Instant Pot Indian Butter Chicken recipe that can be made quickly and easily in the electric pressure cooker. This rich spiced chicken and sauce makes an easy weeknight meal that’s perfect over rice.
The beauty of takeout is that it’s easy. For us, the drive to grab takeout takes too long to be quick and easy.
So, I need easy dinner recipes that are just as convenient and just as easy – like this Instant Pot Indian Butter Chicken.
This Indian butter chicken is very easy to make and doesn’t take much prep or hands-on time. It’s packed with flavor, and it makes a delicious takeout-fake out dinner.
What is Indian Butter Chicken?
Indian butter chicken, or murgh makhani, is a dish of chicken in a rich, spiced sauce. This shortcut version uses the pressure cooker to pack a lot of flavor in in a short amount of time.
How to make butter chicken in the Instant Pot
Melt half of the butter in the inner pot. Add the onions and saute.
Stir in the garlic and ginger. Add the spices, and cook for about 30 seconds.
Pour in the chicken broth and scrape up all of the browned bits from the bottom of the inner pot. Add the crushed tomatoes and diced chicken.
Cook. Let the pressure release naturally. Stir in the cream and yogurt.
Tips
- Chili powder: This recipe is not spicy. If you prefer the dish to be spicier, add more to taste.
- Chicken: I’ve used boneless, skinless chicken breast in this recipe, and it worked well.
- Heavy cream: Add up to 1/2 cup heavy cream if you prefer the dish to be creamier.
- Yogurt: I’ve used regular and Greek yogurt. Both work well.
What goes with this recipe?
This dish goes well with basmati or coconut rice and naan bread. I like to serve it topped with a little fresh cilantro.
More Instant Pot recipes!
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Instant Pot Indian Butter Chicken
Ingredients
- 1/4 cup butter (divided)
- 1 medium yellow or white onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup reduced-sodium chicken broth
- 14.5 ounce can crushed tomatoes
- 1 ½ - 2 pounds boneless, skinless chicken thighs (cut into bite-size pieces)
- 1/3 cup heavy cream
- 1/4 cup plain yogurt
- Rice
- Cilantro
Instructions
- Set Instant Pot to SAUTE
- Add 2 tablespoons butter, and let butter melt.
- Once butter has melted, stir in onion, and cook for 3 minutes.
- Stir in garlic and ginger, and cook 2 minutes.
- Add spices, salt, and pepper; cook, stirring continuously, for 30 seconds, or until fragrant.
- Press CANCEL.
- Pour in chicken broth and scrape all of the browned bits from the bottom of this inner pot. This will help to avoid any burn warnings.
- Add tomatoes, and stir in.
- Stir in chicken.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Cook for 8 minutes on MANUAL HIGH pressure.
- Release pressure naturally.
- Stir in heavy cream, yogurt, and remaining 2 tablespoons butter.
- Serve over rice topped with fresh cilantro.
Notes
- Chili powder: This recipe is not spicy. If you prefer the dish to be spicier, add more to taste.
- Chicken: I've used boneless, skinless chicken breast in this recipe, and it worked well.
- Heavy cream: Add up to 1/2 cup heavy cream if you prefer the dish to be creamier.
- Yogurt: I've used regular and Greek yogurt. Both work well.
- Nutrition values are estimates.
Nutrition Information
Originally published 4/26/18. Updated with additional tips and information 4/20/20.
Kat says
This looks amazing. Have you tried it with all greek yogurt and no cream? Looking for a lighter option!
Kate says
Thank you! I haven’t, but I don’t see any reason why that wouldn’t work. The cream just helps to lessen some of the acidity and add in extra creaminess to the sauce, but you could just add Greek yogurt to taste. Since Greek yogurt is a little thicker than regular yogurt, you may find that you want to add a bit of additional stock or broth to help thin it out a bit, too.
Kyle says
My instant pot always says burn when cooking this recipes. Love it otherwise though!
Kate says
Hey! Did you purchase your Instant Pot in the past two years? There have been reports that the more recent models have more sensitive triggers for the burn warnings.
Shannon says
Hello! Can you double the sauce portion of the recipe in the instant pot?
Kate says
Hi! The recipe will give you a fair amount of sauce. If you’d like, you can double the sauce. Good luck! =)
Easy Chicken Recipes says
Dear Kate,
Great post!
Dear, i like indian food, your recipe is very beautiful to see. I like your explanation. thank u
Kate says
Thank you! =)
Emmy says
This was better than my local place! I can’t believe how good this is. Thanks for the recipe!
Kate says
Thank you! I’m so glad you liked it. Thanks for coming back to comment! =)
Dina says
Hi, is it possible to switch the heavy cream and plain yoghurt to greek yoghurt or it will change the consistency and flavor of the butter chicken?
Kate says
Using only Greek yogurt will change the consistency. It’s thicker than regular yogurt, and using it in place of both the yogurt and cream will give you a much thicker sauce. Are you looking for a lighter alternative to the cream?
Nadia says
This recipe looks great! Do you have nay advice about how to cook without a pressure cooker? I don’t have one, so all manual cooking for me! Thanks
Kate says
Thank you! I’m sorry, but I haven’t made this recipe any other way. I think cooking it (covered) on the stove top or in a slow cooker might work, but I haven’t tried it to say for sure or to offer cooking times for it.
Jen says
Thanks for the great recipe! I used a bit more cream because we like sauce extra creamy.
Kate says
Thank you! Glad you liked it! Thank you for taking the time to come back and comment. =)
Albert Bevia says
That spiced sauce sounds incredible, nice and easy to make recipe, perfect on one of those busy days
Kate says
Thank you! =)