This recipe for Instant Pot Butter Chicken is so flavorful and easy to make. The pressure cooker seals in all the flavor, so you can even skip marinating the meat. This recipe is a family favorite and tastes like what you’d get an an Indian restaurant, but it’s even better. I really should have called this recipe: Better Butter Chicken. Or heck I’m about to throw modesty out the window and call this The Best Butter Chicken.
The Best Butter Chicken
This Instant Pot Butter Chicken, also known as murgh makhani, is absolutely restaurant-quality. It’s one of the most popular recipes on my blog and with good reason. This authentic butter chicken dish is the perfect blend of tomato flavor, creaminess and masala.
Over the past couple days, I’ve eaten butter chicken for breakfast, lunch and dinner… and I haven’t even gotten tired of it. And now that it’s all gone, I actually really miss it… Trust me, this is so good that you’re going to want to put this on your weekly dinner menu.
It’s so simple to make this restaurant style dish right at home. The instant pot simplifies the cooking process so much so that you can have this done from prep to plate in thirty minutes and a good chunk of that time is hands-off. Amazing, right? That’s less time than it takes to get takeout.
What Can I Serve with this Butter Chicken?
Serve this with basmati rice (see my recipe for Instant Pot Perfect Basmati Rice or Instant Pot Brown Basmati Rice) or an Indian flatbread. I also have plenty of other Instant Pot recipes in my cookbook, Indian Food Under Pressure, that you can make to go alongside this dish!
If you are gluten-free or grain-free, you try serving this dish with my 3-ingredient paleo naan or if you have my gluten-free Indian eBook – make my coconut flour naan. Oh, oh! And if you have my eBook you can also serve this with jeera cauli rice, dairy-free cucumber raita, potato pakoras (as a side or app!) and for dessert, GULAB JAMUN.
Can I make this without an Instant Pot?
This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There’s one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it’s distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either amazon or my local Indian grocery store.
- 2 tablespoons ghee
- 1 onion, diced
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon ground cumin
- 1 (15 ounce) can tomato sauce
- 2 green bell peppers, chopped in large pieces
- ½ cup heavy cream or full-fat coconut milk
- Pinch of dried fenugreek leaves (kasoori methi)
- Cilantro, garnish
- Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
- Add the garlic, ginger and chicken. Stir-fry the chicken for 6-7 minutes or until the outside of the chicken is no longer pink.
- Add the spices and give everything a good mix. Stir in the tomato sauce.
- Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button, add the bell peppers and cook until they soften to your liking.
- Stir in the cream and fenugreek leaves.
- Garnish with cilantro if desired, then serve.
***Update: While you can follow the steps in this video please know that I have made some changes to the written directions. I suggest using the written recipe but either way works!***
PS did you watch until the veryyyy end of my YouTube video? Roby (my husband/hot tech guy) makes a cameo!