps break down chicken proteins.
• Garam Masala, Cumin, Coriander, Turmeric, Paprika: Spice blend that creates deep, complex flavor profile.
• Salt, Pepper: Essential seasonings that enhance overall taste.

• Onion, Garlic, Ginger: Classic flavor foundation that adds depth and complexity to the sauce.
• Butter: Provides rich, smooth base for sautéing and adds luxurious flavor.

• Crushed Tomatoes: Creates the rich, smooth sauce base with tangy undertones.
• Heavy Cream: Adds richness and smooths out the spicy and tangy flavors.

• Fresh Cilantro: Bright herb that adds fresh, herbal finish to the dish.

Steps for Cooking Butter Chicken in the Instant Pot

Step 1: Prepare Flavor-Packed Marinade

• Plain yogurt
• Lemon juice
• Garam masala
• Cumin
• Coriander
• Turmeric
• Paprika
• Salt
• Black pepper

Coat chicken thoroughly in the marinade.

Allow flavors to meld for 30 minutes to overnight in the refrigerator.

Step 2: Build Aromatic Base

Activate Instant Pot’s Saute mode.

Melt butter and gently cook chopped onions until they turn soft and translucent, about 3-4 minutes.

Add minced garlic and grated ginger, stirring for an additional minute to release their fragrant oils.

Step 3: Combine and Pressure Cook

Transfer marinated chicken and crushed tomatoes into the Instant Pot.

Mix ingredients carefully.

Secure lid, set valve to Sealing position, and pressure cook for 10 minutes.

Step 4: Release Pressure Naturally

Once cooking completes, allow pot to naturally release pressure for 10 minutes.

Carefully perform quick release for any remaining pressure.

Step 5: Create Creamy Finale

Open lid and stir in heavy cream until sauce becomes smooth and luxurious.

Taste and adjust seasonings as desired.

Sprinkle fresh chopped cilantro on top before serving over fluffy basmati rice.

Tips for Creamy and Rich Butter Chicken

• Let chicken soak in yogurt mixture overnight for deeper, more intense flavor profiles that will make your taste buds dance.
• Add heavy cream at the very end to prevent curdling and maintain a silky, smooth sauce texture that coats each chicken piece perfectly.
• Toast whole spices before grinding to release maximum aromatic oils, elevating the butter chicken's rich, complex flavor spectrum.
• Never overcook chicken in the Instant Pot – 10 minutes is the sweet spot for juicy, melt-in-your-mouth meat that stays incredibly succulent.
• Sprinkle fresh cilantro just before serving to add a bright, fresh note that cuts through the creamy, rich sauce and provides beautiful color contrast.

How to Store and Warm Up Butter Chicken

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Keep sauce and chicken together to maintain moisture and flavor.
• Pack cooled butter chicken in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months for best quality.
• Place chicken and sauce in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.
• Pour chicken and sauce into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of water or cream if the sauce appears too thick. Stir gently to prevent breaking the sauce and maintain its creamy texture.

Side Ideas for Serving Butter Chicken

• Elevate Butter Chicken Pairing
• Serve with Fragrant Basmati Rice: Fluffy, long-grain basmati rice perfectly absorbs the rich, creamy sauce and adds a delicate texture contrast.
• Match with Crisp Indian Lager: Kingfisher or Taj Mahal beer cuts through the dish's richness, refreshing the palate with its light, hoppy character.
• Complement with Garlic Naan Bread: Warm, buttery naan provides an ideal surface for scooping up every delicious drop of the velvety chicken sauce.
• Enhance with Cooling Cucumber Raita: Yogurt-based side dish with fresh cucumber offers a tangy, cool counterpoint to the warm, spicy butter chicken.

Flavor Combos to Try with Butter Chicken

• Dairy-Free Delight: Replace heavy cream with coconut milk or cashew cream for a lactose-free version. Use coconut oil instead of butter to maintain the rich flavor.
• Vegetarian Variation: Swap chicken with firm tofu, paneer, or mixed vegetables like cauliflower, chickpeas, and bell peppers. Adjust cooking time to 5-6 minutes to prevent overcooking.
• Low-Carb Option: Reduce tomato quantity and add extra spices. Serve over cauliflower rice or zucchini noodles instead of traditional rice to keep carbohydrates minimal.
• Protein-Packed Alternative: Use chicken thighs or boneless lamb for a higher protein content. Increase marination time to 2-3 hours for deeper flavor penetration and more tender meat.

Instant Pot Butter Chicken Made Easy Recipe

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4.6 from 40 reviews

• Total Time: 54 minutes
• Yield: 4 1x

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Description

Creamy, aromatic Instant Pot Butter Chicken delights taste buds with its rich Indian-inspired flavors. Tender chicken simmered in a velvety sauce brings restaurant-quality comfort directly to home kitchens, making dinner both simple and spectacular.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (907 grams) boneless, skinless chicken thighs, cut into bite-sized pieces

Main Spices and Marinade:

• 1 cup (240 milliliters) plain yogurt
• 2 tablespoons (30 milliliters) lemon juice
• 2 teaspoons (10 grams) garam masala
• 1 teaspoon (5 grams) ground cumin
• 1 teaspoon (5 grams) ground coriander
• 1 teaspoon (5 grams) turmeric powder
• 1 teaspoon (5 grams) paprika
• Salt and pepper to taste

Supporting Ingredients:

• 2 tablespoons (28 grams) unsalted butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon (15 grams) grated fresh ginger
• 1 can (14 ounces / 400 grams) crushed tomatoes
• 1 cup (240 milliliters) heavy cream (or coconut milk)
• Fresh cilantro, for garnish

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Instructions

1. Combine yogurt, lemon juice, and an array of aromatic spices in a mixing vessel. Thoroughly coat chicken pieces, ensuring complete coverage. Refrigerate for a minimum of half an hour, allowing flavors to deeply penetrate the meat.
2. Activate Instant Pot’s sauté function at medium heat. Melt butter until shimmering, then introduce finely diced onions. Sauté for 3-4 minutes until edges turn translucent and edges soften. Incorporate minced garlic and ginger, cooking briefly to release their fragrant oils.
3. Transfer marinated chicken into the pot, followed by crushed tomatoes. Gently fold ingredients to distribute evenly. Secure lid, position valve to sealing position, and pressurize at high setting for precisely 10 minutes.
4. Once cooking completes, permit natural pressure reduction for 10 minutes. Carefully release any remaining steam using quick-release method.
5. Unveil lid and introduce rich heavy cream, stirring to create a luxurious, velvety sauce. Taste and calibrate seasoning as needed. Garnish with freshly chopped cilantro leaves, presenting a vibrant, aromatic dish ready for serving.

Notes

• Marinate Longer for Deeper Flavor: Let the chicken soak up the spices for at least 4 hours or overnight to intensify the taste and tenderize the meat.
• Cream Alternatives for Dietary Needs: Swap heavy cream with coconut milk for a dairy-free version or use Greek yogurt for a lighter, tangier sauce.
• Spice Level Control: Adjust the heat by reducing or increasing paprika and adding a pinch of cayenne pepper for those who love extra kick.
• Perfect Consistency Trick: If the sauce is too thin, use the Saute function to simmer and reduce, creating a richer, more concentrated flavor profile.

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Dinner
• Method: Pressure Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 150 mg