Instant Pot Butter Chicken is a quick and easy version of the popular restaurant dish that is entirely made in Instant pot! To prepare this delicious curry it takes only 30 minutes with just a handful of ingredients that are readily available in our kitchen.
Instant Pot Butter Chicken
Butter chicken is one of the most favourite and popular chicken recipes in India. The process of making this dish very easy as it includes two steps:
The first stage is to marinate the chicken pieces before browning them. Browning can be done in two ways: in an air fryer or through grilling.
The gravy is prepared in the second stage by sautéing the onions with tomato puree and spices, then adding double cream.
Here are few other Instant pot recipes which you will love Chicken Curry, Spinach dal, Vegetable pulao and Chicken biryani
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Ingredients used for butter chicken
For Chicken marination:
- Chicken thighs - 500 grams
- Kashmiri chilli powder - 2 Tsp
- Coriander powder - 2Tsp
- Cumin powder - 1 Tsp
- Garam masala - 1Tsp
- Ginger garlic paste - 2 Tbsp
- Greek yogurt - 4 Tbsp
- Gram flour/ besan flour- 4 Tbsp
- Salt to taste
For making butter chicken:
- Finely chopped onion - 1 big
- Cloves - 2to3
- Cinnamon - ½ inch
- Cardamom pods - 3to4
- Bay leaf- 1
- Kashmiri chilli powder - 1 Tsp
- Coriander powder - 1 Tsp
- Tomato puree - 3 to 4 tbsp
- Dried fenugreek /kasuri methi - 1tbsp
- Slit green chillies - 2 or 3
- Double cream - ½ cup
- Butter - 3 to 4 tbsp
- Oil - 2 tbsp
- Half a lemon
- Salt to taste
How to make Instant pot butter chicken?
Preparing chicken marination:
Clean and cut the chicken thighs into small bite-size pieces and keep them aside.
In a large mixing bowl, add yoghurt, spices mentioned above for marination and mix well.
Now add the chicken pieces to the masala and mix well. Cover the bowl and keep in the refrigerator for at least 20-30 minutes
Making Butter chicken In Instant pot
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
Add the marinated chicken pieces and sauté for 5 to 10 minutes or until the chicken pieces turns a slightly golden colour(note: Keep stirring occasionally otherwise they will stick to the bottom of the pan)
Now the remove the chicken pieces into a separate bowl and keep aside.
Then in the same instant pot, add butter followed by whole spices and stir it.
Next, add chopped onions, green chillies and fry until onion turns into translucent.
Now add tomato puree, red chilli powder, coriander powder and sauté for 2 -3 minutes
After that add the double cream and stir well.
Add 1 ½ cups water and give a quick mix.
Now add fried chicken pieces to the gravy and mix well. Adjust the salt according to your taste.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
Select pressure cook mode and set to high pressure for 3 minutes.
Once the cooking is done, allow pressure to release manually.
Now switch on the sauté mode and add dried fenugreek leaves and cook for 3- 5 minutes or until the consistency you want for the gravy.
Switch off the sauté mode and transfer into a serving bowl and enjoy with Naan, onion salad by squeezing lemon over it.
NOTES:
- Adjust spices according to your taste
- To avoid burn, make sure there is enough liquid while cooking.
- Deglaze the bottom of the pan before closing the lid.
Frequently asked questions
You can serve plain rice, roti, Naan or pulao rice dishes like Ghee rice and Jeera Rice
Allow the chicken curry to cool down completely. Store the curry in an air-tight container in the fridge for up to 3 days.
You can freeze the curry in a freezer-safe container for up to 2 weeks.
Thaw the curry in the fridge overnight before Reheating.
You can fry the chicken pieces in an air fryer or grill them.
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📖 Recipe
Instant Pot Butter Chicken Recipe
Ingredients
For Chicken marination:
- Chicken thighs - 500 grams
- Kashmiri chilli powder - 2 Tsp
- Coriander powder - 2Tsp
- Cumin powder - 1 Tsp
- Garam masala - 1Tsp
- Ginger garlic paste - 2 Tbsp
- Greek yogurt - 4 Tbsp
- Gram flour/ besan flour- 4 Tbsp
- Salt to taste
For making butter chicken:
- Finely chopped onion - 1 big
- Cloves - 2to3
- Cinnamon - ½ inch
- Cardamom pods- 2 to 3
- Bay leaf- 1
- Kashmiri chilli powder - 1 Tsp
- Coriander powder - 1 Tsp
- Tomato puree - 3 to 4 tbsp
- Dried fenugreek /kasuri methi - 1tbsp
- Slit green chillies - 2 or 3
- Double cream - ½ cup
- Butter - 3 to 4 tbsp
- Oil - 2 tbsp
- Salt to taste
- Half a lemon
Instructions
- Clean and cut the chicken thighs into small bite size pieces and keep aside.
- In a large mixing bowl, add yogurt, spices mentioned above for marination and mix well.
- Now add the chicken pieces to the masala and mix well. Cover the bowl and keep in refrigedator for at least 20-30 minutes
- Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
- Add the marinated chicken pieces and sauté for 5 to 10 minutes or until the chicken pieces turns slightly golden colour(note: Keep stirring occasionally otherwise they will stick to the bottom of the pan)
- Now the remove the chicken pieces into a separate bowl and keep side.
- Then in the same instant pot, add butter followed by whole spices and stir it.
- Next, add chopped onions, green chillies and fry until onion turns into translucent.
- Now add tomato puree, red chilli powder, coriander powder and sauté for 2 -3 minutes
- After that add the double cream and stir well.
- Add 1 ½ cups water and give a quick mix.
- Now add fried chicken pieces to the gravy and mix well. Adjust the salt according to your taste.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
- Select pressure cook mode and set to high pressure for 3 minutes.
- Once the cooking is done, allow pressure to release manually.
- Now switch on the sauté mode and add dried fenugreek leaves and cook for 3- 5 minutes or until the consistency you want for the gravy.
- Switch off the sauté mode and transfer into a serving bowl and enjoy with Naan, onion salad by squeezing lemon over it.
Video
Notes
- Adjust spices according to your taste
- To avoid burn, make sure there is enough liquid while cooking.
- Deglaze the bottom of the pan before closing the lid.
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