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Instant Pot Butter Chicken

by 395 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
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Butter Chicken by Ashley of MyHeartBeets.com

Instant Pot Butter Chicken

★★★★★ 4.9 from 116 reviews
  • Author: Ashley Thomas
  • Yield: 5 1x
  • Method: Instant Pot
  • Cuisine: Indian
Print Recipe

Description

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.

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

  1. 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.
  2. 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.
  3. Add the spices and give everything a good mix.
  4. Stir in the tomato sauce.
  5. Secure the lid, close the pressure valve, and cook for 8 minutes at high pressure.
  6. Open the valve to quick release any remaining pressure.
  7. Press the sauté button, add the bell peppers and cook until they soften to your liking.
  8. Stir in the cream and fenugreek leaves.
  9. Garnish with cilantro if desired, then serve.

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!

Comments

  1. Hi Ashley — It was getting late tonight and I needed to figure out something for dinner. I toyed with takeout, but couldn’t stand the thought of it, so I checked your site for a quick recipe. I had everything I needed to make your Instant Pot Butter Chicken and it has become an “instant” (ha!) favorite for my family. My 11 y/o said it tastes like something you would get at a really good Indian restaurant in London. High praise indeed. Thanks for saving dinner! p.s. I even put the chicken in half frozen b/c I didn’t have time to thaw it all the way and it turned out great — fully cooked and very tender.

    Reply

  2. Did you use coconut cream from jarred coconut milk or coconut manna in a jar, or those small cans that actually say coconut cream?

    Reply

    • I use coconut cream from a can. If you find a can that’s just coconut cream you can use that or you can buy a full-fat can of coconut milk and put it in the fridge overnight then scoop the cream that settles on top and use that. Hope that helps!

      Reply

  6. I make your original recipe for this all the time and I am so very excited to see you updated it for the Instant Pot! Thank you!

    Reply

  8. This was super easy to make and really rich, flavorful and delicious. My husband was also a huge fan. Definitely will repeat this one in the future! I used chicken breast meat instead of thigh and they were still flavorful and not too dry at all. Also: extra star for Instant Pot recipe!! That is my favorite kitchen tool of all time and I get excited every time you post recipes for it – thank you!!

    Reply

  9. Hi Ashley,

    Wow!!!!!

    I just bought the Instant Pot because of this recipe and your Carne Guisada recipe. You’ll be happy to know that I bought it through your referral link and it just arrived yesterday. Your butter chicken was my maiden voyage with IP and the results were AMAZING!! My wife said, “OMG!! That’s better than any Indian food dish we’ve ever had out!!”. This dish is so rich with many layers of flavor!! I’m glad I took the time to find the fenugreek leaves…..I believe it makes a big difference. Your butter chicken definitely earned “keeper” status.

    The only minor thing I would have changed is the texture of the bell pepper. They ended up a little overcooked. However, I’m pretty sure that was my bad because I misunderstood the directions for natural release and ended up cooking it a tad longer than I should have. Next time, I’m trying quick release!!

    ★★★★★

    Reply

    • Thanks for the review, Mickey!! I’m so happy to hear that you and your wife liked my recipe 🙂 If you prefer crisper veggies, you can cook the dish without them, then once it’s done add the bell pepper in and set the IP to manual for 1 minute to soften them a bit.

      Reply

      • Perfect!! That’s exactly inline with what I was thinking for the next go round 🙂 I will probably try the IP Carne Guisada recipe next.

        Reply

  10. Hi, the dish looks amazing. I am going to try it real soon.
    Quick question though, why did you say the dish was dairy free ? did you mean, I can replace the ghee/butter with oil ?

    Reply

      • Ok, that makes sense. I’m allergic to the protein in the milk and dairy in any form makes me break out in hives. I’m always looking for dairy free recipes.

        I love ur site btw, many awesome recipes 🙂

        Reply

        • I have to be dairy free when breasteeding as all my children have dairy protein allergy and have found that just using cashew milk instead of the butter and cream works well, I just add as much milk as the recipe calls for coconut cream (don’t care for savory coconut recipes) and half the amount as the recipe calls for butter. I tried using unsweetened cashew butter in place if the butter and that’s a no go, but skipping the butter entirely works too.

          ★★★★★

          Reply

  11. Hi, I followed the recipe to a “T” but the bottom ingredients scorched in the pot. Luckily, I noticed before I’d mixed all the burnt bits into the sauce. The sauce tasted good, but I’d like to avoid scorching in the future. What’s the secret?

    Reply

    • Hi Staci, did you have all the ingredients ready to go? When it comes to cooking Indian food in the Instant Pot, I always have everything ready, that way if something looks like it’s about to burn, I’m able to go to the next step. For example, I suggest getting all your spices together because if you add them one by one, then they may begin to burn. Anyway, I hope that helps!

      Reply

        • I think it might be something with the 8 quart model but I’ve learned to ignore the burn warning. One change I made was I do all the sautéing in a separate pan first then put it into the instant pot and add the tomato sauce. When I do it this way, I do get the burn warning but it goes off after a few minutes and then the pressure cooking timer starts like normal. I think the tomato sauce scorches quickly when added to the very hot pot. (But even then, I’ve learned that if the pressure indicator is up it’s still cooking and you can just leave it alone for 8 minutes and it will be fine.)

          ★★★★★

          Reply

        • I had to add two full cups of water. I got the burn message every time I made this recipe as well in my 8qt IP. I tried 1, 1.5 and then 2 cups was the smallest amount to add for it not to burn.

          I try to boil the water off at the end on saute mode.

          Reply

      • Thank you Ashley for this amazing recipe! It was so delicious! I had the ‘burn’ sign come up as well. I made sure to deglaze the pot and still had it pop up! I deglazed it again and still got it. The tomato sauce wasn’t really keeping the other ingredients from burning the base. Any advice?

        ★★★★★

        Reply

        • Hi Siv! I’m so glad you liked the dish 🙂 Sometimes the burn sign comes up if there’s something stuck to the bottom of the pan (like burnt spices) but as long as it comes to pressure everything should be fine. I hope that helps – let me know how it goes next time!

          Reply

  12. Hi Ashley!

    No need to marinate the chicken on this one? I’m a HUGE fan of your regular butter chicken recipe 🙂 And I got an Instant Pot a couple of weeks ago and have been using it almost every other day.

    Thanks!

    Reply

    • Hi Dinis! Nah… I feel like if I’m taking the lazy route (Instant Pot) I’m not going to marinate the chicken lol and honestly, I don’t think you’ll notice the difference. I hope you love the recipe! 🙂

      Reply

  13. This is so, so, so good! Reminds me of my mom’s butter chicken. The chicken is so soft and creamy. All of Ashley’s recipes remind me of my mom’s food and that is meant as the highest compliment. I’m so glad I can now recreate these recipes and feed them to my toddler (who loved the butter chicken by the way!)

    ★★★★★

    Reply

    • Thanks, Fatima!! And having someone tell me that my recipes taste like their mom’s is definitely the best compliment I can get 🙂 So glad you and your little one love the recipe!

      Reply

  14. I made a chicken in the InstantPot last night and it was rather bland, with quite a bit of it left. I thought it might work for this recipe tonight, so I stripped the chicken, threw in the pieces, and yes it was delicious. I set it for 5 minutes. It was a bit dry, so if I ever use precooked chicken again I might just cook it for 4 or 3 minutes. I have also made your other Butter Chicken recipe, they are both fabulous. But I do love using the InstantPot whenever possible. This was very easy, thank you.

    ★★★★★

    Reply

  15. Hey Ashley,

    I’m a 26 y.o single guy, health nut and super lazy when it comes too cooking. I wasn’t sure if an Instant pot is a good enough investment over a regular slow cooker. Your blog sold me on it and I’m ordering one right away.

