Instant Pot Butter Chicken

If you’ve ever ordered butter chicken at a restaurant and thought, “there’s no way I can make this at home,” this recipe will prove you wrong. This Instant Pot Butter Chicken delivers that same rich, creamy, slightly spiced flavor – but in a fraction of the time.

It’s the perfect balance of indulgent and practical. You get tender chicken cooked in a buttery tomato-based sauce, all made in one pot without complicated steps or long marination times.

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What It Tastes Like

This dish is creamy, mildly spiced, and slightly tangy with a rich buttery finish.

The tomato base adds depth, while the cream softens the spices, creating a smooth, velvety sauce that coats every piece of chicken beautifully.

Why You’ll Love It

• Restaurant-quality flavor at home
• One-pot Instant Pot convenience
• Creamy without being overly heavy
• Customizable spice level
• Perfect with rice or naan

Best Occasions to Serve

This is ideal for weeknight dinners when you want something flavorful but quick.

It also works great for small gatherings or when you want to impress without spending hours cooking.

Serve it during cozy evenings when you’re craving something warm and rich.

Ingredients (No Quantities)

• Chicken (boneless, skinless)
• Butter
• Onion
• Garlic
• Ginger
• Tomato puree
• Heavy cream
• Yogurt (optional)
• Garam masala
• Turmeric
• Chili powder
• Paprika
• Salt
• Sugar (optional)
• Oil

Step-by-Step Instructions

1. Turn on the Instant Pot to sauté mode and add butter with a little oil. Once melted, add chopped onions and cook until soft and slightly golden. This builds the base flavor.
2. Add minced garlic and grated ginger. Cook briefly until fragrant, being careful not to burn them.
3. Stir in tomato puree along with spices like garam masala, turmeric, chili powder, and paprika. Let it cook for a few minutes so the spices bloom and deepen in flavor.
4. Add the chicken pieces into the pot and coat them well in the sauce. This ensures the flavor penetrates during pressure cooking.
5. Close the lid and set the valve to sealing. Cook on high pressure for about 8–10 minutes depending on the size of the chicken pieces.
6. Allow a natural pressure release for about 5 minutes, then carefully release the remaining pressure.
7. Open the lid and stir the mixture. The chicken should be tender and fully cooked.
8. Add heavy cream and mix gently until the sauce becomes smooth and creamy. If needed, simmer on sauté mode for a few minutes to thicken.
9. Taste and adjust seasoning. Add a pinch of sugar if the sauce tastes too tangy.

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Pro Tips

Use chicken thighs for a richer, more authentic texture.

Don’t skip sautéing the spices – it makes a big difference in flavor.

Blend the sauce before adding cream if you want a smoother, restaurant-style finish.

Variations & Substitutions

Use coconut milk instead of cream for a dairy-free version.

Add cashew paste for an extra rich and traditional texture.

Make it spicier by increasing chili powder or adding green chilies.

Nutrition Table

Nutrient	Amount
Calories	430 kcal
Protein	30 g
Fat	28 g
Carbs	12 g

Storage & Reheating

Store leftovers in the refrigerator for up to 3 days in an airtight container.

Reheat gently on the stovetop or microwave, adding a splash of water or cream if needed.

It freezes well and can be stored for up to 1 month.

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FAQs

Can I use frozen chicken?
Yes, but increase cooking time slightly and ensure it’s fully cooked.

Is butter chicken very spicy?
No, it’s generally mild. You can adjust spice levels easily.

Can I skip cream?
You can, but the dish will lose its signature creamy texture.

What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala is more spiced and tangy.

Can I make this ahead of time?
Yes, and the flavor actually improves the next day.