Butter Chicken in the Instant Pot

Use the instant pot for a quick and easy version of the Indian dish Butter Chicken. You can have delicious dinner on the table in one hour.

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I’ve never been one to eat much traditional Indian food. Usually, it’s spicy and spicy foods don’t agree with me. But, when I heard about butter chicken, I wanted to give it a try. I love cream sauce. And butter chicken is covered in a tomato and cream sauce.

Oh, and of course, there’s butter. Lots of butter. I’m a Southern girl, I like a lot of butter!

Traditionally, the chicken is marinated for hours in the spices. It’s also usually cooked in a clay oven. But I don’t have one of those.

But I do have an instant pot pressure cooker! And I’ve been learning to use it more and more lately. I like that it’s versatile, so I can melt the butter and prepare the sauce on a saute setting. Then set it to pressure cook to finish the meal quickly.

The only reason I had to use a second kitchen gadget was to cook the rice. It’s not necessary, but the sauce was delicious with the rice, so I highly recommend it! I used my rice steamer to cook the rice while the instant pot cooked the chicken.

The Origins and Evolution of Butter Chicken

Butter chicken (murgh makhani) was reportedly developed in the 1950s in Delhi at the Moti Mahal restaurant as a way to use leftover tandoori chicken by simmering it in a buttery tomato-cream sauce. Over time, it has become one of India’s most beloved restaurant dishes, adapted around the world with regional tweaks. From more tomato-forward versions in Punjab to creamy, mellow versions in North America, butter chicken’s journey reflects how Indian cuisine adapts to local palates. Exploring those nuances—e.g. how some regions prefer more tang, some more richness—helps you understand how to tailor the recipe to your tastes.

Spice Science: Why These Ingredients Matter and How to Adjust Them

Each spice in butter chicken plays a specific role: turmeric lends earthiness and color; cumin adds depth; garam masala contributes aromatic warmth; smoked paprika introduces subtle smokiness; cayenne or red chili powder brings heat. When adjusting spice levels, reduce cayenne first, then increase garam masala at the end for aroma without overwhelming heat. To bring brightness, a splash of lemon juice or a pinch of kasoori methi (dried fenugreek leaves) just before serving can elevate flavors. If your sauce tastes flat, consider adding a small dash of ground coriander or even a bit of sugar/honey to balance acidity. Always taste mid-way and adjust gradually.

Serving Ideas and Flavor Pairings

Butter chicken is traditionally served with basmati rice or warm naan to mop up the sauce. But for variety, try garlic naan, jeera rice (cumin rice), or even cauliflower rice for a low-carb spin. Serve alongside a cooling cucumber raita (cucumber + yogurt + mint) or kachumber salad (tomato, cucumber, onion, cilantro, lemon). For a fusion twist, use leftover butter chicken as a filling for butter chicken tacos, wraps, or even pasta. Garnish with chopped cilantro, a drizzle of cream, or a few slivers of julienned ginger to make your plate pop visually.

Alternate Versions: Slow Cooker, Stovetop & Dietary Swaps

If you don’t have an Instant Pot handy, you can adapt this recipe: on the stovetop, simmer the tomato-spice mixture gently for 10–15 minutes to cook and meld flavors, add chicken, cover and simmer until cooked through, then finish with butter/cream. For a slow cooker method, place all sauce ingredients and chicken in the slow cooker, cook on low 4–5 hours (or high 2–3 hours), then stir in butter and cream at the end. For vegetarian or vegan versions, replace chicken with paneer, tofu, tempeh, or soy curls. Use coconut milk or cashew cream instead of heavy cream, and plant-based butter or neutral oil instead of dairy butter. The spice profile stays exactly the same.

Ingredient Quality, Substitutions & Sourcing Tips

Using good-quality canned tomatoes can make a notable difference—choose thick, flavorful brands (e.g. San Marzano-style or no-salt-added, low-water varieties). Freshly ground spices generally taste brighter than store-bought pre-blended ones; if your garam masala is aged, consider substituting half with fresh whole spice grind. If you lack smoked paprika, you can use sweet paprika along with a drop of liquid smoke (very sparingly). If you have whole spices (cinnamon stick, cloves, cardamom), lightly toast them before grinding to deepen aroma. When using frozen chicken, thaw thoroughly or increase cook time by 1–2 minutes. Adjust salt at the end, as reduced sauce can intensify flavor.

