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Instant Pot Butter Chicken Side

Instant Pot Butter Chicken (Easy and Authentic)

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


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
  • 1/2 inch piece ginger roughly chopped
  • 3 medium ripe tomatoes* or sub 1 8-oz can tomato sauce - See Note 1
  • 2 tsp tomato paste optional
  • 1 small Serrano pepper chopped
  • 1 tsp kashmiri chili powder or 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
  • 1/4-1/2 tsp sugar or more to taste
  • 1/4 cup water

After cooking:

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


  • 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. Make sure the garlic and ginger is properly minced. If you'd like, you can chop the onion first and then the garlic and ginger together.
  • 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. If needed, deglaze the pot with 1-2 tablespoons of water to help brown the onions evenly.
  • Add the blended tomatoes, tomato paste (if using), 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.
  • Open the lid and select Sauté - More. Once the butter chicken is to desired consistency, cancel Sauté and add in the butter, heavy whipping cream, and dried fenugreek (if using). Taste and adjust salt and sugar. Garnish with garam masala and cilantro. Serve with naan or rice.


Note 1: You can substitute 1 8-oz can tomato sauce alone or along with 1 blended tomato. 8 oz tomato purée also works well. If you do so, you may need to reduce the salt depending on its sodium content.


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