Instant Pot Butter Chicken

Make this incredibly easy and ridiculously delicious Instant Pot Butter Chicken. There’s plenty of rich tomato and creamy sauce to mop up; I can’t get enough of this dish!

Add rice to a bowl and top with butter chicken, crushed fenugreek leaves and fresh cilantro. I love serving mine with fresh naan! This cozy and nourishing chicken curry is one of my favorite fall meals.

For more recipes like these, try my Indian Cauliflower Rice, this Campbell’s Chicken Curry and my Easy Beef Curry.

Ingredients

If you’re used to making Indian recipes, you might have a bunch of these ingredients in your cupboard already.

Ghee is typically used in Indian recipes. It’s essentially clarified butter.

In terms of spices and aromatics, you’ll need cumin seeds, serano chili, fresh garlic, ginger, garam masala, cumin, paprika, turmeric and chili powder. You’ll also need a whole cinnamon and curry leaves.

Note that the tomato paste helps build the rich base for this recipe.

In terms of chicken, I used chicken breasts, but thigh meat is great, too.

See recipe card for quantities.

Instructions

Here’s how I make my fall apart tender and incredibly tasty Instant Pot Butter Chicken:

Step 1: Heat the butter or ghee on saute mode in your Instant Pot over medium heat. Add the onion, cumin seeds, and serrano chili and cook for 3 to 4 minutes. Stir in the garlic and ginger and cook for another minute.

Step 2: Add all the spices and salt. Stir well and cook for 30 seconds. If the onions begin to stick, add a little water. Pour in the tomato puree and ¼ cup of water, then turn off saute mode.

Step 3: Add the chicken and cinnamon stick, stirring to combine. Place the lid on and set the vent to SEALING.

Step 4: Choose Pressure Cook/Manual and set for 6 minutes on high pressure. Once done, carefully release the steam.

Step 3: Remove the lid and switch back to Sauté mode. Stir in the cream and let the sauce reduce slightly for 1–2 minutes. Taste and adjust seasoning with extra salt if needed, and add a little more butter if you like.

Hint: Using an Instant Pot gives you incredibly tender, juicy Instant Pot Butter Chicken results.

Substitutions

Here are a few ingredients I’ve successfully substituted in this Instant Pot Butter Chicken recipe:

Onion: Swap with shallots or leeks for a milder, sweeter flavor.
Garlic: Replace with garlic paste for quicker prep.
Ginger: Use ginger paste to save chopping time while keeping the flavor.
Tomato puree: Blend fresh tomatoes, preferably roasted, for a fresher, richer base.
Tomato puree: Replace with canned crushed tomatoes for a slightly chunkier texture.

Variations

You can play around with this recipe to make a few flavor variations of it:

Dairy free: Use coconut milk for a dairy-free version.
Chicken: You can also use shrimp or fish.
Vegetarian: Try it with tofu, paneer, peas or potato instead of the chicken. You will need to adjust the cooking time accordingly.

Equipment

All I needed for this Instant Pot Butter Chicken recipe was an Instant Pot and a spatula.

Chicken tikka masala in a bowl with rice.

Storage

Store the Instant Pot Butter Chicken leftovers in an airtight container in the fridge for up to 4 days to keep it fresh.

Transfer portions to a freezer-safe container and freeze for up to 3 months, then thaw overnight in the fridge before use.

Warm gently on the stovetop or in the microwave until heated through, stirring occasionally to maintain a smooth sauce.

Top tip

Don’t skip sauteeing the spices. You need to saute the spices briefly before adding liquids to release their full aroma and deepen the flavor of the dish.

FAQ

How spicy is this dish?

The heat depends on the chili you use; serrano gives moderate spice, while jalapeños or chili flakes can adjust it to your taste.

Can I prepare the tomato base in advance?

Yes, you can make the tomato puree base ahead of time and store it in the fridge for up to 2 days before cooking.

Do I have to use a cinnamon stick?

You don’t have to, no.

Looking for other recipes like this? Try these: