Instant Pot Butter Chicken

412 Comments

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!

Instant Pot Butter Chicken by Ashley of MyHeartBeets.com

This is the best Butter Chicken! And it’s so easy to make!

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 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.

Butter Chicken by Ashley of MyHeartBeets.com

What do I serve with Butter Chicken?

You can serve butter chicken with any Indian flatbread or with basmati rice, brown basmati rice, pea pulao, or quinoa.

Are you gluten-free or grain-free? Then serve the chicken with my 3-ingredient paleo naan or coconut flour naan.

If you’re wondering what type of sides would work well, I have a ton of other Indian recipes on my blog – you can find them all here! A few ideas: aloo gobi or cabbage peas or taro root or aloo green beans.

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 this 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)!

Paleo Butter Chicken by Ashley of MyHeartBeets.com

Instant Pot Butter Chicken

Butter Chicken by Ashley of MyHeartBeets.com

Instant Pot Butter Chicken

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.
4.87 from 120 reviews
Pin Recipe Print Recipe
Servings 5
Cuisine Indian

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

Add later:

  • 2 green bell peppers chopped into medium-sized chunks/squares
  • ½ cup heavy cream or full-fat coconut milk
  • Pinch of 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 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.

Video

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!

Looking for more Indian Instant Pot Recipes? Try these!

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Vibhor Chaurasia says

    Hi Ashley,

    In the instructions you said, “cook for 8 minutes” as a 5th step. Since we are not adding water don’t you think that for cooking for 8 mins might burn the chicken?

  2. Anita B says

    Hi Ashley,
    Could I make this recipe with chicken legs on the bone and if so would you adjust the cooking time?
    Thanks
    Anita

  3. Nivea says

    5 stars
    Amazing yummy butter chicken . I followed the recipe to a T probably the tenth recipe from Ashley’s Blog can’t believe waited so long to make this yummy butter chicken …. bravo 👏

  4. Emily says

    5 stars
    The BEST butter chicken recipe out there! So simple and delicious every time. My husband and kids love it so much that I make it at least once a month.

  5. Crystal says

    Hello ,

    I have made this over and over and it has always turned so amazing. Thank for posting this

    Wanted to make this as a freezer meal after our first little one arrives – and would like to know if this butter chicken dish was freezer friendly and for approx how long can it stay frozen?

    • My Heart Beets says

      Hi Crystal, I’m so glad you like this recipe so much! I can’t remember the last time I froze this (though I’m sure I have) – I think it’s fine to freeze. Also, congratulations!

  6. Preetha says

    4 stars
    This was excellent and requires absolutely no changes! Thanks for a great recipe. I’ve made butter chicken before using chicken breasts but I’ve used the slow cook mode for that (which takes hours). This one is quick and easy!

      • Xraygirl32 says

        I have a question, two actually. I have chicken breasts to use, do I have to make any adjustments and have you ever made basmati rice at the same time in the instant pot, or do you think I would be better to do it separately first? Thanks!

        • Ashley - My Heart Beets says

          Hi, for chicken breast, I’d reduce the cook time to 5 minutes – that should work. And yes, you can make rice – I’d put a tall trivet into the pot, then the rice in a container on top. Let me know how it goes 🙂

  7. Julie says

    5 stars
    I cook various things from your site all the time (hello, Patiala is our absolute favorite and I love the hariyali chicken also) but I’d never tried this butter chicken…. UNTIL TONIGHT.
    Five stars aren’t enough! It’s incredible. I used breast because that’s what I have, and a dollop of plain Greek yogurt instead of the cream because I was out of cream, and I now have a new favorite! Thank you Ashley!

Show More Comments