Instant Pot Butter Chicken

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken bursting with layers of sweet-savory-spiced-tangy-umami flavors. You’ll fall madly in love with this glorious buttery sauce. Satisfyingly easy chicken dinner!

Jump to: Recipe | Step by Step Cooking Guide

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4.87 from 51 votes

I seriously have a thing for curry, whether it’s Japanese, Indian, Thai, or Hong Kong Curry…

Love me some glorious curry sauce!! It’s interesting to taste how each culture adapts their curries in a unique way to suit local tastes & ingredients.

I simply love how the complex combinations of spices, herbs, and ingredients create such a deep explosion of layers of flavors, plus the creamy, thick & rich curry gravy.

And Butter Chicken is simply a “love at first bite”.

What is Butter Chicken?

Is Butter Chicken an actual Indian dish?

Yes! Butter Chicken (aka murgh makhani) actually originated from northern India, created by Kundan Lal Gujral in 1948.

Who knew this mild butter-based curry sauce could capture the hearts of many and became a gateway to the delicious depths of Indian cuisine?!

Slightly sweet, savory, mildly spiced, tangy, tomatoey, buttery, wholesome, hearty, satisfying, creamy, comforting, thick, soup-like textured sauce. oh, my heavenly goooood!!

Time to cook this Glorious Butter Chicken in Instant Pot Pressure Cooker!

P.S. No need to marinate ahead of time 😉 Enjoy~

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

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Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Instant Pot Butter Chicken

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken burst with layers of flavors. You won't be able to stop slurping the glorious rich buttery sauce. Satisfyingly easy chicken dinner.
4.87 from 51 votes
Print Rate This Recipe
Total: 42 minutes
Servings: 4
Calories: 549kcal
Author: Amy + Jacky

Ingredients

Garnish:

  • Fresh cilantro

Instructions

  • Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (25g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
  • Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.
  • Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix! 
    Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. 
    *Pressure Cooking Time Chart:
    -Chicken Breasts: High Pressure 5 mins
    -Boneless Chicken Thighs: High Pressure 5 mins
    -Chicken DrumsticksHigh Pressure 7 mins
    -Chicken CubesHigh Pressure 2 mins
    Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.

  • Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.
  • Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ 🙂
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Recipe Notes:

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Nutrition:

Calories: 549kcal | Carbohydrates: 37g | Protein: 43g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 219mg | Sodium: 1490mg | Potassium: 1552mg | Fiber: 7g | Sugar: 21g | Vitamin A: 80.2% | Vitamin C: 28.4% | Calcium: 21% | Iron: 31.8%
Course: Dinner, Entree, Lunch
Cuisine: Asian, Indian
Keyword: butter chicken recipe, instant pot asian recipes, instant pot butter chicken, instant pot chicken recipes, instant pot Indian recipes, instant pot recipes, instapot butter chicken, pressure cooker butter chicken, pressure cooker chicken recipes, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Butter Chicken Guide

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Don’t be intimidated! This is a Super Easy dish to put together.

Instant Pot Butter Chicken Recipe Ingredients

1

Brown Chicken Thighs


First, heat up Instant Pot Pressure Cooker using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes).

Pat dry the skinless chicken thighs, then season one side with some kosher salt.

Add 2 tbsp (25g) ghee or unsalted butter.

Instant Pot Butter Chicken: add ghee in Instant Pot Pressure Cooker

Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side.

Instant Pot Butter Chicken: brown chicken thighs in Instant Pot Pressure Cooker

Set aside the browned chicken thighs.

2

Saute Onions and Spices


Add sliced onions in Instant Pot, and saute for 4 minutes.

Instant Pot Butter Chicken: saute onions in Instant Pot Pressure Cooker

Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.

Instant Pot Butter Chicken: saute ginger, garlic, garam masala, sugar, paprika, tumeric, coriander, cumin in Instant Pot Pressure Cooker

3

Deglaze Instant Pot


Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with a wooden spoon.

Instant Pot Butter Chicken: deglaze Instant Pot Pressure Cooker inner pot

Turn off the heat briefly.

4

Pressure Cook Butter Chicken


Add in 3 tbsp (45ml) regular soy sauce.

