Instant Pot Butter Chicken | Video

This is the best instant pot butter chicken recipe ever! Thanks to the intelligent cooking technology of instant pot, this butter chicken with soft and tender chicken, and vibrant and creamy sauce tastes as good as the fancy version you find at your local restaurant.

Butter chicken cooked in under 10 minutes! Sounds incredible, right? The best part is chicken is incredibly tender, absorbs the flavors from the sauce and creates a lip-smacking side dish in minutes.

Ok, let’s make this instant pot butter chicken

Step 1 - Brown the Chicken

You can do this either in your instant pot or a frying pan. If you’re using the instant pot, fry the chicken pieces in batches. The fried chicken goes into the vibrant sauce at a later stage of the cooking process.

Step 2 - Make the sauce in instant pot

Before you start cooking in your instant pot, make sure you check the manufacturer’s instructions. Turn on the instant pot and choose sauté mode. Start with stir frying onions, ginger and garlic. When the onions become soft, stir fry the spices quickly.

I’ve used ground cumin, garam masala and red chili powder to spice up the sauce. Now, pour in a little water, season with salt, add bay leaf and lemon juice. Give it a quick stir just to combine all the ingredients.

Step 3 - Pressure cook instant pot butter chicken

At this stage, the chicken goes back into the sauce. Cover the pot with its lid. Change the mode to pressure cook. Set the timer to 5 minutes. Once the butter chicken is cooked, allow the instant pot to release pressure naturally.

Step 4 - Make sauce rich with cream and butter

Do not add cream and other diary products to the sauce prior to pressure cooking as they’ll split and the sauce won’t taste good. Now, turn on the sauté mode and add cream, butter, milk and yogurt. Simmer this for about 2 minutes. Garnish with plenty of coriander (cilantro) leaves if you like. And done.

Rich, creamy butter chicken made easy with your instant pot.

More Instant Pot recipes:

• Instant Pot Chicken Tikka Masala

More Butter Chicken Recipes:

• Restaurant Style Butter Chicken
• Butter Chicken Loaded Fries
• Butter Chicken Burger
• Butter Chicken Samosa
• Butter Chicken Lasagna
• Pulled Butter Chicken Burger
• Butter Chicken Biryani

Instant Pot Butter Chicken | Video

Rich and creamy butter chicken made in an instant pot!

5 from 47 votes

Print Pin Rate

Course: Side Dishes

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Author :Nish Kitchen

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

MetricUS Customary

Fry Chicken:

• ▢ 1 tablespoon oil
• ▢ 1 kg boneless chicken cut into cubes (I used thigh fillet)
• ▢ ½ teaspoon ground fenugreek fenugreek powder
• ▢ 2 teaspoons garam masala
• ▢ Salt and pepper to taste

Make butter chicken:

• ▢ 2 tablespoons oil
• ▢ 1 large onion chopped
• ▢ 1 teaspoon minced ginger
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon red chili powder
• ▢ 4 tablespoons tomato paste
• ▢ 1 and ½ cups water
• ▢ 1 dried bay leaf
• ▢ 2 tablespoons butter
• ▢ ½ cup fresh thickened cream heavy cream
• ▢ 1 tablespoon natural yogurt
• ▢ ¼ cup milk
• ▢ Juice from 1 small lemon
• ▢ Salt to taste
• ▢ Coriander cilantro leaves to garnish
• ▢ Naan or basmati rice to serve

Instructions

Fry chicken:

• Heat 1 tablespoon oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and garam masala. Season with salt and pepper. Saute, stirring occasionally, for 3-4 minutes or until the chicken is browned. Set aside.

Make butter chicken:

• Turn on the instant pot. Follow manufacturer’s instructions to cook in your instant pot. On saute mode, heat oil in the instant pot. Add onions, ginger and garlic. Saute, stirring, for 2-3 minutes or until the onions are soft. Add ground cumin, garam masala and red chili powder. Saute, stirring, for a minute or until aromatic.
• 
  Add tomato paste. Stir to combine. Add water, chicken, bay leaf and lemon juice. Stir. Cover instant pot with its lid. Change the
  setting from saute mode to pressure cook mode. Set 5 minutes on the timer. When done, release pressure naturally. Remove the lid.
• Add cream, milk, yogurt and butter. Stir to combine. On saute mode, simmer for 2-3 minutes. Garnish with coriander (cilantro)
  leaves.

Video

Notes

- You will need to fry the chicken to achieve the authentic taste. However, you can add chicken pieces directly to the sauce if you like. Just make sure you cook the curry for 10 minutes instead of 5 minutes.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 33g | Protein: 78g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Cholesterol: 239mg | Sodium: 629mg | Fiber: 3g | Sugar: 5g

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