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Instant Pot Butter Chicken Recipe
4.9 from 162 votes

Instant Pot Butter Chicken Recipe

The Instant Pot Butter Chicken Recipe uses chicken thighs cooked with whole and ground spices, aromatics, tomatoes, and cashews to produce a rich curry base. The sauce is blended smooth after pressure cooking, then enriched with cream and honey for a creamy, mild finish. This curry combines deep, layered flavors with tender chicken pieces in a thick, flavorful sauce suitable for serving over rice.

Prep Time
5 mins
Cook Time
20 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 aka 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 fenugreek leaves dried, aka 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 turmeric powder ground, aka 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 cassia cinnamon stick, aka Dalchini
  • 5 green cardamom aka Elaichi
  • 2 black cardamom Moti Elaichi
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves aka 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 and develops flavor when cooled or reheated the next day.
  • Adjust tomato content or add tomato paste for a deeper red sauce color.
  • The curry sauce can be frozen for later use.
  • Vegan options include coconut cream, oil instead of butter, and tofu or vegetables in place of chicken.
  • Cook white basmati rice pot-in-pot during pressure cooking for a convenient meal.

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 (11%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1365IU (27%) Vitamin C 17.4mg (19%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 Serving

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.