Instant Pot Butter Chicken: Authentic Flavor in a Fraction of the Time
Instant Pot Butter Chicken: Authentic Flavor in a Fraction of the Time is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by A Mind Full Mom on YouTube.
Prep: 10 min | Cook: 28 min | Total: 48 min
Cost: $7.77 total, $1.94 per serving
Ingredients
- 3 Tbsp Unsalted Butter (cut into cubes for quick melting)
- 0.25 cup Onion (finely minced)
- 5 cloves Garlic (minced)
- 2 tsp Fresh Ginger Root (grated using a microplane; keep peeled root in freezer for easy use)
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika
- 0.5 tsp Turmeric Powder
- 0.5 tsp Salt
- 1 Tbsp Tomato Paste
- 0.5 cup Low Sodium Chicken Broth (use 0.75 cup if you have an 8‑quart Instant Pot)
- 15 oz Crushed Tomatoes (canned)
- 1 lb Boneless Skinless Chicken Breast or Thighs (cut into 1‑inch cubes)
- 0.25 cup Heavy Cream
- 2 Tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Ingredients
Finely mince the onion, mince the garlic, grate the ginger with a microplane, and cut the chicken into 1‑inch cubes. Measure out all spices, broth, tomato paste, and crushed tomatoes.
Time: PT5M
Melt Butter
Set the Instant Pot to Sauté and heat until the display reads “Hot”. Add 3 Tbsp unsalted butter and let it melt, stirring gently.
Time: PT2M
Sauté Onion
Add the minced onion to the melted butter and sauté for about 2 minutes, stirring until the onion becomes soft and translucent.
Time: PT2M
Add Garlic and Ginger
Add the minced garlic and grated ginger. Sauté for 1 minute, just until fragrant. Do not let the garlic brown.
Time: PT1M
Toast Spices and Tomato Paste
Stir in garam masala, coriander, cumin, paprika, turmeric, salt, and 1 Tbsp tomato paste. Cook for 1‑2 minutes, stirring constantly, until the spices are fragrant and the paste darkens slightly.
Time: PT2M
Deglaze the Pot
Cancel the Sauté mode. Add ½ cup low‑sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the inner pot.
Time: PT2M
Add Tomatoes and Chicken
Stir in the 15 oz crushed tomatoes and the diced chicken. Mix gently to combine.
Time: PT1M
Pressure Cook
Secure the lid, set the vent to “Sealing”, and select Manual/Pressure Cook for 5 minutes on high pressure.
Time: PT5M
Natural Pressure Release
Allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure.
Time: PT10M
Finish with Cream
Switch the Instant Pot back to Sauté. Stir in ¼ cup heavy cream and cook for 2 minutes, or until the sauce thickens slightly.
Time: PT2M
Serve
Turn off the Instant Pot. Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Onion: Shallots
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger Root: Ground ginger (¼ tsp)
- Instead of Garam Masala: Curry powder
- Instead of Coriander Powder: Cilantro leaves (different flavor)
- Instead of Paprika: Smoked paprika
- Instead of Salt: Sea salt
- Instead of Tomato Paste: Tomato puree
- Instead of Low Sodium Chicken Broth: Water + bouillon cube
- Instead of Crushed Tomatoes: Diced tomatoes
- Instead of Boneless Skinless Chicken Breast or Thighs: Firm tofu for vegetarian version
- Instead of Heavy Cream: Half‑and‑half, Coconut milk
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Instant Pot (or any electric pressure cooker)
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Microplane Grater
- Can Opener
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Toasting the spices and tomato paste for flavor development
- Deglazing the pot to avoid a burn notice
- Natural pressure release to keep chicken tender
- Adding heavy cream at the end to create a silky sauce
Chef Tips from the Video
- For extra richness, substitute half of the butter with ghee.
- Add a pinch of fenugreek leaves (kasuri methi) after the cream for authentic flavor.
- Serve with basmati rice cooked with a few cardamom pods for aromatic accompaniment.
Troubleshooting
Burn notice appears during sauté or pressure cooking.
Scrape all browned bits from the bottom after sautéing and ensure enough liquid (broth) is added before sealing.
Sauce is too thin after pressure cooking.
Switch to Sauté and simmer an additional 3‑5 minutes, or stir in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Chicken is overcooked and dry.
Make sure the natural release is at least 10 minutes; avoid quick release for this recipe.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The sauce can be made a day ahead; reheat gently and add fresh cream before serving.
- Cooked chicken can be frozen separately and added to the sauce when reheating.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken by simmering it in a buttery tomato‑cream sauce, quickly becoming 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 cream and butter, while in Delhi it may be slightly spicier with added kasuri methi. Some regions add a touch of honey or almond paste for sweetness, but the core tomato‑butter base remains consistent.
How is authentic Butter Chicken traditionally served in Indian households?
It is typically served hot, spooned over steamed basmati rice or with soft naan, and garnished with fresh cilantro and a drizzle of cream. It is often accompanied by a side of cucumber raita to balance the richness.
During which celebrations or occasions is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a staple at family gatherings, festivals like Diwali and Eid, and special occasions such as weddings because its rich flavor appeals to a wide range of guests and can be made in large batches.
What makes Butter Chicken special or unique in Indian cuisine?
Its unique combination of smoky tandoori‑style chicken with a silky, mildly spiced tomato‑cream sauce sets it apart from other curries. The balance of butter, cream, and aromatic spices creates a comforting, indulgent flavor profile.
What are the most common mistakes to avoid when making Instant Pot Butter Chicken?
Common errors include skipping the spice‑toasting step, not deglazing the pot which triggers a burn notice, and using a quick pressure release that can make the chicken dry. Follow the recipe’s deglazing and natural release steps for best results.
Why does this Instant Pot Butter Chicken recipe use a short 5‑minute pressure cook instead of a longer simmer?
The high pressure quickly tenderizes the chicken while the pre‑toasted spices and tomato paste provide deep flavor, eliminating the need for a long simmer. This saves time without sacrificing authenticity.
Can I make Instant Pot Butter Chicken ahead of time and how should I store it?
Yes, you can refrigerate the cooked butter chicken for up to 4 days or freeze it for 2 months. Reheat gently on the stovetop or in the Instant Pot on Sauté, adding a splash of broth and fresh cream before serving.
What texture and appearance should I look for when the sauce is finished?
The sauce should be smooth, glossy, and coat the back of a spoon, with a slightly thickened consistency that clings to the chicken pieces. It should be a deep orange‑red color from the tomatoes and spices.
How do I know when the Instant Pot Butter Chicken is done cooking?
The chicken will be opaque and tender when pierced with a fork, and the sauce will have thickened after the final sauté with cream. A natural pressure release of at least 10 minutes ensures the meat stays juicy.
What does the YouTube channel A Mind Full Mom specialize in?
The YouTube channel A Mind Full Mom focuses on wholesome, family‑friendly recipes that are approachable for home cooks, especially those managing chronic health conditions. The channel emphasizes nutritious, time‑saving meals using everyday ingredients.
How does the YouTube channel A Mind Full Mom's approach to Indian cooking differ from other Indian cooking channels?
A Mind Full Mom adapts traditional Indian dishes for the modern home kitchen, using shortcuts like the Instant Pot and simplifying ingredient lists while still preserving authentic flavors, unlike many channels that stick to classic, time‑intensive methods.
Last updated: August 30, 2026
