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Authentic-Style Instant Pot Butter Chicken (Ready in 30 Minutes)

Close-up of rich, orange Instant Pot Butter Chicken pieces garnished with fresh cilantro in a white bowl.
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Make rich, creamy Butter Chicken quickly using your Instant Pot. This recipe delivers classic Murgh Makhani flavor with minimal hands-on time.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil or ghee
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup water or chicken broth
  • 1/2 cup plain Greek yogurt or heavy cream
  • 1/4 cup tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Set your Instant Pot to ‘Sauté’ mode. Add oil or ghee. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add the chicken pieces, salt, garam masala, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the chicken with the spices. Cook for 2 minutes, stirring occasionally.
  4. Stir in the crushed tomatoes, water or broth, tomato paste, and sugar. Scrape the bottom of the pot to remove any browned bits.
  5. Secure the lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 5 minutes.
  6. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully switch the valve to ‘Venting’ for a Quick Release (QR) of any remaining pressure.
  7. Open the lid. Stir in the Greek yogurt or heavy cream and the crushed fenugreek leaves.
  8. Set the Instant Pot back to ‘Sauté’ mode (Low setting) and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Do not boil after adding the yogurt/cream.
  9. Taste and adjust salt if needed. Garnish with fresh cilantro before serving over rice or with naan bread.

Notes

  • For a smoother sauce, blend the cooked sauce (before adding cream) using an immersion blender or carefully transfer to a regular blender.
  • If you prefer using chicken thighs, you can increase the pressure cooking time to 7 minutes for more tender results.
  • Use full-fat coconut milk as a dairy-free substitute for cream or yogurt.

Nutrition

Find it online: https://cookerykings.com/instant-pot-butter-chicken/