This Instant Pot Butter Chicken recipe is quick and straightforward to prepare, with tips for tender chicken and homestyle flavor. If you prefer a stovetop, restaurant-style version, check the author’s full Butter Chicken recipe on their site.
“This recipe is fantastic! I’ve made it several times. Always a winner!! Thanks for sharing.”
Katie
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- Instant Pot Butter Chicken – Chicken Makhani
- You’ll Love This Instant Pot Butter Chicken Recipe Because…
- Notes On The Ingredients
- Instant Pot Butter Chicken Recipe
Instant Pot Butter Chicken – Chicken Makhani
When I dine at Indian or Pakistani restaurants, I almost always choose butter chicken or chicken tikka masala. Those rich, creamy, tomato-based chicken curries are hard to resist. This recipe adapts that restaurant flavor for the Instant Pot, making it simpler and faster to recreate at home.
The method keeps the flavors authentic while reducing hands-on time. With a few practical shortcuts—like pulsing the aromatics and tomatoes in a food processor—you get a silky sauce and tender chicken without extra fuss.
You’ll love this Instant Pot Butter Chicken Recipe because…
- It’s easy to make yet delivers authentic, layered flavor using traditional spices and classic South Asian techniques.
- It reduces prep work. Use a food processor to finely chop the onion, garlic and ginger and to pulse ripe tomatoes, saving time and producing a smooth base without the need to transfer mixtures for blending.
- The chicken stays tender. This recipe uses chicken tenderloins for the most restaurant-like texture, but you can substitute boneless skinless thighs or breast if needed—keep in mind thighs will be juicier and breast meat can dry if overcooked.
Notes on the Ingredients
Most ingredients are common at mainstream grocery stores. Two specialty items you might look for at an Indian or Pakistani market are dried fenugreek leaves (kasuri methi) and Tandoori Masala powder. Kasuri methi is optional but adds a distinctive, restaurant-style finish; omit it if unavailable. If you substitute canned tomato purée or sauce for fresh tomatoes, you may want to adjust the salt to taste.
- Kasuri methi enhances aroma and flavor but is optional.
- Tandoori masala controls the heat and color—use 1–2 tablespoons depending on how spicy and smoky you want the chicken.
- Use heavy cream at the end for richness; coconut milk will alter the flavor profile.
Tried this recipe? If you have a moment, please leave a comment and share how it turned out. Photos are always welcome—they help others and I enjoy seeing your results. Thank you!
Instant Pot Butter Chicken (Quick & Easy)
Ingredients
To Marinate
- 1 lb chicken tenderloin (or thighs/breast), cut into 1” cubes
- 3 tbsp plain yogurt
- 1–2 tbsp tandoori masala powder (adjust for heat)
- ½–1 tsp lemon juice
- ½ tsp salt
To Pressure Cook
- 2 tbsp ghee or butter
- 1 tbsp neutral oil
- 1 small to medium yellow onion
- 5 garlic cloves
- ½ inch piece ginger, roughly chopped
- 3 medium ripe tomatoes* (or one 8-oz can tomato sauce)
- 2 tsp tomato paste (optional)
- 1 small Serrano pepper, chopped
- 1 tsp Kashmiri chili powder or paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ¼–½ tsp red chili powder or cayenne
- ¼ tsp black pepper
- 1 tsp salt (or to taste)
- ¼–½ tsp sugar (adjust to taste)
- ¼ cup water
After cooking:
- 1–2 tbsp butter, roughly chopped
- 1/3 cup heavy whipping cream
- 1 tsp dried fenugreek leaves (methi), crushed (optional)
- ¼ tsp garam masala (optional)
- 1–2 tbsp cilantro, chopped for garnish
Instructions
- Combine the chicken and the marinating ingredients, mix thoroughly, and set aside for at least 15 minutes for flavor to develop.
- Pulse the onion, garlic and ginger in a food processor until very finely chopped. Make sure the garlic and ginger are well minced.
- Set the Instant Pot to Sauté. When hot, add ghee (or butter) and oil, then the chopped onion mixture.
- Sauté the aromatics for 8–10 minutes until the onions turn golden. Meanwhile, blend the tomatoes until smooth in the food processor.
- Add the blended tomatoes and optional tomato paste, Serrano pepper, all the spices, salt and sugar. Cook for 6–7 minutes until the tomato mixture has broken down and most moisture has evaporated. Add the water and the marinated chicken, stir to coat, and secure the lid.
- Cancel Sauté, then pressure-cook on High for 8 minutes. Allow a natural pressure release for 5–7 minutes, then release any remaining pressure manually and open the lid.
- Select Sauté (More/High) and simmer until the sauce reaches your preferred consistency. Turn off Sauté, then stir in the butter, heavy cream, and crushed fenugreek if using. Taste and adjust salt or sugar as needed. Finish with a sprinkle of garam masala (optional) and chopped cilantro. Serve hot with naan or rice.
Notes
Note 1: You can substitute one 8-oz can of tomato sauce for the fresh tomatoes, or use 8 oz of tomato purée. If using canned products, taste before adding salt since sodium levels vary.
Carbohydrates: 11 g,
Protein: 27 g,
Fat: 25 g.