Instant Pot Butter Chicken

Incredibly flavorful and tender, this authentic Instant Pot Butter Chicken is so easy to make! It is loaded with Indian spices, garlic, ginger, and heavy cream. This is a great healthy weeknight dinner option for the whole family. Make it at home instead of ordering take-out!

I can’t get enough of curry! Try my Curry Chicken Salad which is perfect for sharing, and my Chickpea Curry is a delicious vegetarian option.

Instant Pot Butter Chicken in a white bowl with rice, naan, and a fork.

This is the Best Instant Pot Butter Chicken! It is so flavorful, creamy, and loaded with spices. Made with chicken thighs, crushed tomatoes, heavy cream, and tons of Indian spices. Serve with rice or keep it low carb with cauliflower rice!

This recipe comes together in minutes! I like to marinate the chicken the night before to save time. When you are ready to eat the sauce and the chicken all get cooked in the instant pot and takes less than 15 minutes to cook!

What you’ll need for this recipe

Butter Chicken Marinade

  • Chicken: Chicken thighs are my favorite meat for this recipe. They stay super juicy! Chicken breast would work as well.
  • Yogurt: Plain greek yogurt adds creaminess, and tanginess, and also tenderizes the meat perfectly. Other plain yogurts would be fine too!
  • Spices: Here’s where all of the amazing curry flavor comes in! I added garam masala, turmeric, cumin, chili powder, ground ginger, garlic powder, onion powder, and salt.

Sauce

  • Butter: I use butter instead of oil for sautéing. It adds a delicious flavor.
  • Onion, garlic, and ginger: These three ingredients aren’t overpowering, but really bring all of the other aromas together.
  • Spices: Some more spice, garam masala, cumin, and chili powder season the Butter Chicken sauce perfectly.
  • Tomatoes: I used a can of crushed tomatoes. Died tomatoes or tomato sauce are great alternatives.
  • Cream: Heavy cream adds richness! Make sure you don’t add it until the very end. It will curdle if cooked in the instant pot under pressure.
  • Garnish: I sprinkle some cilantro at the end for serving.

How to make butter chicken in the instant pot

  • Marinate: Start by marinating your chicken for 1 hour or overnight. I marinade the chicken in greek yogurt, garam masala, turmeric, onion powder, garlic powder, ginger, and cumin.
  • Heat instant pot: When you are ready to eat select the saute option on the instant pot. Add in butter.
  • Sauté: Once the butter is melted add onion and saute until golden brown and soft. Add in ginger and garlic and cook for an additional 1-2 minutes.
  • Add spices: Stir in garam masala, cumin, and chili powder. Cook for one-minute stirring constantly so it does not burn.
  • Brown chicken: Add in chicken and saute for 2 minutes to get some color on it.
  • Add tomatoes and pressure cook: Stir in tomatoes then covers the instant pot with the lid. Cancel the saute setting and switch to high pressure. Set it for 8 minutes.
  • Mix in cream: Remove the lid and stir in the heavy cream. Turn back onto saute and let the sauce simmer for 3-4 minutes to help thicken it.
  • Season: Season with salt and pepper to taste. Serve immediately with fresh cilantro on top!

Butter Chicken in an Instant Pot with a wooden spoon.

Tips for Success

  • Chicken thighs are the juiciest, however, chicken breast would also be delicious in this recipe.
  • Don’t add the heavy cream until the very end! It will curdle if it is cooked in the instant pot.
  • Store any leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave, in a pot on the stove, or in the oven until it is heated all the way through.
  • Freeze for up to 4 months in an airtight container in the freezer, Thaw completely before reheating.

What goes well with butter chicken

I love serving Indian butter chicken with white basmati rice and naan bread. Cauliflower rice would be a great low-carb option! Biryani rice or saag paneer would also go amazing with this dish!

Can you put butter in an instant pot?

Yes! Butter is a great ingredient to cook with because it sautées ingredients while adding flavor. It is great in an instant pot as well!

Can I add milk instead of cream to butter chicken?

You can! Milk won’t be quite as rich as heavy cream, so it’s a good idea to also add a little butter to the Instant Pot Butter Chicken as well.

 

Instant Pot Butter Chicken in a white bowl with rice, naan, and a fork.

Love this Indian-inspired recipe? Here are more Indian recipes to try!

Never miss out! Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

We love to hear your feedback: If you try this recipe, I’d love to know! Leave a star rating below, and don’t forget to take pictures and tag me on Facebook and Instagram!

Instant Pot Butter Chicken

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating: 1 hour
Servings: 4

Easy Authentic Instant Pot Butter Chicken. Incredibly tender and flavorful! It is loaded with Indian spices, garlic, ginger and heavy cream.

Ingredients

Butter Chicken Marinade

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup plain greek yogurt
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Sauce

  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 15 ounce can crushed tomatoes
  • 1 cup heavy cream
  • salt and pepper
  • cilantro for serving

Instructions

  • Add all of the marinade ingredients to a large ziplock bag. Shake to coat the chicken and let marinate for an hour or overnight.
  • Select the saute option on the instant pot. Add in butter.
  • Once the butter is melted add in onion and saute for 4-5 minutes or until golden brown and soft.
  • Add in ginger and garlic and cook for an additional 1-2 minutes.
  • Stir in garam masala, cumin and chili powder. Cook for one minute stirring constantly so it does not burn.
  • Add in chicken and saute for 2 minutes to get some color on it. If needed add a bit more butter to the pan if the chicken is sticking.
  • Stir in tomatoes then cover the instant pot with the lid. Cancel the saute setting and switch to high pressure. Set it for 8 minutes.
  • When it's done cooking remove the lid and stir in the heavy cream. Turn back onto saute and let the sauce simmer for 3-4 minutes to help thicken it.
  • Season with salt and pepper to taste. Serve immediately with fresh cilantro on top!
Nutrition Facts
Instant Pot Butter Chicken
Amount Per Serving
Calories 590 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g113%
Cholesterol 306mg102%
Sodium 977mg42%
Potassium 1070mg31%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 7g8%
Protein 51g102%
Vitamin A 1540IU31%
Vitamin C 13.6mg16%
Calcium 145mg15%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot Butter Chicken

9 EASY RECIPES YOU NEED TO MAKE THIS FALL!

IT'S PUMPKIN SEASON!

* I consent to receive emails from Chef Savvy