    ★★★★★

    Reply

    • PR, you won’t be disappointed! It’s worth every penny! I use my IP every single day – from steaming my hard-boiled eggs in the mornings to making quick dinners at night. You might as well donate that slow cooker of yours 😉

      Reply

  16. Hi the tomato sauce …..do you mean pasata / Tin of tomatoes ..

    Or do you mean ketchup?
    Waiting for my instant pot to arrive and just wanted to make sure I had ingredient. Also the fenugreek , can you use powder version?

    Can’t wait to try your recipes they look amazing. 🙂

    Reply

    • Hi Lisa, here’s a link to the tomato sauce that I use. I’ve also added this to the list of ingredients in the recipe. As for the fenugreek – use dried fenugreek leaves, not powdered seeds. The seeds have a bitter taste compared to the leaves. Hope that helps and hope you love the dish! 🙂

      Reply

    • Canned tomato sauce is different than canned tomatoes. I think tomato sauce is a typically American style preparation that is not readily available overseas. I may be wrong, but your term pasata/tinned tomatoes and confusion about ketchup implies to me that you do not live in the US. Having an English husband and having traveled/lived overseas, I know that ketchup is often called tomato sauce outside the US, but in the US the two are very different and almost never used interchangeably.

      Tomato sauce is a thin, smooth, seasoned tomato sauce that is more like a simple cream of tomato soup – to me canned tomato sauce is a bit like a rather watered down, anemic version of a spaghetti/pasta sauce. It’s not sweet and thick like ketchup, though it’s pureed that smoothly. There’s more seasoning than just canned tomatoes. The can I have next to me lists tomato puree, sea salt, onion powder, garlic powder, citric acid as ingredients. If not available in your area, pureed canned/tinned tomatoes (or puree whole canned tomatoes yourself) with added onion powder and garlic powder, salt to taste should work. Hope that helps.

      ★★★★★

      Reply

  18. Hi, thank you for this recipe! The butter chicken turned out great, and I have a whole packet of fenugreek leaves so I plan to make this often! At first I thought there was a lot of sauce, but then I started eating it – yum. It won’t last long.

    I used boneless chicken breasts, cut into bite-sized pieces. I cooked for 9 minutes on Manual in my new instant pot, and I think I will try 7 or 8 minutes next time.

    ★★★★★

    Reply

  19. Tried this recipe last night, and it was fantastic! And, the best part is how easy it was to prepare! I have made butter chicken before – which took 4 times as long – and the results were not nearly as good. Thanks for the recipe, and please continue posting Instant Pot recipes!

    ★★★★★

    Reply

  20. I made this last night for my family and it was DELICIOUS! I didn’t have enough coconut cream, so I subbed half of it for regular cream. It was even better this morning after the flavors had time to really do their magic. Thank you for posting this!

    ★★★★★

    Reply

  21. Made this curry last night, very good, one of the better ones I have made without a kitchen full of pots, pans and bowls. Also not too spicy (I used Kashmiri chili powder in place of the cayenne). The naan was a bit gooey as I do not think I cooked it enough on the second side but worth another try. I also made cauliflower rice which was very good. Now we need IP recipes for Korma, KeemaDosa etc 🙂

    ★★★★★

    Reply

  22. This is great! I just made it, but I prefer to cook vegetarian – so I used chickpeas and cauliflower instead. I cooked the chickpeas in my IP right before making this recipe.

    In step 3 I stirred the spices with the onion/garlic/ginger mixture for about 2 mins. Then I added the tomato sauce. I was worried it would be a bit dry since I know chicken would add some moisture, so I added some of the liquid from the chickpeas. I wish I had paid better attention, but somewhere between ½ to 1 cup. Then I added about a cup of the chickpeas and half a cut up cauliflower. I cooked it on manual for 6 minutes and then did a quick release. Perfect!

    ★★★★★

    Reply

    • Laura, I love that you converted this to be a vegetarian butter “chicken” recipe! I’m going to try your version when my brother comes to visit as he’s a vegetarian and loves butter chicken sauce!

      Reply

  24. Can I use coconut milk instead of cream…I don’t have time to freeze it and scoop the cream out as I already started cooking

    Reply

  25. Thanks for the great Instant Pot recipes! Your butter chicken was our first dish using it; we fell in love with our appliance. The Amazon links are appreciated, too:-)

    ★★★★★

    Reply

  26. Hi! I made this dish for the first time. I was looking forward to it but it came out sweet. I wonder if I used the wrong coconut cream? I used Goya cream of coconut and followed everything else according to the recipe. Any suggestions? Tastes more like a Thai curry chicken 🙂 TIA!!

    Reply

      • Oh no! It has 22g sugar!! I didn’t know there were different types of coconut cream. I’ll try again another time. On a positive note, I was able to fix it up a bit and use as a Thai chicken curry which the hubby really liked! thanks!

        Reply

  28. That a recipe is a keeper and will be in my regular rotation ! Incredible flavors that taste as if you’ve worked all day! Loved it, as did my husband 🙂 Can’t wait to make it for my Indian friends and My Indian in-laws !

    Reply

  29. Hi Ashley- I’m making this in the instant pot for the first time after making the stove top version a dozen times at least. I’m curious, why no Kashmiri chili powder in this version? Thanks!!

    Reply

    • Hi Nicole, I figured more people would have cayenne in their spice cabinets – you can use Kashmiri chili instead if you want. Kashmiri chili is more like a combo of paprika + cayenne – it’s not as spicy. Cayenne is spicy, so when I use it I just use less of it. Hope that answers your question!

      Reply

  30. Hi Ashley,
    I LOVE this recipe!!!! I made it last night with your paleo naan recipe and am having leftovers for lunch today. I just downloaded your cookbook and am looking forward to making more of your recipes! My questions is where can I order some of the spices listed in the cookbook? I live on an island in Alaska so I can’t just run to the store to find them. Although I just happen to have all but the fenugreek for this one but would like to try it with next time.

    ★★★★★

    Reply

  31. hi ashley
    wondering if you have used the instant pot you have mentioned in your cooking and if u recommend the product. thanks

    Reply

  32. Ashley – just got my first instant pot on Black Friday – only purchase I actually made on that day. Regardless, the product arrived yesterday and I made your Butter Chicken dish and absolutely fab. Great recipe … next up, Goat Curry! Cheers!

    ★★★★★

    Reply

  33. Hi there- came across your page after I bought my Instant pot and this was my first recipe. it was easy and absolutely amazing!! Can’t wait to try more of your recipes!! Thanks

    Reply

  34. This is one of our families favorite IP recipes! Thank you for sharing. I might try the sloppy joes tonight! 5 stars for sure!

    ★★★★★

    Reply

  36. I’m a total Instant Pot newbie (and a newbie to Indian cooking as well!). I don’t even know what coconut cream is. Is there something more common that I can substitute? Or does it make a big difference and I should find it?

    Reply

  37. Just plain delicious! and so easy! I used coconut milk instead of cream but I can’t imagine this tasting any better than it already does! 🙂 THANK YOU!

    ★★★★★

    Reply

  38. I made this last night with full-fat coconut milk (I didn’t have coconut cream.). It was delicious and so easy. I’m looking forward to having some of the leftover butter chicken for my lunch on this snowy day. Thanks for the great recipe!

    ★★★★★

    Reply

  40. This recipe is beyond amazing! I would like to double it. Can I just double all ingredients and cook for the same amount of time, or are there adjustments I need to make first?

    Reply

  41. Thank you for a wonderful recipe!

    I made this with fresh organic tomatoes instead of the tomato sauce and it was excellent. One of my new favorites. My husband loves it too.

    I have an Aroma rice/multi cooker and that worked. Thanks for teaching me how to use it.

    Reply

  43. This was so amazing! 4 kids (ages 7-13) ate their food in 10 mins flat. Kept asking for more … I don’t think there can be a better advertisement for how good this was! Thank you for this easy and amazing recipe. I added regular cream for coconut cream and omitted the bell pepper.

    Reply

  44. I have 6 lbs of chicken. Can I quadruple everything? Do I have to adjust cooking time? I see other people have asked about doubling the recipe but I didn’t see an answer about cooking time. THANK YOU!

    ★★★★★

    Reply

  45. Ashley – This was my first instant pot recipe and OMG – so good! Thank you! I did reduce the amount of coconut cream to our taste and still – wow!

    ★★★★★

    Reply

  47. Hi there. The coconut cream that I found is in a box and is solid. Is that how it’s supposed be added or do I add water and put through sieve like the box says? I’ve never cooked with this before. Thank you!

    Reply

  48. This was fabulous. Just recently got an IP and this has been one of the first recipes I’ve tried. Didn’t have fenugreek leaves on hand and was only able to find coconut milk, but it certainly didn’t seem to harm the dish. Full of flavour! Thank you so much!

    ★★★★★

    Reply

  49. One of my first Instant Pot meals and I am IN LOVE! This was so delicious and easy, even for a total newbie! Both my girls loved it, as did my husband. Inserved it iver jasmine rice for my family and cauliflower rice for me. Perfection!

    ★★★★★

    Reply

  50. This was my first attempt at using the Instant Pot and it is AMAZING!! I grew up with curries and never had the patience to wait for the flavors to set in. In 30 minutes, I have a meal that reminds me of my childhood…..I didn’t use the coconut cream so it’s not as thick, but that’s how my family used to make it. Thank you!

    Reply

  51. I have made this twice in my new Instant Pot, and I’m going to make it again tonight. We LOVE it!

    I was serving 9 people for Christmas Eve and wanted to double the recipe but was afraid that would be too much for the Instant Pot. So I used your recipe, sauteeing the onions, then garlic, ginger, spices and chicken in a skillet. Then I put everything in my 6-quart slow cooker with the pepper and tomato sauce and cooked it on Low for 5 hours. Stirred in the coconut milk and fenugreek leaves and left it on Warm for about 30 minutes. It was loved by all!

    ★★★★★

    Reply

  52. Hi, I received an Instant Pot for Christmas and had no idea what to do with it, because I’d never heard of the thing. I started poking around looking for recipes and found this one – it was my first time using the Instant Pot. Aside from your blessedly clear instructions for using the pot, the recipe itself turned out absolutely delicious. I’m on my third day of eating it and the leftovers are just as good as the first day. I am a happy, happy girl and will definitely be making this again. Thank you for sharing!

    Reply

  53. This recipe is right up my alley and I can’t wait to make it! Am I missing something though? I can’t find the Pin option so I can save the recipe.

    Reply

  56. I can’t wait to try this recipe! My daughter is allergic to coconut so please recommend a substitute for the coconut cream.

    Reply

  59. I have had butter chicken at some pretty good Indian restaurants, so that is my qualification. I gotta say I was so
    pleased how this came out. It was better than any I’ve tasted before. Thank you so much for this recipe. You can bet I will be trying more.

    ★★★★★

    Reply

  60. Hi Ashley,
    I wonder if you have a suggestion for garam masala without cinnamon? I can’t have cinnamon. I suppose I can make my own blend and put in more nutmeg and omit the cinnamon but I’d love any ideas you have. I also cannot eat tomatoes. I was going to try it with pumpkin instead. I will let you know how it turns out.

    Reply

    • I would definitely suggest making your own blend – I don’t have a north Indian garam masala recipe on the blog, but you can use any recipe and just omit the cinnamon. It won’t taste exactly the same, but should be close enough 🙂 As for trying this with pumpkin – please do let me know how that turns out!

      Reply

  61. I’m making this tonight, and curious if you ever doubled the recipe. Is that doable, and if so, how should I adjust the cooking time? Thanks!

    Reply

  63. My two boys devoured this tonight! This was so good. I can see me making this weekly when I am in a pinch for time. So easy and delicious. Next time I make it with chickpeas! Thank you!

    ★★★★★

    Reply

  64. I made this and it’s tasty, but… where’s the butter? Two tablespoons of butter does not butter chicken make.

    ★★★★★

    Reply

    • My question exactly! I will definitely make this – I’ve done another IP Butter Chicken recipe that was awesome, and can’t wait to try yours! And most of your other recipes too……when I recover from the amazing homemade IP hummus I made last night and have been snarfing all day LOL.

      Reply

  65. Hi there. I have three boys with hearty appetites, so I’d like to double the recipe for dinner tonight. I’m new to the IP world. How would I adjust the time? Thanks!

    Reply

  67. I’m planning to make this recipe tonight. I don’t see a “poultry” setting on my new IP. Suggestions? Thanks!

    Reply

  68. I’m so curious about increasing the yield. I think there is room in my pot to double the recipe. Suggestions on increasing yield? Ratio with spices/ timing?

    Reply

  69. Hi
    Can I use a normal pressure cooker? I see on the instapot instructions you say it will set to 15 minutes. Would I let my pressure cooker wistle or make the noise for 15 minutes? Because it will take some time for the pressure to build up, so would it be 15 minutes after closing the lid? Or 15 minutes after it starts to whistle?

    Reply

  70. Very disappointed with this dish. Found it to be flavorless despite significantly ramping up the spices.

    ★★

    Reply

  72. I hope you are still answering questions on this. 🙂 I used the Paprika app to save this recipe and would like an idea of how many servings this makex. That way I can scale the recipe up or down.

    Reply

  73. This recipe turned out great and will likely be a staple given how quickly it can be made. The chicken turns out perfectly cooked. The spice level is quite good in this dish. Tastes great on it’s own or on a bed of rice.

    ★★★★★

    Reply

  74. Delicious recipe! My family raves about it. My local supermarket sells boneless skinless chicken thighs in 3lb packages. I experimented with using the whole package, keeping the rest of the recipe the same and it worked out great. There was still plenty of sauce, and it was nice to have a good amount of leftovers for almost no extra work. Just a suggestion!

    ★★★★★

    Reply

  77. Can I double this in the Instant Pot, or would I need to make two separate batches? Cooking for 9 people… ugh. Thanks!

    Reply

  79. This is the 2nd time Ive made this recipe and the first time was pretty good but this time I added 3/4 teaspoon of chilli powder and a little extra hit of cayenne pepper and it came out perfect!!

    ★★★★★

    Reply

  80. I used coconut milk because I couldn’t find coconut cream at the grocery store and it turned out great.
    My gf was shocked at how good it was and couldn’t believe that I made it so thanks 😉

    We can’t wait to do it again.

    ★★★★★

    Reply

  81. This was our first Instant Pot recipe and it was brilliant! First Indian food made at home, too. The kids had thirds and I’m glad that we doubled the recipe.

    The flavors and consistency were restaurant quality. More so due to the heat rather than the less spicy stuff found on buffets. Simply gorgeous tastes and color from a relatively easy recipe.

    My adjustments were based on what was available compared to the recipe. I substituted yellow and red peppers for green and the added a jalapeño for a little more heat. Only had one small can of coconut cream, so I used plain yogurt as an adder.

    Can’t wait to try your other recipes! On mobile with this review and can’t get the stars to go to 5 Stars for some reason. Definitely a 5 Star recipe!

    ★★★★★

    Reply

    • Steve, I’m so happy to hear that you liked this recipe! Thank you so much for letting me know how it turned out for you and your family 🙂 I can’t wait to hear what you think of anything else that you try!

      Reply

  82. I just found your website when searching for Instant Pot Recipes. I have found so many recipes to try!

    Reply

  83. The video says cook for 15 minutes with green pepper already added, but the written recipe says 8 minutes without green pepper. Does anyone know what gives the best result? Thanks!!

    Reply

    • Hi Joy, I have updated the written recipe but haven’t had time to update the video. I suggest following the written recipe. I also add the bell pepper at the end now so that it doesn’t get too soft. Hope that helps!

