Easy Instant Pot Butter Chicken (Perfect for Beginners)

Image Source: Well Plated

There's something magical about the first time you make restaurant-quality butter chicken in your Instant Pot. That moment when the aromatic spices mingle with the creamy tomato sauce and tender chicken creates a dish that's both comforting and impressively authentic. This easy Instant Pot butter chicken recipe is perfect for beginners who want to master a classic Indian dish without the intimidation factor.

As the team at Tasty Trends Recipes can attest, what makes this version special is how it simplifies the traditional preparation while maintaining all the rich flavors. We've eliminated complicated techniques and hard-to-find ingredients, focusing instead on creating a foolproof method that delivers perfect results every time.

The Story Behind Butter Chicken

Butter chicken, or murgh makhani, originated in Delhi in the 1950s when a chef at the Moti Mahal restaurant created the dish as a way to use leftover tandoori chicken. He simmered the chicken in a rich sauce of tomatoes, butter, and cream, giving birth to one of India's most beloved culinary exports.

What makes our Instant Pot version stand out is how it captures the essence of traditional butter chicken while adapting it for modern cooking. The pressure cooking process actually enhances the flavors, allowing the spices to develop depth quickly. Plus, it's much faster than traditional methods!

Why This Recipe Works for Beginners

1. Simple steps: We've broken down the process into easy-to-follow stages
2. Common ingredients: Uses pantry staples with minimal specialty items
3. Forgiving method: The Instant Pot's controlled cooking prevents common mistakes
4. Visual cues: We tell you exactly what to look for at each stage
5. Time-saving: Ready in about 30 minutes start to finish

Ingredients You'll Need

• ▢ 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-size pieces
• ▢ 1 cup plain yogurt (full-fat recommended)
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons garam masala (divided)
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon ground turmeric
• ▢ 2 teaspoons chili powder (adjust to taste)
• ▢ 2 tablespoons butter (plus more for finishing)
• ▢ 1 large onion, finely diced
• ▢ 1 tablespoon ginger, minced
• ▢ 3 garlic cloves, minced
• ▢ 1 (14 oz) can tomato sauce or crushed tomatoes
• ▢ 1 cup heavy cream
• ▢ Salt to taste
• ▢ Fresh cilantro for garnish

Chef's Ingredient Tips

Yogurt: Use whole milk yogurt for best texture. Greek yogurt works but may make the marinade too thick.
Garam masala: Freshness matters! Buy small quantities from Indian markets for best flavor.
Chicken: Thighs stay juicier than breasts, but either works. For extra tender chicken, marinate overnight.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine yogurt, lemon juice, 1 tablespoon garam masala, cumin, turmeric, and chili powder. Add chicken pieces and stir until well coated. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).

Chef's Secret: The acid in yogurt and lemon juice tenderizes the chicken while the spices start flavor penetration. Don't skip this step!

2. Sauté the Aromatics

Set your Instant Pot to "Sauté" mode (normal heat). Melt butter, then add onions. Cook 3-4 minutes until translucent. Add ginger and garlic, cooking 1 minute more until fragrant.

Visual Cue: Onions should be soft but not browned. The mixture should smell wonderfully aromatic.

3. Build the Sauce

Add tomato sauce and remaining 1 tablespoon garam masala. Stir well, scraping up any browned bits from the bottom. Cook for 2 minutes to blend flavors.

Common Mistake: Don't let the mixture dry out. Add a splash of water if needed to prevent sticking.

4. Pressure Cook

Add marinated chicken (including excess marinade) to the pot. Stir to combine. Close lid, set valve to sealing, and cook on High Pressure for 8 minutes. Allow 10 minutes natural release, then quick release remaining pressure.

Safety Tip: Always double-check the sealing ring is properly seated before pressure cooking.

5. Finish the Sauce

Set to Sauté mode (low). Stir in heavy cream and let simmer 2-3 minutes until sauce thickens slightly. Taste and adjust salt as needed.

Chef's Touch: For ultra-silky texture, blend half the sauce with an immersion blender before adding cream.

6. Serve and Enjoy

Garnish with fresh cilantro and a pat of butter for extra richness. Serve with basmati rice, naan bread, or both!

Presentation Tip: Serve in warm bowls with colorful garnishes like lime wedges and red onion slices for contrast.

Expert Tips & Variations

Master Chef Techniques from Tasty Trends Recipes

1. Texture Control: For a more restaurant-like consistency, remove chicken pieces after cooking, blend the sauce until smooth, then return chicken.
2. Depth of Flavor: Add 1 teaspoon kasuri methi (dried fenugreek leaves) when adding cream for authentic taste.
3. Spice Customization: Adjust heat levels by reducing or increasing chili powder. Smoked paprika adds interesting complexity.

Dietary Adaptations

Dairy-free: Use coconut milk instead of cream and coconut yogurt for marinade.
Keto/low-carb: Serve with cauliflower rice instead of traditional rice.
Vegetarian: Substitute chicken with paneer or firm tofu (reduce cooking time to 3 minutes).

Make-Ahead & Storage

Butter chicken actually tastes better the next day as flavors meld. Store in airtight container:
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months (freeze before adding cream for best texture)
Reheating tip: Warm gently on stovetop with splash of water to loosen sauce if needed.

Nutritional Information (Per Serving)

Serves 6
Calories: 420 | Fat: 28g (saturated 15g) | Carbs: 12g | Fiber: 2g | Sugar: 6g | Protein: 30g

Key Nutrients: High in protein, vitamin A (from tomatoes), and calcium (from yogurt and cream). The turmeric provides anti-inflammatory benefits.

Perfect Pairings & Serving Ideas

For an authentic Indian meal experience, serve with:
- Basmati rice (try adding whole spices like cardamom while cooking)
- Garlic naan or roti bread
- Cooling raita (yogurt sauce with cucumber)
- Simple green salad with lemon dressing
- Mango lassi (yogurt drink) for beverage pairing

Frequently Asked Questions

Can I make Instant Pot butter chicken without yogurt?

Yes, but yogurt adds important tenderness and tang. Substitute with coconut milk or buttermilk if needed.

My sauce is too thin - how to thicken?

Use Sauté mode to reduce, or mix 1 teaspoon cornstarch with 2 tablespoons water, stir in, and simmer 1 minute.

Can I double this recipe?

Yes, but don't exceed the Instant Pot's max fill line. You may need to cook in batches.

Is butter chicken very spicy?

This version is mildly spicy. Reduce chili powder to 1/2 teaspoon for milder, or increase for more heat.

Final Thoughts

Now that you've got this foolproof Instant Pot butter chicken recipe, you're ready to impress family and friends with authentic Indian flavors right from your pressure cooker. Remember, great cooking comes from the heart - don't be afraid to adjust spices to your personal taste.

At Tasty Trends Recipes, we believe the best dishes are those shared with others. This recipe scales beautifully for entertaining and makes fantastic leftovers too. Now go forth and cook with confidence - your perfect butter chicken awaits!