Instant Pot Butter Chicken
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This Instant Pot butter chicken recipe is packed full of bold, rich flavor and is so simple to make. If you love Indian food, you’re going to love this quick recipe!
Butter chicken has got to be one of my favorite Indian dishes! The touch of sweetness with just a hint of spice is irresistible. A lot of people are unsure about trying authentic Indian recipes because the flavors are so bold. But this easy curry is a great place to start!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Wow wow wow!! FIVE STARS!!! My fiancé and I had two helpings. He loved it just as much as I did! It was perfect! So much flavor.
–Darby
Sure, using an Instant Pot recipe may not be a traditional cooking method, but this recipe really keeps the integrity of the dish with a short cook time. The rich tomato sauce, fall-apart tender chicken, and delicious, complex mix of spices will have you coming back again and again!
Happy Kitchen Secrets
These are my most important cooking tips! We’ve made this recipe countless times to ensure your dinner turns out perfectly.
- Peel ginger with a spoon. Instead of struggling with a knife or peeler, use the edge of a spoon to scrape away the thin ginger skin. It’s faster and helps you waste less of the fresh ginger!
- Cut chicken into even pieces. If you’re starting with large pieces, trim them into uniform chunks before marinating. This helps them cook evenly and makes serving much easier later.
- Marinate overnight if you can. While a 30-minute marinade adds good flavor, letting the chicken sit in the yogurt-spice mixture overnight makes the meat even more tender and allows the flavor to really sink in.
Instant download of our tips to cook the best chicken!
Ingredients
Butter Chicken
- Boneless, skinless chicken thighs: Stay tender and juicy. You can also substitute boneless, skinless chicken breast.
- Ginger: Adds warmth and depth with a slightly peppery flavor.
- Garlic: Builds savory flavor at the base of the dish.
- Coconut milk: Creamy and slightly sweet, this lightens the sauce without heavy cream.
- Extra virgin olive oil: Helps coat the chicken and blend flavors in the marinade.
- Lemon juice: Adds acidity and brightness to balance the richness of the recipe.
- Garam masala: This traditional Indian spice blend layers bold, warm flavor in the dish.
- Ground turmeric: Adds earthy flavor and the classic golden color.
Sauce
- Ghee: Clarified butter that adds rich flavor to the dish.
- Diced onion: I recommend using a yellow onion, but a sweet onion or a red onion would work just as well.
- Jalapeño (optional): Provides extra heat if you like spice.
- Ground cumin: An earthy, slightly smoky spice.
- Ground coriander: Adds citrusy flavors to the sauce.
- Salt: Enhances the flavors of the dish.
- Water: Keeps the sauce’s consistency smooth and prevents burning.
- Canned crushed tomatoes: The base of the sauce, adding acidity and body.
Substitutions and Variations
Butter: Butter can be used in place of ghee in the sauce. You can also use avocado oil or another neutral oil in place of olive oil.
Different veggies: You can add vegetables like diced bell pepper, green peas, or fresh spinach to add even more nutritional benefits to this dish.
Ginger paste: Feel free to use ginger paste in place of freshly minced ginger. Powdered ginger will work too, but it won’t have as bold of a flavor.
Additional spices: Add in a hint of cayenne for a spicier version, or some paprika for added color and flavor.
How to Make Instant Pot Butter Chicken
- In a medium bowl, stir together the diced chicken, fresh ginger, minced garlic, coconut milk, olive oil, lemon juice, garam masala, and turmeric. Then cover with plastic wrap and allow the chicken to marinate for at least 30 minutes in the refrigerator. You can refrigerate up to overnight!
- Then, make the sauce. Set your Instant Pot to sauté and melt the ghee with the oil. Add onion, garlic, ginger, and jalapeño. Cook until fragrant and softened, stirring occasionally. Stir in the cumin, garam masala, coriander, and salt, and cook for about 1-2 minutes. Add a splash of water to help loosen any stuck-on bits with a wooden spoon. When done, turn the Instant Pot off.
- Stir in the can of crushed tomatoes and ¼ cup water. Then add the chicken thighs. Secure the lid of the pressure cooker and cook on high pressure for 6 minutes. Once the 6 minutes is up, do a manual quick release of the pressure.
- Remove the lid, stir in 1 cup of coconut milk, and set the Instant Pot to saute. Allow the chicken to cook until the sauce is reduced and thickened. Taste and season as desired with salt. Serve immediately.
Serving suggestions
This tasty butter chicken recipe is amazing served with:
- Rice: Serve with a scoop of rice or cauliflower rice for a full meal.
- Garnishes: Fresh cilantro and lime wedges make this dish pop!
- Naan: Try serving with store-bought or homemade naan for a dinner that’s just like your favorite Indian restaurant.
Make it kid friendly: If your kids don’t love spice, skip the jalapeño and cut back on the garam masala. You can also swirl in a spoonful of plain yogurt before serving! It cools the dish down and adds creaminess kids love.
FAQ
Yes. Butter chicken tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
Definitely. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Instant Pot Butter Chicken
Equipment
- Cutting Board
Ingredients
Chicken Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon minced ginger root
- 2 cloves garlic minced
- ¼ cup coconut milk
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice freshly squeezed
- 2 tablespoons garam masala
- 1 teaspoon ground turmeric
Sauce Ingredients
- 2 tablespoon ghee
- 2 teaspoons extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch piece ginger root peeled then finely chopped
- ½ medium jalapeno optional
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ cup water
- 15 ounces crushed tomatoes
- 1 cup coconut milk
For Serving
- 2 tablespoons freshly chopped cilantro
- 4 cups cauliflower rice cooked
- 1 medium lime cut into wedges
Video
Instructions
- In a medium bowl, stir together chicken, ginger, garlic, coconut milk, oil, lemon juice, garam masala, and turmeric for the chicken until well-combined. Cover with plastic wrap and marinate for at least 30 minutes in the refrigerator. The chicken can be marinated up to overnight: The longer the better for the best flavor!
- When you are ready to cook, start to make the sauce. Set the Instant Pot to Sauté function. Melt ghee with oil for the sauce in the insert. Once melted, add onion, garlic, ginger, and jalapeno (if using). Cook, stirring occasionally, until fragrant and softened, about 2 to 3 minutes.
- Stir in cumin, garam masala, coriander, and salt. Cook for 1 to 2 minutes, stirring occasionally. If there are any bits stuck to the bottom, add a splash of water to help scrape them off with a wooden spoon. Turn the Instant Pot off.
- Stir in crushed tomatoes and ¼ cup water. Stir in chicken thighs.
- Secure the lid and pressure cook on High for 6 minutes. Quick release (manually release) pressure once it is done cooking.
- Remove the lid. Stir in 1 cup coconut milk and set to Sauté. Let it cook until the sauce is reduced and thickened a bit, stirring occasionally. Taste and season as desired with additional salt.
- Turn off Instant Pot. Serve warm over rice with chopped cilantro and lime wedges.
Such a great recipe!