      Reply

  84. I just made this recipe using coconut cream. It should not call for coconut cream at all but rather coconut milk. Coconut cream is very sweet and used for used drinks generally. I didn’t know that until I put coconut cream in it as your recipe calls for and it turned my curry into a very very sweet curry smoothie. I don’t think it’s edible which is so disappointing because up until that last step it was tasting great.

    Reply

    • Hairee, oh man! I have updated the recipe so that it says unsweetened coconut cream. I’ve never seen the sweetened version so I didn’t realize this could be confusing. Thanks for letting me know!

      Reply

  85. Hello. I am doing the butter chicken for the first time now. I noticed that the video has different instructions than the printed recipe. the cooking time is different, the peppers are added at different time so are the spices. which one is better to follow?

    Reply

  86. When I started thinking about buying an Instant Pot, I started checking out recipes, and this is one of the ones that I decided I had to make if I bought one. Well, I did buy it and I finally made this butter chicken and it turned out wonderfully. Thank you!

    ★★★★★

    Reply

  88. Hi there. Planning to make this next week, and wondered if you (or any of your readers) have tried doubling the recipe. Any adjustments I need to make? Should I increase the cooking time?

    ★★★★★

    Reply

  89. An absolutely delicious dish. It tastes exactly like the butter chicken from one of my favorite Indian restaurants. It was such a treat because there are no Indian restaurants where we now live and I love Indian cuisine. I needed garam masala for the recipe so I stopped by my grocery store and they did not have it! I was going to make my own, but I did not have time. I substituted curry powder and it still tasted wonderful. I have to be honest, I was beginning to regret purchasing an instant pot. This recipe has made me a believer. I will definitely be making it again and again. My husband’s favorite part of this dish is scooping up some sauce with a nice piece of warm naan. It was wonderful! The only question now is which of your recipes should I try next???

    ★★★★★

    Reply

    • Liz, that’s great to hear! I’m so glad you like this recipe and your Instant Pot. If possible do try to get garam masala next time – curry powder has a different flavor (you can find garam masala on amazon). I can’t wait to hear what you make next! I have a new cookbook that you may want to check out called Indian Food Under Pressure: http://amzn.to/2wXUMhj

      Reply

  90. Looking forward to making this tonight — wondering if some of substitutions will make a big difference. I only have chicken breast and yellow and red peppers. And no fenugreek. Thoughts?

    Reply

  91. Hi Ashley,
    I just got my copy of your book Indian Food Under Pressure and made the Butter Chicken today. I love it so much but wish I had watched the video before making it. My bell peppers did not get cooked enough so I found it interesting that on your video you put them in with the chicken. I will do that next time I make this amazing dish. I think the flavors are perfect in this recipe. I want to make many many more of the recipes in your book. I use my Instant pot all the time and love Indian food. Thanks Ashley for a wonderful cookbook

    ★★★★

    Reply

    • Hi Mary, I’m so glad you liked it! And I’m so happy to hear that you like the book! I changed the recipe because I found that the bell peppers get overcooked when you put them in early but you can definitely try it the way I made it in the video 🙂 If you do, please let me know what you think!

      Reply

  92. Hi, Ashley,
    Like the previous reader, I also found a little discrepancy between the video and the written recipe. My worry was not the peppers, but the time of cooking: in the video you say 15 min. on Poultry setting, but in the written recipe right here it’s 8 min. at high pressure. Which one is better? Thanks!

    Reply

    • Hi Irene, I made the video awhile ago and have since updated the recipe – please use the directions on the written recipe card 🙂 The chicken can be done in less time, which is why I changed it from 15 to 8, but either time works. Can’t wait to hear what you think of it!

      Reply

  93. I have been making this recipe for the past several months, and I have to tell you that it’s amazing! My family loves it so much; my husband thinks it’s the best thing to eat on the planet 🙂 Thank you so much for this family favorite!

    Reply

  94. I made this recipe in my instapot and it was delicious! However, the consistency came out thin, like a soup. I believe it should be thicker, more like a curry? What kind of consistency should I be looking for?

    Reply

  95. This has become our favorite meal! We both love indian food, and this is easily as good as we’d get at a restaurant. I’ve even started making up little spice baggies so I can just dump them in instead of having to gather them up each time I make it. The mix of spices is good in other dishes, too.

    ★★★★★

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  97. Pretty cool…. I tried it out last week and the chicken curry came out great. I have ordered your latest book.. hoping to try all of the recipes now … lets see how that goes.

    Cheers
    Noel

    ★★★★★

    Reply

  98. Made this tonight and while I’m SLIGHTLY disappointed in the flavor I think it’s something I did and not the recipe. The chicken was cooked well, soft and my three year old kept asking for more after he had his own dinner (this was ready too late for the kids). My South Indian husband liked this a lot too. So why did I have issues with the flavor? It had a slight sour tinge to it. I think I have some confusion about the cream. The ingredients say full fat coconut milk, video says cream. I used coconut milk. I think that was my problem? Maybe I’ll try this with heavy cream next time? That’ll help eliminate a variable. Also, video says to cut the chicken to bite sized pieces but written says quarters. I’d much rather have bite sized pieces so clarification those two points would be great. The recipe is already a keeper. And my Indian husband loved the flavor and I toned down ALL spices for the kiddos. Only pitches of pepper when called for. Great recipe!

    ★★★★★

    Reply

    • Hi Laura! I suggest following the written recipe – I’ve made some improvements to the dish since shooting that video but you can definitely adapt the recipe to your tastes 🙂 I’m not sure why it was sour – maybe the tomato sauce? You can try adding a pinch of sugar to combat that if you’d like. Let me know if you try this with heavy cream and how that works out for you!

      Reply

  99. Thank you for this recipe. Made it tonight and it was even better than restaurant butter chicken. Also made some chana masala in my IP just before I made this. The only thing I didn’t use the IP for was the basmati rice and the store-bought garlic nan.
    A truly memorable meal. Thank you, again.

    ★★★★★

    Reply

  101. I’m so excited to make this. I couldn’t find dried fenugreek, only fresh. Any suggestions on how to substitute?

    Reply

    • Hi Michelle! A sprinkle of fresh fenugreek leaves works just fine 🙂 I just don’t recommend adding fenugreek powder as that has a different flavor. Let me know how it turns out for you!

      Reply

  102. Made this butter chicken recipe for dinner tonight. Substituted breasts for thighs and fresh chopped fennel (bulb) in place of dried fenugreek leaves, and it was delicious. My husband, who doesn’t like Indian food or tomatoes, even liked it!

    ★★★★★

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  103. I made this last night and it came out amazing!!! I can’t get enough of the sauce, wow. My husband requested to have it every day haha.

    Next time I will add slightly less heavy cream, but it was delicious!

    ★★★★★

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  105. This is the first thing I made in my instant pot, and I’d be happy if it’s all I ever make in it. This stuff is insanely good!

    Reply

  106. Excellent recipe. Just what I needed on a rainy winter day. Both of my kids loved it too. Thank you for sharing I will be trying more of your recipes.

    Reply

  107. I made it for my girlfriend last night. I don’t think she has ever had butter chicken before, but I have. She loved it and so did I. It was as good as any I’ve had before. The only variation on the recipe I did was half heavy cream, half coconut milk/cream as my g/f doesn’t like coconut flavor too much, so I didn’t want it to be heavily present.

