Instant Pot Butter Chicken (Quick & Easy)

Ingredients

• 454 g (1 lb)chicken tenderloin, cut into 2.5 cm (1-inch) cubes; thighs or breast can also be used
• 45 ml (3 tbsp)plain yoghurt
• 15–30 ml (1–2 tbsp)tandoori masala powder, depending on how spicy you want it
• 2.5–5 ml (½–1 tsp)lemon juice
• ½ tspsalt
• 30 ml (2 tbsp)ghee or butter
• 15 ml (1 tbsp)neutral oil
• 1 small to mediumyellow onion
• 5garlic cloves
• 1.3 cm (½-inch) pieceginger, roughly chopped
• 3 mediumripe tomatoes, or 1 can of tomato sauce (227 g/8 oz; see note 1)
• 10 ml (2 tsp), optionaltomato paste
• 1 smallSerrano pepper, chopped
• 1 tspKashmiri chilli powder or paprika
• 1 tspground cumin
• 1 tspground coriander
• ½ tspturmeric
• ¼–½ tspred chilli powder or cayenne
• ¼ tspground black pepper
• 1 tsp, or more to tastesalt
• ¼–½ tsp, or more to tastesugar
• 60 ml (¼ cup)water
• 15–30 ml (1–2 tbsp)butter, roughly chopped
• 80 ml (⅓ cup)double cream
• 1 tsp, optionaldried fenugreek leaves (methi), crushed between your fingers
• ¼ tsp, optionalgaram masala
• 15–30 ml (1–2 tbsp)fresh coriander, chopped, for garnish

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the yoghurt, tandoori masala, lemon juice and ½ teaspoon salt. Set it aside.

2. 2

   Chop the aromatics

   Finely chop the onion, garlic and ginger in a food processor, making sure the garlic and ginger are minced well. You can chop the onion separately before processing the garlic and ginger together.

3. 3

   Heat the pot

   Set the Instant Pot to Sauté. Once it is hot, add the ghee, oil and chopped onion mixture.

4. 4

   Brown the onions

   Sauté for about 8–10 minutes, until the onions are golden. Meanwhile, blend the tomatoes in the food processor. If needed, deglaze the pot with 1–2 tablespoons of water to help the onions brown evenly.

5. 5

   Cook the tomato base

   Add the blended tomatoes, tomato paste if using, Serrano pepper, spices, salt and sugar. Sauté for 6–7 minutes, until the tomatoes have broken down and most of their moisture has evaporated. Add the water and marinated chicken, mix to coat, then close the pressure cooker.

6. 6

   Pressure cook

   Cancel Sauté and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 5–7 minutes, then manually release any remaining pressure.

7. 7

   Finish the sauce

   Open the lid and select Sauté – More/High. When the butter chicken reaches your preferred consistency, cancel Sauté and stir in the butter, cream and dried fenugreek if using. Taste and adjust the salt and sugar. Garnish with garam masala and coriander, and serve with naan or rice.

What is butter chicken?

Butter chicken, or murgh makhani, is an Indian curry associated with Delhi. It is known for chicken in a gently spiced tomato sauce enriched with butter and cream.

This version uses the Instant Pot to pressure-cook marinated chicken in its sauce. A final addition of dairy gives the sauce its characteristic richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 379 calories, 27g protein, 11g carbs, 25g fat.

The chicken provides most of the protein, while the tomatoes and any rice or naan served alongside contribute carbohydrates. Ghee, butter and cream account for much of the fat. Pair a serving with vegetables and choose a portion of rice or naan that suits your meal.

Why marinate the chicken?

Yoghurt, lemon juice and tandoori masala season the chicken before it goes into the pot. The recipe calls for setting it aside after mixing; even a short rest gives you time to prepare the sauce.

Tenderloin is specified, while thighs or breast are listed as alternatives. Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.

Build the tomato base

A finely chopped onion, garlic and ginger mixture forms the aromatic base. Sauté it for 8–10 minutes, aiming for golden onions rather than rushing straight to the tomatoes.

The tomatoes are blended separately, then cooked with the spices until they break down and most of their moisture evaporates. This step concentrates the sauce before the chicken and water are added.

Pressure and release

Once the chicken is coated in the tomato mixture, close the cooker and pressure-cook on high for 8 minutes. Follow this with a natural release of 5–7 minutes.

Release any remaining pressure manually only after that natural-release window. The recipe then uses a high Sauté setting to reduce the sauce to the consistency you like.

Finish for a smooth sauce

Stir in the butter, cream and, if using, crushed dried fenugreek after switching off Sauté. Adding them at the end keeps the finishing ingredients distinct from the pressure-cooked base.

Taste after stirring and adjust the salt and sugar to suit the sauce. Garam masala and chopped coriander are used as the final garnish.

Choose what to serve alongside

The recipe suggests naan or rice to serve with the curry. Either makes a useful accompaniment for the tomato-and-cream sauce.

For a balanced plate, serve a moderate portion of naan or rice alongside the chicken and add a vegetable side.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so it cooks uniformly.
• Finely mince the garlic and ginger with the onion for an even sauce base.
• Let the onions turn golden during the full 8–10 minutes of sautéing.
• If the onions catch or brown unevenly, deglaze with 1–2 tablespoons of water.
• Crush the dried fenugreek between your fingers before adding it, if using.
• Adjust the salt and sugar after stirring in the cream and butter.

Variations

• Use chicken thighs: Swap them for the tenderloin as suggested in the recipe.
• Use chicken breast: Cut it into 2.5 cm cubes in place of the tenderloin.
• Choose a milder spice level: Use the lower amount of tandoori masala and chilli powder.
• Use tomato sauce: Substitute one 227 g (8 oz) can for the fresh tomatoes, as noted in the recipe.
• Skip optional additions: Leave out the tomato paste, fenugreek or garam masala if desired.

Common mistakes to avoid

• Coarsely chopped aromatics: Process the onion, garlic and ginger finely so they cook evenly.
• Pale onions: Keep sautéing for about 8–10 minutes, until they are golden.
• Watery tomato base: Cook the blended tomatoes for 6–7 minutes, until most moisture has evaporated.
• Skipping the natural release: Wait 5–7 minutes before manually releasing remaining pressure.
• Adding cream too early: Stir in the cream and butter after pressure cooking, when Sauté is cancelled.
• Over-reducing the sauce: Cancel Sauté once the curry reaches your preferred consistency.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until hot throughout, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions