Butter Chicken in the Instant Pot
BUTTER CHICKEN in the Instant Pot is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Flo Lum on YouTube.
Prep: 17 min | Cook: 14 min | Total: 41 min
Cost: $8.87 total, $2.22 per serving
Ingredients
- 0.25 cup Vegetable Oil (neutral oil for sautéing)
- 6 cloves Garlic (minced)
- 1 can (6 oz) Tomato Paste (full can, use the whole tube)
- 1 tsp Salt
- 1 tbsp Paprika
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Coriander
- 2 tsp Garam Masala
- 0.75 cup Water
- 1.5 lb Boneless Chicken Thighs (cut into bite‑size pieces; dark meat preferred)
- 1.5 cup Whipping Cream (full‑fat for richness)
Instructions
Prep Ingredients
Mince the garlic cloves, measure all spices, and cut the chicken thighs into bite‑size pieces.
Time: PT5M
Sauté Garlic
Set the Instant Pot to Sauté mode on high, add 1/4 cup vegetable oil, then add the minced garlic. Cook for about 1 minute until lightly golden and fragrant.
Time: PT1M
Add Tomato Paste
Stir in the full can of tomato paste and cook for 1 minute, scraping the bottom to release the paste’s flavor.
Time: PT1M
Cook Spices
Add salt, paprika, cumin, turmeric, coriander, and garam masala. Stir and let the mixture cook for 4 minutes, allowing the spices to become aromatic.
Time: PT4M
Add Liquid & Chicken
Pour in 3/4 cup water, then add all the chicken pieces. Give a quick stir to coat the chicken, close the lid, set the valve to sealing, and pressure cook on Poultry setting for 5 minutes.
Time: PT5M
Release Pressure & Add Cream
After the 5‑minute natural release, carefully quick‑release any remaining pressure. Open the pot, switch to Sauté mode on low, and stir in 1½ cups whipping cream. Heat for 3 minutes until the sauce is hot and slightly thickened.
Time: PT3M
Finish & Serve
Turn off the Instant Pot. Spoon the butter chicken into a serving bowl and garnish with fresh cilantro if desired. Serve with rice, naan, or roti.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 8 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Gluten‑free, High‑protein
Allergens: Dairy (whipping cream)
Ingredient Substitutions
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Tomato Paste: Crushed tomatoes (1 cup)
- Instead of Paprika: Smoked paprika
- Instead of Garam Masala: Curry powder (2 tsp)
- Instead of Boneless Chicken Thighs: Boneless chicken breast
- Instead of Whipping Cream: Half‑and‑half, Coconut milk (1.5 cup)
Equipment Needed
- Instant Pot (or any pressure cooker)
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Wooden Spoon or Silicone Spatula
- Ladle (optional)
Critical Steps — Do Not Skip
- Do not let the garlic burn; it becomes bitter.
- Cook the spices gently to release aroma without scorching.
- Pressure‑cook the chicken just long enough to stay tender.
- Add the whipping cream after pressure cooking; overheating can cause curdling.
Chef Tips from the Video
- Use fresh, full‑fat whipping cream for the authentic buttery richness.
- Freeze any leftover tomato paste in tablespoon portions for future recipes.
- Garnish with a drizzle of melted butter or a pinch of garam masala for extra flavor.
Troubleshooting
Sauce is too thick.
Stir in a little water or extra cream, 1‑2 tbsp at a time, until desired consistency is reached.
Sauce is watery.
Simmer on Sauté mode for a few more minutes uncovered to reduce, or add a teaspoon of tomato paste.
Chicken is not tender.
Pressure cook for an additional 2 minutes and allow a longer natural release.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared up to 2 days ahead; store separately from the chicken and reheat together before serving.
- Cooked chicken can be refrigerated and added to the reheated sauce just before serving.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, was created in the 1950s at Delhi’s Moti Mahal restaurant as a way to use leftover tandoori chicken. It quickly became a beloved comfort dish, symbolizing the blend of smoky char and creamy tomato sauce that defines North Indian cuisine.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In Punjab, the sauce is richer with more butter and cream, while in Delhi it may be slightly spicier with added kasuri methi (dried fenugreek). Some regions add cashew paste for extra thickness, but the core tomato‑cream base remains consistent.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is typically served hot with steamed basmati rice, naan, or roti. It is often accompanied by a side of sliced onions, lemon wedges, and a fresh cucumber raita to balance the richness.
During which celebrations or occasions is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a popular dish for festivals like Diwali and family gatherings because it can be made in large batches and appeals to both adults and children. It’s also a staple at restaurant buffets and special weekend meals.
What authentic ingredients are essential for traditional Butter Chicken versus the substitutes used in this recipe?
Authentic Butter Chicken uses ghee (clarified butter), full‑fat cream, and a blend of spices like garam masala, kasuri methi, and sometimes ground almonds. This recipe substitutes vegetable oil for ghee and uses readily available whipping cream, which still delivers a rich texture while being easier to find.
What other Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with buttery naan, garlic roti, or a simple jeera rice. For a complete meal, serve alongside a cool cucumber raita, a fresh green salad, and a sweet dessert like gulab jamun.
What are the most common mistakes to avoid when making Butter Chicken in an Instant Pot?
Common errors include burning the garlic, over‑cooking the spices, and pressure‑cooking the chicken for too long, which makes it dry. Also, adding the cream before pressure release can cause curdling.
Why does this Butter Chicken recipe add the whipping cream after pressure cooking instead of during the pressure phase?
Adding cream after pressure cooking prevents it from separating or curdling under high heat and pressure. The gentle sauté finish allows the sauce to thicken while preserving the cream’s silky texture.
Can I make this Butter Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce up to two days ahead and keep it refrigerated in a sealed container. Store cooked chicken separately; combine and reheat together before serving for the best texture.
What does the YouTube channel Flo Lum specialize in?
The YouTube channel Flo Lum focuses on approachable home‑cooking tutorials, often blending comfort food with international flavors. Flo shares personal stories, cooking tips, and emphasizes making classic dishes with everyday kitchen tools.
How does the YouTube channel Flo Lum's approach to Indian cooking differ from other Indian cooking channels?
Flo Lum adapts Indian recipes for a Western home‑cook audience, using common pantry items like vegetable oil and whipping cream instead of specialty ingredients like ghee or paneer. The channel emphasizes quick methods such as the Instant Pot, making Indian flavors accessible without extensive prep.
Last updated: August 30, 2026
