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Yogurt-marinated chicken thighs become tender and flavorful in this Instant Pot Butter Chicken recipe. Cooked in a glorious tomato-based sauce, it’s rich, creamy, super tasty, and incredibly quick to make!
If you love Indian food as much as I do, you’ve got to try my chicken korma next—it’s just as rich and flavorful. And for a fun and satisfying appetizer, don’t miss my Indian samosa chaat recipe!
Skip Indian take-out tonight and make this restaurant-style Butter Chicken right at home. This recipe is quick, easy to make, and full of wonderful flavors, using common spices and ingredients. A beloved staple of Indian food, like chicken tikka masala, butter chicken holds a beloved spot in the hearts of curry enthusiasts like myself. It is renowned for its creamy tomato sauce and the tasty spice mixture, which may include garam masala, turmeric, cumin, and other flavors. Paired with fluffy rice and fresh, homemade Naan bread, this meal will impress all the skeptics!
What Is Butter Chicken?
Butter Chicken, or Murgh Makhani, is a dish that originated in Northern India and is celebrated for its luxuriously creamy and subtly spiced tomato gravy. In this quintessential dish, chicken is first marinated in a blend of yogurt and spices like garam masala, turmeric, and cumin. The marinated chicken is gently cooked and simmered in a sauce made of butter, onions, garlic, ginger, and tomatoes. It is finished off with the addition of heavy cream, lending the dish its iconic creamy texture.
What You’ll Need
To make this Indian Butter Chicken recipe with its rich, creamy sauce, you’ll need a slightly longer list of ingredients—but don’t worry! Most of them are pantry staples with just a few key Indian spices to bring authentic flavor. Below, I’ve broken down everything you’ll need, and don’t forget to check out the recipe card at the bottom of the post for full details and measurements.
For the Marinade
- Boneless, Skinless Chicken Thighs – Chicken thighs are juicy and traditional for this recipe, but you can use chicken breasts if preferred.
- Plain Yogurt – Adds tanginess and tenderizes the chicken. Use Greek yogurt or sour cream for a thicker marinade. Dairy-free yogurt also works.
- Garlic – Minced fresh garlic is recommended, but you can substitute it with garlic powder.
- Ginger – Ground ginger can work in a pinch, though fresh ginger is best.
Spice Blend Ingredients
- Garam Masala – A key Indian spice blend that gives the dish its signature flavor. Used in both the marinade and the tomato gravy. Substitute with curry powder for a milder taste.
- Turmeric – Can be omitted, but it’s worth including for authenticity.
- Ground Cumin – I use cumin in both the marinade and the gravy. Coriander powder can also work.
- Chili Powder – Adds heat to the marinade. Adjust to taste or use paprika for a milder alternative.
- Sweet Paprika – Adds mild sweetness and a hint of smoky flavor to the gravy. Smoked paprika can be used for a more robust taste.
- Salt – Brings out the flavors in both the marinade and the gravy. Adjust to taste.
For the Tomato Gravy
- Olive Oil – You can also use vegetable oil, coconut oil, or avocado oil to sauté the onions and spices.
- Yellow Onion – A white onion or shallots are good alternatives.
- Butter – Use ghee for a more authentic Indian flavor.
- Garlic – Fresh garlic is best, but garlic powder works as a backup.
- Ginger – Ground ginger can be used if needed.
- Chicken Broth – You can also use water or vegetable broth.
- Canned Diced Tomatoes – Substitute with fresh tomatoes (about 2 cups, chopped) if desired.
- Tomato Paste – Adds concentrated tomato flavor and thickens the sauce. Ketchup is okay to use, though it will add sweetness.
- Heavy Cream – Makes the sauce rich and creamy. Take inspiration from my coconut chickpea curry and use coconut cream as a dairy-free alternative.
How To Make Instant Pot Butter Chicken
This easy recipe transforms pantry ingredients and a handful of spices into a flavorful dish with tender chicken in a creamy tomato sauce. With the magic of pressure cooking, this dish comes together quickly and easily, making it perfect for weeknights or special occasions!
- Prep the chicken. First, cut the skinless chicken thighs into pieces and marinate them in the spiced yogurt marinade for 15 to 20 minutes or overnight if preferred.
- Make the tomato sauce. As the chicken marinates, start the Makhani sauce. Sauté the onions in your Instant Pot with a touch of cooking oil, followed by butter, garlic, ginger, spices, and the marinated chicken. Finally, stir in the tomato paste and diced tomatoes.
- Cook. Seal the Instant Pot and cook on high pressure for 8 minutes. Once it’s done, do a quick release.
- Make the tomato gravy. Remove the chicken and set it aside. To the instant pot, stir in the heavy cream and, using an immersion blender, blend the sauce for 30 seconds – just until creamy.
- Serve. Stir the chicken back into the sauce and enjoy this instant pot butter chicken served over basmati rice, biryani, or cauliflower rice.
