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 at an Indian restaurant, but it’s even better!
“I have made this recipe multiple times and it has always turned out and is always delicious! I usually double it in my instapot so we can have lots of leftovers. (In fact I am making it right now!) It is absolutely my go-to recipe for Butter Chicken! Thank you so much for sharing!”
Debbie
This is the best Butter Chicken! And it’s so easy to make!
Instant Pot Butter Chicken, also known as murgh makhani, is restaurant-quality. It’s one of the most popular recipes on my blog and with good reason. This butter chicken dish is the perfect blend of tomato flavor, creaminess, and masala.
Over the past couple of days, I’ve eaten butter chicken for breakfast, lunch, and dinner… and I haven’t gotten tired of it. And now that it’s all gone, I actually miss it! Trust me, this dish is so good that you’re going to want to put this on your weekly dinner menu rotation.
It’s so simple to make this restaurant-style dish right at home. The instant pot simplifies the cooking process so much 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 do I serve with this Indian Butter Chicken Instant Pot Recipe?
You can serve butter chicken with any Indian flatbread or with rice. Here are a few options:
And here are some options for sides that work well with butter chicken:
And if you are planning to make the butter chicken for a dinner party, check out my blog post about throwing an Indian Dinner Party. 🙂
Can I make Pressure Cooker Butter Chicken without an Instant Pot?
Don’t have an Instant Pot? Here’s how to make Stovetop Butter Chicken using a regular ol’ pot. And if you want to try and switch things up, give this meatless version a try: Butter Chickpeas (Vegan)!
Instant Pot Butter Chicken Recipe
Instant Pot Butter Chicken Recipe
Ingredients
- 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
Spices
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ÂĽ teaspoon black pepper
- ÂĽ teaspoon cayenne
- ÂĽ teaspoon ground cumin
- 1 15 ounce can tomato sauce
Add later:
- 2 green bell peppers chopped into medium-sized chunks/squares
- ÂĽ cup heavy cream or full-fat coconut milk adjust to preference
- 1 teaspoon crushed dried fenugreek leaves kasoori methi
- Cilantro garnish
Instructions
- 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 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
- Add the spices and give everything a good mix.
- Stir in the tomato sauce.
- Secure the lid, close the pressure valve, and cook for 5 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.
Video
Notes
- I have made a few adjustments to update this recipe (2021). My original recipe (in my cookbook) called for ½ cup of heavy cream, but I now think ÂĽ cup is enough. Feel free to add more heavy cream if you’d like. I have also reduced the cook time.Â
Nutrition
Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!
Henna says
Thank you for sharing. I’m surprised this one skipped my radar. I absolutely love your recipes! Question: have you ever attempted to make this recipe with your nomato onion sauce (instead of tomato sauce)? I’m still on a no-tomato diet and was wondering if I can make it with that instead. If you think it’s possible (and I understand this will lead to a change in overall taste/texture), how much of the nomato sauce would you suggest I include in this recipe? Thanks!
K says
I have made this multiple times. It’s a perfect recipe. Just as good as a restaurant. I usually double the gravy so I have extra.
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you like this 🙂
Tiffani says
What would you recommend for subbing chicken breasts in recipes like these with chicken thighs? Any difference in cook time?
Btw ADORE all your stuff and I tell everyone about it.
Sharon says
I love this recipe. Do you think I could double it?
Ashley - My Heart Beets says
Hi Sharon, yes, you can double it by doubling the ingredients but keeping the cook time the same. Hope that helps!
Meredith says
Can I swap the ghee for regular butter?
Jen says
I have without issues plenty of times! Still delicious!
Suparna says
This recipe is awesome. To make this with 3lbs of chicken should all of the ingredients be doubled?
SMS says
What heat do you saute, med or high? Love your recipes, keep them coming!
Ashley - My Heart Beets says
Hi, I saute on medium/default unless noted otherwise in a recipe (sometimes I will say to saute on high), but you can saute on high if you’d like to make the dish faster, just keep an eye out to avoid burning.