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
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
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
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
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
Melt the Butter
Stir in the quarter‑cup butter and let it melt completely.
Time: PT1M
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
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
First Pressure Cook
Secure the lid, set the valve to sealing, and pressure cook on High for 5 minutes.
Time: PT5M
Manual Release
After the timer ends, perform a manual quick release for about 5 minutes until the valve drops.
Time: PT5M
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
Second Pressure Cook
Return the chicken to the blended sauce, close the lid, and pressure cook on High for another 5 minutes.
Time: PT5M
Second Manual Release
Perform another manual quick release (about 5 minutes) until the valve drops.
Time: PT5M
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
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
Ingredient Substitutions
- Instead of Ginger Paste: fresh grated ginger
- Instead of Garlic Paste: fresh minced garlic
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Ground Red Pepper: chili powder
- Instead of Garam Masala: store-bought curry powder
- Instead of Chicken Breast: boneless skinless chicken thighs
- Instead of Yellow Onion: white onion
- Instead of Unsalted Butter: ghee
- Instead of Tomato Puree: crushed tomatoes
- Instead of Heavy Cream: half-and-half, coconut cream (non‑dairy)
- Instead of Fresh Cilantro: parsley
Equipment Needed
- Instant Pot
- Mixing Bowl
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Ladle
- Hand Blender
- Serving Bowl
- Rice Cooker (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use fresh, high‑quality garam masala for authentic aroma.
- Deglaze the pot with a splash of water after sautéing onions to lift caramelized bits.
- If you don’t have a hand blender, transfer the sauce to a regular blender, blend, then return to the pot.
Troubleshooting
Sauce is too thin after pressure cooking.
Simmer on Sauté mode longer, stirring frequently, or add a tablespoon of tomato paste to thicken.
Chicken becomes dry.
Do not over‑cook; ensure the first pressure cook is only 5 minutes and use boneless thighs for extra juiciness.
Cream curdles when added.
Lower the heat to medium‑low before adding cream and stir continuously.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 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; refrigerate promptly.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- The sauce (without cream) can be made up to 2 days ahead and refrigerated.
- Portion and freeze cooked butter chicken for quick weeknight meals.
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, simmered in a buttery tomato‑cream sauce, and quickly became a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
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.
How is Butter Chicken traditionally served in Indian households?
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.
During which Indian celebrations is Butter Chicken commonly prepared?
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.
What authentic ingredients are essential for traditional Butter Chicken versus common substitutes?
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.
What other North Indian dishes pair well with Butter Chicken?
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.
What makes Butter Chicken special or unique in Indian cuisine?
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.
What are the most common mistakes to avoid when making Butter Chicken in an Instant Pot?
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.
Why does this Butter Chicken recipe use a hand blender to smooth the sauce instead of blending before pressure cooking?
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.
Can I make Butter Chicken ahead of time and how should I store it?
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.
What does the YouTube channel Sam the Cooking Guy specialize in?
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.
How does the YouTube channel Sam the Cooking Guy's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 30, 2026
