Instant Pot Butter Chicken
Instant Pot Butter Chicken is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Sandhyas Kitchen on YouTube.
Prep: 15 min | Cook: 23 min | Total: 48 min
Cost: $30.00 total, $7.50 per serving
Ingredients
- 1 tablespoon Coriander Powder (ground, fresh)
- 1 tablespoon Red Chili Powder (adjust to heat preference)
- to taste Salt
- 1 teaspoon Kasoori Methi Leaves (dried fenugreek leaves, crushed)
- 1/2 Onion (medium, peeled and pureed)
- 2 tablespoons Cashew Nut Powder (finely ground cashews)
- 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
- 1 pound Chicken (boneless, skinless, cut into bite‑size pieces)
- 2 Tomato Puree (fresh tomatoes blended until smooth)
- 100 grams Unsalted Butter (cut into cubes)
- 100 ml Heavy Cream (cold)
Instructions
Marinate the Chicken
In a mixing bowl combine the chicken pieces with salt, red chili powder, coriander powder, and ginger‑garlic paste. Mix well until every piece is coated and let rest for 10 minutes.
Time: PT10M
Melt Butter
Turn the Instant Pot to Sauté mode on low. Add the butter cubes and let melt for about 2 minutes.
Time: PT2M
Sauté Onion Puree
Add the pureed half onion to the pot and sauté on low for 3 minutes, stirring occasionally until the raw smell disappears.
Time: PT3M
Incorporate Cashew Powder
Stir in the cashew nut powder and cook for 1 minute. You will notice the butter separating from the mixture – this signals the base is ready.
Time: PT1M
Sauté Marinated Chicken
Add the marinated chicken to the pot and sauté for 5 minutes, stirring to brown the pieces lightly.
Time: PT5M
Add Kasoori Methi and Tomato Puree
Sprinkle the crushed kasoori methi leaves, then pour in the tomato puree. Stir for 1 minute to combine.
Time: PT1M
Pressure Cook
Close the Instant Pot lid, set the valve to Sealing, select Manual (High Pressure) and set the timer for 7 minutes.
Time: PT7M
Quick Release
When the timer beeps, perform a quick pressure release for about 2 minutes, being careful of the hot steam.
Time: PT2M
Finish with Cream
Open the lid, switch the Instant Pot back to Sauté mode, add the heavy cream and cook for 3 minutes, stirring gently until the sauce is glossy.
Time: PT3M
Serve
Turn off the Instant Pot, garnish with a drizzle of cream or fresh cilantro if desired, and serve hot with naan, roti, or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly (moderate carbs)
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Coriander Powder: Cilantro powder
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Salt: Sea salt, Kosher salt
- Instead of Kasoori Methi Leaves: Fenugreek leaves (fresh)
- Instead of Onion: Onion puree jar
- Instead of Cashew Nut Powder: Almond flour, ground peanuts
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
- Instead of Chicken: Turkey breast, Paneer for vegetarian version
- Instead of Tomato Puree: Canned tomato sauce (unsalted)
- Instead of Unsalted Butter: Ghee, vegetable oil
- Instead of Heavy Cream: Full‑fat coconut milk, half‑and‑half
Equipment Needed
- Instant Pot or Electric Pressure Cooker
- Mixing Bowl
- Blender or Food Processor
- Spatula or Wooden Spoon
- Measuring Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Marinating the chicken ensures flavor penetration.
- Pressure cooking for 7 minutes makes the chicken tender.
- Adding cream at the end prevents curdling and gives the signature richness.
Chef Tips from the Video
- Use ghee instead of butter for an authentic Indian flavor.
- Garnish with fresh cilantro leaves and a drizzle of melted butter for extra richness.
- Serve with basmati rice or butter naan to soak up the sauce.
Troubleshooting
Sauce is too thin after pressure cooking.
Simmer on Sauté mode for a few more minutes or add an extra tablespoon of cashew powder.
Sauce becomes grainy or separates.
Stir in a splash of warm water or milk and blend briefly; ensure cream is added off high heat.
Chicken is not tender enough.
Increase pressure cooking time by 2‑3 minutes or ensure the lid was sealed properly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- The sauce can be prepared up to a day ahead; reheat gently before adding cream.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, also known as Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, simmered in a tomato‑butter‑cream sauce, and quickly became a beloved comfort dish across India and the world.
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 Kolkata a touch of mustard oil is added. Some regions use cashew or almond paste for extra thickness, and others incorporate a hint of fenugreek leaves (kasoori methi) for aroma.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is typically served hot with naan, roti, or steamed basmati rice. It is often garnished with a swirl of cream and fresh cilantro, and enjoyed as a main course during family meals or festive occasions.
During which Indian celebrations is Butter Chicken commonly prepared?
Butter Chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings and birthdays because it is rich, crowd‑pleasing, and pairs well with festive breads.
What makes Butter Chicken special or unique in Indian cuisine?
Its hallmark is the silky, buttery tomato‑cream sauce flavored with kasoori methi and a balanced spice level. The combination of tender chicken and luxurious sauce sets it apart from spicier, broth‑based curries.
What are the authentic traditional ingredients for Butter Chicken versus acceptable substitutes?
Authentic ingredients include tandoori‑style chicken, butter, cream, tomato puree, cashew paste, and kasoori methi. Substitutes can be ghee for butter, coconut milk for cream, almond flour for cashew powder, and fenugreek leaves for kasoori methi.
What other Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with buttery naan, garlic roti, jeera rice, or a simple cucumber raita. For a complete meal, serve alongside dal makhani or a fresh salad like kachumber.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common errors include over‑cooking the chicken before pressure cooking, letting the cream boil which causes curdling, and not allowing the butter to separate after adding cashew powder, which leads to a thin sauce.
How do I know when Butter Chicken is done cooking in the Instant Pot?
The chicken should be fork‑tender and the sauce glossy. After the quick release, test a piece; it should pull apart easily. The sauce should coat the back of a spoon without pooling.
What does the YouTube channel Sandhyas Kitchen specialize in?
Sandhyas Kitchen focuses on Indian home‑cooking tutorials, offering step‑by‑step videos of classic dishes, quick weeknight meals, and tips for using modern kitchen appliances like the Instant Pot.
How does the YouTube channel Sandhyas Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Sandhyas Kitchen emphasizes simplicity, using readily available ingredients and kitchen gadgets, while still preserving authentic flavors. The channel often demonstrates shortcuts such as pressure cooking to reduce traditional cooking times.
Last updated: September 2, 2026
