Go Back
–+ servings
Instant Pot Butter Chicken Side
Print

Instant Pot Butter Chicken (Easy and Authentic)

This tried-and-tested restaurant-style Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavor and tender chicken!
Course Main Course
Cuisine Indian, Pakistani
Diet Halal
Keyword Instant Pot Butter Chicken
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 379kcal
Author Izzah Cheema

Ingredients

To Marinate

  • 1 lb chicken tenderloin (you can also use thighs or breast) cut into 1” cubes
  • 3 tbsp plain yogurt
  • 1-2 tbsp tandoori masala powder depending on how spicy you want it
  • 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
  • 3 medium ripe tomatoes*
  • 2 tsp tomato paste
  • 1 small Serrano pepper chopped
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • ¼-½ tsp red chili powder or cayenne
  • ¼ tsp black pepper powder
  • 1 tsp salt or more to taste
  • ¼ tsp sugar
  • 1/4 cup water

After cooking:

  • 1-2 tbsp butter, roughly chopped
  • 1/3 cup heavy whipping cream
  • ¼ tsp dried fenugreek (also called methi) (optional) crushed between your fingers
  • 1/4 tsp garam masala optional
  • 2 tbsp cilantro

Instructions

  • Combine the chicken with the ingredients to marinate. Mix well and set aside.
  • Place the onion, garlic, and ginger in a food processor and chop very finely.
  • Turn Instant Pot on sauté mode. Once hot, add ghee, oil and chopped onion mixture.
  • Sauté for about 8-10 minutes, until the onions are golden. Meanwhile, blend the tomatoes in the food processor.
  • Add the blended tomatoes, tomato paste, Serrano pepper, spices, salt and sugar and sauté for 6-7 minutes. Once the tomatoes have broken down well and most of the moisture has evaporated, add the water and marinated chicken. Mix well to coat the chicken and close the pressure cooker.
  • Cancel sauté and pressure-cook on high for 8 minutes. Let the pressure release naturally for 5-7 minutes. Then, manually release any remaining pressure.
  • Once safe to do so, open the lid and turn to sauté mode. Once the butter chicken is to desired consistency, cancel sauté mode and add in the butter, heavy whipping cream, and dried fenugreek (if using). Garnish with garam masala and cilantro. Serve with naan or rice.

Notes

*You may also substitute 1 8-oz can tomato sauce along with 1 tomato instead of 3. If you do so, reduce the salt and rest of the spices accordingly. 

Nutrition

Calories: 379kcal | Carbohydrates: 11g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 1079mg | Potassium: 784mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1603IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 2mg