Then, add browned chicken thighs (and the meat juice!) back in the Instant Pot.

Add in freshly squeezed lemon juice from half a lemon (20ml).

Layer 1 cup (225g) tomato paste on top and do not mix! Leave it as is, as shown in below photo.

Instant Pot Butter Chicken: layer tomato paste in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to the Sealing position.

Pressure Cooking Method: Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release.

*Pro Tip – Pressure Cooking Time Chart:

  • Chicken Breasts: High Pressure 5 mins
  • Boneless Chicken Thighs: High Pressure 5 mins
  • Chicken Drumsticks: High Pressure 7 mins
  • Chicken Cubes: High Pressure 2 mins

Instant Pot High Pressure Pressure Cooking Program

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Instant Pot Butter Chicken: pressure cooked butter chicken in Instant Pot Pressure Cooker

Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce (as shown in below photo).

Instant Pot Butter Chicken: stir tomato paste into butter chicken sauce

5

Make Butter Chicken Sauce


Set aside the chicken thighs in a serving bowl.

Mix in 1 ½ cup (370g) plain yogurt and cup (83ml) heavy cream.

Instant Pot Butter Chicken: mix in heavy cream and yogurt in Instant Pot Pressure Cooker

If you want a smoother butter chicken sauce, you can blend it with an immersion blender.

Instant Pot Butter Chicken: blend butter chicken sauce with immersion blender for smoother texture

Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt.

For Reference: we added 3 pinches of salt + a tablespoon lemon juice.

6

Serve Instant Pot Butter Chicken


Add chicken thighs back in the Instant Pot and give them a quick mix.

Instant Pot Butter Chicken: add pressure cooked chicken thighs in Instant Pot Pressure Cooker

Garnish with cilantro and serve with your favorite side dishes.

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Enjoy your Glorious Instant Pot Butter Chicken!~ 😀


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Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Dear Amy & Jacky,

    First of all, I would like to say that I and my family are huge fans of this website since our first purchased of the Instant Pot, about a little over a year ago, we love all your recipes and they have never done us wrong! The recipes are always very delicious and instructions are clear and easy to understand, and we love how you explain the trials and errors or if you prefer to do it one way than the other. Although, I rarely comment on the recipes unless I have a question, I just really want to say, we love your recipes and this one really stood out! My husband loves butter chicken and honestly, when I first read this recipe, I was a bit skeptical because of the soy sauce and lemon but this dish turned out so tasty and full of fabulous flavours! I did make a few changes as per the comments made by other readers and I can’t believe how healthy this version of butter chicken is! I have never attempted to make butter chicken and at our local Indian take out where we usually order from but the dish is very greasy and rich and not very healthy. But we hadn’t had it in a long time and I was craving it so I decided to search the site to see if you guys had posted a recipe. (We come here for all the Chinese recipes because I cannot cook Chinese cuisine even though I am Chinese, Canadian born, but using your recipes, my family is so surprised that my Chinese dishes turned out!) So I just want to thank you both for all the work you two put into perfecting these recipes for your readers and I will never order butter chicken take out again after using this recipe!

    Trish

    PS sorry for the long comment but just wanted to express our gratitude for all the hard work and great recipes you two publish! xox

  2. I made this last night and before I did, I read through the comments. Thanks for the 1 cup of broth recommendation as it’s needed. I do have a question I was hoping to see mentioned in the comments. The recipe calls for tablespoon quantities of some of the spices. I have to say this cannot possibly be correct. Three (3) tablespoons of paprika? Again, this cannot be right. Three teaspoons makes much more sense. I went ahead and made up the spice mixture as specified and realized it produces about 1/2 cup. Once again, this cannot be right. I decided to interpret the quantities as teaspoons and took about 10 teaspoons of the mixture. Guess what, it was delicious. I cannot imagine having put all of that in. I also found several other similar recipes and all use teaspoon measurements, not tablespoons. Is this a mistake?