    ★★★★★

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  109. Thanks for this amazing recipe. It’s the 3rd dish I have made in my new Instant Pot. I have never tried making butter chicken before because our local Indian takeout place makes the most amazing sauce and I thought I could never make anything that good- you have proved me wrong! I used chicken breasts and didn’t have quite enough to equal the total weight the recipe requires, so I threw in a can of chickpeas to make up the difference and it was crazy good. The beans were so creamy. Mmmm. Even my picky kids liked it. I didn’t have any green peppers, so I left those out and I could only find fresh fenugreek, so I just chopped a handful of leaves up really fine and tossed them in with can of coconut milk because I prefer a slightly less tomatoey taste. I read in one of the comments that someone used coconut cream, but the recipe says heavy cream or coconut milk, so I went for the latter. Maybe next time I’ll use the coconut cream instead. Anyway- hubby and I loved this winning recipe and I can see us saving a lot of money not getting take out anymore. I’m excited to get your new cook book. If those recipes are anything like this one, it’ll be a best seller for sure!

    ★★★★★

    Reply

    • Alanna, I’m so happy to hear that everyone liked it! And that’s a great tip about chicken breasts and chickpeas! Thank you for letting me know how it turned out for you 🙂 I can’t wait to hear what you think of the recipes in my cookbook 🙂

      Reply

  110. WOW!!!! New to your website and just wanted to say that this is an AWESOME recipe !!! I made it as listed but was not able to find the fenugreek leaves but it was wonderful and so tasty without them. I paired this with your recipe for three-indgredient NAAN and my family is in love!! My teen kids raved about the meal and my husband claimed the leftovers for his lunch today! 🙂

    ★★★★★

    Reply

    • Jeff, the seeds are bitter compared to the leaves – if you can’t get dried fenugreek leaves then you can just leave it out. Leaving it out is better than substituting the seeds. Let me know how it turns out for you 🙂

      Reply

  116. I’m going to make this recipe tonight, but have a question about the release. The recipe calls for quick release, but also says “if any pressure is left.” Does that mean to do a NPR (10 min) first before doing the quick release?

    Reply

  117. This Butter Chicken recipe was absolutely delicious! It was the first recipe I tried in an Instant Pot and your directions were very easy to follow and the ingredients were spot-on for a better than restaurant dish. Thank you so much for sharing your recipes!

    ★★★★★

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  118. Taste Excellent!
    Prep Easy!

    Number of ingredients, a lot, and some hard to find, which is the only reason it did not get a perfect rating.

    I had problems finding Fenugreek Leaves, so I substituted A little curry mix, which has that in it (I’m told).

    Also my Coriander were seeds not powder, and I had trouble getting those ground.

    ★★★★

    Reply

    • Eric, glad you liked it! There are a lot of ingredients but that is because this is an authentic recipe. If you can’t find fenugreek leaves, I’d leave them out next time rather than adding curry powder.

      Reply

  119. I’m wondering if anyone has made this recipe with half and half cream instead of full fat? Just looking to cut down some calories! Thanks!

    Reply

  120. Five stars! I tried this recipe in my instapot for the first time today and it exceeded my expectations. I have never made any Indian dish before. The local grocery store helped me find every spice, herb, and ghee. Chop chop boom boom and done! Perfect butter chicken! We enjoyed this butter chicken with store bough naan, Indian pickles, and even kaju katli! What a meal! Will definitely be cooking this recipe again in the future. Thank you, Ashley!!

    ★★★★★

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  122. I would give this 6 stars if I could! This is amazingly good! We love good Indian and this is fabulous! It came out perfect first try and we’ve made it several times with equally good results! I love Indian food and my husband even got me a gift card to an Indian cooking class given by a wonderful lady. Problem was when I tried to duplicate her butter chicken with the recipe she gave us, it wasn’t nearly the same. Thank you for this recipe! It is a new family favorite!

    ★★★★★

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  123. This recipe is SO GOOD! I made a different instant pot butter chicken right after I got my Instant pot and it turned out really soupy. This one is perfect, although, afraid of another soupy meal in the instant pot I used only 1 CUP of tomato sauce. Excellent result!!

    Thank so much, this one is in my favourites!

    ★★★★★

    Reply

  124. Hello, I want to make this but have light coconut milk. The recipe calls for ½ cup heavy cream or full-fat coconut milk – what differences will I see in the final dish?

    Reply

  125. I absolutely LOVE your cookbook!! However I am having trouble with recipes where tomato sauce is used( the butter chicken recipe and the chicken Tikka Masala rice recipe in your book). Even tho I mix everything well and deglaze the pot before setting it to cook on high pressure, my instant pot never reaches pressure! Any tips?

    Reply

    • Deanna, I am so happy to hear that you like my cookbook! Hopefully I can help troubleshoot. So the dish isn’t cooking at all? Sorry in advance for all of the questions: is the valve turned to sealing? What kind of pressure cooker do you have – is it an Instant Pot or an 8 quart by any chance? All of my recipes were tested using a 6 quart (there was no 8 quart when I wrote it which is why I ask). Can you share the brand of tomato sauce that you are using? If you’re able to join my Instant Pot Indian Facebook group, I may be able to better help troubleshoot there.

      Reply

  126. Ashley, I cannot stress enough how AMAZING this recipe is! This is a meal that I could literally eat for all 30 days of my Whole30 and I won’t get tired of it. The last time I made it, I think I got way too excited and was too liberal on my spices because for the first time, my instant pot said burn. Plus, I think I didn’t get the tomato sauce at the bottom of the pan in time.

    I’ve just made my own ghee in the instant pot, so I’m excited to use that and see how it turns out the next time I make this dish, which will probably be next week. Love your blog and your recipes and will definitely be doing a lot more of them!

    ★★★★★

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  127. This was awesome! Tasted soooo good.. Thank you! My question is, how does the pressure time change according to the quantity of the chicken. For example, if I’m making three pounds or four (basically for a larger number of people), what happens then? Thank you I’m advance for being so patient. Love how interactive this blog is! 🙂

    ★★★★★

    Reply

    • Varalika, so happy to hear that!! If you want to double the recipe then the cook time would stay the same – the pot would just take longer to reach pressure as there would be more contents in the pot. As far as cooking more than that though – I can’t say for sure as I haven’t tried it myself. If you were to triple the recipe my guess is that you may need to add more time…

      Reply

    • Michelle, I’ve been trying to figure out the right amount of masala for this recipe but haven’t been able to yet. I last tried 1 ½ cups of onion masala and while the dish was good, it wasn’t AS GOOD as the original recipe. Definitely easy though as I was able to dump everything into the pot and cook for 10 mins (with a 5 min NPR). If you try, let me know what you think!

      Reply

  129. This is the most delicious recipe. I think the dried fenugreek leaves are what have been missing from all the recipes I have tried in the past. Love that your recipe is simple as well as delicious. Thank you!

    ★★★★★

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  130. Hi Ashley,

    I tried your Kadala curry recipe for the Insyant Pot, and it was delicious. I’m looking forward to trying this butter chicken, and judging by the number of comments, it does look very popular, so it must be really good 😊

    Quick question – how many fresh ripe medium tomatoes can I purée for this recipe in place of the canned purée you have used? Would 3 be too much?

    Also, I am guessing the purée shouldn’t be too thin?

    Thanks for your help!
    Dhanya

    Reply

    • Dhanya, so great to hear that you liked the kadala curry! As for butter chicken, you can use fresh tomato puree just be sure to cook it down a bit as canned tomato sauce is actually cooked. I’d probably use at least a pound of fresh tomatoes for this (since the canned tomato sauce is 15 ounces). If you try it this way, please let me know how it goes!

      Reply

  131. I’m afraid my results weren’t very good. The recipe is crazy spicy, to the point where my husband couldn’t eat it. I’ve tried every trick I know to reduce the spice level but nothing is working. If I make this again I’ll totally omit the cayenne and the black pepper.

    One thing that did work out very well: because this was a last minute dish, all I had was frozen chicken. I submerged it as best I could in the liquid and cooked it for 10 minutes, then waited another 10 minutes to do a manual release. The chicken came out super juicy and falling apart tender. No knife needed, it shredded with 2 forks.

