YT Recipe

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

  1. 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

  2. Melt Butter

    Turn the Instant Pot to Sauté mode on low. Add the butter cubes and let melt for about 2 minutes.

    Time: PT2M

  3. 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

  4. 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

  5. Sauté Marinated Chicken

    Add the marinated chicken to the pot and sauté for 5 minutes, stirring to brown the pieces lightly.

    Time: PT5M

  6. 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

  7. 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

  8. Quick Release

    When the timer beeps, perform a quick pressure release for about 2 minutes, being careful of the hot steam.

    Time: PT2M

  9. 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

  10. 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

Last updated: April 19, 2026

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Instant Pot Butter Chicken

Recipe by Sandhyas Kitchen

A creamy, aromatic Indian butter chicken made in an Instant Pot. Marinated chicken is sautéed with butter, onion, cashew paste, tomato puree, and fragrant kasoori methi, then pressure‑cooked until tender and finished with rich heavy cream.

MediumIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
11m
Prep
23m
Cook
10m
Cleanup
44m
Total

Cost Breakdown

$30.00
Total cost
$7.50
Per serving

Critical Success Points

  • • 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.

Safety Warnings

  • • Hot steam from pressure release can cause burns – keep face away from the valve.
  • • Handle hot butter and oil carefully to avoid splatter.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Butter Chicken in Indian cuisine?

A

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.

cultural
Q

What are the traditional regional variations of Butter Chicken in North Indian cuisine?

A

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.

cultural
Q

How is Butter Chicken traditionally served in Indian households?

A

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.

cultural
Q

During which Indian celebrations is Butter Chicken commonly prepared?

A

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.

cultural
Q

What makes Butter Chicken special or unique in Indian cuisine?

A

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.

cultural
Q

What are the authentic traditional ingredients for Butter Chicken versus acceptable substitutes?

A

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.

cultural
Q

What other Indian dishes pair well with Butter Chicken?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Butter Chicken at home?

A

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.

technical
Q

How do I know when Butter Chicken is done cooking in the Instant Pot?

A

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.

technical
Q

What does the YouTube channel Sandhyas Kitchen specialize in?

A

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.

channel
Q

How does the YouTube channel Sandhyas Kitchen's approach to Indian cooking differ from other Indian cooking channels?

A

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.

channel
More like this:Indian RecipesMain Course RecipesMore by Sandhyas Kitchen

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