Recipe Tips
- Marinate the Chicken: The longer you marinate the chicken, the more flavors it absorbs. If you have the time, marinate the chicken overnight for a deeper flavor profile.
- Use Full-Fat Dairy: For a creamy and rich sauce, use full-fat yogurt for marination and heavy cream for the sauce. However, in place of heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream.
- Thicken the Sauce: If you want a thicker sauce, add more butter at the end, and stir the sauce until the butter has melted.
- Tomatoes: Just like in my rogan josh recipe, I recommend using a can of diced tomatoes instead of tomato sauce for the best texture and flavor. Be sure not to drain them—you’ll need the liquid to help create the perfect consistency for this dish!
- Burn Notice: If you are getting the burn notice on the Instant Pot, I advise to add more water or chicken broth.
- Make in Advance: As with many curries, Butter Chicken can taste even better the next day, as the flavors have more time to meld together.
- Prep the Tomato Gravy in Advance: One of the great advantages of the butter chicken’s tomato gravy is that you can make it in advance, let it cool, and store it in a sealed jar or container in the fridge for up to two days. This allows the rich flavors to intensify before you add the chicken.
- Adjust as Needed: The secret to a great Indian recipe is in the balance of tangy, sweet, and spicy flavors, so adjust your spices accordingly to your taste preference.
Storing Leftovers
- To Refrigerate: Store your butter chicken in an airtight container in the refrigerator for up to 4 days. Leftovers are perfect for making wraps, like chicken Caesar wraps, or tossing into garlic butter pasta for an easy and flavorful meal.
- To Freeze: Store completely cooled chicken in an airtight container or freezer bags and freeze for up to 3 months.
More Instant Pot Chicken Recipes
- Instant Pot Crack Chicken
- Coconut Chicken Curry
- Instant Pot Lemon Butter Chicken
- Instant Pot Chicken Breasts
- Instant Pot Sticky Chicken Thighs
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Instant Pot Butter Chicken
Ingredients
FOR THE YOGURT MARINADE
- 1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces
- ½ cup plain yogurt
- 4 cloves garlic, minced
- ½ tablespoon finely minced ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder, or to taste
- salt, to taste
FOR THE TOMATO GRAVY
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon finely minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika, or to taste
- ½ cup low sodium chicken broth or water
- 14 ounces canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- ¾ cup heavy cream
Instructions
- Marinate the chicken. In a large mixing bowl, combine the cut-up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for at least 15 minutes or overnight.
- Saute. Set the Instant Pot to sauté. Heat the cooking oil in the instant pot; add the onions and cook for 2 minutes. Add in the butter and stir in the garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds. Add the chicken and cook for 2 minutes.
- Stir in the rest of the ingredients and cook. Pour in the chicken broth, diced tomatoes, and tomato paste and stir. Lock the Instant Pot lid in place; turn the pressure valve to seal it. Set to 8 minutes on HIGH PRESSURE. When the timer goes off, do a quick release.
- Make it creamy. Remove the chicken and set it aside; add the heavy cream to the tomato sauce in the instant pot and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
- Serve. Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve the butter chicken over rice.
Equipment
Notes
- Marinate the Chicken: The longer you marinate the chicken, the more flavors it absorbs.
- Use Full-Fat Dairy: For a creamy and rich sauce, use full-fat yogurt for marination and heavy cream for the sauce.
- In place of heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add more butter at the end, and stir the sauce until the butter has melted.
- Use a can of diced tomatoes and not tomato sauce. Also, do not drain it.
- If you get the burn notice on the Instant Pot, add more water or chicken broth.
- Make Ahead: Butter Chicken can taste even better the next day, as the flavors have more time to meld together.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious! Easy recipe to covert to stovetop preparation. Thank you so much for all that you do, Katerina.🥰
I don’t have an instapot . What adjustments would I make using a stovetop?
This recipe looks like a Dream Dinner recipe called Buttery Bombay Chicken. Can’t wait to compare the taste.
Hi!
Here’s how you can make my butter chicken on the stovetop:
Start by combining the marinade ingredients with the chicken in a bowl. Cover and refrigerate for at least 15 minutes or overnight for the best flavor.
Heat some cooking oil in a large skillet or frying pan over medium-high heat. Add the onions and cook for about 2 minutes, until they start to soften.
Stir in the butter, followed by the garlic, ginger, cumin, garam masala, and sweet paprika. Let it cook for about 30 seconds to release all those amazing flavors.
Add the chicken to the pan, marinade and all, and cook for about 3 minutes, stirring occasionally.
Add the chicken broth, tomatoes, tomato paste, cream, and a pinch of salt to the pan. Give everything a good stir, then reduce the heat to low and let it simmer gently for about 20 minutes. If you want a thicker sauce, cook it a little longer and then gently stir in couple pats of butter until melted.
Taste the sauce and adjust the salt if needed.
And that’s it! Serve it up and enjoy. 😊 Let me know how it turns out!