Dump and Go Butter Chicken in 30 minutes
Dump and Go Butter Chicken in 30 minutes is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by InstaMom on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $11.25 total, $2.81 per serving
Ingredients
- 4 tablespoons Unsalted Butter (melted in the Instant Pot)
- 5 pieces Boneless Skinless Chicken Thighs (about 1.5 lb, cut into bite‑size pieces after cooking)
- 1 tablespoon Salt (plus a pinch for seasoning the chicken)
- ½ teaspoon Freshly Ground Black Pepper (plus a pinch for seasoning the chicken)
- 1 cup Onion (finely chopped, red or white)
- 3 cloves Garlic (minced)
- 3 small pieces Fresh Ginger (minced (about 1 tsp))
- ¼ cup Cashews (roasted or raw, adds creaminess)
- 4 cups Tomatoes (chopped fresh or canned diced tomatoes)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (mild, bright red color)
- 1 tablespoon Red Chili Powder (adds heat)
- 1 tablespoon Garam Masala
- 1 tablespoon White or Brown Sugar (or honey for a richer flavor)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- ½ cup Heavy Cream (or substitute 1 cup whole milk for a lighter version)
Instructions
Prepare Ingredients
Finely chop the onion, mince the garlic and ginger, measure all spices, and have the cashews and tomatoes ready. If using chicken breasts, keep them whole for now.
Time: PT5M
Melt Butter
Select the Saute mode on the Instant Pot, set to Medium, and press Start. Add 4 Tbsp butter and let it melt completely.
Time: PT2M
Temperature: Medium
Sear Chicken
Add the 5 chicken thigh pieces in a single layer. Sprinkle a pinch of salt and pepper, then let them sear for 1 minute. Flip, season the other side, and sear another minute.
Time: PT2M
Temperature: Medium
Add Remaining Ingredients
Stir in the chopped onion, minced garlic, ginger, cashews, tomatoes, turmeric, Kashmiri chili powder, red chili powder, garam masala, sugar (or honey), and 1 Tbsp salt. Mix gently to combine.
Time: PT2M
Temperature: Medium
Pressure Cook
Close the Instant Pot lid, set the valve to Sealing, select Pressure Cook (High) for 3 minutes, then start. Once the timer ends, allow a natural pressure release (about 7‑8 minutes).
Time: PT10M
Blend the Sauce
Open the pot, remove the cooked chicken pieces and set aside. Using a blender, puree the remaining sauce until smooth.
Time: PT5M
Finish the Sauce
Return the blended sauce to the Instant Pot. Add 1 Tbsp crushed kasuri methi and ½ cup heavy cream (or 1 cup whole milk). Select Saute mode on Medium and cook 1‑2 minutes, stirring constantly.
Time: PT2M
Temperature: Medium
Combine Chicken and Sauce
Cut the cooked chicken into bite‑size pieces (if not already). Add the chicken back to the pot, stir to coat, and heat for another 1‑2 minutes until everything is hot.
Time: PT2M
Temperature: Medium
Serve
Serve the butter chicken hot with steamed rice, naan, roti, or paratha.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Gluten‑free, High‑protein
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Unsalted Butter: ghee, vegetable oil
- Instead of Boneless Skinless Chicken Thighs: boneless skinless chicken breast
- Instead of Salt: sea salt, kosher salt
- Instead of Freshly Ground Black Pepper: white pepper
- Instead of Onion: shallots
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger
- Instead of Cashews: almonds, macadamia nuts
- Instead of Tomatoes: tomato puree
- Instead of Turmeric Powder: ground turmeric
- Instead of Kashmiri Red Chili Powder: paprika + cayenne mix
- Instead of Red Chili Powder: cayenne pepper
- Instead of Garam Masala: mild curry powder
- Instead of White or Brown Sugar: honey, maple syrup
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (ground)
- Instead of Heavy Cream: whole milk, coconut milk
Equipment Needed
- Instant Pot (or any electric pressure cooker)
- Spatula (silicone or wooden)
- Blender (immersion or countertop)
- Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Searing the chicken briefly to develop flavor.
- Pressure cooking for exactly 3 minutes with natural release.
- Blending the sauce to a smooth consistency.
- Adding kasuri methi and cream without boiling.
Chef Tips from the Video
- Roasting the cashews briefly before adding them deepens the nutty flavor.