  3. I have never eaten butter chicken let alone made it….but this will surely become a favourite.
    When a burn message came up I checked the comments and saw one that said to use a full cup of chicken stock. I also saw one that suggested 2 teaspoons of fenugreek, so I added that and a half cup of white wine instead of chick stock and started the pressure timing again.
    It was delish, unexpected guests even had seconds!

    1. Happy to hear how well it turned out despite the hiccup.
      Thank you so much for your kind words Sheila 🙂

      Have a wonderful weekend ahead!
      Jacky

  4. I make a lot of Indian food at home, predominantly using the British Indian restaurant (BIR) style. I’m always a bit skeptical when I see any Indian recipes that are not either cooked using either traditional or BIR style techniques. I was feeling quite lazy and thought I would give this recipe a try and man was I surprised with the results. I love minimal time and high payoff recipes. This is a keeper! I made a couple of small changes in that I used one cup of chicken stock and I added a couple teaspoons of dried kasoori methi ( fenugreek leaves). It really adds an extra depth of flavour you can’t achieve with anything else. Keep up the good work guys. You are my go to for instant pot recipes.

    1. I would like to try this recipe with the changes and I am wondering if I could use ground fenugreek instead of dried fenugreek leaves? Thank you so much!

  5. I’ve tried numerous butter chicken recipes for the instant pot and haven’t been happy with any of them so far, not compared to my regular recipe from scratch which includes marinating and grilling and etc etc. Good for weekend, not so much for weekday.

    This recipe is the best so far, by a long shot! Very happy with it! Although one thing i would do next time (and there will be many next times), is use less tomato paste, i found it a little too tomatoey for my tastes. I used a 5.5 oz can plus half of one to make the 8oz called for, next time ill try just the one can.

    Try it!

    PS I love that when i click on a link for buying stuff, it takes me to amazon.CA! not .com! thank you!

    1. Hi Lorraine,

      Thank you so much for your kind words, support and honest feedback on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  6. Mark says this is one for the fortnightly weekday rota! Win! And, of course, I concur. This Butter Chicken was divine.

    I had read the comments prior to cooking and tried 1/2 cup stock to begin (I try to keep exact recipe measurements… it’s an absolute must for this Coeliac and baking, and simply habit!). Sure enough, the (8 litre/quart) pot wouldn’t come up to pressure and needed to be deglazed to try again.

    Second time I used 1 cup stock as advised. Dinner was yummy and Mark mopped up all that extra sauce with naan bread. Thanks for another wonderful recipe. xoxo

    1. Hi Wendy & Mark,

      Haven’t seen you for awhile! Hope all is well 🙂

      As always, thank you once again for your kind words and support.

      Please take care
      Jacky

  7. This was a hit! I used to use a different recipe where the chicken was marinated overnight then grilled, sauce would be made separately and add the chicken pieces back in. While that was phenomenal, it was not a weeknight meal for sure. This recipe is every bit as good minus the prep work and time commitment! I made a few changes: used only 1 Tbsp of sugar, and used 1 cup of cicken stock to deglaze, used 1 small can of costco tomato paste (about half a cup), and cut down on the amount of yogurt a bit. Used the PC brand Garam Masala bought from Superstore. There was a lot of yummy sauce to go with rice. Thanks so much for this awesome recipe (among all others that I’ve tried here). If you love butter chickn, this is a must try!

  8. This makes a lot of sauce. Next time i might cut down on the yogurt or add more chicken. This was a home run in my house.

  9. HI! WOW. This was so delicious. Our family loves this flavor profile and this way outdid the store-bought simmer sauces I typically buy to try to achieve these flavors at home. I will buy those no longer!! The only adjustment I had to make was that I got a burn notice twice and had to add more chicken stock. No biggie though, the sauce was just fine. Will definitely make this again!

  10. Love your recipes but this just wasn’t our families favourite. Too much tomato paste and soya sauce I think. Not enough spice either.

  11. I made your butter chicken last night, awesome! The only changes I made was extra yogurt and no cream (to much lactose in cream for me) plus no cilantro garnish.
    I used to buy a premade package of dried spiced but I liked making it from scratch and found it tasted better. Thanks for adding a new recipe to my rotation.

