EASY pulled butter chicken sandwiches topped with cool, crunchy cucumber raita. This Indian-inspired pulled chicken sandwich recipe is made in the Instant Pot and is perfect for feeding a crowd for your next potluck, BBQ, or gathering!
Inspiration for my recipes comes from so many different places. This spin on our favorite butter chicken comes from your requests for easy, crowd-friendly summer recipes with Indian flavors. And, I also tested a hack I saw on Instagram - and this one works! I used a hand mixer to shred the butter chicken resulting in a pulled butter chicken sandwich!
I LOVE how effortless and quick it is to cook tender and juicy chicken in the Instant Pot that it shreds in minutes. This has been our go-to dish for entertaining and also part of our dinner rotation. In addition to making the shredded chicken sandwiches, you can also serve the chicken over tacos, burritos, quesadillas. And, for a low-carb diet, serve it over a salad, riced cauliflower, or in lettuce cups.
What is Butter chicken?
Butter Chicken or chicken makhani is a heavenly tasting, tomato-based curry that is creamy, spicy highlighting the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. This restaurant-favorite curry also has a hint of sweetness that adults and children love.
Traditionally butter chicken is cooked with lots of butter and cream. My healthier butter chicken recipe uses homemade ghee instead of butter and coconut cream instead of regular cream and with the same flavors.
Tips
Here are some expert notes on Instant Pot Pulled Chicken:
- The unsweetened coconut cream used in the recipe (not to be confused with the sweetened coconut cream used primarily in cocktails) can be found canned in grocery stores. It can be replaced with cream from a can of regular full-fat coconut milk. Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from the water, then open the can and scoop off the cream from the top of the coconut water.
- For frozen chicken breasts Increase the pressure cook time to 15 minutes. Follow the same timings for chicken thighs or chicken on the bone.
- Although you can puree tomatoes at home, I love Pomi strained tomatoes in this recipe. They are flavorful and add a beautiful orangeish hue to the final dish.
Instructions
Step by step Instant Pot Pulled Butter Chicken Sandwiches recipe:
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred them using forks. Then return the shredded chicken back to the pot.
- Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through about 2 minutes. Press the Cancel button to turn off the Instant Pot. Go ahead, double up the recipe and you have delicious pulled chicken for a crowd!
Serving
Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita (see recipe below). To make the meal even more delicious serve it with Spicy Mango Salad or the versatile and easy Fiesta Quinoa Salad!
Here are some of my favorite toppings to serve with the Pulled Chicken:
- cooling cucumber raita with yogurt
- Diced red onions, cilantro, and a squeeze of fresh lime
- Shredded red and green cabbage or cole slow
Raita
Here is my quick and easy Cucumber Raita Recipe:
In a small bowl, add peeled and grated cucumbers and whisked greek yogurt. Stir in salt and ground cumin and garnish with cilantro.
Looking for more easy dinner party ideas or quick weeknight meals? Here are some of our favorite recipes:
- Masala Chicken Burgers - Tried and tested by so many of you. This spicy burger recipe is delicious and so easy to make
- Spicy Tofu Kheema - Served over lettuce wraps this gluten-free and vegan dish is light and healthy
- Chicken Tinga Tacos - Smokey chicken cooked with chipotle peppers in adobo sauce makes awesome tacos
- Tandoori Chicken Lettuce Wraps - Love tandoori flavors? Try the flavorful tandoori marinated chicken over crisp lettuce.
Enjoy chicken curry? Here are some of our family favorite recipes:
- chicken tikka masala - A classic restaurant favorite dish with a simplified Instant Pot recipe
- mom's chicken curry - My mom's signature dish, this recipe uses her 21-spice garam masala and is unbelievably tasty
- chicken korma - My simple take on a chicken curry with a light yogurt sauce for a quick weeknight meal
- shahi chicken korma - A royal dish with creamy cashew-based curry, this korma is sure to impress everyone
- karahi chicken - Spicy, gingery homestyle chicken curry that is simple yet packed with flavors
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Pulled Butter Chicken Sandwiches
Equipment
Ingredients
- 2 tablespoons ghee
- 1 large yellow onion finely diced
- 2 pounds boneless skinless chicken breasts, patted dry
- 1 cup canned tomato puree
- ½ cup water
- 1 tablespoon grated fresh ginger
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ cup canned coconut cream
- 2 tablespoons tomato paste
- 2 tablespoons dried fenugreek leaves
- 2 teaspoons sugar optional
- ½ cup chopped fresh cilantro
Cucumber Raita
- 3 persian cucumbers
- 1 cup greek yogurt or plain yogurt
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 tablespoon cilantro chopped
To Serve
- 6 to 12 Brioche buns
Instructions
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred then using forks. Then return the shredded chicken back to the pot.
- Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
- To make the cucumber Raita, in a small bowl, add peeled and grated cucumbers and whisked yogurt. Stir in salt and ground cumin and garnish with cilantro.
- Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita.
Video
Nutrition
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Lakshmi says
Hi Archana, thanks for the recipe. Just wondering if the consistency of the curry is little bit watery for the sandwiches. Do I need to cook more until the water evoparates?
Archana says
Yes after you add shredded chicken cook on sauté for 5 mins
Tara says
Hi Archana- I was thinking of trying this for my kids- they love butter chicken. Question for you- thighs would work or chicken breast is preferable?
BTW I love your biryanis- I’ve made the chicken and fish biryani for parties and everyone LOVED them!
Archana says
Thighs work great too for this recipe. So glad you enjoyed the Biryani.
Ss says
Hi, do we have to use coconut cream? Or can we use coconut milk? Btw my 6 yr old is so excited for this!
Archana says
You can use coconut milk. Keep the can in the fridge, so the cream will rise up. Then open the can and scoop out the top cream only. You can also use regular heavy cream instead if you like. I cannot wait to hear what your 6 year old thinks about this dish 🙂
Ss says
Omg this is amazing!! She loves it!!
I have a question, if I wanted to make this for a dinner, can I cook the chicken in advance (day before) and then prep the sliders in the morning and bake in the oven before serving? Maybe use the raita as a dipping sauce?
Archana says
Yes! Make the chicken a day ahead and the flavors will be even better. And good idea to make raita.
Zahra says
Hi,
I don’t have an instant pot. Any advice on how to make it ok the stove?
Many Thanks.
Archana says
Follow the same recipe and cook the chicken covered until it's tender and can be easily shredded. You may need an extra 1/2 cup of water.
Daksh says
There are some recipes which don't work. There are some recipes which are great. But this recipe is absolute magic. Couldn't have enough of it. Thank you so much for this. One of the best burgers I ever had.
michelle says
Looks delicious. I’m wondering - can I use regular dairy cream instead of coconut cream? Or would this make the curry too watery?
Archana says
Yes! Regular heavy cream works equally well