Instant Pot Butter Chicken Recipe

Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
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Butter Chicken or Murg Makhani is a very popular dish, originated in the Indian subcontinent. Chicken is cooked in a mildly spiced and creamy rich tomato sauce. You can easily make restaurant quality butter chicken using the Instant Pot in just 25 minutes (cooking time is only 15 minutes). The flavors are incredible and the chicken is cooked perfectly tender and juicy! Absolutely no additives added in the curry.  Serve butter chicken with rice and naan bread (Indian flatbread) for a comforting and scrumptious meal. Recipe includes detailed recipe instructions with stepwise pictures and tips.

Universally popular dish, almost in any Indian restaurants serving non vegetarian food, butter chicken curry tops their chicken menu. I have perfected this recipe over years, and shared it with many of my friends and family, and they all absolutely love this butter chicken curry. It is always on my routine menu for the kids, so yummy and very addictive taste and aroma. I’m sure you will also love it after you make it!

Initially, I use to grill the marinated chicken, and then added it to the curry, Also I use to make it on the stove top, which takes more cooking time. After which I started making it in the Instant Pot, I slightly changed the procedure to make it easier, but without compensating on the flavors and texture.

In this recipe, first I marinate the chicken for an hour or more if you have time ( or you can cook it immediately) , then dump the marinade in to the sautéed masala, and pressure cook it, so easy right? I absolutely found no taste difference when compared to the traditional cooking method, flavors turned out scrumptious, and the chicken cooks perfectly tender and juicy. Also it took me less time to prepare, so no more going back to stove top method.

How long should I marinate the chicken?

  • After marinating the chicken with all the given spices ( mentioned below in the recipe card) , add the marinade into a zip-lock or in a air tight glass container ( glass preferred, to avoid the color sticking to plastic boxes), and refrigerate the marinated chicken masala for an hour ( if time permits, but not mandatory). Chicken absorbs the spices and flavor well during this time.
  • Honestly I marinate the chicken and cook it immediately, still the butter chicken tastes heavenly. So don’t worry if you do not have time.
  • To save preparation time and if you are cooking the butter chicken in bulk for a potluck or party, then marinate the chicken the night before. You can even cut the onions and refrigerate it.

Cleaning the chicken as given below is completely optional

Cleaning the cut chicken pieces is completely optional, I personally like to clean the meat for all the Indian curries in the mentioned below way. Also using turmeric, helps to clean any bacteria in the chicken, and plain yogurt / curd helps to tenderize the chicken naturally.

How to clean ? cut the chicken into small pieces ( 1 inch strip or cube ), add the cut pieces in a bowl, add 3 tablespoons – white distilled vinegar, 3/4 th teaspoon – turmeric powder, 1 teaspoon – salt, 2 tablespoon – plain yogurt, and water to cover the chicken. Mix it well, and let it sit for 10 to 15 minutes. Now drain the water completely, and rinse the chicken again with fresh water one more time, make sure to drain the water completely, and set the chicken pieces aside for marination.

Two main ingredients responsible for the natural food coloring

Butter chicken curry is identified by its bright red attractive color, but many restaurant do add food coloring to give that bright red color (you may very well notice a huge amount of color stuck to your finger tips even after washing the hand many times with soap). But in today’s recipe, I’ve alternated with natural food coloring. These two ingredients is mainly responsible to give the restaurant quality food color

  • Tomato paste ( I used store brought thick tomato paste) Tomato paste is readily available in small sized canned / tins ( 6 ounce) or in big sizes in online Amazon or in any grocery stores like Walmart , Costco, Sam’s, Target, Safeway and many other store also carry it. Note :- not tomato sauce which is thinner in consistency .
  • Kashmiri chilli powder, Kashmiri chilli powder is the name given to a powdered chilli pepper. It is mildly hot, has a distinct flavor, and it gives that bright red color to the food). Kashmiri chilli powder available online in amazon or in Indian market .

** I highly recommend using both the ingredients, in the same given quantity.

If you do not have Kashmiri chili powder / tomato paste or cannot find it?

  • Then increase the quantity of regular plain chilli powder in the recipe / or paprika is a good choice instead of plain chili powder.  If using plain chilli powder or paprika , then increase the quantity of plain chilli powder / paprika to 3/4 teaspoon ( for mild spicy) and 1 teaspoon ( spicy) or add more if you prefer more spicy / extra hot ( add extra chilli powder only in the end , after adding cream , and add 1/4 teaspoon first – taste and add more if required).
  • If you want to use tomato sauce ( canned tomato sauce) ? then you can use instead of paste. But make sure to increase the quantity of tomato sauce because the consistency is watery than thick paste and the consistency of the curry may also be little thinner.

Tandoori masala powder ( highly recommend ) 

This tandoori masala powder is a special blend of spices used in this butter chicken recipe. I used readily available powder from Indian store, or you can find it in online Amazon. Any brand tandoori masala powder will work. ( note –  authentic homemade tandoori masala powder is a very long list of ingredients, so I recommend buying the readily available powder).

Serving suggestions

Serve butter chicken with white rice, brown rice , Naan bread , flatbread / tortillas , roti , chappati , any rice variety like Coconut milk rice , ghee rice.

Naan is a leavened flatbread, and the recipe is easy, No Yeast Naan made using iron tawa. Ingredients used in the recipe imparts distinct tastes to the naan and yields a softer dough ( gives the dough its lift just like yeast dough would do). As a result naan is soft, puffy, warm and melts away in your mouth. Recipe shows two ways to make the naan. It is typically, served hot and brushed with some ghee or butter. Check the link below for a detailed recipe with stepwise pictures and tip. Picture shown below is the naan recipe from this blog.

Storing and reheating instructions

  • Refrigerate any leftover immediately in a clean dry air tight container ( recommend glass). Butter chicken stays good for a week in the fridge. Make sure to place the container in the inner most portion of the refrigerator ( away from the door) for longer shelf life. Use a clean dry spoon / spatula every time you use it.
  • Place required quantity of butter chicken in the microwave , covered with the lid and microwave for 4 to 5 minutes depending on the quantity. Microwave just until warm and not to hot, oil will starts to separate from the curry.

How to prepare the butter chicken for a potluck or party?

  • This butter chicken can be made ahead of time when you are making it in bulk. Cook the butter chicken curry and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap and refrigerate it. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proof. Note – do not microwave the foil trays.
  • If you don’t have foil trays, you can alternatively store the curry in any container you prefer.
  • For Reheating Party Trays, pre heat the oven to 350 degree F and place the trays in the oven and heat it for 10 to 15 minutes or until the curry gets heated ( just warm, not very hot) (take the tray in between, stir and place it back). Alternatively use a chafing dish – burner to reheat the curry ( I recommended this method – this helps the food to keep warm for the entire party).

Yield from this recipe

This recipe yields, ONE quartz of butter chicken, serves  4 to 6 persons.

Other Instant Pot Indian curry recipes  , Most recipes is explained with step by step picture, video , and tips. I’ve listed few below.

Instant Pot Biryani recipes, I’ve listed few below.

Step by step pictures of how to make the butter chicken using the Instant Pot

Clean and cut the chicken, and measure all other ingredients and keep it ready. Ingredients for chicken marination – clean and cut chicken into one inch stripes or cubes , plain yogurt, pepper powder, tandoori masala powder (recommended) , plain chilli powder , kashmiri chilli powder (recommended) , salt , kasoori methi and lemon juice.

Ingredients required to make the curry thick tomato paste (recommended), heavy cream ( can leave it outside from the fridge when you start cooking, helps the cream to thaw to room temperature), unsalted butter , finely chopped onions, ginger and garlic paste , water and white granulated sugar ( is missing in the picture below).

Chicken marination

In a bowl , add all ingredients under chicken marination , mix well and let the marinade rest for one hour or more if you have time ( but not mandatory) , or marinate and cook immediately.

Instant Pot cooking – SAUTEING

I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. In the Instant Pot, place the Inner Pot. Press SAUTE mode on LOW power ( because thick tomato paste will get quickly burnt in high power) . In CUSTOM settings, SET Timer to TEN minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for TWO minutes or till onions turns golden brown. Add ginger and garlic paste and fry until raw smells goes, approximately 30 seconds.

Then add thick tomato paste and sauté for 30 seconds ( make sure to set in LOW power to prevent tomato paste from getting burnt).

Add the marinated chicken with the masala and sauté for TWO minutes ,

Now add the given amount of water , stir well ( deglaze the pot, make sure the masala is not sticking to the bottom, to prevent burnt error). Press CANCEL ( even if the timer is still going on) .

Pressure cooking

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to SIX minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.

Sauté for two minutes

After the steam is released, open the lid, Again press SAUTE mode on LOW power. In CUSTOM settings, SET Timer to TWO minutes. Now Press START. Add heavy cream , sugar and stir well, bring it to a boil.

At this stage, check for seasoning and add extra if needed. Press CANCEL . Serve butter chicken with naan bread and rice.


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Ingredients

0/16 Ingredients
Adjust Servings
    For Chicken Marination
  • Other Ingredients To Make The Curry

Instructions

0/6 Instructions
    Preparation
  • Clean and cut the chicken, and measure all other ingredients and keep it ready. Ingredients for chicken marination - clean and cut chicken into one inch stripes or cubes , plain yogurt, pepper powder, tandoori masala powder (recommended) , plain chili powder , Kashmiri chili powder (recommended) , salt , Kasoori Methi ( crush well using hand and add) and lemon juice. Ingredients required to make the curry - thick tomato paste (recommended), heavy cream ( can leave it outside from the fridge when you start cooking, helps the cream to thaw to room temperature), unsalted butter , finely chopped onions, ginger and garlic paste , water and white granulated sugar.
  • Chicken Marination
  • In a bowl , add all ingredients under chicken marination , mix well and let the marinade rest for one hour or more if you have time ( but not mandatory) , or marinate and cook immediately.
  • Instant Pot Cooking – SAUTE
  • I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. In the Instant Pot, place the Inner Pot. Press SAUTE mode on LOW power ( because thick tomato paste will get quickly burnt in high power) . In CUSTOM settings, SET Timer to TEN minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for TWO minutes or till onions turns golden brown. Add ginger and garlic paste and fry until raw smells goes, approximately 30 seconds. Then add thick tomato paste and sauté for 30 seconds ( make sure to set in LOW power to prevent tomato paste from getting burnt).
  • Add the marinated chicken with the masala and sauté for TWO minutes ,Now add the given amount of water , stir well ( deglaze the pot, make sure the masala is not sticking to the bottom, to prevent burnt error). Press CANCEL ( even if the timer is still going on).
  • Pressure cook
  • Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to SIX minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
  • Sauté for TWO minutes
  • After the steam is released, open the lid, Again press SAUTE mode on LOW power. In CUSTOM settings, SET Timer to TWO minutes. Now Press START. Add heavy cream, sugar and stir well , bring it to a boil. At this stage, check for seasoning / spice and add extra if needed. Press CANCEL , serve butter chicken with naan bread and rice.

Notes

  1. Tandoori Masala Powder ( highly recommend) - I used readily available powder from Indian store, you can find it in online Amazon. Any brand tandoori masala powder will work. ( note -  authentic homemade tandoori masala powder is a very long list of ingredients, so I recommend buying the readily available powder.
  2. Highly recommend using butter, and cream for the creamy and rich flavored sauce. And Kashmiri chilli powder and tomato paste ( not tomato sauce) for bright red signature butter chicken color.
  3. You may increase or decrease the quantity of cream to your preference.
  4. Do not skip sugar , it gives a perfect balance of sweetness and spiciness to the curry.
  5. Kasoori methi - is sun-dried fenugreek* leaves (Trigonella Foenum Graecum). They are used in Indian cooking and tastes slightly bitter. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. *Fenugreek seeds are also called methi or ventayam. In this recipe, I used it in the marination, I find curry is more flavorful, when used it this way.
  6. Cleaning the chicken (optional) – cut the chicken into small pieces and take the cut chicken pieces in a bowl and add 3 tablespoons - white distilled vinegar , 3/4 th teaspoon - turmeric , 1 teaspoon - salt, 2 tablespoon - plain yogurt and water to cover the chicken. Mix it well and let it sit for 15 minutes. Now drain the water and rinse the chicken with fresh water once , drain the water completely and set the chicken pieces aside for marination.

*Other Instant pot recipes, Find every recipe with step by step picture with Instructions, I've listed few below.

I Love Hearing From You All !

If you like this recipe, tried it, or have a question? please leave your comments and feedback below, so it may help others. Share the recipe in social media, this helps more people to find the recipe online!

39 Comments

    1. Hi Neelima, I have always used only heavy cream to make the butter chicken, but you can try alternating it with cream of coconut. Let me know how it turned out, thank you!

    1. Thank you so much for trying the recipe and for your feedback, Andy! I am so glad to know you liked the butter chicken curry! I totally agree with you on the recipe, This is always my go to curry for any day!

    1. That’s awesome, thanks so much for trying the recipe and feedback! I’m so glad you liked it!

  1. Tried this, and it turned out great! Never thought I’ll make so good delicious butter chicken, and this was my first recipe with Instant Pot, thank you Aarthi for the recipe!

  2. Great butter chicken Recipe! I made this and got excellent reviews from my family. It was so easy to make when compared to many recipes I’ve tried, and was truly delicious!

  3. Made this butter chicken, and everyone loved it. This is an excellent recipe, so easy and a crowd pleaser, even my fussy kids loved it. Chicken breast works great too if you don’t have chicken thighs. This one is a keeper.

  4. This was so good!! And easy! IP method definitely helps to keep the number of pans down. The chicken was perfectly tender, and the sauce was delicious. I just added the Kasoori methi alone at the end, My husband loved it! One of the best Butter Chicken recipes I’ve found.

    1. I’m So happy to know your feedback, Sheela!! Totally agree, on how easy it is to make on the IP. This recipe always turns out perfect, and is a big hit in our family, and I’m glad you like it too!!

  5. Loved the color on butter chicken looks amazing. Thank you Aarthi for sharing all the tips for making perfect butter chicken recipe

    1. Yeah! one attractive thing about the butter chicken is, its bright red color, and when that color is gotten thru natural food coloring, it is even more beautiful. My kids identify butter chicken curry in the buffet only by its color, and when it is homemade, they except the same. So happy you like the recipe, Thanks so much, Rahul!

  6. Love easy, tasty and quick home made week dinners. Since we both enjoy Indian spices very much, this beauty will be on our menu next week. Thank you so much !

    1. Awesome! Of course, I also really like the flavor of the butter chicken and the easiness to prepare. Either way, I do highly (!!) recommend making this butter chicken. It’s creamy and comforting in the best way possible. Thanks so much, Davorka! I hope you will enjoy it!

    1. Surely, Denise! easy recipe for a weeknight or weekend dinner. Aromatic spices and distinctive taste of this curry is pure heaven and melts in your mouth with every bite! Thank you as always for stopping by.

  7. Wow, this butter chicken looks so flavorful and delicious! It’s perfect for this time of year, with cooler temperatures. Thanks for sharing this

    1. It is so good with a warm bread! certainly, a comforting meal. Sometimes I even use the curry as a spread or as a dip for any bread, tastes delicious! Thank you for checking out the post.

  8. You’ve made this butter chicken so easy and quick to prepare by using the Instant Pot. And I love all the delicious flavors you’ve incorporated into this dish!

    1. Yeah, so true Heidi! IP is such a saver for me, Cooking is pretty much one pot, easy and faster. Exotic flavors and aromatic spices makes this butter chicken so tempting! in fact, this is one of my family favorite chicken recipes of all time!

  9. I just LOVE all of the helpful tips you provide with each of your recipes, Aarthi! And your instructions are perfect and so thorough! I can’t wait to try this new recipe! It looks and sound amazing! Pinning!

    1. I am so pleased to hear that, Christine! Thank you so much. This recipe is totally easy to make and taste delicious, perfect warm meal! I’m So glad, you checked out this recipe. Have a wonderful day!

  10. Interesting notes about fenugreek seeds – thank you for the clarification. Knowing the correct terms is one of the hardest things for me when I go to the Indian market near us. Speaking of the Indian market, it’s almost time for us to stock up…and I’m totally going to be making this butter chicken! This is a classic recipe for sure. 🙂

    1. You’re welcome, David! It is my pleasure, to write notes on an ingredient, which is not prevalent. Yeah, I completely understand, it is hard to find a product on shelf with out knowing its correct name. But, I promise you this butter chicken recipe is well worth the effort, Hope you will enjoy it too!

  11. Aarthi! We are craving a huge bowl of your delicious butter chicken right now with some of your delicious flat breads. Need to try this in the pressure cooker next time for an easier method. How do you grind your fenugreek seeds? These are tough little guys! LOL Stay well and take care

    1. Absolutely! much easier than stove top. Agreed! it is tempting, for the change of season, delicious curry is so comforting. Yeah, I know fenugreek seeds are harder to grind, but leaves are much easier to handle, you just sundry the leaves and crumble it or just use a instant store brought dried leaves. Thank you for checking out the recipe, Hope you will like it to!

  12. A classic recipe loved by one and all. The butter chicken looks spot on .I have never tried this in the instant pot though, good to see your recipe. I also love the addition of tomato paste in my curries it gives such a beautiful color and taste indeed. Lovely share Aarthi!

    1. Thank you so much, Nisha! My kids crave for butter chicken at-least once a week. so, I had to figure out a way to make the recipe, simple and fast! So I ended up trying it in the instant pot and just loved how it turned out. Of-course! butter is a famous recipe and many like it. So glad you like the recipe.

  13. My husband is such a fan of butter chicken so I need to add this to my dinner rotation! I also don’t use my instant pot enough, so I am excited to try something new in it. Thank you for the wonderful instructions!

    1. Aww, So happy to know! Super easy to cook Butter Chicken in IP, I even make the curry for the weeknight dinner. Hope you will like it too. Thank you so much for stopping by, Tasia!

  14. Aarthi,
    This is definitely a 5 starrer recipe. Preparing the chicken with turmeric is such an interesting cleansing method. I dislike adding store bought food colouring into chicken as well. Tomato and kasuri methi brings such a unique taste to this dish. Loves your step by step pictures with details. Thanks

    1. Thank you so much, Hasin! yeah, My grandma used to clean the chicken this way, due to the turmeric medicinal value, it clean any bacteria on the chicken, and cleaning with yogurt, makes the chicken juicy and tender. Totally we cannot avoid restaurant food and artificial food coloring , so at-least while cooking at home I try to make it my way. I just love to use Kasuri methi in curries! Glad you like this recipe.

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