  12. Flavour! OMG! loved this. my instant pot kept going “burn” even though I put in almost a cup of chicken stock. I will try this one again and report back. I have been eating this for three days and simply want MOooorrrrreee!

    1. Hi Matt,

      Thank you so much for your kind words and honest feedback on the recipe 🙂

      The newer batch of Instant Pot seems to be more sensitive with the burn error.

      Have fun cooking & please take care
      Jacky

  13. Hi Amy and Jacky,

    I have made this so many times – it is absolutely delicious- moist tasty chicken, just the right amount of spices – our No. 1 Butter Chicken recipe. It also gives a nice large amount of sauce which we like.
    I have to say that all of your recipes are great but I have much more success if I use boneless skinless chicken thighs as opposed to breasts – we find chicken breasts tend to cook a little stringy in the instant pot – may be just me and I am open to any suggestions to overcome this.
    Keep up your good work – I love your emails and look forward to each and every one – you are both so “sunny”.

    1. Hi Brenda,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      There is a print button on the recipe card header.

      Please take care & have fun cooking
      Jacky

  14. I’ve tried a few of your recipes and they’re all delicious – I particularly like the depth of flavour and umami taste. For this butter chicken recipe, if I want to use chicken breasts chopped up, and if I want the meat cooked so it is almost falling apart, how long would you suggest I cook it for? Thank you!

    1. Hi Cathy,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      I recommend using whole chicken breasts and chop them up later. It will be 5 minutes at high pressure and 8 minutes natural release

      Have fun cooking & please take care
      Jacky

  15. Fabulous recipe. Followed it almost exactly (used only 6 oz tomato paste – one little can). And used Tandori Marsala spice instead of garam marsala spice. Loved it and will for sure make it again, often.

  16. This is such a delicious recipe! I would love to hear your suggestions for modifying the recipe for a paneer butter masala! Many thanks!

    1. Hi Sarah,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question. I have added it to our long to-make list.

      Happy New Year & please take care
      Jacky

  17. I made this last night. The Instant Pot didn’t get to pressure, which I hadn’t realised, until there was no natural release. The bottom of the pot had scorched too.
    I transferred to stove top and finished it off. I make many Butter Chicken variants and the taste of this is amazing (as all of A&J recipes are).
    One of the chicken breast’s was hard, inedible – which was weird.
    This is the first time in 2 years my pot didn’t come to pressure. I will use more liquid next time.

    1. Hi Duane,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Was the chicken breast super dry?

      Happy New Year & please take care
      Jacky

  18. Hello! This looks great. Is it possible to substitute more heavy cream for the yogurt? If not, what would be a glod substitute?

    1. Hi Nicole,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The yogurt adds a lot to the butter chicken so I can’t really think of a good enough substitute to recommend.

      Happy New Year & please take care
      Jacky

    2. Hi Nicole, I used good quality coconut milk (Thai Kitchen) and it was lovely. Hope this helps.

  19. Looks delicious! Can leftovers be frozen successfully? Just the two of us and I love having things I the freezer to pull out quickly.

    1. Hi Reba,

      Hope you had a wonderful New Year 🙂
      Thank you so for your kind words on the recipe!

      This will freeze well.

      Happy New Year & please take care
      Jacky

  20. Followed the recipe exactly and was suspicious of the thickness of the cooking fluids before pressure cooking. Sure enough the dreaded BURN message came up using our Ultra 6 quart IP. Stopped the cooking process, aded another half cup of chicken broth and everything turned out great. Seems that the Ultra IP is more sensitive, so will use more liquids next time than asked for.
    A another great recipe. Thanks you Amy and Jacky.

  21. I’m really excited to try this recipe! Also, I am new to the Instapot so still on a major learning curve. If I double the chicken amount in this recipe, do I need to double all the other ingredients? Also, how long do I need to cook everything? Thanks!

    1. Hi Mifflin,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question.

      You can 1.5x the rest of the ingredients. The cooking time will stay the same.

      Happy New Year & please take care
      Jacky

    1. Hi Maura!!!

      So happy to hear from you. Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words, love, and support!

