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4.9 from 162 votes

Instant Pot Butter Chicken Recipe

A creamy and delicious Butter chicken or Murgh Makhani made in the Instant Pot. Chicken cooked in a mildly spiced tomato gravy with aromatic ginger, garlic and spices. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 5
Calories: 369 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1.5 lb chicken thighs
  • 2 tablespoon butter (replace with oil for dairy free)
  • 1 green chili pepper (optional)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 onion large, cut in large pieces
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 4 tomato cut in large pieces
  • 1/4 cup cashews
  • 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • 1/4 cup water
  • 1/4 cup cream heavy whipping or coconut cream
  • 1 tablespoon honey
  • cilantro to garnish
Spices
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (dhaniya powder)
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
Whole Spices
  • 2" inch cinnamon (Dalchini) stick
  • 5 Green Cardamom (Elaichi)
  • 2 Black Cardamom (Moti Elaichi)
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves (Laung)

Instructions

    Cup of Yum
  1. Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
  2. Except chicken, cream, honey and cilantro, add all ingredients and spice pouch to the Instant Pot including the spices. Place chicken thighs on top of the ingredients. Close lid with vent in sealing position.
  3. Set the instant pot to manual or pressure cook mode for 8 minutes. After the instant pot beeps, do a 10 minute natural pressure release. This means let the pressure release naturally for 10 minutes, then manually release the pressure. 
  4. Remove the spice pouch and chicken carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
  5. Add the cream and honey. Stir into the sauce.
  6. Cut chicken to smaller pieces and add back to the sauce. Stir them into the sauce.    
  7. Butter Chicken is ready to be served. Garnish with cilantro.

Notes

  • The sauce thickens as it cools, and taste even better the next day. If you want a more reddish color sauce, you can reduce tomatoes and add some tomato paste. 
  • This sauce freezes well. Skip adding the chicken and keep this sauce handy to prepare this or other curries.
  • Variations: Butter Paneer / Matar Paneer / Mushroom Matar / Roasted Cauliflower - You can also add different veggies to this sauce and make delicious curries. All of the veggies can be added after making the sauce. Simmer for 3-4 minutes on saute mode to cook the veggies. 
  • Love this gravy?  Make it a dip with naan and serve it as an appetizer.
  • Vegan Variation: To make this curry vegan, replace cream with coconut cream, butter with oil and chicken with tofu or vegetables (add them after making the sauce). 
  • Make it a meal: Cook white basmati rice pot-in-pot (PIP) when pressure cooking the curry. Check measurements here.
  • This recipe has been updated to make it even easier to make in the Pressure Cooker. 

Nutrition Information

Calories 369kcal (18%) Carbohydrates 14g (5%) Protein 17g (34%) Fat 27g (42%) Saturated Fat 10g (50%) Cholesterol 117mg (39%) Sodium 627mg (26%) Potassium 520mg (15%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1365IU (27%) Vitamin C 17.4mg (19%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 14g 5%
Protein 17g 34%
Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 117mg 39%
Sodium 627mg 26%
Potassium 520mg 11%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1365IU 27%
Vitamin C 17.4mg 19%
Calcium 39mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.