Juicy Instant Pot Butter Chicken

If you ask me, butter chicken is one of those recipes that just makes life better.

This Indian restaurant favorite becomes totally doable at home thanks to the magic of the Instant Pot. Tender chicken pieces swim in a creamy tomato sauce that’s warming and mildly spiced – never overwhelming.

The pressure cooker does all the heavy lifting here, turning what’s typically a long-simmered dish into something you can make on a busy weeknight. A handful of pantry spices and some butter at the end create that rich, velvety sauce we all love.

It’s a cozy, comforting meal that’s perfect for serving over rice, and even better the next day.

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for butter chicken – they’re more forgiving than chicken breasts and stay tender even with longer cooking times. While the recipe calls for boneless skinless thighs, you could use bone-in thighs if that’s what you have (just remove the skin and add 2-3 minutes to your cooking time). Dark meat naturally has more flavor and moisture than white meat, which makes it perfect for this rich, saucy dish. If you’re shopping for thighs, look for pieces that are similar in size so they cook evenly, and trim off any excess fat before cooking.

Options for Substitutions

This butter chicken recipe is pretty adaptable – here are some helpful swaps you can try:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast instead. Just be careful not to overcook it as it can dry out more easily.
• Canned tomatoes: Fresh tomatoes work too – use about 4 medium ripe tomatoes, chopped. If using fresh, you might need to cook them a bit longer to break them down.
• Dairy ingredients: For a dairy-free version, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream. The sauce won’t be quite as rich but will still taste great.
• Ginger: If you’re out of fresh ginger, you can use 1/2 teaspoon of ground ginger powder instead. The flavor won’t be as bright, but it’ll work in a pinch.
• Cilantro: If you’re not a fan of cilantro or don’t have any, you can leave it out or use fresh parsley instead for that pop of green.
• Garam masala: This spice blend is pretty important for authentic flavor, but if you’re stuck, you can mix together equal parts ground cumin, coriander, cardamom, and cinnamon as a basic substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot butter chicken is releasing the pressure too quickly – always allow for a natural release of at least 10 minutes to keep your chicken tender and prevent the sauce from splattering. When sautéing your spices at the beginning, avoid rushing through this step – giving them 30-60 seconds to bloom in the pot releases their full flavor potential and creates a more authentic taste. Another common error is adding the cream too early or while the sauce is too hot, which can cause it to curdle – instead, wait until the sauce has cooled slightly and whisk it in gradually. For the most flavorful results, don’t skip marinating the chicken in some of the spices for at least 20 minutes before cooking, and remember to cut your chicken pieces into similar sizes for even cooking.

What to Serve With Butter Chicken?

This rich and saucy butter chicken practically begs to be served over a bed of fluffy basmati rice to soak up all that amazing sauce. A side of warm naan bread is perfect for scooping up every last bit from your plate. If you want to add some vegetables to the meal, try a simple cucumber raita (yogurt sauce) or a side of roasted cauliflower seasoned with cumin. For a complete Indian-inspired spread, you could also add some simple dal (lentils) or sautéed spinach with garlic on the side.

Storage Instructions

Keep Fresh: This butter chicken tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: Got leftovers? This dish freezes really well for up to 3 months. Just pour it into freezer-safe containers or bags, leaving a bit of space at the top since liquids expand when frozen. I like to freeze it in individual portions for easy weeknight dinners.

Reheat: To warm up your butter chicken, simply heat it in a pan over medium-low heat, stirring occasionally. If it seems a bit thick, add a splash of cream or coconut milk. You can also microwave it in 30-second intervals, stirring between each one. The sauce might look separated at first, but give it a good stir and it’ll come back together.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 85-95 g
• Carbohydrates: 15-20 g

Ingredients

• 1 14-ounce can of tomatoes
• 5 to 6 cloves of garlic
• 1 to 2 teaspoons ginger, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground red pepper
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon garam masala
• 1 teaspoon cumin, ground
• 1 pound boneless, skinless chicken thighs
• To finish:
• 4 ounces butter, cubed (use coconut oil if avoiding dairy)
• 4 ounces heavy cream (substitute with full-fat coconut milk if dairy-free)
• 1 teaspoon garam masala
• 1/4 to 1/2 cup cilantro, chopped

Step 1: Prepare and Cook the Chicken

Begin by placing all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala.

Ensure you mix the sauce well before placing the chicken on top.

If using frozen chicken, push it into the sauce slightly to aid in defrosting.

Close the cooker, set it to cook on high for 10 minutes, and allow it to release pressure naturally for 10 minutes after cooking.

Then, manually release all remaining pressure.

Step 2: Remove and Blend the Sauce

Carefully open the pot and remove the chicken, setting it aside temporarily.

Use an immersion blender to blend all the sauce ingredients until smooth and well combined.

Step 3: Incorporate the Butter and Cream

Add the cut-up butter, cream, cilantro, and the reserved teaspoon of garam masala to the sauce.

Stir until everything is incorporated.

It’s best to let the sauce cool slightly before adding the butter and cream to prevent thinning.

If the sauce becomes too thin, refrigerate it briefly to allow it to thicken.

It should be thick enough to coat the back of a spoon.

Step 4: Store or Use the Sauce

Take out half of the sauce and freeze it for later use, or store it in the fridge for 2-3 days.

This sauce can serve as a base for various other dishes.

Step 5: Reintroduce the Chicken

Add the chicken back into the sauce and heat it through, breaking it into smaller pieces if necessary but avoiding shredding.

Serve immediately over rice or zucchini noodles.

If you’re using leftover cooked chicken, simply mix it with the gently heated sauce and let it simmer for a few minutes to meld the flavors, garnishing with fresh cilantro before serving.

Step 6: Alternative Dish – Paneer Makhani

For a delightful alternative, use this sauce for Paneer Makhani by defrosting a cup of peas and a cup of paneer.

Gently mix them into the heated sauce, letting it simmer for a few minutes to meld the flavors together before serving.