      Happy New Year & please take care
      Jacky

  22. This is a better-than-restaurant in NA butter chicken recipe. Thanks. The only problem we have is we got the burn sign both times we made it. We follow the recipe to the T. The 2nd time we even skipped browning the chicken (I know not good for flavour) and made sure that the pot is scrapped when deglazing…with no avail. Any idea what else could be the problem?

    1. Hi KK,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Late reply! If the burn signal comes on, I recommend layer all the thicker ingredients on a concentrated spot on top (without mixing them in).

      Happy New Year & please take care
      Jacky

  23. I just followed your directions exactly except I didn’t brown my chicken thighs as they were frozen. It came out fantastic. So delicious.

  24. Hi Amy & Jacky
    I seem going to double this recipe but have a couple of questions.
    1. Boneless chicken thighs – leave whole or cut into pieces? Do I need to adjust cooking time from 5 minutes since I’m doubling?

    2. Six qt. or 8 qt.? I have both. Looks like 6qt. should be adequate for doubled recipe, what do you think?

    Can’t wait to try…. Thanks!

  25. My husband and I tried this recipe tonight, and after we both tasted it, we said it was definitely going into our dinner rotation. We are testing recipes to see what we like so that we can save money and eat healthier. There is so much flavor in this dish without being packed with unhealthy ingredients. We just want to cook real food, and this butter chicken is AMAZING.

    Here are the adjustments we made based on what we had on hand:

    – Used only 4 skinless boneless thighs because that’s what was in our Costco package. Could definitely use 2 packages because there was a ton of sauce!
    – Used 2 onions because we love onion! It provided an extra contrast in the sauce.
    – Used 1/4 teaspoon ground ginger based on conversions I had seen online since it’s easier for us to keep that on hand than actual ginger.
    – Used 1 cup chicken stock because we wanted to make sure there was enough liquid for deglazing. We didn’t reduce it at the end either as suggested in the comment replies, and it was still the perfect consistency for us.
    – Used 6 oz tomato paste because that’s how much was in one can from Costco.
    – Used 1 tablespoon lime juice because we didn’t have lemons or lemon juice.

    I thought I was going to need the immersion blender because I love smooth and creamy sauces, but for us, there was no need! One less thing to wash, haha. We also made 1 cup of dry rice and there’s still a ton more sauce so when we have leftovers, we will have to make more rice or buy some naan bread. If we finished all the chicken, I think we’d just pan fry some shrimp the next day and use that as our protein.

    Thanks for this wonderful, tasty recipe!

    1. Hi LK,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. It will be less creamy with 2% milk, but it will still be fine.

      Happy New Year & please take care
      Jacky

    1. Hi Sarah,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. We used chicken thighs with bones. Boneless chicken thighs will also work fine. You will want to reduce the cooking time by a minute.

      Happy New Year & please take care
      Jacky

  26. For some reason the bottom of the pot keeps burning. I followed the recipe perfectly but the pot burns before it comes to pressure? 🙁 ive scraped it out twice and im on my third attempt. I suppose ill add more broth? Watery is better than burnt? 🙁

    1. Hi Ab,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Some of the newer Instant Pot models are more sensitive with the burn notice.
      If that is the case, I recommend using 1 cup of broth and reduce the sauce in the end.

      Can you tell me what is the model and which button you used? Thank you so much!

      Happy New Year & please take care
      Jacky

    1. Hi David,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    1. Hi Erin,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  27. Hi Amy + Jacky,

    Thank you for the fantastic recipes. I’ve made several of them, including the butter chicken, and they always turn out great. I especially like all of the Chinese recipes since they remind me of home.

    Keep up the good work!

    Peggy

    1. Hi Peggy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    1. Hi Mcgermas,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. No adjustment is needed for this recipe.

      Happy New Year & please take care
      Jacky

  28. Hi!
    I am new to using my Instant Pot but have been loving cooking with it so far. You have great recipes on your site and appreciate the step by step directions and the pictures. I had some troubles with this particular recipe. I follow all the instructions but the pot kept displaying the “burn” notice so had to to prematurely cancel the cooking time. Any advice as to what I did wrong?

    Thanks!

