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Instant Pot Butter Chicken (Easy & Authentic)

15 mins Cook
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This tried-and-tested instantaneous Pot Butter chicken recipe is simple to prepare yet yields proper taste and soft chicken!

Ramsha Baig

Instant Pot Butter Chicken – Chicken Makhani

On every occasion I go to Indian or Pakistani eating places, I’m willing to order either butter chicken or chicken Tikka masala chicken. As a whole lot as I want to strive exceptional menu gadgets, those wealthy, creamy, tomato-based totally chicken curries are tough to skip up.

I’ve taken my personal restaurant favorite and made it easy to achieve at home in your Instant Pot!

You All Love This Instant Pot Butter Chicken Because…

  1. It’s super easy yet tastes authentic. We’re using traditional spices and simple South Asian cooking techniques to create that depth of flavor that butter chicken is famous for.
  2. There’s less work. No need to take out the tomato mixture to blend it. We use a food processor to finely chop the onions and tomatoes before we add them to the Instant Pot. So you’re saving chopping time too. (For more Instant Pot recipes check out my collection of 15+ Easy Pakistani Instant Pot Recipes).
  3. The chicken is perfectly tender. We use chicken tenderloin to make sure the chicken is extra tender and restaurant-like. Chicken tenders are the little strips of meat that are attached to the underside of the chicken breast. If you don’t have tenders, you can also use thighs or breast, though they may not give equally tender results.

Notes on the Ingredients

Most of the ingredients are readily available at any grocery stores except dried fenugreek leaves (or kasuri methi) and maybe Tandoori Masala (though I’ve seen it at many grocery stores). Dried fenugreek is an herb available at most Indian/Pakistani grocery stores. If you don’t have it, no worries. It’s an optional ingredient that won’t make or break the butter chicken. It just gives a nice restaurant-like finish and scent, and you can use it for many more of my recipes like:

What to serve with Butter Chicken

You can always have plenty of options with Curries like Steamed Rice, Naan or Barbari Bread.

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Instant Pot Butter Chicken (Easy & Authentic)

Instant Pot Butter Chicken (Easy & Authentic)

ramsha
prep time
20 mins
cooking time
15 mins
servings
4
total time
35 mins

Equipment

Ingredients

  • To Marinate

  • 1 lb chicken tenderloin (you can also use thighs or breast), cut into 1” cubes

  • 3 tbsp plain yogurt

  • 1-2 tbsp tandoori masala powder, depending on how spicy you want it

  • ½-1 tsp lemon juice

  • ½ tsp salt

  • To Pressure Cook

  • 2 tbsp ghee or butter

  • 1 tbsp neutral oil

  • 1 small to medium yellow onion

  • 5 garlic cloves

  • 1/2 inch piece ginger, roughly chopped

  • 3 medium ripe tomatoes*, or sub 1 8-oz can tomato sauce

  • 2 tsp tomato paste, optional

  • 1 small Serrano pepper, chopped

  • 1 tsp kashmiri chili powder or paprika

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1/2 tsp turmeric

  • ¼-½ tsp red chili powder or cayenne

  • ¼ tsp black pepper powder

  • 1 tsp salt, or more to taste

  • 1/4-1/2 tsp sugar, or more to taste

  • 1/4 cup water

  • After cooking:

  • 1-2 tbsp butter, roughly chopped

  • 1/3 cup heavy whipping cream

  • 1 tsp dried fenugreek leaves (methi) (optional), crushed between your fingers

  • 1/4 tsp garam masala, optional

  • 1-2 tbsp cilantro, chopped, for garnish

Instructions

1

Instructions

Combine the chicken with the ingredients to marinate. blend well and set apart.
2
place the onion, garlic, and ginger in a meals processor and chop very finely. make certain the garlic and ginger is nicely minced. if you'd like, you can chop the onion first and then the garlic and ginger collectively.
3
Flip immediate Pot on sauté mode. as soon as hot, add ghee, oil and chopped onion aggregate.
4
Sauté for approximately 8-10 minutes, till the onions are golden. meanwhile, combination the tomatoes inside the food processor. If wished, deglaze the pot with 1-2 tablespoons of water to help brown the onions flippantly.
5
Add the blended tomatoes, tomato paste (if the usage of), Serrano pepper, spices, salt, and sugar and sauté for six-7 mins. as soon as the tomatoes have broken down well and maximum of the moisture has evaporated, add the water and marinated chicken. mix nicely to coat the chicken and close the strain cooker.
6
Cancel sauté and strain-prepare dinner on high for 8 mins. let the stress release clearly for five-7 mins. Then, manually launch any last strain.
7
Open the lid and choose Sauté – extra. once the butter bird is to preferred consistency, cancel Sauté and add within the butter, heavy whipping cream, and dried fenugreek (if the use of). taste and modify salt and sugar. Garnish with garam masala and cilantro. Serve with naan or rice.

Notes

You can substitute 1 8-oz can tomato sauce alone or along with 1 blended tomato. 8 oz tomato purée also works well. If you do so, you may need to reduce the salt depending on its sodium content.
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