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
Hi, just want to point out that “defiantly” and “definitely” are two different words. I believe you meant to say definitely when describing Indian cuisine as a new adventure. You may want to go back and correct that. This is a delicious recipe and really enjoyed by me young grandchildren. Thank you!
How many does this serve?
I was a little disappointed. I cut the cayenne in half, which was just right for us. But what I was missing was flavour. I don’t know exactly what was missing for me and what would added the missing flavour. Just not sure.
I’m sorry that happened, could you double the spices (minus the cayenne) and see if that helps?
I am wondering about step #9. step 8 says to put it to warm function, but what function do i use to get the cornstarch slurry to boil in the pot?
Hi Chadlock, you can use the sauté mode for Step 8 and 9, I hope that was helpful ?.
When the chicken is added, is it supposed to be stirred in or just put on top of the sauce?
Hi Liz, please stir the chicken in the sauce. I hope that was helpful ?.
Thank you! We tried it and stirred it in the sauce, but then got a “Burn” error. We’re still IP newbies so I just wanted to make sure we were doing it correctly. Problem was solved by opening the lid, scraping the bottom and setting the pressure cooker again. It was delicious!!!
My husband it allergic to coconut, so how would it be if I left out the coconut milk?
Hi Lenora, you could use heavy whipping cream or Greek yogurt in place of that to help keep the same consistency. However it will lack that coconut flavor which is part of the overall flavor of the dish. You could certainly give it a try using the substitute options. Please let me know how it turns out I’m very interested in learning how it turned out for you.
I just got a pressure cooker for Christmas. I’m gonna make this tonight for dinner. This will be the first thing I’ve make in it wish me luck!
Good luck Maria! If you have any questions don’t designate to reach out to me or search the previous comments for a possible answer ?.
I recommend using chicken breasts cut length wise then cut in 2 “ strips. I use 3 lbs of chicken. Serve with nan or paratha and chutney.
Made this today for lunch! So delicious!!! Thanks for a great recipe. Will definitely be making this again!
Your so welcome Melissa! I’m so happy your liked it. ?
We made this tonight and it was so delicious! It was only our second recipe in our Instant Pot, and we got the dreaded “burn” indicator, but just added a little more stock and stirred it up and it worked! We will definitely make it again.
[…] Pressure Cooker Indian Butter Chicken from Jay’s Sweet N Sour Life […]
Can I use a slow cooker/ crockpot instead?
Can you substitute chicken thighs for this recipe and would the time change?
Question I just got an instapot. Can you cook this and rice at the same time?
If you have a rack to sit the rice over top of then yes you can ? I would have to double check the timing for the rice but you can certainly cook them both together.
Just double checked the timing for the rice and I found this article that I think will be helpful for you. http://www.pressurecookrecipes.com/perfect-pressure-cooker-rice/
No. You would need 2 IPs. Rice is better in s rice cooker anyway.
I agree Paul, rice cooker is always my method of cooking my families jasmine rice.
Plus I make my rice with a cup of chicken broth. (Better then bouillon) and a bit of real butter. Sometimes I and some tumeric to the rice for my Indian dishes. Sometimes a cinnamon stick too. Your Butter Chicken as added a wonderful dimension to my life. Lol
That’s amazing Paul, I’m so happy it was able to do that. ? I will have to try to make my rice the way you do next time, that sounds like a great pairing.
Mmm…This is soo good! This has so much flavor. The only thing is that mine is not yellow. How do i get it to be yellow? The only thing I can think of is not include the tomato paste.
Mine is usually an orange/red color. If you would like a straight yellow color then yes omit the tomato paste ? I’m very happy you liked the recipe.
I’ve made this a few times now. Almost exactly as the recipe states with 2 exceptions. I tweaked it a bit each time and these are the only substitutions I use. I do like things very spicy so I usually thinly slice a good sized unseeded jalapeno. Since I’m Paleo I omit the corn starch and instead use 1/4 tsp xanthan gum to thicken a bit, and serve over Cauliflower rice and it’s KILLER. My very picky boyfriend loves it too.
The entire family loves this recipe…even my meat and potatoes teenager!!
Yay I’m so happy they love it, Shari! Did you happen to have any leftovers? This recipe tastes the best on the 2nd and 3rd day after you cook it. My family sometimes never makes it to day 2 though. 🙂
I make this probably once a week! I love it! I also add carrots to it. I want to try other veggies, like potatoes? What do ya think? Thanks!
Hi lacie, I think potatoes would defiantly give it a great boost of flavor. I would just suggest you dice them so they fully cook with the other ingredients. If you do add them please let me know what you think and how you prepared them with the dish. I would love to know how it turns out.
This was my very first recipe to try with my new Instant Pot. It was DELICIOUS!! I’m so excited to try another one of your recipes tomorrow. I made it exactly as the recipe reads but only 1 tablespoon of cayenne pepper (just enough heat for my husband and I). I do recommend having everything prepped before starting the pot up, which I did, it all happens quickly when the pot gets hot.
Thank you for the recipe ??
Tried this and loved it. I added a couple small tomatoes as well.
Just made this! Recently acquired my IP. Followed the recipe almost exactly (tweaked the spices to our preference) and it was fantastic. Thanks for this easy to follow and great recipe.
Had this for dinner tonight. Not sure if it was me or the recipe but we found the chicken to be pretty flavorless. The only thing I didn’t add was the Cayenne Pepper. Suggestions?
Hi Beth, I’m wondering if maybe the flavors didnt combine well in the pot while cooking it, did you follow the recipe exactly as provided. Sometimes if you don’t marry the ingredient before you put in the chicken you wont get that release of the herbs and spices before you pop the chicken in and that alters the flavor slightly. Maybe try adding extra of the spices and herbs next time to give it more of a kick of flavor, or an extra dash of salt to release those flavors. Please let me know if you were able to find a solution to this, I’d love to know what worked for you.
Hi. I made this but without the coconut milk as coconut anything makes me ill. Got some bad coconut as a child and to this day can not handle the taste nor smell of it. So I used regular milk and also added a bit more salt. This is a fantastic recipe – thanks so much for posting it.
I made this 2 nights ago in my new Instant Pot. This was SO GOOD!! I couldn’t believe that I actually made it because it was that good. I cut the chicken into 1 inch pieces and it stayed moist and tender. And the best part? It made tons of yummy sauce. Seriously, if you love Indian food, you need to make this now. Thank you for a great recipe.
Thank you so much Susanne! I’m so happy you liked my recipe ? I’m super guilty of just eating the leftover sauce over rice when I run out of chicken ?
YUM! This recipe is by far our favorite Instant Pot recipe yet.. We followed the directions exactly and it came out amazing. Thank you for posting!
This is an amazing dish! My family and I love it! Thank you for sharing!!