How to Make Restaurant Style Butter Chicken in the Instant Pot- Easy & Popular Indian Curry Recipe

Ingredients

• 1 tablespoon Vegetable Oil (neutral oil for sautéing)
• 1 medium Onion (finely chopped)
• 1 teaspoon Salt (kosher or table salt)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade equal parts ginger and garlic blended)
• 2 medium Tomato (finely chopped)
• 1.5 teaspoons Kashmiri Chili Powder (mild, gives bright red color)
• 0.5 teaspoon Regular Chili Powder (optional, for extra heat)
• 2 breasts Chicken Breast (boneless, skinless, diced into 1‑inch cubes)
• 2 tablespoons Tomato Paste (not tomato sauce)
• 1 teaspoon Garam Masala (Indian spice blend)
• 1 tablespoon Unsalted Butter (cut into pieces, unsalted)
• 1 teaspoon Granulated Sugar (balances acidity)
• 0.5 cup Heavy Cream (can use half‑and‑half for lighter version)
• 1.5 tablespoons Dried Fenugreek Leaves (Kasuri Methi) (crumble before adding)
• 0.25 cup Cilantro (chopped fresh)

Instructions

1. Prepare Vegetables and Chicken

   Finely chop the onion and tomatoes. Dice the chicken breasts into 1‑inch cubes. Measure all spices, butter, cream, and other ingredients.

   Time: PT8M

2. Sauté Onion

   Set the Instant Pot to the Sauté function on medium. Add 1 tbsp oil, then the chopped onion and 0.5 tsp salt. Cook, stirring occasionally, for about 2 minutes until the onion becomes translucent.

   Time: PT2M

   Temperature: medium

3. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Cook Tomatoes

   Add the chopped tomatoes and cook for 2 minutes, allowing them to soften and release juices.

   Time: PT2M

   Temperature: medium

5. Spice the Base

   Stir in 1.5 tsp Kashmiri chili powder (and optional 0.5 tsp regular chili powder if you like heat). Mix well.

   Time: PT30S

6. Add Chicken and Pressure Cook

   Add the diced chicken and an additional 0.5 tsp salt. Mix to coat the chicken with the onion‑tomato‑spice mixture. Close the lid, set the valve to sealing, and select Pressure Cook on High for 8 minutes.

   Time: PT8M

7. Quick Pressure Release

   When the cooking cycle ends, perform a quick pressure release by turning the valve to venting. Allow the steam to escape completely before opening the lid.

   Time: PT2M

8. Enrich the Sauce

   Turn the Instant Pot back to Sauté on medium. Stir in 2 tbsp tomato paste and 1 tsp garam masala. Add 1 tbsp unsalted butter, 1 tsp sugar, and 0.5 cup heavy cream. Cook, stirring constantly, for about 2 minutes until the butter melts and the sauce becomes glossy.

   Time: PT5M

   Temperature: medium

9. Finish with Herbs

   Stir in 1.5 tbsp dried fenugreek leaves (kasuri methi) and 0.25 cup chopped cilantro. Mix well and turn off the heat.

   Time: PT1M

10. Rest and Serve

    Remove the inner stainless‑steel pot from the Instant Pot housing and keep it covered for 5 minutes to let the flavors meld. Serve the butter chicken hot over basmati rice or with naan.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g