    ★★

    Reply

    • Edith this is a very mild dish so I’m guessing there’s some other issue here… are you using spicy chili powder instead of paprika? Or is your garam masala spicy? Again, this should not be a spicy dish…

      Reply

  133. I love love love this recipe, but every time I try to make it my pot doesn’t come to pressure properly. I use a cuisinart pot, and it’s only a problem with this recipe. Any suggestions? I usually just let it try to come up a couple times and it works just fine, but I feel like it would be so much better actually going the 8 minutes at pressure. I even tried sauteeing on the stove first in case the pot was just too hot, but I think maybe there’s just not enough liquid?

    ★★★★★

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  134. I love you, my wife loves you, and all my aunties and uncles love you! Thank you for sharing this recipe; it’s a huge family favorite!

    ★★★★★

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  135. Made this the other day, and WOW!! So SO good!! Everyone asked for the recipe and loved it. Glad i have a good, solid “go to” butter chicken recipe. I wouldn’t change a thing. Came out perfectly!! Thanks for posting!

    ★★★★★

    Reply

  137. Hi,

    I tried your chicken biryani and it was a huge hit, very excited to try this as well. If I’m using frozen thighs, do I need to change the time setting? If so how long do I set the instant pot for ? Thanks!

    Reply

    • Hi Zak, so happy to hear that it was a hit! I haven’t tried these using frozen chicken thighs so I’m not sure… if you try, please let me know and also please use a thermometer to make sure they are cooked inside!

      Reply

  139. I absolutely love this recipe! One thing I must say is that I can’t do the saute phase without a lid. If I don’t cover it, it splatters everywhere. Also, there are three settings for sauté and I don’t know which one I’m supposed to use. I’ve just been using the medium setting. If anyone has tips for this, let me know!

    Reply

    • I’m still making this years later and I’m happy to say I finally figured out a way to cook the peppers without the sauté in a way that doesn’t overcook. I’ve recently discovered the power of low cooking time and high natural release time so I tried 1 minute on manual and then 3 minutes natural release. They were almost perfect with a touch of crunch so I’ll try 4 minutes next time. I was able to soften them enough with just a minute on sauté while I got the cream and fenugreek in there. This is still one of my favourite IP recipes and it hits the spot every time!

      ★★★★★

      Reply

  140. This if my first time attempting to make Indian cuisine. Made this for my girlfriend last night and we were both blown away by how delicious it was. I’d go as far to say it’s the best meal I’ve ever cooked! Can’t wait to try more of your recipes, thanks for posting it.

    ★★★★★

    Reply

  141. Ashley – i had a problem with this recipe. Followed exactly with tomato sauce instead of fresh. IP would not come up to pressure. Took lid off, checked seal etc. Turned it back on saute to try n bring the temp up to at least steaming before putting lid back on.

    Nothing. It started to slightly boil but almost no steam. Then it occured to me the sauce is prob too thick. I agged about a cup of water n got a little steam. Had to add about another 1.5 cups n stir n then it started steaming. Put lid back on n it came up to pressure n cooked. At the end i had to put back on saute for about 10 min with lid off to cook down.

    I had a similar problem with the toor dal that i Made right before this but i didnt think of the water. It came to pressure with the button up but never counted down. Just stayed on ON. I waited n waieted. Opened n checked everything. Resealed n same thing. Finally i just set my kitchen timer for the cooking time even though IP just said ON. N thenturned off. I think it got overcooked because of all the ON cooking time. Tastes fine but no individual lentils.

    Has this happened to you? How do u deal with this?

    ★★★★

    Reply

    • Hi Jamie, I heard from another reader who had this happen with the butter chicken and it was because she was using a can of roma tomato puree which was really thick – I’m wondering if that might be the case here too? Although hearing that it happened with the toor dal though makes me think otherwise. Could it be that your valve isn’t properly sealed? As for toor dal – it’s supposed to melt so you won’t see individual lentils. If you have urgent questions, you can also try asking them in my “instant pot for Indian food” facebook group – folks there reply very quickly and are really helpful!

      Reply

  142. Delicious, my boyfriend and I both loved it. I used a 6-ounce can of tomato paste plus a cup of water in place of the tomato sauce. I used coconut milk instead of cream and added a good handful of chopped cilantro at the end. Served it with your Instant Pot aloo gobi, dal, and rice. Do you think I could double this recipe in my 6-quart Duo IP?

    ★★★★★

    Reply

    • Sarah, thanks for sharing that tomato paste sub! I’m sure it’ll be helpful for other readers 🙂 Yes, you can double the recipe – double the ingredients but keep the cook time the same (the pot will just take longer to reach pressure due to more content in the pot). Hope that helps!

      Reply

  144. I want to make this weekend and I have an 8 qt — would I need to add any more liquid for an 8 qt? Any other adjustment? Also, I’ve heard tomato sauce can tend to give you the burn notice — anything I can do to avoid that? Thank you!

    Reply

  145. Ashley, this was delicious! Unfortunately, my electric pressure cooker would not come to pressure for me with multiple attempts. I know there was enough liquid, because I added extra. I ended up adding 1/2 cup water and sauteing the chicken until it fell apart. I like mine thicker, so I did add a small can of tomato paste and 1/4 cup extra of coconut milk. I could not locate fenugreek leaves, so I did miss those.

    ★★★★

    Reply

    • Thanks Hannah! Was your sealing ring on properly? If it wasn’t comine to pressure and there was enough liquid then it sounds like it’s an appliance issue… hopefully you are able to figure it out! If not, I would call the IP customer service line, especially if you haven’t had it for long.

      Reply

  146. WOW this was one of the first recipes I made in my Instant Pot and it is truly restaurant quality! I was worried about getting the burn notice but didn’t happen (I have 8 qt Ultra) but I did add a little bit of water just in case!

    ★★★★★

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  147. Hi Ashley,

    I’m wondering if you’ve changed this recipe? My husband says it tastes different than it used to and I thought I used to use real tomatoes? I’ve tried this one twice now and both times it has burned at the bottom as well (and its pressurizing fine). Would you please share the previous recipe with me if there is one? Thanks!

    Reply

    • Hi Christie! I have always used tomato sauce – not real tomatoes but if you want to use real tomatoes you can! I would just suggest cooking them down using the sauté function. Just curious – what is burning at the bottom – spices or chicken? If it’s the spices then I suggest adding them in all at once rather than one at a time.

      Reply

  149. Made this last night. Wonderful dish full of flavor! Thanks for these amazing recipes! The Instant Pot and your recipes are making my life so much easier. Will definitely be making this butter chicken again.

    ★★★★★

    Reply

  150. I just bought an Instant Pot and christened it with this recipe. I used chicken breasts and passata. They were my only changes. For some reason the float on my I.P never rose and the time only counted down by 5 ( very slow ) seconds. My manual said you need to add fluid ( not including creamy things ) or it won’t produce the pressure necessary. The trial run I did with just water worked no probs, so I don’t think it can be an issue with the I.P. Fortunately it was cooking away anyway so I rescued it just before it became too dry and it was really scrumptious! I can’t wait to trial more I.P recipes. I could maybe try adding a small amount of water next time but I wouldn’t want the lovely flavour to diminish. Thanks for a lovely recipe though. I will practice more with this new toy however! lol

    Reply

  151. About time I leave a review on this *brilliant* recipe!! I’ve made this with both paneer and chicken and they are amazing!! It’s definitely restaurant quality. I’ve passed this recipe on to so many people who equally love it! Every recipe I’ve tried of Ashley’s so far is beyond delicious! Can’t wait to try more 🙂

    ★★★★★

    Reply

  152. This recipe is SO delicious! We like our food spicy so I added a few green chilis from our local Indian grocer but otherwise followed the recipe exactly. I did get the burn notice but after releasing the pressure, stirred it up and realized everything was cooked through perfectly. My husband said dinner tonight tasted better than the Indian take out we got last week. Definitely going into regular rotation. Thanks for the awesome recipe. This was the first I tried from your site but look forward to making many more.

