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Instant Pot Butter Chicken

This rich and creamy Instant Pot Butter Chicken has all the goods that makes one soul happy.

It’s delicious, fast and super easy, just chop, sauté and cook!

This Indian restaurant class 20 minutes Butter Chicken curry makes a great recipe for Keto diet meal.

Close shot of Butter Chicken curry in a bowl with a spoon in it holding chicken morsel.

Ingredients

Okay! So, you will find nearly all the ingredients in your pantry that goes in this dish. You can swap couple of things only if it not available in your region.

Chicken Cut : Here I have used skinless chicken breast cut in bite size cubes. But it does not restrict here. You have freedom to use chicken thighs with or without bones as well as chicken drumsticks.

Whatever cut you add to this Instant pot murgh makhani, the outcome will be magical indeed!

Fresh ingredients : All you need is finely chopped onions, minced garlic and ginger and tomato puree. You can also grate the garlic and ginger and use.

Tomato Paste : A couple teaspoons of tomato paste give intense colour and Indian restaurant’s flavor to the dish. So, do add it for the best taste.

Spice Powders :

Image of spice powder ingredients for Instant Pot Butter Chicken.

These Indian spice powders add beautiful layer of flavors to this Butter Chicken cooked in Instant Pot. So, try not to skip any of it, if you can.

Most of the above spice powders will be available in Indian stores. But, if you have a base without Indian stores where some of the spices may not be available.

Say, Garam Masala Powder or Kasoori Methi. Only and only then swap Garam Masala Powder with a teaspoon or two of Curry Powder.

But, then you have to compromise on the taste for which we get in Indian Butter Chicken. As curry powder may not give the authentic Indian hint to to the curry.

So, I would insist on you to try and get your hands on Garam Masala Powder online. Or make an easy one it at home.

And you can skip Kasuri Methi as it is optional. The ‘Indian’ in me couldn’t resist the addition of Kasoori Methi to the curry, hence added 🙂 . But you are free to skip it, if not handy.

Again, I would say the same thing here as well, wanna relish authentic butter chicken curry that’s the signature from Indian Cuisine? Then, try hunting it and add this dried herb to create magic!

Ground green cardamom adds an extra layer of soothing flavour and aroma to the dish. Just like how you get it in Indian restaurants. So, do add a bit of it.

Dairy and Oils : Butter and heavy cream. A spoonful of Olive oil or any Vegetable oil of choice along with lots of butter. I like the Olive oil better in this recipe.

For me Butter chicken is with lots of butter in it. Yes, that’s how it has to be.

Please, don’t even think of compromising on butter. We do not want a healthier butter chicken but an indulgence! I am sure you all agree to that. 🙂

Other ingredients : Salt to taste and Water as needed.

How To Make Butter Chicken In The Instant Pot?

To start with, switch on the IP and press ‘Sauté’ button. Heat butter and oil together.

Heating butter and oil in Instant Pot.

Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.

Finely chopped frying in pot.

Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.

Boneless chicken cubes and ginger garlic paste added in pot.

Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.

Tomato puree, spices powders and tomato paste added in pot.

Add ½ to ¾ cup of water followed by garam masala powder, give a stir. Add water according the gravy consistency you need, for me ½ cup was good enough.

Water and Garam Masala Powder added in pot.

Close and seal the pot with valve in sealing position. Press ‘Manual or Pressure Cook’ and set the pressure cooking time to 7 minutes on high pressure.

Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.

Carefully, do the quick release by moving the pressure valve to venting position.

Manually quick releasing the Instant Pot.

Open the IP and press ‘Sauté’ again on low. Add heavy cream and Kasuri Methi, mix.

Cream and Kasuri Methi added in pot.

Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.

Butter Chicken curry simmering in Instant Pot.

Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.

Instant Pot Butter chicken ready to serve.

Creamy butter chicken curry served in white bowl, blue linen on side.

Ingredients

  • 5 tablespoons Butter
  • 1 tablespoons Olive Oil
  • 1 cup Onion finely chopped or grated
  • 2.2 pounds Boneless Chicken (1 kg) breasts or thighs cut in cubes
  • 1 tablespoon Ginger Garlic Paste
  • 1 cup Tomato Puree (or Passata) (I have used homemade puree here)
  • 1 tablespoon Coriander Powder
  • ½ tablespoon Cayenne Pepper
  • ½ tablespoon Smoked Paprika
  • ¾ teaspoon Ground Turmeric
  • 1 teaspoon Ground Cumin
  • Salt To Taste
  • ½ teaspoon Crushed Black Pepper
  • ¼ teaspoon Green Cardamom powder
  • 1 tablespoon Tomato Paste
  • ½ – ¾ cup Water
  • 1 teaspoon Garam Masala powder
  • ¾ cup Cream
  • 1 ½ teaspoon Kasuri Methi (optional)

Instructions

  • To start with, switch on the IP and press ‘Sauté’ button. Heat butter and oil together.
  • Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
  • Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
  • Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
  • Add ½ to ¾ cup of water followed by garam masala powder, give a stir.
  • Close and seal the pot with valve in sealing position. Press ‘Manual or Pressure Cook’ and set the pressure cooking time to 7 minutes on high pressure.
  • Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
  • Carefully, do the quick release by moving the pressure valve to venting position.
  • Open the IP and press ‘Sauté’ again on low. Add heavy cream and Kasuri Methi, mix.
  • Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
  • Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
  • You can garnish the curry with some cream and chopped cilantro while serving.
Cre: cubesnjuliennes
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