YT Recipe

MY FIRST TIME MAKING INDIAN FOOD AT HOME...OMG! (BUTTER CHICKEN HEAVEN 🧈🐔)

MY FIRST TIME MAKING INDIAN FOOD AT HOME...OMG! (BUTTER CHICKEN HEAVEN 🧈🐔) is a medium Indian recipe that serves 4. 460 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.

Prep: 31 min | Cook: 41 min | Total: 1 hr 27 min

Cost: $14.35 total, $3.59 per serving

Ingredients

  • 1 tablespoon Ginger Paste (fresh ginger paste)
  • 1 tablespoon Garlic Paste (minced garlic paste)
  • 2 tablespoons Vegetable Oil (for sautéing and marinating)
  • 1 tablespoon Ground Red Pepper (adjust heat to taste)
  • 2 tablespoons Garam Masala (Indian spice blend)
  • 1 teaspoon Salt (to taste)
  • 0.5 teaspoon Black Pepper (freshly ground)
  • 1.5 pounds Chicken Breast (cut into bite‑size pieces)
  • 1 small Yellow Onion (diced)
  • 4 tablespoons Unsalted Butter (for sauce)
  • 14 ounces Tomato Puree (smooth tomato puree or passata)
  • 1 teaspoon Chili Powder (mild heat)
  • 1 teaspoon Turmeric Powder (ground turmeric)
  • 1 teaspoon Paprika (sweet paprika)
  • 1 teaspoon Ground Cumin (ground cumin seeds)
  • 0.33 cup Water (to deglaze pan)
  • 1 cup Heavy Cream (adds richness)
  • 1 handful Fresh Cilantro (chopped for garnish)

Instructions

  1. Make the Marinade

    In a mixing bowl combine ginger paste, garlic paste, 1 tablespoon oil, ground red pepper, 1 tablespoon garam masala, salt and pepper. Stir until a smooth paste forms.

    Time: PT2M

  2. Marinate the Chicken

    Cut the chicken breasts into bite‑size pieces, add to the spice paste, and toss to coat evenly. Let it rest for 15 minutes.

    Time: PT15M

  3. Sear the Chicken

    Set the Instant Pot to Sauté, add 1 tablespoon oil, and sear the chicken in batches until lightly browned, about 2‑3 minutes per batch. Remove and set aside.

    Time: PT5M

    Temperature: Medium-high

  4. Sauté the Onion

    Add a splash of oil to the pot, then sauté the diced onion until softened, about 2 minutes. Add a splash of water to deglaze the browned bits.

    Time: PT2M

    Temperature: Medium

  5. Melt the Butter

    Stir in the quarter‑cup butter and let it melt completely.

    Time: PT1M

  6. Build the Sauce Base

    Add the tomato puree, the remaining tablespoon of garam masala, chili powder, turmeric, paprika, cumin, and a tiny extra pinch of ginger and garlic paste. Cook, stirring, for 3 minutes.

    Time: PT3M

  7. Return Chicken and Add Liquid

    Return the seared chicken (with any juices) to the pot and pour in ⅓ cup water. Stir to combine.

    Time: PT2M

  8. First Pressure Cook

    Secure the lid, set the valve to sealing, and pressure cook on High for 5 minutes.

    Time: PT5M

  9. Manual Release

    After the timer ends, perform a manual quick release for about 5 minutes until the valve drops.

    Time: PT5M

  10. Blend the Sauce

    Remove the chicken pieces and set aside. Using a hand blender, blend the sauce directly in the pot until completely smooth, being careful not to blend the chicken.

    Time: PT2M

  11. Second Pressure Cook

    Return the chicken to the blended sauce, close the lid, and pressure cook on High for another 5 minutes.

    Time: PT5M

  12. Second Manual Release

    Perform another manual quick release (about 5 minutes) until the valve drops.

    Time: PT5M

  13. Finish with Cream

    Switch the Instant Pot back to Sauté, stir in the heavy cream, and simmer for 7‑8 minutes until the sauce thickens and coats the chicken.

    Time: PT8M

    Temperature: Medium

  14. Serve

    Turn off the pot, garnish with chopped cilantro, and serve over cooked white rice.