    1. Hi Hamra,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Here is a few possibility I can think of.

      1) Make sure to deglaze properly
      2) Make sure to layer the thicker ingredients (tomato paste) on top without mixing them in.

      Happy New Year & please take care
      Jacky

  29. First time with Butter chicken. Have no idea what it should? taste like, but this certainly was good. Lightly spicy, complex flavors, Not noticeably “curry” tasting. I served it with brown rice (also done in the IP) and whole green beans. Took more like an hour even though I practice ‘mis en place’. Next time I think I’ll try with homemade yogurt too. Used boneless, skinless chicken thighs.

    1. Hi Cathy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe! Happy to hear your daughter enjoyed it too

      Happy New Year & please take care
      Jacky

  30. This was the third recipe I tried with my new pot. And also my first with meat. So delicious! Thank you so much!! Next time I’ll try making the rice using the pot in pot method with the chicken.
    I’ve only made instant rice in the microwave until now. Do I need to start buying long grain rice for my IP?
    Thanks!

    1. Hi Leanne,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words on the recipe!

      Long grain rice will be ideal as it will taste better hehe.

      Please take care & have a wonderful weekend
      Jacky

  31. Delicious! Best butter chicken recipe I’ve tried. I used boneless and skinless chicken breasts (browned it first), then I cut it up into bite sized pieces when I was ready to pressure cook. Unfortunately, I got the “burn” message as the IP was coming to pressure. It’s probably my fault because I didn’t ensure it was fully deglazed. I found that there was very little liquid though and was afraid that I would get the burn message. Is this correct? There shouldn’t be too much liquid when we cook the chicken? I’m wondering if it’s becsuse I’m using an 8 quart IP?

    Either way, excellent recipe! I just transferred the butter chicken to the stove top because I didn’t want to cook with the burnt spices at the bottom.

    I didn’t use any heavy cream because I’m on a low fat diet, and reduced the amount of sugar by half. I also used lower fat yogurt.

    Can’t wait to try more of your recipes!

    1. Hi Shelley,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you so much for your kind words.

      The liquid will be enough as more moisture will be released from the chicken as well.

      Please take care & have a wonderful weekend
      Jacky

  32. Another winning recipe! This is the fourth recipe of yours I have tried and it came out wonderful. Your chili is our favorite and I have made at least once a week since finding your website. However, the last time I made the chili and last night making the butter chicken I got the ‘burn’ message on my pot’s display. My food had scorched in the bottom. I ended up having to stir the ingredients even though the recipe called for the tomato paste to sit on top. Is there a fix for this to keep it from happening?
    Also, any plans for a Chicken Marsala recipe?

    1. Hi Barbara,

      thank you so much for your kind words and support 🙂

      The first thing I will check is to fully deglaze the bottom of the pot before pressure cooking.

      Chicken Marsala is in our super long to-make list 😛

      Please take care & have fun cooking
      Jacky

  33. If I only have frozen thighs, do you have a recommendation for how to make this dish? I’m thinking browning them won’t work. :p

    1. Hi Sara,

      thank you for your question 🙂

      I recommend browning the frozen thighs as best as you can.

      The rest of the recipe will be the same. I will probably add 1 minute pressure cooking time just to be safe.

      Please take care & have fun cooking
      Jacky

  34. I made the recipe according to your steps except for pressure cooking the chicken. I prepared two huge chicken breasts with a spice rub and cooked them according to your Zero Minute method, which was perfect. I then cubed them and added them to the mix. I made the curry spices and garam masala from scratch, toasting the seeds and grinding them.

    It was perfect and delicious.

  35. I have tried several of your instant pot recipes and find them all to be delicious. This one ne is especially tasty. I also appreciate the detailed instructions and photos. You have made intestate pot cooking easy, fun and delicious. Thanks.

  36. This buttery chicken dish was absolutely incredible! The blend of the spices used made this one of the best chicken dishes I’ve ever made. This will be a regular dish on the monthly menu at our house!!

    1. Thanks for your lovely feedback Janie! Glad you & yours enjoyed the butter chicken in Instant Pot! 😀
      Have fun cooking & have a wonderful week!
      Take care,
      Amy

  37. Delicious! We made it with skinless boneless chicken breasts, and this was by far the best Indian food we’ve ever made at home. Thank you!!

