Instant Pot Butter Chicken
Instant Pot Butter Chicken is a medium Indian recipe that serves 4. 620 calories per serving. Recipe by Ministry Of Curry on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.42 total, $2.36 per serving
Ingredients
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 cup Onion (diced, medium yellow onion)
- 1 tablespoon Ginger (minced, fresh)
- 1 tablespoon Garlic (minced, fresh)
- 0.5 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 0.5 cup Water
- 1 cup Tomato Puree (canned or blended fresh tomatoes)
- 2 pounds Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 0.5 cup Heavy Cream (12% fat or higher)
- 2 tablespoons Tomato Paste
- 2 tablespoons Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms before adding)
Instructions
Pre‑heat Instant Pot
Set the Instant Pot to the Saute mode, add 2 Tbsp unsalted butter and let it melt.
Time: PT2M
Sauté onions
Add 1 cup diced onion and sauté for 2–3 minutes, stirring occasionally, until the onions turn translucent.
Time: PT3M
Add aromatics and spices
Stir in 1 Tbsp minced ginger, 1 Tbsp minced garlic, ½ tsp turmeric, 2 tsp red chili powder, 1 tsp garam masala, 2 tsp salt and 1 tsp sugar. Saute for another 2 minutes until fragrant.
Time: PT2M
Create the base sauce
Pour in ½ cup water and 1 cup tomato puree, stirring to combine with the spices.
Time: PT1M
Add chicken
Add the 2 lb chicken thigh pieces, stirring to coat them evenly with the sauce.
Time: PT2M
Pressure cook
Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook on high for 8 minutes.
Time: PT8M
Release pressure and open
When the cooking cycle is complete, carefully quick‑release the steam, open the lid, and give the mixture a quick stir.
Time: PT2M
Finish the sauce
Stir in ½ cup heavy cream, 2 Tbsp tomato paste, and 2 Tbsp dried fenugreek leaves. Switch the Instant Pot back to Saute mode and cook for 5 minutes, stirring frequently, until the sauce thickens and coats the chicken.
Time: PT5M
Serve
Turn off the Instant Pot, garnish with a drizzle of butter if desired, and serve hot with naan, rice, or roti.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 38 g
- Fiber
- 3 g
Dietary info: Gluten‑free, High‑protein, Keto‑friendly (moderate carbs)
Allergens: Dairy (butter, cream), None other
Ingredient Substitutions
- Instead of Unsalted Butter: Ghee, vegetable oil
- Instead of Onion: Shallots
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Turmeric Powder: Curry powder (¼ tsp)
- Instead of Red Chili Powder: Paprika
- Instead of Garam Masala: Curry powder (1 tsp)
- Instead of Salt: Sea salt
- Instead of Sugar: Honey (½ tsp)
- Instead of Tomato Puree: Crushed tomatoes (1 cup)
- Instead of Chicken Thighs: Chicken breast (same weight)
- Instead of Heavy Cream: Half‑and‑half, coconut cream (for dairy‑free)
- Instead of Tomato Paste: Extra tomato puree (1 tbsp)
- Instead of Dried Fenugreek Leaves (Kasuri Methi): Fenugreek seeds (¼ tsp, ground)
Equipment Needed
- Instant Pot
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Silicone Spatula
Critical Steps — Do Not Skip
- Sauté onions until translucent without browning.
- Pressure cook chicken for exactly 8 minutes to keep it juicy.
- Add dried fenugreek leaves at the end and cook just enough to release their aroma.
Chef Tips from the Video
- Use ghee instead of butter for an authentic, richer flavor.
- Finish with a small knob of butter for extra shine and richness.
- Serve with a side of basmati rice or butter naan to soak up the sauce.
Troubleshooting
Sauce is too thin after adding cream.
Simmer on Saute mode for a few more minutes or add an extra teaspoon of tomato paste.
Chicken is dry.
Check that the pressure cooking time was not exceeded; add a splash of water or extra cream when finishing.
Fenugreek leaves taste bitter.
Crush the leaves gently and add them at the very end; avoid over‑cooking them.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.
Make-Ahead Tips
- The sauce can be prepared a day ahead; reheat gently and add fresh cream before serving.
- Cooked chicken can be refrigerated separately and combined with the sauce when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Buttered Chicken in Indian cuisine?
Buttered Chicken, popularly known as Butter Chicken or Murgh Makhani, originated in Delhi in the 1950s when chefs at the Moti Mahal restaurant created a tomato‑cream sauce to use leftover tandoori chicken. It quickly became a beloved comfort dish across India and the world, symbolizing the blend of rich dairy‑based gravies with aromatic spices.
What are the traditional regional variations of Buttered Chicken in North Indian cuisine?
In North India, Butter Chicken is typically made with a smooth tomato‑cream base and kasuri methi. In Punjab, extra butter and a touch of honey are added for sweetness. In Kolkata, a hint of mustard oil gives a subtle pungency. Each region tweaks the spice level and richness while keeping the core flavor profile.
How is Buttered Chicken traditionally served in Indian households?
Traditionally, Buttered Chicken is served hot, garnished with a drizzle of melted butter and a sprinkle of dried fenugreek leaves, alongside naan, roti, or steamed basmati rice. It is often accompanied by a side of cucumber raita to balance the richness.
During which celebrations or occasions is Buttered Chicken commonly prepared in Indian culture?
Butter Chicken is a popular dish for festive occasions such as Diwali, weddings, and family gatherings because its rich, indulgent flavor feels celebratory. It is also a staple at restaurant buffets and weekend family meals.
What makes Buttered Chicken special or unique in Indian cuisine?
The dish stands out for its silky, buttery tomato‑cream sauce that balances heat from chilies with the mellow sweetness of cream and the aromatic depth of fenugreek leaves. This harmony of flavors exemplifies the Indian love for layered, comforting gravies.
What are the most common mistakes to avoid when making Buttered Chicken in an Instant Pot?
Common errors include over‑cooking the chicken (which makes it dry), not sautéing the onions long enough (resulting in a raw flavor), and adding the dried fenugreek leaves too early, which can turn bitter. Follow the timing steps and add fenugreek at the end for best results.
Why does this Buttered Chicken recipe use pressure cooking instead of traditional stovetop simmering?
Pressure cooking reduces the cooking time dramatically while keeping the chicken exceptionally tender and allowing the spices to infuse quickly. It also helps the sauce thicken faster once the pressure is released, making the dish faster without sacrificing flavor.
Can I make Buttered Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead and refrigerate it in an airtight container. Keep the cooked chicken separate, then combine and reheat gently, adding a splash of cream if needed. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the Buttered Chicken is done?
The sauce should be glossy, thick enough to coat the back of a spoon, and the chicken pieces should be tender but still hold their shape. A final garnish of crushed fenugreek leaves adds a speckled green hue.
What does the YouTube channel Ministry Of Curry specialize in?
The YouTube channel Ministry Of Curry focuses on authentic Indian recipes, modern twists on classic dishes, and step‑by‑step tutorials that make Indian cooking accessible to home cooks worldwide.
How does the YouTube channel Ministry Of Curry's approach to Indian cooking differ from other Indian cooking channels?
Ministry Of Curry emphasizes quick, appliance‑friendly methods like the Instant Pot, provides detailed ingredient sourcing tips, and often includes cultural background for each dish, setting it apart from channels that focus solely on traditional stovetop techniques.
Last updated: August 30, 2026
