Butter Chicken! Is it possible to enjoy "healthy" Butter Chicken without compromising on the authentic flavors? Yes!! Read on for an EASY authentic-tasting butter chicken recipe in your Instant Pot that is ready in 30 minutes with an option to cook rice at the same time. Serve with rice and naan for a perfect home-cooked meal!
Punjabi Murg Makhani is also known as butter chicken and is one of the most popular Indian dishes across the globe. Smoky flavorful chicken, grilled in the tandoor with the heavenly aroma of the garam masala and fenugreek, dunked in a creamy sauce with an orangish hue from the red chili powder and turmeric - is how I reminisce this dish!
Origins
What is the difference between Butter Chicken and Chicken Tikka Masala
Butter Chicken is a Classic Indian restaurant/roadside Dhaba dish that is cooked in a buttery tomato-based sauce until the chicken is tender, fall-off-the-bone. Indian Butter Chicken is also a sweet and mild curry compared to Chicken Tikka Masala.
Chicken Tikka Masala, on the other hand, is more British than an Indian dish. A national dish of England, chicken tikka masala is made by marinating chicken in warm spices mixed with yogurt and then grilling it in the tandoor-clay oven. The cooked chicken is then simmered in an onion and tomato-based creamy tangy sauce.
I recently purchased my Instant Pot electric pressure cooker and have been loving the one-pot cooking experience! Not much cleanup, no babysitting for the food and so many healthy dishes that can be cooked in no time.
Ingredients
- Skinless and boneless chicken thighs
- Yellow onions, fresh ginger, and garlic paste
- Fresh tomato puree or canned tomato puree
- Spices - turmeric, Kashmiri red chili, garam masala, and dried fenugreek leaves
- Coconut milk and ghee
This Butter Chicken recipe uses unsweetened coconut milk and ghee to get the same authentic creamy taste without having to use cream and butter. Best of all the butter chicken is ready in 30 minutes and there is no need to marinate the chicken. Try this paleo-friendly recipe and I promise it will become your new GO-TO recipe for easy weeknight dinners as well as hosting.
I am so excited to post my first Instant pot recipe! Here is my EASY Instant Pot butter chicken recipe that is now on repeat in my house.
Instructions
Here are step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.
Step 1: sauté onions & spices
Set the Instant Pot on Sauté mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process). Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 mins (photos 1 - 2)
Step 2: Add chicken and tomato puree
Separate the coconut cream and water. Keep the coconut cream aside. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices and deglazing the pot if needed so there is nothing sticking at the bottom. Add chicken and mix well (photos 3 – 4).
Step 3: Optional Pot-in-Pot Rice
This is an optional step to make pot-in-pot rice with butter chicken: To make rice, place a tall trivet over the chicken in the instant pot. Place a stainless steel pot with white rice, water, and salt over the trivet.
Step 4: Pressure Cook
Close the Instant Pot lid with the steam release handle to the sealing position. Pressure cook for 8 minutes followed by a quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of Natural Pressure Release)
Step 5: Finishing ingredients & Garnish
Open the Instant Pot, and stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed. Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, set adjust to Saute(Less). Garnish with remaining cilantro (photos 5 – 8).
Serving
Serve the butter chicken with Homemade Parathas or naan, Basmati Rice or Cumin Rice, and a cooling beet cucumber raita.
Storing
Any leftovers can be refrigerated for up to 5 days. You can also freeze the curry for up to 2 months.
More Indian Chicken Curries
Did you enjoy Butter Chicken? Here are some popular Indian chicken recipes to try:
Butter chicken is always a big hit and I often make this one-pot meal when friends come over. It's quick, easy, and delicious. A gathering is not complete without dessert, so finish off the meal with a batch of Almond flour brownies. Your friends will love you for it!
Recipe
Instant Pot Butter Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
- 2 tablespoons ghee or coconut oil
- 1 large yellow onion finely chopped
- 1 tablespoon fresh ginger grated
- 1 tablespoon fresh garlic minced
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder
- 3 plum tomatoes pureed
- 1 can unsweetened full fat coconut milk allow these to separate - DO NOT shake. Best if left in fridge overnight
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 tablespoons dried fenugreek leaves
- 2 teaspoons sugar skip for paleo
- 1½ teaspoon kosher salt
- ½ cup cilantro chopped, for garnish
Instructions
- Set Instant Pot to Saute mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed this process)
- Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 minutes.
- Separate the coconut cream and water. Keep the coconut cream aside. Add half a cup of the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
- Close the Instant Pot lid with steam release handle to sealing. Pressure cook for 8 minutes followed by quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of natural pressure release)
- Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed.
- Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, adjust to Saute(Less).
- Garnish with remaining cilantro. Serve the butter chicken with Homemade Parathas and Basmati Rice or Cumin Rice and Cucumber Raita. For a low-carb meal serve with Cauliflower Cumin Rice.
Video
Notes
- Instead of coconut milk, you can use ½ cup of water to pressure cook the chicken and then add heavy cream in the end to garnish
- ¾ cup of store-bought puree can be used instead of homemade tomato puree
- Skip tomato paste if you do not have it, tomato paste adds vibrant red color and thickness to the butter chicken
- Check out my Paneer Makhani recipe that uses the same sauce for a delicious vegetarian option
Nutrition
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Rowena says
Hi! I cannot find fenugreek leaves but found some seeds. Can i use them? If so, whats the conversion rate? i look forward to trying this out! thanks!
