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

Ingredient Substitutions

• Instead of Vegetable Oil: ghee, unsalted butter
• Instead of Onion: shallot
• Instead of Salt: sea salt
• Instead of Ginger Garlic Paste: minced fresh ginger and garlic
• Instead of Tomato: canned diced tomatoes, drained
• Instead of Kashmiri Chili Powder: paprika + a pinch of cayenne
• Instead of Regular Chili Powder: cayenne pepper
• Instead of Chicken Breast: boneless chicken thighs
• Instead of Tomato Paste: tomato puree
• Instead of Garam Masala: curry powder
• Instead of Unsalted Butter: ghee
• Instead of Granulated Sugar: honey
• Instead of Heavy Cream: coconut milk
• Instead of Dried Fenugreek Leaves (Kasuri Methi): fresh fenugreek leaves
• Instead of Cilantro: flat‑leaf parsley

Equipment Needed

• Instant Pot (Electric Pressure Cooker)
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Silicone Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the onion only until translucent; avoid browning.
• Pressure cook the chicken for exactly 8 minutes on high pressure.
• Quick pressure release safely to avoid steam burns.
• Add butter, cream, and fenugreek leaves at the end to preserve their flavors.

Chef Tips from the Video

• Use Kashmiri chili powder for authentic color without extra heat.
• Crush dried fenugreek leaves between your palms to release their aroma before adding.
• Finish with a drizzle of cream for a glossy, restaurant‑style presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Pressure‑cook the chicken and sauce a day ahead; reheat gently and add fresh cream before serving.
• The fenugreek leaves lose aroma over time; add them just before serving for maximum flavor.

Frequently Asked Questions