Easy to make instant pot butter chicken curry so creamy, packed full of flavour and delicious. This pressure cooker butter chicken recipe is quick and you can get it ready in less than 30 minutes! Pair this classic Indian cuisine with instant pot brown rice or basmati rice for delicious weeknight dinner.
INSTANT POT BUTTER CHICKEN RECIPE
Butter chicken curry is so delicious and a popular curry at Indian restaurants. Infact, it's arguably the most popular curry dish at any Indian restaurant. It is another curry sauce i cook regularly and enjoy with rice. Between have you tried my instant pot chicken curry recipe? you really should. It's popular, amazing and you'll love it!
Although butter chicken curry is milder than other indian curries, butter chicken is equally aromatic, made with easy, simple ingredients, creamy and tasty. The sauce is flavorful and rich, the chicken tender and moist.
Let me show you how to make creamy, easy, restaurant quality butter chicken in the instant pot.
WHAT IS BUTTER CHICKEN
Butter chicken is a chicken dish that originated from India in the 1950s. Often called Murgh Makhani, this dish is made with chicken, tomato, spices and cream. It's creamy, buttery and full of flavors. It's best enjoyed over rice like instant pot brown rice and basmati rice, naan or pita bread.
This dish is mildly spicy and sometimes confused with the british chicken tikka masala. Chicken tikka masala and butter chicken are two different dishes.
WHY THIS INSTANT POT BUTTER CHICKEN RECIPE WORKS
- It's easy, quick and failproof recipe. This is the best butter chicken recipe and you won't be dissapointed.
- Better than takeaway as not only is it easy, quick and simple to make, you control the amount of butter, chilli, salt and more. You have full control.
- No need to marinate chicken before hand so it's ready in less than 30 minutes.
- You can adapt this recipe and make it on the stove if you do not have pressure cooker.
- Cheaper than restaurant or takeout and you get perfect indian butter chicken in the comfort of your house.
- Instant pot locks in flavour and the butter chicken curry comes out tasty, rich and absolutely delicious.
- You control the salt quantity and no need for uneccessary preservatives.
- One pot dish which makes cleaning up easier plus the instant pot locks in smell and flavours.
INGREDIENTS FOR BUTTER CHICKEN
Chicken - For this i used boneless, skinless chicken thighs for maximum flavour but you can also use chicken breast.
Garlic- minced garlic or garlic paste.
Ginger
Turmeric
Garam masala
Cumin
Ground Coriander
Cayenne pepper - For heat. use as much as how spicy you want it.
Tomato paste or Passanta
Tomato puree
Butter
Heavy cream - This is to thicken. You can substitute with coconut milk.
Chopped cilantro or parsley
CAN I USE FROZEN CHICKEN FOR BUTTER CHICKEN
Even though it's best to use fresh chicken, you can use frozen chicken for this recipe but pressure cook longer. Add 3 minutes to the cook time i have specified in the recipe card at the bottom of this post.
HOW TO MAKE BUTTER CHICKEN IN INSTANT POT
1)Prepare all ingredients ready.
2) Turn on the saute function of the instant pot then add half of the butter in the pot of the instant pot, add ginger and garlic and sautee for 2 minutes.
Make sure you keep stirring to avoid burn or sticking to the pot.
3) Add in the spices (garam masala, cumin, coriander, etc) , tomato paste then stir the sauce.
Scrape any bits stuck to the bottom of the pot.
4) Turn off the saute mode of the IP then add in chicken into the pot.
5) Add tomato puree and the remaining half of the butter on top. Don't stir.
6) Cover instant pot with it's lid, turn the valve into sealing position, set instant pot to manual pressure cook on high for 5 minutes. After the 5 minutes of pressure cooking, the instant pot will beep to alert you. Then do 4 minutes natural pressure release.
7) When the instant pot is depressurised, open the lid and stir the content.
8) Adjust seasoning and leave the sauce to cool a bit then add heavy cream in the butter chicken, stir till it thickens.
9) Put off instant pot and that's creamy, delicious butter chicken ready to serve.
STOVETOP BUTTER CHICKEN
The steps for cooking this on the stovetop are:
- Add butter in a pot then add in garlic and ginger paste. Saute for 2 minutes.
- Add in the spices, salt, tomato paste, tomato puree. Cover pot and leave to cook for 20 minutes or till chicken tender.
- Open the lid, add in heavy cream, stir till it thickens.
- Take off heat and serve on fluffy rice
WHAT TO SERVE WITH BUTTER CHICKEN
Serve on fluffy instant pot jasmine rice, basmati rice
Nan bread, homemade bread, Pita bread
Vegetables like instant pot carrots
TIPS
- Blend tomato for smooth paste.
- Pat chicken dry and cut into bite size before adding in the tomato sauce.
- After pressure cooking, wait for the chicken sauce to cool slightly before adding in the cream. This is to prevent thin sauce so you get thick butter chicken.
- Use as much cayenne pepper according to how spicy you want your butter chicken.
- You can make it dairy free by substituting heavy cream for full fat coconut milk
HOW TO STORE BUTTER CHICKEN
Leftover button chicken can be preserved. To store, put in airtight container or ziplock, label and store
In the fridge- Store in the fridge for up to 4 days.
In the freezer- Butter chicken freezes well. Store in airtight container, label and store in the freezer for up to 3 months.
To reheat- Put in the fridge overnight to defrost and heat up on the stove or microwave when ready to eat.
SOME OTHER CHICKEN RECIPES YOU'LL LOVE
I believe you'll love the below tried and trusted chicken recipes. Check out the recommendations and share with friends and families.
Best instant pot chicken thighs
WANT MORE? CHECK THESE PASTA RECIPES
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Recipe
Instant Pot Butter Chicken
Equipment
- Instant pot pressure cooker
Ingredients
- 1kg (2lb) Chicken thighs or breast (boneless, skinless)
- 2 tablespoon Ginger paste or minced
- 5 cloves Garlic minced
- 1 cup Tomato paste or Passata
- 2 tablespoon Tomato puree
- 1 tablespoon Turmeric
- 1 tablespoon Garam masala
- 1 teaspoon Cumin
- 1 tablespoon Ground Coriander
- 1 tablespoon Smoked Paprika
- 1 teaspoon Cayenne pepper or to taste
- 3 tablespoon Butter
- Salt to taste
- ½ cup Heavy cream
- 3 tablespoon Chopped coriander/cilantro or parsley for garnish
Instructions
- Prepare all ingredients ready.
- Turn on the saute function of the instant pot then add half of the butter in the pot of the instant pot, add ginger and garlic and sautee for 2 minutes. Make sure you keep stirring to avoid burn or sticking to the pot or add 2 tablespoons of water in to sautee.
- Add in the spices (garam masala, cumin, coriander, etc) , tomato paste then stir the sauce.Scrape any bits stuck to the bottom of the pot.
- Turn off the saute mode of the IP then add in chicken into the pot.
- Add tomato puree and the remaining half of the butter on top. Don't stir.
- Cover instant pot with it's lid, turn the valve into sealing position, set instant pot to manual pressure cook on high for 5 minutes. Once the instant pot cycle is complete after the 5 minutes of pressure cooking, the instant pot will beep to alert you. Then do 5 minutes natural pressure release.
- When the instant pot is depressurised, open the lid and stir the content.
- Leave the sauce to cool a bit, then add heavy cream in the butter chicken, stir till it thickens.
- Put off instant pot, serve, garnish with cilantro and that's creamy, delicious butter chicken ready.
Video
Notes
Nutrition
I hope you love this recipe as much as i do. Don't forget to rate it and leave comment below. I love reading from you.
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