Butter Chicken FAQ

Butter Chicken Step by Step

Ingredients

• 9 tbsp salted butter
• 2 lb chicken breast (boneless, skinless)
• 1 tbsp ground ginger
• 1 tbsp curry powder
• 3 cloves garlic (minced)
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 14.5 oz diced tomatoes (undrained)
• 1/2 yellow onion (chopped)
• 2 cups white rice
• 1/2 cup heavy whipping cream

Preparation

Set the instant pot to the saute setting and melt 6tbsp of butter. Add the chicken and cook for about 3-4 minutes on each side. The chicken will start to brown but won’t be cooked in the middle.

Add the ginger, curry powder, garlic, cumin, salt, turmeric, cayenne, tomatoes, and onion to the instant pot.

Close the lid and cook on high pressure for 10 minutes. Meanwhile, start the rice if you are using a rice steamer.

Let the instant pot stand for 15 minutes after cooking to slowly release the pressure. After 15 minutes, manually release any remaining pressure. Open the lid and stir in the cream and remaining 3 tbsp of butter.

Remove the chicken from the pan and set the instant pot to saute to bring the sauce to a boil. Stir occasionally while boiling for 5-7 minutes to thicken the sauce.

Serve the butter chicken over the cooked rice smothered with the tomato cream sauce.

Butter Chicken Leftovers

Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: When reheating, warm gently on the stovetop over low heat or in the microwave in short intervals, stirring occasionally to keep the sauce smooth. If the sauce has thickened too much, add a splash of water or cream to loosen it back to a silky consistency.

Freezing: For longer storage, butter chicken freezes very well. Transfer cooled portions to freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. For best results, freeze the sauce and chicken separately if possible, and add the butter and cream only after reheating to preserve the smooth texture. Thaw overnight in the refrigerator before reheating, or reheat directly from frozen on the stovetop over low heat until hot throughout.

Recipe

Butter Chicken in the Instant Pot

Use the instant pot for a quick and easy version of the Indian dish Butter Chicken. You can have delicious dinner on the table in one hour.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Pressure Time 30 minutes minutes

Total Time 1 hour hour

Course:

Main Dish

Cuisine:

American

|

Indian

Keyword:

chicken

|

heavy cream

|

instant pot

|

tomato

Dietary Needs:

Egg-Free

|

Nut-Free

Meat:

Chicken/Turkey

Cooking Method:

Instant Pot

Servings: 6

5 from 1 vote

Ingredients

• 9 tbsp salted butter
• 2 lb chicken breast (boneless, skinless)
• 1 tbsp ground ginger
• 1 tbsp curry powder
• 3 cloves garlic (minced)
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 14.5 oz diced tomatoes (undrained)
• 1/2 yellow onion (chopped)
• 2 cups white rice
• 1/2 cup heavy whipping cream

Recommended Equipment

• Instant Pot
• Rice Steamer

Instructions

• Set the instant pot to the saute setting and melt 6tbsp of butter
• Add the chicken and cook for about 3-4 minutes on each side
• Add the ginger, curry powder, garlic, cumin, salt, turmeric, cayenne, tomatoes, and onion to the instant pot
• Close the lid and cook on high pressure for 10 minutes
• Meanwhile, start the rice if you are using a rice steamer
• Let the instant pot stand for 15 minutes after cooking to slowly release the pressure
• After 15 minutes, manually release any remaining pressure
• Open the lid and stir in the cream and the remaining 3 tbsp of butter
• Remove the chicken from the pan and set the instant pot to saute to bring the sauce to a boil
• Stir occasionally while boiling for 5-7 minutes to thicken the sauce
• Serve the butter chicken over the cooked rice smothered with the tomato cream sauce

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Nutrition Facts

Butter Chicken in the Instant Pot

Amount Per Serving (1 g)

Calories 642 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g80%

Cholesterol 169mg56%

Sodium 345mg14%

Potassium 826mg24%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 2g2%

Protein 38g76%

Vitamin A 986IU20%

Vitamin C 9mg11%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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