How to Make Restaurant Style Butter Chicken in the Instant Pot- Easy & Popular Indian Curry Recipe

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Turn on the sauté setting on the Instant Pot to medium heat.

Add 1 tablespoon of oil to the pot.

Add 1 finely chopped onion and season with 1/2 teaspoon salt. Sauté for 2 minutes.

Add 1 tablespoon of ginger garlic paste and sauté for 1 minute.

Add 2 finely chopped tomatoes and cook for 2 minutes until they slightly mash up.

Add 1/2 tablespoon of Kashmiri chili powder and mix well. Optionally, add 1/2 to 1 teaspoon of regular chili powder for heat.

Add 2 diced boneless chicken breasts and mix with the onion and tomato mixture. Season with an additional 1/2 teaspoon salt.

Close the Instant Pot lid and select the pressure cook setting for 8 minutes at high pressure.

After 8 minutes, perform a quick pressure release and open the lid to check the chicken and gravy.

Add 2 tablespoons of tomato paste and 1 teaspoon of garam masala, mixing well.

Turn on the sauté setting again and add 1 tablespoon of unsalted butter and 1 teaspoon of sugar. Mix until the butter melts and cook for 2 minutes.

Taste and adjust salt or add more chili powder if desired.

Add 1-2 tablespoons of dried fenugreek leaves and 1/4 cup of chopped cilantro, mixing thoroughly.

Remove the pot from the main unit and keep it covered for at least 5 minutes to infuse flavors.

Serve the butter chicken with basmati rice (cooked separately) and drizzle with 1 tablespoon of cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens