A quick and easy Indian Butter Chicken Recipe that’s made in under 30 minutes. This Instant Pot Indian Butter Chicken recipe features tender pieces of chicken smothered in a buttery curry sauce, filled with aromatic spices and herbs that taste even better as leftovers!
Pressure Cooker Indian Butter Chicken
Instant Pot Indian Butter Chicken is a buttery chicken that is smothered in a creamy tomato sauce. It’s one of my family’s absolute favorite Indian food dishes that we enjoy together.
This Instant Pot recipe is so simple to make, and frankly, tastes better than ordering from your favorite restaurant. A simple pressure cooker recipe that gives you that low and slow simmer taste, in every single bite.
Optional Add-Ins
- bay leaves
- parsley
- hand-chopped fresh tomatoes – for a more authentic Indian restaurant dish.
Easy Indian Butter Chicken
Exploring the many cultures we have in this world. Along with their food is something I’ve been passionate about since I was a teenager. One of the dishes I was so drawn to make was Indian Butter Chicken.
Watching Anthony Bourdain and Andrew Zimmerman trip around the world and taste everything it has to offer. Has truly inspired me to adventure into the world of food. I’m famous in my family for saying, “What country are we visiting today?”
When it comes to picking which restaurant we are dining in on that day. Indian Cuisine is a new adventure I am on with my kids. I wanted to change things up and create one of our favorite restaurant dishes at home.
Butter Chicken Side Dishes
- Basmati Rice
- Naan Bread
- Saffron Rice
- Saag
- Aloo Gobi
- Samosa
- Kachumber Salad
- Daal
Indian Butter Chicken Recipe
I got to work on creating an Easy Indian Butter Chicken Recipe that I knew my family would love. Serve over a bed of rice for the most comforting dish you could imagine.
If you like Butter Chicken, you will love our recipe. We have had so many delicious dishes throughout the years, but without a doubt, Butter Chicken has to be our favorite. Not only is this dish easy to make, but it features a subtle flavor that packs a delicious punch you can’t go without.
Why Is It Called Butter Chicken?
The name Butter Chicken comes from the butter-based gravy used to give this chicken dish rich and vibrant flavors.
Helpful Cooking Notes
There have been some reports that the Instant Pots have been giving. This is the case for some users, depending on their geographical location.
To avoid getting a burn signal from the pot, DO NOT add the Tomato Paste as instructed in the recipe. Instead, add the tomato paste on top of all the other ingredients before closing the lid.
Health Benefits From Ingredients In Butter Chicken
Butter chicken is loaded with spices and ingredients to help add different dimensions of flavor to this chicken recipe. Let me share some of the health benefits behind a handful of the spices and other components used in this dish.
Indian Butter Chicken Spices
- Garam Masala
- Curry Powder
- Ground Ginger
- Coconut Milk
- Garlic Cloves
Garam Masala. So many benefits are in this one simple ingredient. Boosting your immunity, helping aid in digestion, promoting weight loss, and more. It is also useful for relieving inflammation and reducing pain in your joints. A great spice to have on hand for recipes.
Curry Powder. Reducing Alzheimer’s, bone health, protecting your body from heart disease are a few of the main benefits. Curry is a great spice that blends well with many recipes.
Ground Ginger. You can use ground ginger or fresh in this recipe. Ginger is excellent for nausea and morning sickness, as well as helping reduce pain or soreness. Ginger is also great for helping balance blood sugar as well.
Coconut Milk. High in fiber and loaded with vitamins like C, B1, B3, B6, calcium, magnesium, and so much more.
Garlic Cloves. Garlic is excellent for fighting against colds and flu, lowering cholesterol levels, and even reducing blood pressure levels.
Common Instant Pot Indian Butter Chicken Questions
Do I need to marinate my Chicken?
Nope! This recipe was designed to be as simple as possible and does not require you to marinate the chicken.
Why am I getting a burn signal?
To avoid getting a burn signal from the pot, DO NOT add the Tomato Paste as instructed in the recipe. Instead, add the tomato paste on top of all the other ingredients before closing the lid.
What about leftovers?
I absolutely love this dish as leftovers. The longer it sits in the fridge, the more flavors you can taste! In the past, readers have come back to let me know they doubled their recipes to produce leftovers. The leftovers make great meal prep lunches and dinners. Or if you are like me, a midnight snack.
Can I use frozen Chicken?
Of course! That’s what makes this a great weeknight dinner recipe! I have used frozen chicken breast, tenderloin, and thighs plenty of times.
What is the best chicken to use in this recipe?
