Instant Pot Butter Chicken Recipe

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Instant Pot Butter Chicken Recipe

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Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish loved for its rich and creamy tomato sauce and tender, flavorful chicken. Using an Instant Pot makes this dish even easier to prepare, allowing you to enjoy restaurant-quality butter chicken at home in a fraction of the time.


For the Marinade:

  • Chicken Thighs or Breasts: 1 kg, boneless and skinless, cut into bite-sized pieces
  • Yogurt: 1 cup
  • Lemon Juice: 2 tablespoons
  • Garlic: 4 cloves, minced
  • Ginger: 1-inch piece, grated
  • Garam Masala: 1 teaspoon
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Salt: to taste

For the Sauce:

  • Butter: 4 tablespoons
  • Onion: 1 large, finely chopped
  • Garlic: 4 cloves, minced
  • Ginger: 1-inch piece, grated
  • Tomato Puree: 1 1/2 cups
  • Heavy Cream: 1 cup
  • Chicken Broth: 1/2 cup
  • Garam Masala: 1 teaspoon
  • Cumin Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Red Chili Powder: 1/2 teaspoon (adjust to taste)
  • Salt: to taste
  • Kasuri Methi (dried fenugreek leaves): 1 teaspoon
  • Fresh Cilantro: for garnish


1. Marinate the Chicken

  1. In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, red chili powder, turmeric powder, and salt.
  2. Add the chicken pieces, ensuring they are well-coated with the marinade.
  3. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for best results.

2. Sauté the Ingredients

  1. Set the Instant Pot to ‘Sauté’ mode and add 2 tablespoons of butter.
  2. Once the butter is melted, add the finely chopped onion and sauté until golden brown.
  3. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

3. Pressure Cook the Chicken

  1. Add the marinated chicken pieces to the Instant Pot and cook for 5 minutes, stirring occasionally.
  2. Add the tomato puree, chicken broth, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well.
  3. Close the lid, set the valve to sealing, and cook on ‘Pressure Cook’ (or ‘Manual’) on high pressure for 10 minutes.
  4. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

4. Finish the Sauce

  1. Open the lid and set the Instant Pot back to ‘Sauté’ mode.
  2. Stir in the remaining 2 tablespoons of butter and the heavy cream. Cook for another 5 minutes until the sauce thickens slightly.
  3. Crush the kasuri methi between your palms and stir it into the sauce for added flavor.
  4. Adjust seasoning with additional salt if needed.

5. Serve

  1. Garnish with freshly chopped cilantro.
  2. Serve hot with basmati rice, naan, or roti.

Tips for Perfect Butter Chicken

  1. Marination: Marinating the chicken for an extended period enhances the flavors and tenderizes the meat.
  2. Tomato Puree: Using a good quality tomato puree ensures a rich and vibrant sauce.
  3. Cream: Heavy cream gives the dish its signature creamy texture, but you can substitute with coconut milk for a dairy-free option.
  4. Kasuri Methi: This adds a unique aroma and taste. Don’t skip it if you can find it.


  • Spicy Butter Chicken: Increase the amount of red chili powder or add fresh green chilies to the sauce.
  • Nutty Butter Chicken: Blend a handful of soaked cashews into the tomato puree for a richer, nuttier sauce.
  • Vegetarian Option: Substitute paneer (Indian cottage cheese) or tofu for chicken to make a vegetarian version.