Archana says
Fenugreek seeds have a different flavor profile and are not used as garnish. You can skip fenugreek leaves as there is no good substitute.
Masooma Zakir says
One of my favorite recipes. I have made this time and time again and my family devours it! Can this be made with bone-in chicken legs? Unfortunately I am out of boneless thighs. If yes, do I need to adjust the cooking time? Thanks in advance.
Archana says
Yes! You can make it with bonnie chicken thighs too! Increase pressure cooking time to 8 minutes.
Kosha says
Yummm!!! This was a big hit with my family! I don't meat so I subbed the chicken with seitan and soo good! Thanks so much!
Claire says
This has become one of my go-to meal prep recipes. So tender, so juicy, so saucy, so good!! I usually add 1-2 chopped jalapeños or serranos, since I still haven't gone to buy kashmiri chili- absolutely delicious!
Archana says
Thank you!
sam says
I don't have any fenugreek leaves and can't make it to the store. Is there any substitute for this?
Archana says
You can skip its a garnish and there is no substitute for them
Monisha says
This was incredible! I have yet to come across a bad recipe from your site. Everything I’ve tried is superb and foolproof! Bravo!!
Archana says
Thank you so much for taking the time to review the recipe. Means a lot to me.
Eva says
Hi Archana!
Thank you so much for this easy recipe. I am new to Instapot cooking and this was the first thing I attempted other than mashed potatoes that come out really well and chicken soup that wasn't so good.
When I opened my can of refrigerated coconut milk the top was solid and I was so nervous that I wouldn't have enough liquid I added some water, then I managed to break through the hardened coconut milk to get to the water on the bottom of the can. So the sauce was a little watery, but it was my fault. The flavor was fantastic. Can't wait to eat the leftovers tonight.
Can't wait to try the Mushroom Masala next.
My travel business is a little slow now due to Covid19 but as soon as I bounce back I'm buying your book!
Best, Eva
ColleenG says
This was really good! I have never had Butter Chicken in a restaurant, but the directions were easy to follow and I used Chili powder for the Kashmiri Chili powder, and omitted the Fenugreek leaves (but they sound interesting) I also used a mix of chicken thighs and breast meat, and added two cups of cauliflower! It was a hit with the family. Thank you!
Anitha says
Absolutely delicious!! The aroma from this dish is unbelievable. Everyone at home enjoyed so much. Cannot believe how super easy this is. Thank you.
Justin says
Hello!
How would you alter the recipe for a bone-in cut like a drumstick or thigh?
Just found your website, thanks so much for this wonderful resource.
Magdalena says
How long cook everything if you don't use slow cooker?
Archana says
Cook covered on stove top for 20 to 20 mins on low medium heat.
Wasfa says
Made this IP butter chicken today after work. Dinner ready in 30 minutes! And tasted amazing.
Thank you for your simple and quick recipes. Can’t wait to try more from your collection. Next on my list is your green and red thai curries.
Claire says
The recipe is so easy to follow- it is perfect for a quick weeknight meal when you're craving something comforting!
I had diced tomatoes- so I took out the chicken after pressure cooking and pureed the sauce at that time.
I also added a little cayenne for some added heat!
Will be adding this into my regular rotation of dinners! YUM!
S.K. says
This dish is made in my house 1x a week, and my picky 6 and 4 year olds even love it- though I cut out 75% of the chili powder. It’s a winner winner chicken dinner! I’ve tried it with chicken breast and thigh, and using thigh is my favorite.
Shalika Bansal says
I was skeptical at first coz the recipe is so simple - I was worried will my family think this is boiled chicken. Also, we had a notion that chicken cooked with tomatoes becomes dry. But when we tried it, we were stumped! First bite transports you to a dhaba!! It is absolutely delicious!! Definitely adding coconut milk to my regular grocery list. Thanks Archana for creating a weeknight recipe of a special dish!
Neeta says
great use of some extra chicken tonight! came together easy - I also skipped the fenugreek leaves but threw in some thai basil...probably sacrilegious but tasty nonetheless- thank you!
Abby says
This recipe was absolutely delicious, I can not wait to make it again soon! Definitely the best butter chicken recipe that I have made at home, thank you so much for posting!
Allison says
We made this while on vacation last weekend and it was such a big hit! We didn't have an Instant Pot at our AirBnb so we had to make it on the stove top, but it was so remarkable. We want to make it again using your exact instructions this time around so that it takes even less time! Thank you for such an easy, flavorful, and healthy recipe.
Payal says
Fav butter chicken recipe. It comes out so delicious! ❤️
Viviene H. says
This dish is a big hit in my house. One of my husband’s favorite dishes of all time. Absolutely delicious!
Archana says
Thank you!
Chris Clark says
Loved the recipe. I had to make some adjustments for a lack of the exact ingredients.
Substituted Fenugreek leaves with fresh spinach
Coconut milk - had to add a mix of finely crushed almond & cashew for the creaminess of the solid coconut milk
skipped the sugar - did not need it at all
I made it too spicy with using extra hot chili powder similar to the Kashmiri chili (love this spice more than American chili powder), we served it over cauliflower rice and added butter to negate some of the heat. It is a keeper. Thank you for the recipe.