  38. Hi there, Amy and Jacky! I made this recipe tonight and it was soooo good! Very tasty and the sauce was so smooth and flavorful because I used the immersion blender. My husband loved it. It made so much sauce that I put the left over sauce in a freezer bag to use another time. Hope it freezes well. Thanks for taking the time to test and post such wonderful recipes!

    1. Hi Anna,

      So happy to hear from you again. Hope you have been doing well 🙂

      We somehow missed this comment until now.

      Thank you so much for your kind words on the recipe!

      Please Take care & have an amazing week
      Jacky

  39. The sauce/gravy of this unique butter chicken is one the very best my wife and I have ever made! It was truly awesome. Layer upon layer of flavor roll out as you eat this. Bravo!

  40. Lots of flavor! My chinese exchange student said, “It has strong flavor. It’s delicious”. It was a hit with him. I made this dish with legs but only had about 6 small legs. I cut the sauce in half. and there was still an abundance of sauce. I decided to strip the meat from the bones and then cooked up some chicken breast to add to the sauce, as well. I ended up with a generous entree and I only prepared 1/2 of the original sauce. It’s a generous recipe.

    So now I wonder, would I lose a lot of the wonderful flavor it I didn’t cook the chicken in the Ip when I make the sauce? Maybe I should cook boneless breasts in the sauce? I enjoyed having the pieces of chicken bathed in the creamy sauce over rice and peas (gotta get some veggies in there!). Very tasty! .

    1. Hi Susana,

      thank you so much for your kind words 🙂

      So happy to hear your student enjoyed the dish as well!

      Cooking the boneless breasts in the sauce will enhance the flavor, but since it is a strong sauce, the different will be quite subtle.

      Please take care & have fun cooking
      Jacky

  41. This was fantastic!. Even my husband, who doesn’t like to try new things, loved it. I looked for an easy recipe for saffron rice to go with it, but couldn’t find one, so I ordered from a nearby Indian restaurant. The chicken was easy to make, flavorful and fantastic the next day for lunch as well. I’ve come to rely on your recipes, because I know I can execute them and they will turn out deliciously. Thank you

  42. I was so very happy to see a butter chicken recipe pop up, it’s one of those dishes I make whenever I need a pick me up. Your version is so much better than any of the other IP recipes that I have tried and it will be the only one I use going forward. Fantastic work as always! Any chance you might tackle a vindaloo in the future? Take care!

    1. Hi Michael,

      thank you so much for your kind words 🙂
      Happy to hear you enjoyed our version!!

      Thank you for the suggestions. I have added vindaloo to our long to-make list.

      Please take care as well! See you around
      Jacky

  43. I personally don’t like thigh meat.. I have tried and tried to like it but I just don’t. Can I do the same with chicken breast? If so what cook time do you rec.

    Yes, I know that thigh meat is more flavorful but it’s textural for me not about taste.

    Can’t wait to make this and bring it to the office for all to try.

    1. Hi Michelle,

      thank you for your question 🙂

      There is a cooking time chart on the recipe that includes the timing for chicken breast as well.
      *Pressure Cooking Time Chart:
      -Chicken Breasts: High Pressure 5 mins
      -Boneless Chicken Thighs: High Pressure 5 mins
      -Chicken Drumsticks: High Pressure 7 mins
      -Chicken Cubes: High Pressure 2 mins

      Take care!
      Jacky

  44. SORRY! I completely blocked out “bone-IN’ in your reply. I’ll be more careful. Thanks you for all you do.

  45. OMG! Last weak we made your curry and this weekend the Butter Chicken. Both of these recipes are amazing. They taste like they have cooked all day. Thank you for sharing these recipes with us.

  46. Thanks for the quick response. 6 minutes for boneless, skinless thighs, but 5 minutes for boneless thighs in the chart below (is that with skin on?). Does the skin make a 1-minute difference?

  47. Hi there! The cooking time chart is specific according to the chicken part that is used, but the lead-in sentence says “Pressure Cook at High Pressure for 6 minutes*”. What is the 6 minutes for?

