Instant Pot Butter Chicken
Updated Jan 04, 2025
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This Instant Pot butter chicken recipe recreates a favorite mild Indian curry right at home. Yogurt-marinated chicken thighs become tender and flavorful in a rich, creamy tomato gravy with garam masala and pantry spices. The Instant Pot makes it easy to get that simmered-all-day flavor in a fraction of the time!
Restaurant-Style Butter Chicken in the Instant Pot
It’s always a toss-up between butter chicken and chicken tikka masala whenever we order from our local Indian takeout. I’ve always had a soft spot for butter chicken: A mild chicken curry in a rich, creamy tomato gravy with garlic onions, and spices, including garam masala, turmeric, and cumin. This Instant Pot butter chicken is quick, easy to make, and recreates those authentic flavors right at home.
It tastes like it’s been simmering all day, but in reality, this homemade butter chicken recipe comes together in a little under one hour. Paired with fluffy rice and fresh, homemade Naan bread, I think you’ll be a fan, too!
Reasons to Love This Instant Pot Butter Chicken Recipe
Butter chicken, or murgh makhani, is a mild Indian-inspired chicken curry. When creating this Instant Pot butter chicken recipe, I knew I wanted a homemade version that would be approachable for most home cooks and kitchens.
- I’ve simplified the ingredients but kept those same comforting, warm flavors I love in classic butter chicken recipes.
- Boneless chicken is first marinated in a blend of yogurt and spices, then pressure-cooked in a rich tomato gravy. It’s hands-free and quicker than traditional butter chicken recipes, which require hours of slow simmering.
- It’s finished with heavy cream, which is what gives this homemade butter chicken its luxuriously creamy texture.
- Butter chicken is famously mild, so even kids love it. Of course, the perk of making it yourself in the Instant Pot is that you can customize this dish any way you’d like. Make it hotter, milder, or add spices to taste.
If you love Indian food as much as I do, you’ve got to try my chicken korma next or this slow cooker butter chicken, which is just as rich and flavorful. And for a fun and satisfying appetizer, try my Indian samosa chaat recipe.
Ingredients You Will Need
You’ll need mostly pantry staples with a few key Indian spices for authentic flavor. Here’s what to use and why. See the recipe card at the bottom of the post for full details and measurements.
- 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 ¼ teaspoon of garlic powder per fresh clove.
- Ginger – Ground ginger can work in a pinch, though fresh ginger is best.
- Garam Masala – A key Indian spice blend that gives butter chicken its signature flavor. Used in both the marinade and the tomato gravy. Substitute with curry powder for a milder taste.
- Other Spices – Turmeric, cumin (or ground coriander), chili powder, sweet or smoked paprika, salt, and freshly ground pepper.
- Olive Oil – Alternatively, use vegetable oil, coconut oil, avocado oil, or ghee 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.
- Chicken Broth – You can also use vegetable broth or water as a liquid component. The Instant Pot requires liquid in order to not throw a burn notice.
- 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 fine to use, though it does 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.
Tips for Making Butter Chicken in the Instant Pot
- The longer you marinate the chicken, the more flavorful it will be. If you have the time, marinate the chicken overnight for a deeper flavor profile.
- Use full-fat dairy, like yogurt and heavy cream, for a rich sauce with the creamiest texture. Evaporated milk or half-and-half are the best alternatives to heavy cream, if needed. I’ve also had success using coconut milk for a dairy-free option.
- For a thicker butter chicken sauce, add more butter at the end. Stir the sauce until the butter has melted and let it simmer longer to thicken. In a pinch, whisk 1-2 tablespoons of sauce with equal parts flour to make a slurry, and stir this into the curry.
- Choose the right 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.
- If your Instant Pot gives a burn notice, it’s likely there isn’t enough liquid. Add more water or chicken broth.
- Cook it the day before. As with many curries, soups, and chili recipes, butter chicken can taste even better the next day, as the flavors have more time to meld together.
- Prepare the tomato gravy 1-2 days ahead, let it cool, and store it in a sealed jar or container in the fridge until you’re ready to make your curry.
- 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.
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Instant Pot Butter Chicken
Ingredients
FOR THE YOGURT MARINADE
- 1½ 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.
How to Make Instant Pot Butter Chicken
With the magic of pressure cooking, this Instant Pot butter chicken comes together quickly and easily, making it perfect for weeknights or special occasions. Let’s get started.
- 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, a.k.a. tomato 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. In the Instant Pot, stir in the heavy cream and use an immersion blender to 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.
Can I Make This On the Stovetop?
Absolutely! If you don’t have an Instant Pot, here’s how to prepare this homemade butter chicken on the stove instead. This is a quick option; if you have time, I’d suggest covering and simmering your stovetop butter chicken for up to 1 hour, or as long as you can for more depth of flavor.
- Combine the chicken with the marinade and refrigerate as directed.
- Heat a splash of 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. Cook for about 30 seconds, until fragrant.
- 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. Stir, then reduce the heat to low.
- Simmer gently for about 20 minutes. If you want a thicker sauce, cook it a little longer. Lastly, stir in a couple of pats of butter until melted. Taste the sauce and adjust the salt if needed.
Storing and Reheating Leftovers
- Refrigerate. Store your butter chicken in an airtight container in the refrigerator for up to 4 days. I love tossing leftovers with garlic butter pasta!
- Freeze. Store completely cooled chicken in an airtight container or freezer bags and freeze for up to 3 months.
Looks delicious, been printing out recipes to try out my new instant pot, will give this recipe a try, thanks for posting!
This looks so delicious. Thanks for the recipe.
Looks so easy and flavorful! Adding to my menu next week!
This needs to happen at my house very soon!!
This recipe was super quick and easy to follow, and tasted delicious thanks!
Looks fantastic! I love all the flavors going on and it takes a little effort, need to make this soon!
Easy dinner for the win! This is a keeper!
Love finding good delicious recipes to use in my Instant Pot! Can’t wait to make!
Wow, one of my favorite dishes! Love how easy this is to make using the instant pot!
This is such a fantastic dish, it’s so flavourful! Thank you, for posting so many easy, tasty recipes!