    ★★★★★

    Reply

  153. Made this recipe tonight – it’s so good. My husband said “this is frigging amazing – I could eat it every night”!

    ★★★★★

    Reply

  154. I just made this for dinner tonight. My whole family loved it. Including my 1.5 year old.. this turned out fantastic! As a Keralite, I am usually quite reserved with my kudos, most recipes are not spicy enough or flavorful enough. This although not spicy, made up with the flavor!

    ★★★★★

    Reply

    • Jen, I’m so happy to hear that!! Thank you for letting me know how this turned out for you and your family – especially your little one 🙂 Hope you’ll let me know what you think of any other recipes that you try! Especially the Keralite ones!

      Reply

  155. I made this recipe and it turned out delicious! So quick and easy! I loved not having to marinade and wait. This was perfect! Thanks for sharing.

    ★★★★★

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  156. So amazing! I found your recipe for butter chicken, picked up the ingredients and presto! So easy and a huge crowd pleaser. Thank you!!!!

    ★★★★★

    Reply

  157. Have now made this twice and both times it was fantastic. Was thinking of making it with lamb – could I just substitute chicken for lamb or would something have to change?

    ★★★★★

    Reply

    • Paul, I’m so happy to hear that!! Thank you for letting me know how it turned out for you 🙂 I haven’t tried this with lamb but I bet it would be delicious! You may need to adjust the cook time. When I make my lamb rogan josh, I cook the lamb for 20 mins – so you may want to try that? If you do, please let me know how it goes!

      Reply

      • Just an update. I cooked the lamb for New Year’s Eve but did it the day before. Reheated in a slow cooker on the day and added cream and methi then. It was fantastic and went down very well with the guests. Also did your Aloo Methi, Masala Dal and 1 minute shrimp (with prawns), all of which went down very very well. Guests asked where I learned to cook like this so a massive thank you to you for the clear guidance and the step by step approach that gets me (undeserved) praise.

        ★★★★★

        Reply

        • Paul, wow that is amazing!! Thanks for this update! I’m so happy to hear that you made so many recipes and that everyone liked them all! I appreciate you sharing this with me 🙂

          Reply

  158. I made this tonight and all I can say is OMG! Such a well-balanced, flavorful dish and the chicken was oh so tender! This recipe is a keeper! Thank you for sharing

    ★★★★★

    Reply

  159. Hey Ashley,

    I made this recipe but my sauce tasted very tangy/tomatoish. Any recommendations on how to avoid that?

    ★★★★★

    Reply

    • Add a pinch of sugar next time 🙂 Sometimes tomatoes – even canned tomatoes – can be finicky (aka not ripe enough). A touch of sugar will help! Let me know how it goes next time 🙂

      Reply

  160. I’ve made your butter chicken many times and we love it for leftovers so I always make a big batch. I have a friend who closely watches carb intake so I want to know if the macros provided are with coconut milk or heavy cream. If it’s with cream, what’s the numbers for full fat coconut milk? I’m sorry if this has been asked already.

    Thanks!

    Reply

  161. For those who prefer chicken breasts over chicken thighs, go ahead and make it with chicken breasts. They don’t come out that much dryer, and having made it with both, I will make them with breasts the next time.

    For those that experience a slightly bitter taste, add about a teaspoon or two (or three) of sugar when you add the spices.

    This is such an incredible recipe! Thank you Ashley!

    Ashley 2 questions:

    1) For breasts maybe 7 minutes under pressure?

    2) If one didn’t have a pressure cooker and wanted to make this on a stove-top, would there be much difference in flavor, how would you alter the recipe, and how long would you cook it after adding the tomato sauce? Thanks!

    Reply

  162. Tastes great… I quadruple this recipe and use a full family pack of chicken thighs from Costca. I substitute actual ginger root and garlic rather than powders and stir fry them with the onions. Nice to toss in a few fresh tomatoes if they’re around and a tablespoon(ish) of brown sugar, and low fat sour cream instead of heavy cream. Delicious!

    ★★★★★

    Reply

  163. I’m so glad I found your recipes and am excited to try them. I was just wondering about possibly making a couple of substitutions due to preference but not sure how it would work out. Could I sub Red Pepper instead of Green (not a fan). Also, could I use White Breast Meat instead of Thinghs (again, not a fan). Help. 😳

    Reply

  166. Absolutely delicious Ashley. We had a friend over for dinner and she can’t eat green peppers. I roasted cauliflower in the oven while the”Butter Chicken” was cooking in the Instant Pot and stirred it in when the chicken was done. I served it with your “Coconut Rice” and all of us loved it. I’m doing Chicken Tikka Masala out of your cook book this coming week. Our friend that was over for dinner has a new electric pressure cooker so I gave her the information about your site and cook book.

    ★★★★★

    Reply

    • Jim, I’m so happy to hear that everyone liked the butter chicken and coconut rice! Also, love the idea of adding cauliflower to the chicken! Thank you for sharing my blog with others 🙂

      Reply

  167. my husband and I are HUGE fans of Indian cuisine, and recently hopped on the IP wagon. I’ve always been both equally intrigued with and terrified of cooking Indian food. So happy I found your page, this recipe was a complete GEM! Super easy and absolutely as good as any restaurant butter chicken I’ve had.

    I was unable to find fenugreek leaves on short notice, but looked online and of all things maple syrup is considered a substitute… I added a very small amount when I added the cream and it gave it a slight sweetness but did not taste maply. I also added a few cardamom pods. We used regular heavy whipping cream this time around but next time I definitely want to try the coconut cream.

    Thanks for sharing and looking forward to trying some of your other recipes soon!

    Reply

      • Thank you Ashley 🙂 Just made this again tonight and my kitchen smells so good, can’t wait for the rice to be ready haha

        I’ve since made several of your recipes and all have been wonderful! Our top favorites besides butter chicken would be the the chicken biryani, aloo gobi, I do you chicken korma with lamb regularly, navratan korma, paneer masala stir fry (and my frozen masala cubes have been tossed in a lot of dishes experimentally and most have been surprisingly successful!! (
        chili, quiche, eggs benedict ‘curry hollandaise’ and others!),

        ★★★★★

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  168. To be honest I was a little disappointed at first, I think I am old school when it comes to Indian cooking and have used recipes calling for fresh tomatoes rather than jarred or canned sauce, also it was not quite creamy enough for me (so I added more coconut milk) but our guests and my husband LOVED this, and that mattered more to me than my initial opinion. By the end of the meal I had changed my mind. Thanks for making my husband’s favourite dish so fast and easy to make!

    ★★★★★

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    • Hi Ashley,

      I have another question 😁. I’d like to use boneless, skinless chicken breast, not frozen. Any alteration to cooking time or prep? Thanks!

      Reply

  171. Hi, i don’t have Fenugreek leaves, but i do have the seed in powder form. How much would i add of the powder?

    Reply

  172. I plan on cooking this for a dinner party of eight people this weekend. I would like to make it one day in advance, just make sure it turns out OK. If I use chicken breast instead of thighs, what would be the best way to reheat it without overcooking the chicken? Thank you so much!

    ★★★★★

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  173. This recipe was fabulous with just a couple of tweeks. I skipped the cayenne pepper due to dietary restrictions. Cooking times were spot on. I would however recommend using coconut milk vs the whipping cream. Since I followed the recipe exactly, I added about 3/4 cup shredded coconut to thicken it and give it that slightly sweet taste. They didn’t have any fresh fennel leaves today so I used fennel seeds instead and it still came out delicious. This is now one of my favorite instant pot recipes. Thank you very much!

    ★★★★

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  175. I love your site so much I bought your cookbook and love it too! One question I have is if ground fenugreek can be used instead of leaves in this recipe. Problem is my daughter is allergic to peanuts and tree nuts. The two spice companies I trust (McCormick and Spicely) don’t have the leaves only ground (or seeds). I have actually been making this without fenugreek but would like to add. I just can’t find a safe company that has leaves.