I personally like to use boneless chicken thighs, but you can use whatever part of the chicken you have on hand. I do suggest that you use boneless chicken to make the cooking process a breeze.
Do I need to use Greek Yogurt?
No, but if you have it, throw it in! I have found mixing in Greek yogurt brings a wonderful contrast to the sauce. It also helps thicken the sauce and just makes everything taste even more amazing.
Is this the same as Chicken Tikka Masala?
No, this dish is much smoother and has a richer buttery flavor. Chicken Tikka Masala has a rich tomato-based sauce that boasts a lot of herbs and spices.
Why does this recipe call for Coconut Milk?
I just love adding coconut milk to my recipes. I am from the Philippines, and we use a lot of coconut milk in our recipes. So it was a no-brainer to add this delicious ingredient to my Indian butter chicken. It, however, isn’t called for in an authentic Butter Chicken recipe.
Is Indian Butter Chicken Spicy?
Technically NO, however, in my dish, I do suggest you add cayenne pepper. Please feel free to omit the cayenne if you are preparing this dish for kids or if you just aren’t a fan of spicy dishes.
Is this an authentic Indian dish?
No, this dish is a westernized version of Chicken Tikka Masala. It gained a lot of popularity with Westerners because of its simplistic ingredients and ability to control the spices.
Pressure Cooker/ Instant Pot Recipe Ideas
We genuinely love this delicious butter chicken, and I think you and your family will too. Please come back and let me know how you like it. Have you ever tried butter chicken?
Pressure Cooker Indian Butter Chicken
This deliciously easy to make Instant Pot Indian Butter Chicken is the perfect family dinner. Serve it for your next family dinner with a side of Naan bread.
Ingredients
- 2 lb's of chicken breast or tenderloins diced into 1/4 inch pieces if Frozen No need to Dice
- 1 Stick of Butter, or 1/2 a cup
- 2 Teaspoons of Garam Masala
- 2 Teaspoons of Cayenne Pepper, optional - omit if you don't want heat added to the dish
- 2 Teaspoons of Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Tsp Tumeric (Optional)
- 1 Teaspoon of Ground Ginger OR 2 Teaspoons of minced fresh ginger
- 1 Can of Coconut Milk, In can, sold at any grocery store
- 1 Cup of Chicken Stock
- 1 Cup Chunk Roasted Tomatoes (OR) 1 - 6 oz Can of Tomato Paste (Add at the End)
- 1 Onion Minced
- 5 Garlic Cloves Minced
- Cilantro for Garnishing
- Salt to taste
- 2 Tbs CornStarch
- 1 Tbs Water
- 1/2 cup Greek Yogurt (Optional)
Instructions
- Turn Pressure Cooker On Saute Mode or press Chicken/Meat.
- Place a stick of butter into the pot and let it fully melt until it becomes foamy and smells amazing.
- Toss in onions and garlic and cook until halfway done, then add the coconut milk, and chicken stock. Mix thoroughly.
- Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
- Place frozen or thawed chicken in the pot and cover with sauce. Cook on Manual for 10 (15 if frozen) minutes or cook meal using Chicken/Meat button.
- Once finished let it sit in the pot for 10 minutes with an NPR. If the lid has not unlocked release the excess steam and remove the lid.
- If your chicken was already diced skip this next step.
- Turn pot back on to Saute or Keep Warm Method. Add the tomato paste or tomato sauce. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
- Mix the cornstarch and water together and then add to the pot, mix well. Let pot boil until sauce is thickened.
- If you desire, add the Greek Yogurt for a more sharp creamy texture.
- Serve over a bed of basmati rice or jasmine rice. Garnish with fresh-cut cilantro.
- Enjoy!
Notes
If you are getting a burn sign flip off the pot and stir
Delicious! One of our favorite home cooked meals now!
Do you use salted or unsalted butter?
This is my absolute favorite recipe. I find myself absolutely craving it. Cannot tell you how many times I have made it.
When you say I can use frozen chicken breasts, do you actually mean I can use frozen whole chicken breasts or I have to use frozen diced chicken breasts?
Hi trilby yes you can just use frozen chicken breasts and just shred when it finishes. I hope that helps.
I never comment on recipes, but this one was a hit. My husband’s been a little skeptical of the Instant Pot – he hasn’t been a fan of some of the things we have tried. But he ate this one up – literally! I can’t wait to see what it tastes like when we reheat it, after the flavors have had a chance to blend.
