YT Recipe

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

  1. Pre‑heat Instant Pot

    Set the Instant Pot to the Saute mode, add 2 Tbsp unsalted butter and let it melt.

    Time: PT2M

  2. Sauté onions

    Add 1 cup diced onion and sauté for 2–3 minutes, stirring occasionally, until the onions turn translucent.

    Time: PT3M

  3. 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

  4. Create the base sauce

    Pour in ½ cup water and 1 cup tomato puree, stirring to combine with the spices.

    Time: PT1M

  5. Add chicken

    Add the 2 lb chicken thigh pieces, stirring to coat them evenly with the sauce.

    Time: PT2M

  6. Pressure cook

    Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook on high for 8 minutes.

    Time: PT8M

  7. 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

  8. 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

  9. 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

Last updated: April 17, 2026

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Instant Pot Butter Chicken

Recipe by Ministry Of Curry

A quick, creamy, and aromatic Indian buttered chicken made in the Instant Pot. Tender chicken thighs simmer in a rich tomato‑cream sauce flavored with ginger, garlic, garam masala, and dried fenugreek leaves for a restaurant‑style dish in under an hour.

MediumIndianServes 4

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Source Video
7m
Prep
18m
Cook
10m
Cleanup
35m
Total

Cost Breakdown

$9.42
Total cost
$2.36
Per serving

Critical Success Points

  • • 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.

Safety Warnings

  • • Hot steam from the Instant Pot can cause burns; use a long utensil for quick release.
  • • Butter can splatter when melted; keep the lid slightly ajar until the butter is fully melted.

Frequently Asked Questions

Everything you need to know about this recipe

Q

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

A

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.

cultural
Q

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

A

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.

cultural
Q

How is Buttered Chicken traditionally served in Indian households?

A

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.

cultural
Q

During which celebrations or occasions is Buttered Chicken commonly prepared in Indian culture?

A

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.

cultural
Q

What makes Buttered Chicken special or unique in Indian cuisine?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Buttered Chicken in an Instant Pot?

A

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.

technical
Q

Why does this Buttered Chicken recipe use pressure cooking instead of traditional stovetop simmering?

A

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.

technical
Q

Can I make Buttered Chicken ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when the Buttered Chicken is done?

A

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.

technical
Q

What does the YouTube channel Ministry Of Curry specialize in?

A

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.

channel
Q

How does the YouTube channel Ministry Of Curry's approach to Indian cooking differ from other Indian cooking channels?

A

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.

channel
More like this:Indian RecipesMain Course RecipesMore by Ministry Of Curry

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