    Reply

    • Amy, thank you so much for the kind words!! So fenugreek leaves and fenugreek seeds taste really different in my opinion – I wouldn’t replace the leaves with the seeds – you’re better off leaving them out. It’ll still be great even without the leaves! You can also reach out to Pure Indian Foods for other Indian ingredients – it’s a smaller company and the owner (Sandeep) is very responsive – I bet he’d be able to tell you about what products of his are safe! They don’t have fenugreek leaves but maybe if he knew there was interest… anyway hope that helps!

      Reply

  176. Hi ashley,

    Great recipe!

    Can your onion masala be used with this? I have some stored in the freezer and wondered if i could use it for this recipe?

    Thanks

    Angie

    ★★★★★

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    • Hi Angie! I’ve made butter chicken with the onion masala and it’s good but not quite as good as this recipe which is why I haven’t shared it yet. Once I get the right proportions I’ll be sure to update the recipe notes 🙂

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  177. Followed the directions exactly and we just didn’t care for this. The green bell peppers tasted odd in this dish. It wasn’t terrible but I won’t make again.

    ★★

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  179. Ashley,

    This was outstanding. I made a couple small tweaks because I love spicy food – I doubled the cayenne and added a sliced jalapeno. Easily as good as any butter chicken I’ve had in restaurants. From one desi to another, thank you! I’ll happily refer my friends to your blog.

    ★★★★★

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  180. Growing up in the States, I have always been used to Indian flavors from Indian restaurants but I was too scared to try cooking it on my own. Unfortunately after graduating medical school I had to move away from home for my job and I haven’t been able to find Indian food as good as home where I have settled. This was my first Indian recipe and I’ve made it almost 10 times. It reminds me of the flavors I grew up with (but I didn’t have to slave over a pot all day the way that my mother/grandmother did). My Italian fiance practically SHOVELS this into his mouth. Never before have I had a go-to cooking blog, but I’ve favorited practically half of your InstantPot section. Thank you, Ashley! I look forward to trying more from you!

    ★★★★★

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    • Hi Kareena! I’m so happy to hear that you like this butter chicken recipe so much and that you’ve made it so many times!! Thank you so much for the kind words 🙂 I can’t wait to hear what you and your fiance think of other recipes that you guys try from my blog!

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  182. This is the second recipe I’ve made of yours and it’s incredible! Perfect flavors! The sauce would be so good with kofta too!

    ★★★★★

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    • Unnati, that’s so great to hear! Glad you’re making my recipes – thanks for letting me know how the butter chicken turned out for you 🙂 Hope you’ll let me know what you try next!

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  183. Hii! This has to be one of my all-time favourite recipes! I legitimately make it 2-3 times a month. I had a question regarding doubling the recipe. Do you know if the cooking time and pressure would be the same if I doubled everything or would it be safer to just do it twice?

    Thank you for sharing your recipes!

    ★★★★★

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    • Jas, that is so great to hear! Love that you make this butter chicken so often 🙂 You can definitely double this recipe! Double the ingredients but keep the cook time the same – the IP will just take longer to reach pressure due to there being more contents in the pot. Hope that helps!

      Reply

    • Hi Ashley! I just made this dish, and it was so yummy! I couldn’t find the Fenugreek leaves. At the local Asian store, they had Fenugreek seeds, but I wasn’t sure if it would be a good swap. Do you have any experience with the seeds? Anyway, I can’t wait to try more of your recipes. Thank you!

      Reply

      • Thanks Aileen! Fenugreek seeds can be bitter and so I wouldn’t suggest them as a sub for the dried leaves, you’re better off leaving the leaves out if you can’t find them, so good call! I have a few recipes that call for the seeds – this achari chicken curry and this sambar are two that I can think of at the moment but I’m sure there are a few more on my site! I think I’ll write a more in-depth post on fenugreek (seeds, leaves, dried leaves) in the near future – stay tuned 🙂

        Reply

  188. Wow, probably the best butter chicken I’ve ever had! It’s one of my faves, and I’ve always wanted to try making it. I’ve never had it with green peppers so I left those out and used sour cream because thats what i had on hand. Worked beautifully! Thank you!

    ★★★★★

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  189. So good! About 1000% better than the mediocre takeout we ordered last night. I’m so glad I made a double batch.

    ★★★★★

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  190. This recipe is amazing! There’s a good reason it has nearly 400 comments. The flavors are so good, and the instant pot cooks everything so quickly and perfectly. I love using coconut milk instead of dairy too. I can’t recommend this recipe enough! I have told so many people to make it. It’s better than take out!

    ★★★★★

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  191. Ashley – I love how easy This recipe is!! I have made it over 5 times and it is delicious every time. My kids love it and butter chicken is now a routine thing that I can make so easily. Thank you!

    ★★★★★

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  192. This is my entire family’s FAVORITE dish by FAR! It truly is restaurant quality (likely better) and even my 2-year-old loves it. It’s a must try for anyone who enjoys Indian cuisine. Thank you so much!

    ★★★★★

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  193. Hi!
    I’m trying to avoid a trip to the store. Can I use canned diced tomatoes instead of tomato sauce? If so, how would I need to adjust the recipe?
    Looking forward to making this dish again—it’s always a hit at my house. I even have kasoori methi this time!

    ★★★★★

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  194. Hi!
    I love your recipes and use my instant pot multiple times a week because of them!
    Can’t wait to try this Butter Chicken tonight. I have not been able to find the fenugreek leaves in time sadly. I do however have fenugreek seeds. Could I include them at the same time as the other spices as a substitute?
    Thank you🤗

    Reply

    • Hi Jael, sorry I’m just now seeing this! I’m so glad you like my recipes 🙂 As for fenugreek – if you can’t find the leaves, just skip them. I would not substitute seeds for leaves – the seeds have a bitter flavor. Let me know how it goes!

      Reply

  195. I usually don’t comment and rate recipes – but this one was worth my time to come here and say THANK YOU! This was amazing, so easy and tasted just like my local indian restaurants dish.

    ★★★★★

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  196. Sadly, this recipe did not work for me. It seemed to miss the mark on the distinctive tangy taste that butter chicken has. I am wondering if it is because I use puréed diced tomatoes rather than tomato sauce. Also, I used whipping cream 35%. Your recipes have been excellent but wondering why I am lacking the sour, tangy flavour?

    ★★★★

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    • Hi Nalina! I’m guessing it’s because you didn’t use the tomato sauce as called for in my recipe – tomato sauce is already cooked down and so the flavor is different from diced tomatoes. Give tomato sauce a try and see if that helps? Let me know!

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  197. Ashley, does cook time or anything change if I’m using a 3-quart instead of a 6-quart? Thank you

    ★★★★★

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  198. Hi Ashley,
    I am planning to make this and mushroom do pyaza and cauliflower chick peas coconut curry today for dinner with friends. My question is which one of these needs to be served as soon as its made? Ca all of them be premade and reheated? Do they hold well to microwave reheating?
    Vasantha

    ★★★★★

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  199. Hi Ashley,
    I want to add to the chorus of voices here and say that I LOVED this dish and I will make again and again. It didn’t, however, taste like the butter chicken we’re used to ordering from our local restaurant. The dish we order is sweeter and more tomatoey. I added sugar to your recipe and was very happy with the result. Any suggestions on what else I might try? Can I use fresh tomatoes for a sweeter flavor? And, if I do how many tomatoes would I use to replace a 15oz can?
    Thank you so much for sharing this recipe! I can’t wait to try the others.
    John

    ★★★★★

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    • Hi John, you can try adding more sugar and even some canned tomato sauce at the end (canned sauce is already cooked) – I think some restaurants do this. Let me know if that helps get it to taste more like the restaurant version you like!

      Reply

  200. 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!

    ★★★★★

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