Instant Pot Butter Chicken
This Instant Pot Butter Chicken recipe is a quick and easy version of the popular restaurant dish made right at home. We’re talking aromatic curry, tender juicy chicken, and a buttery tomato sauce that requires minimal prep and can be whipped up with a handful of everyday pantry staples.
Suitable for low carb and gluten free diets. Post includes Weight Watchers points.
Staying in is the new going out. So you and I are all about enjoying restaurant-quality meals that are oh-so-easy to whip up and eaten at home.
Enter this Easy Instant Pot Butter Chicken, ready in less than 25 minutes, which will become one of your ‘go-to’ fakeaways and favorite Indian food.
Bonus points for the fact that this crowd pleasing Indian Curry will be so much better because it is tasty, easy to make, with minimal prep, and YOU know exactly what YOU put in it.
Just as easy as these family favorites Instant Pot Sesame Chicken or creamy Instant Pot Curry Chicken and super delicious Instant Pot Hibachi Chicken.
WHAT IS BUTTER CHICKEN?
Authentic Indian Butter chicken (murgh makhani) is an absolutely delicious popular curry served up in Indian restaurants all around the world.
It is an aromatic and creamy curry in which juicy tender chicken pieces are simmered in a fragrant and mild buttery tomato sauce filled with Indian Spices. ♡ This recipe here gives you better than Indian restaurant quality butter chicken.
Time making butter chicken on the stovetop is much longer than the 25 minutes this takes. So that is the electric pressure cooker for the win once again.
I have simplified this recipe to give you the same well-loved curry but in a quicker easier way. #winningatthiscurrymakingthing.
WHY MAKE THIS RECIPE
Budget-friendly and super quick to whip up.
Skips the need to marinade or pre-cook the chicken #supereasy
It is a great recipe for prep ahead and freezer-friendly.
Uses mostly staple ingredients that you already have in your kitchen.
Versatile and easy to substitute ingredients to your taste.
BUTTER CHICKEN INGREDIENTS NOTES
Chicken thighs – This recipe calls for cubed skinless boneless chicken thighs but you can use skinless chicken breasts instead.
Seasoning – this calls for fresh garlic, fresh ginger, curry powder, garam masala, smoked paprika, salt and onion powder which means no having to fry items before cooking. Add more or less of these to your taste. You can use ground ginger and ground garlic instead
Tomato sauce – your favorite smooth tomato sauce will work well here.
Cheeses – the cream cheese and grated cheese are optional but really add creaminess. I used grated cheddar but use whichever you like.
Coconut milk – use the creamy full fat coconut milk from a can.
HOW TO MAKE INSTANT POT BUTTER CHICKEN
Complete ingredients list and instructions from the recipe card below.
Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
Add in the diced chicken thighs and butter.
Cover your Instant Pot and set the valve to the sealing position.
Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
Pressure cook till done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine using a wooden spoon and let simmer for a few minutes for the butter sauce to thicken.
When done switch off the heat, add the chicken pieces back in, adjust any seasoning, and serve.
HOW DO I MAKE THIS IN THE SLOW COOKER?
Add all the ingredients in the same order above into your slow cooker.
Cover and slow cook for 6-8 hours on LOW. Then, stir in the coconut milk, let warm through and serve warm with some basmati rice etc.
RECIPE TIPS
To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
I prefer less butter, but feel free to double the amount of butter if you like.
Use canned coconut milk, not coconut milk from a carton.
If you prefer the sauce a little runnier, then skip the thickening step or add in a little bit of chicken stock.
I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
The chicken does not need browning, but feel free to brown first using coconut oil or olive oil if you prefer.
To make this dairy free – use dairy free butter.
If you have extra sauce, then let sauce cool, store and serve it over grilled meat or fish and rice.
DELICIOUS VARIATIONS
This IP Butter Chicken recipe uses chicken thighs, but you are able to use diced chicken breasts, turkey breast, or turkey thigh instead.
You can use fresh tomatoes, a canned crushed tomatoes or canned diced tomatoes. Just make sure to blend well into a paste and sieve before using. If you want a little more sharpness then add in some tomato puree.
You can add some vegetables to the Instant Pot Curry Chicken if you prefer. Simply make sure you cut the veggies using a good knife in very big chunks so that they don’t go mushy as they are pressure cooked.
Like a little heat? Then use spicy curry powder or add in some chili powder, cayenne pepper or red pepper flakes.
Vary the cream – You can use whipping cream or half and half to your taste. Remember to only add these in at the end of pressure cooking.
Vary the spices – I add in 1/2 teaspoon onion powder as I love that extra flavor.
Add sweetness – add in a little bit of brown sugar or regular sugar for some sweetness if you prefer.
Feel free to melt in a little more butter if you prefer this.
MEAL PREP AND STORAGE
Prep ahead – This can be cooked up to a few days in advance and reheated. Store in and airtight container in the fridge for up to three days.
Double the sauce and eat with everything – Make double the sauce and freeze for some other time or save for another day and serve the sauce over grilled fish, shrimp, tofu, and veggies. A quick weeknight dinner solution!
Freeze – Follow the handy tips below on how to freeze this. Let cool then transfer into an air tight container. Label and freeze for up to 3 months.
This is very dilecious, i want to cook this kind of food...a restaurant quality indeed