- Crush kasuri methi between your palms to release its aroma before adding.
- For extra smoky flavor, finish with a dash of smoked paprika.
Troubleshooting
Sauce is too watery after pressure cooking.
Simmer on Saute mode for an extra 5‑7 minutes to reduce, or blend in a few more cashews for thickness.
Chicken is dry.
Do not over‑cook; keep the pressure time to 3 minutes and use thighs which stay moist.
Sauce separates after adding cream.
Lower the heat, stir continuously, and add the cream slowly; avoid a rolling boil.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The sauce can be prepared up to 2 days ahead and refrigerated; reheat before adding cream.
- Cooked chicken can be shredded and stored separately for quick reheating.
Frequently Asked Questions
What is the cultural significance and history of Instant Pot Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s as a way to use leftover tandoori chicken, blending it with a buttery tomato‑cream sauce. The Instant Pot version adapts this classic restaurant dish for modern home cooks, preserving the rich flavors while drastically reducing cooking time.
What are the traditional regional variations of Butter Chicken in Indian cuisine?
In North India, Butter Chicken is typically made with a smooth tomato‑cream base and a touch of fenugreek. Some regions add cashews or almonds for extra richness, while others use yogurt instead of cream for a lighter texture. The Instant Pot recipe mirrors the North Indian style but adds cashews for a velvety finish.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is traditionally served hot with naan, roti, or steamed basmati rice, often accompanied by a side of cucumber raita and fresh cilantro. It is a celebratory dish for family gatherings and special occasions like festivals and birthdays.
What occasions or celebrations is Butter Chicken traditionally associated with in Indian culture?
Butter Chicken is a favorite for festive meals such as Diwali, Eid, and wedding feasts, as its rich, indulgent flavor fits celebratory tables. It is also a popular weekend treat for families who want a restaurant‑like experience at home.
How does Instant Pot Butter Chicken fit into the broader Indian cuisine tradition?
It exemplifies the Indian tradition of adapting classic dishes to modern cooking methods, keeping the core spices and techniques while using pressure cooking to save time. This reflects the evolving nature of Indian home cooking, where convenience meets authenticity.
What are the authentic traditional ingredients for Butter Chicken versus acceptable substitutes?
Traditional ingredients include boneless chicken, butter, tomato puree, cream, cashews, garam masala, Kashmiri red chili, and kasuri methi. Acceptable substitutes are chicken breast for thighs, heavy cream with whole milk, and honey or brown sugar instead of white sugar.
What other Indian dishes pair well with Instant Pot Butter Chicken?
Butter Chicken pairs beautifully with buttery naan, garlic roti, basmati rice, or a simple cucumber raita. For a complete meal, serve alongside a light dal (lentil soup) or a fresh green salad with lemon dressing.
What makes Instant Pot Butter Chicken special or unique in Indian cuisine?
The use of an Instant Pot reduces the long simmering time while still delivering the signature silky, creamy sauce. Adding cashews and blending the sauce creates a smooth texture that rivals restaurant‑grade butter chicken.
What are the most common mistakes to avoid when making Instant Pot Butter Chicken?
Common mistakes include over‑cooking the chicken, which makes it dry, and not blending the sauce enough, resulting in a grainy texture. Also, adding cream while the sauce is boiling can cause it to split; keep the heat moderate.
Why does this Instant Pot Butter Chicken recipe use both Kashmiri red chili powder and regular red chili powder?
Kashmiri chili powder provides a deep red color with mild heat, while regular red chili powder adds the desired spiciness. The combination balances visual appeal and flavor intensity.
Can I make Instant Pot Butter Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce up to two days in advance and refrigerate it. Reheat gently, add the cream and chicken just before serving, or freeze the cooked chicken and sauce separately for up to two months.
What does the YouTube channel InstaMom specialize in?
The YouTube channel InstaMom focuses on quick, family‑friendly recipes that can be made with everyday kitchen appliances, especially the Instant Pot. Janani, the host, shares step‑by‑step tutorials for Indian comfort foods and modern twists.
How does the YouTube channel InstaMom's approach to Indian cooking differ from other Indian cooking channels?
InstaMom emphasizes speed and convenience, using the Instant Pot to cut down traditional cooking times while still preserving authentic flavors. Other Indian cooking channels often rely on stovetop or tandoor methods that require longer preparation.
Last updated: August 30, 2026