    1. Hi Ika,

      thank you for your question 🙂

      Browning will make the sauce more yummy. For frozen chicken thighs, it will be harder to brown. I will add an extra to each side.

      Take care & have fun cooking
      Jacky

  48. Will this take less time with boneless chicken thighs? If so, what is the adjustment? Thanks for all your recipes. I haven’t tried one that we didn’t love yet!

    1. Hi Paula,

      So happy to hear from you again. Thank you so much for your support & kind words 🙂

      Boneless chicken thighs will take a minute less!

      Take care & have fun cooking
      Jacky

  49. Hello, this recipe looks great, thank you. I would like to know if it can be doubled as is. I’m expecting 6 dinner guest with a hearty appetite.

    1. Hi JP!

      Hope you have been doing well 🙂

      The recipe can be doubled and I would recommend reducing the cooking time by a minute.

      The unsalted chicken stock can stay the same and I recommend increasing the spice by 1.25 – 1.5x

      Please taste and adjust the yogurt and cream accordingly.

      Take care & have fun cooking
      Jacky

    2. Hello Amy, the recipe turned out great and there is no need to reduce the time. We all loved it. Thanks again.

  50. Do you think you could substitute sour cream for the yogurt? I’m doing the keto diet and trying to convert this recipe. Thanks!

  51. This really sounds like a wonderful recipe, great umami! My only question is regarding the tomato paste. Did you actually mean 1 cup of paste (which sounds like an awful lot!) or tomato sauce? I want to wait until I hear from you before I actually try this. By the way, the addition of soy sauce really does seem to add an extra layer of flavors!

    1. Hi Denise,

      thank you for your kind words and question 🙂

      hehe, it is 1 cup of tomato paste. It will be tomatoey and will be balanced out by the cream and yogurt at the end.

      Take care & have fun cooking
      Jacky

    1. Hi CC!

      So happy to hear from you again 🙂 Hope you have been doing well.

      Greek yogurt will work as well. Please taste and adjust accordingly.

      Take care & have fun cooking
      JAcky

  52. Can you elaborate on the pot in pot method to add the rice? Would they be cooked at the same time? Any details you can provide on this would be truly appreciated.

    1. Hi Lee 🙂

      Thank you for your kind words and question.
      Half & Half can be used as a healthier substitute for heavy cream.

      The heavy cream will make the sauce smoother. If you don’t need that, you can omit it or add in more yogurt.

      Take care & have fun cooking
      Jacky

  53. I’ve been waiting for Amy+Jacky to publish a Butter Chicken recipe so I was delighted to see it show up in my Facebook feed. (I’d saved a few others’ recipes but they are all more complicated.) I wasted no time and made it for dinner tonight. It did not disappoint and in fact, IT.IS.FABULOUS!! I served it over brown rice, yum. I did use 2 packages of Costco’s skinless, boneless chicken thighs (cut up) so a little over 2 lbs chicken. There is still plenty of sauce, no problem. I did wonder where/when to add the soy sauce so just stirred it in at the end. Thanks A+J for another tried and tested delicious recipe!!

    1. Hi NanH!!!!

      We are so happy to hear from you 🙂

      Thank you so much for being so supportive and kind! We truly appreciate it.

      We forgot to add the soy sauce step into the recipe. I have corrected it 😛

      Please take care and I will see you around!
      Jacky

    1. Hi Natasha,

      thank you for your comment 🙂

      Not a mistake. I personally think it is a tasty addition to the Butter chicken.

      Give it a try and see if it can remove the ik from the Yikes and turn it into a Yes!

      Take care & have fun cooking
      Jacky

  54. I’ve been seeing recipes for butter chicken pop up on the web a lot lately but have yet to give it a try…your recipe makes it look so easy and delicious that I think I’ll give it a shot for dinner next week! I’d like to serve it with rice, any tips on making this recipe work using the pot-in-pot method?

    1. Hi Ginster,

      thank you for your kind words and question 🙂

      No adjustment is needed! This recipe will work with pot in pot rice.

      Take care & have fun cooking
      Jacky

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