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instant pot butter chicken

Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken is a quick and easy version of the popular restaurant dish that is entirely made in Instant pot!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Pavani


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


  • 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.




  • 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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