    Time: PT1M

Nutrition Facts

Calories
460
Protein
32 g
Carbohydrates
12 g
Fat
32 g
Fiber
3 g

Dietary info: Gluten-Free, High-Protein

Allergens: Dairy

Last updated: April 17, 2026

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MY FIRST TIME MAKING INDIAN FOOD AT HOME...OMG! (BUTTER CHICKEN HEAVEN 🧈🐔)

Recipe by SAM THE COOKING GUY

A creamy, comforting Indian butter chicken made quickly in the Instant Pot. Marinated chicken is seared, simmered in a smooth tomato‑cream sauce, and finished with a splash of heavy cream. Serve over fluffy white rice and garnish with fresh cilantro for a cozy dinner.

MediumIndianServes 4

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

Source Video
32m
Prep
29m
Cook
10m
Cleanup
1h 11m
Total

Cost Breakdown

$14.35
Total cost
$3.59
Per serving

Critical Success Points

  • • Marinating the chicken for flavor development
  • • Searing the chicken to develop color and taste
  • • First pressure‑cook to meld sauce flavors
  • • Hand‑blending the sauce for a silky texture
  • • Second pressure‑cook to finish cooking the chicken
  • • Adding heavy cream and reducing to a thick, glossy finish

Safety Warnings

  • • Hot oil can splatter – use a splatter guard and keep face away.
  • • Instant Pot builds high pressure – never open the lid until the valve has fully released.
  • • Hand blender blades are sharp – keep fingers clear while blending.

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, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, simmered in a buttery tomato‑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 North India, some versions add cashew paste for extra richness, while others use fenugreek leaves (kasuri methi) for a distinctive aroma. Punjabi styles often use a higher proportion of cream, whereas Delhi‑style may be slightly spicier with more garam masala.

cultural
Q

How is Butter Chicken traditionally served in Indian households?

A

Butter Chicken is traditionally served hot, spooned over steamed basmati rice or with soft naan bread. It is often garnished with a drizzle of cream and fresh cilantro, and enjoyed with a side of pickled onions or salad.

cultural
Q

During which Indian celebrations is Butter Chicken commonly prepared?

A

Butter Chicken is a popular dish for festivals like Diwali and Eid, as well as family gatherings and weekend meals. Its rich, comforting flavor makes it a favorite for special occasions and dinner parties.

cultural
Q

What authentic ingredients are essential for traditional Butter Chicken versus common substitutes?

A

Authentic Butter Chicken relies on tandoori‑style marinated chicken, garam masala, butter, tomato puree, and heavy cream. Common substitutes include using boneless thighs instead of breasts, ghee for butter, and coconut cream for dairy‑free versions.

cultural
Q

What other North Indian dishes pair well with Butter Chicken?

A

Butter Chicken pairs beautifully with naan, roti, or paratha, and side dishes like dal makhani, aloo gobi, and cucumber raita balance the richness of the sauce.

cultural
Q

What makes Butter Chicken special or unique in Indian cuisine?

A

Butter Chicken stands out for its silky, buttery tomato‑cream sauce that balances heat, sweetness, and richness. The combination of spices, butter, and cream creates a luxurious texture unlike most Indian curries, which are often brothier.

cultural
Q

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

A

Common mistakes include overcrowding the pot when searing, over‑cooking the chicken during pressure cooking, and adding cream at too high a temperature which can cause curdling. Also, forgetting to blend the sauce can leave a grainy texture.

technical
Q

Why does this Butter Chicken recipe use a hand blender to smooth the sauce instead of blending before pressure cooking?

A

Blending after the first pressure cook removes the cooked onion and tomato skins, giving a velvety texture without over‑processing the chicken. It also allows you to control the sauce thickness before the final cooking stage.

technical
Q

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

A

Yes, you can prepare the sauce a day ahead and refrigerate it; add the cream and reheat gently before serving. Cooked Butter Chicken keeps 3‑4 days in the fridge or can be frozen for up to two months.

technical
Q

What does the YouTube channel Sam the Cooking Guy specialize in?

A

The YouTube channel Sam the Cooking Guy focuses on approachable, flavorful home‑cooking recipes that often blend comfort food with global influences. Sam emphasizes quick techniques, bold flavors, and a relaxed, entertaining presentation style.

channel
Q

How does the YouTube channel Sam the Cooking Guy's approach to Indian cooking differ from other Indian cooking channels?

A

Sam the Cooking Guy simplifies traditional Indian dishes by using everyday kitchen tools like the Instant Pot and minimizing hard‑to‑find ingredients, while still preserving authentic flavors. Other Indian channels may stick to classic stovetop methods and a wider array of specialty spices.

channel
More like this:Indian RecipesMain Course RecipesMore by SAM THE COOKING GUY

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