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!
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 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 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!
Paula Harris says
I have referred so many people to your site. This butter chicken is the bomb. I have a section in my cupboard just for “India” spices. I love that I live in SD where to can go to so many different
grocery stores. Love your recipes. Tnanks for sharing your gift of cooking with us
Ashley - My Heart Beets says
Paula, thanks for sharing my blog with others – it’s the best compliment I can get! I’m so glad you’re enjoying my recipes – thank you for the kind words 🙂
Erin Clancy says
After making this recipe countless times, I finally am leaving a review.
This is the BEST butter chicken. We make double batches, we freeze, we give away, we can’t get enough. I bought Ashley’s cookbook based on this recipe (great book, btw!).
Lately I am sensitive to nightshades (aka everything yummy in the world including tomatoes) so we don’t make it as much, but it is a family and friends favorite. Thank you, Ashley!
Ashley - My Heart Beets says
Erin, I’m so glad to hear that you like the butter chicken so much – and happy you like my book too! I haven’t tried this with my No-mato masala – but that might be an option to experiment with since you’re not able to have nightshades these days. Thank you for leaving me a review – I really appreciate it 🙂
SS says
Erin, do you freeze it before it’s cooked (with all the ingredients as a freezer meal) or after it’s cooked? Asking because I’m trying to stock my freezer! Thank you!
Ashley - My Heart Beets says
If I’m freezing, I cook and freeze – but haven’t tried it the other way!
Gigi says
I made this yesterday for dinner and it was perfect. I followed the recipe as is and didn’t require any changes. Thank you for such an easy recipe.
Ashley - My Heart Beets says
Gigi, happy to hear that! Thanks for letting me know 🙂
Stella says
This is the best butter chicken recipe I have ever made. No substitutions, just awesomeness. Indian cuisine at a new level for sure.
Ashley - My Heart Beets says
Stella, so happy to hear that! Thanks for letting me know how much you like it 🙂