There are many IP recipes out there for butter chicken, but this is the one I’ve made 4 times now, and it is PERFECTION every time. I follow the recipe to a T, no changes. I’ve used breasts chunked, thighs, or a combination of both. This is easily the best IP recipe I’ve made so far.
So I have a crockpot can I still make this?! It looks amazing! What would the cook time be?!
[…] Pressure Cooker Indian Butter Chicken from Jay’s Sweet N Sour Life […]
I tried a Butter Chicken recipe for the crockpot a few months ago, and it didn’t go over well with my family. It wasn’t quite what I was hoping either. I have had an Instant Pot for a few months and am experimenting with new recipes. I found this on Pinterest and since I already had all the spices, I decided to give Butter Chicken one more try.
I did omit the cayenne pepper since my kids are small, and I knew if it had any spice they wouldn’t eat it. As soon as I had the sauce all mixed up, I could tell this one was a winner! It smells exactly like what I would get at a restaurant. I did end up having to use more cornstarch than the recipe called for to get it to thicken up. I also didn’t add enough salt, so at first it was a little bland. Once I added more salt, it really brought out all the other flavors. All 3 of my kids (ages 5, 4, and 1.5) ate it, as well as my very “non-adventurous when it comes to food” partner. I made this yesterday and already have the leftovers packed up fro my lunch tomorrow… can’t wait to taste “Day 3” Butter Chicken. I am already so excited for lunch time tomorrow!
The recipe was delicious but I did have problems getting my IP to come to pressure. Tried twice, I am guessing either the sauce was too thick or there was something scorched on the bottom. I ended up baking the chicken breasts and doing the sauce in the pot on sauté mode.
We made this today for lunch and it was just heavenly. My wife and daughter don’t like spicy so those of us that do added it later. It is better with the spice. I did add a tsp of turmeric to the recipe. The salt is the tricky part I used a tsp and added a little more later. It was delicious and we highly recommended it. Can’t wait to make it for our Indian friend.
[…] Thursday: Pressure Cooker Indian Butter Chicken from Jay’s Sweet NÂ Sour Life […]
How many does this recipe serve?
I absolutely love this recipe! I make it a couple times a month and it’s divine. I cut the cayenne back to 1/4 tsp and my kids gobble it right up.
My hubby made this for dinner tonight. The smell when I walked in the door was amaaazing! It was so yummy, too! We skipped the cayenne. I don’t have a high heat tolerance, but my hubby wants to try it next time with the cayenne. A few reviews said it’s even better after a few days, but leftovers aren’t going to last that long. This is definitely going into our regular rotation.
Tastes great just please right your recipes correctly so they’re easier understood. Ingredients should be listed in the order they referenced in the recipe
This is honestly one of my favorite recipes right now! I’ve already made it three times. Really really good!
hi-
looking forward to making this with my new instant pot. what does NPR mean (sorry, newbie here).
Thanks,
Mare
It stands for “natural pressure release” in other words don’t flip it to vent straight away, let it do it on its own 🙂
Thank you! I made it (using my instantpot for the 1st time) and it was wonderful!
Mare
[…] Pressure Cooker Indian Butter Chicken […]
[…] Indian Butter Chicken in the Instant Pot from Jay’s Sweet N Sour Life […]
I just made this and it’s awesome. I’ve made other versions of butter chicken that always left me meh but this recipe makes me understand what all the fuss is about!!
I have a plain old pressure cooker. It doesn’t have a chicken or a sautĂ© setting. Outdoor you translate it into regular pot langauage. It sounds fantastic!
I love spicy foods but 2tsp cayenne was WAY too hot for me. I recommend using less unless you are into really really spicy food. Love the flavor but my mouth was on fire. I’ll try it with 1tsp or less next time.
I used 1/2 tsp in the recipe and put red pepper on the table for anyone who wanted to up the heat when the dish was finished.
How many servings does this recipe make? I have a family of 8 including 2 teenage boys and 1 pre-teen boy.
Hi jenn, I would double the recipe. I know this recipe fed my family of five with 2 preteen boys 1 preteen girl and 1 4yr old. But I would defiantly double the recipe since you have teenage boys and I know first hand how much they can eat ?
if you double the recipe do you have to do anything different? thank you!
what if I don’t have a pressure cooker. Could I use a slow cooker or else in my dutch oven? How long?
[…] “Pressure Cooker Indian Butter Chicken,” Jay’s Sweet N’ Sour Life, January 24, 2017; https://lifewithjs.com/pressure-cooker-indian-butter-chicken/. “Pressure-Cooker Lamb Stew,” The Paleo Mom, July 13, 2013; […]