This easy Instant Pot recipe for a restaurant style Butter Chicken will make your taste buds dance. In this chicken curry, also known as Murgh Makhani, marinated and grilled chicken is simmered in an Indian spiced tomato sauce, and finished with a touch of heavy cream.
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Butter Chicken Origin
Butter Chicken or 'Murgh Makhani' (literally means Buttery Chicken) is an authentic Punjabi dish that was created in the 1950s, in a super popular restaurant in New Delhi called 'Moti Mahal Delux'.
The story goes that the founder and Chef of the restaurant decided to use left-over Tandoori Chicken in a rich and buttery tomato gravy. Little did he know, that he was creating one of the most popular curry dishes from the Indian subcontinent.
It is so popular all around the world that it will be hard to find an Indian restaurant that doesn't serve this dish. Till date, whenever I am inviting my non-Indian friends over for an Indian meal, they always expect Butter Chicken or Chicken Tikka Masala to be on the menu, and it sure is 🙂
What is the Difference between Butter Chicken and Chicken Tikka Masala
There are some subtle differences between these two popular Indian curries. There are THREE basic differences between the two:
- Origin: Butter Chicken, was invented in an Indian restaurant, called Moti Mahal, in New Delhi,India, in the 1950s. And, Chicken Tikka Masala was invented in an Indian restaurant, called Shish Mahal, in Glasgow, Scotland, in the 1960s.
- Sauce: Tikka Masala sauce is a more robust tomato sauce that is prepared by simmering pureed tomatoes with onions, ginger, garlic, cashews, yogurt, spices, and occasionally, cream. Butter Chicken sauce on the other hand, is a simpler sauce prepared with pureed tomatoes, ginger, garlic, spices and fresh heavy cream.
- Creaminess: Butter Chicken gets its iconic rich and creamy taste by adding fresh heavy cream to a spiced tomato puree. On the other hand, traditionally, yogurt and cashews are used to get the creamy consistency in Chicken Tikka Masala. Some recipes call for heavy cream, but in a very small quantity.
So, you see how both dishes have a lot in common, yet have small differences that define their taste. Overall, Butter Chicken is more creamy and sweet, and Chicken Tikka Masala is a bit more spicy and tomatoey.
You might also like this easy recipe for Chicken Tikka Masala made in the Instant Pot
Authentic Butter Chicken Recipe made simpler by using the Instant Pot
I grew up eating Butter Chicken! It happens to be my Mom's favorite dish, and now my kids' favorite too.
Not so long ago, it used to be quite an intimidating dish to make at home since you could never get it to taste like the "restaurant". But years of perfecting this recipe, using quality ingredients and pressure cooking techniques, I can now get that slow simmered flavor at home!
So this one's for my Mom and my kiddos- a super easy and authentic recipe for Butter Chicken.
Two Ways to Cook Chicken for Butter Chicken
Traditionally in butter chicken, the marinated chicken is grilled before adding it to the sauce. The idea being that grilling seals the flavors of the marinade in the chicken and that boosts the flavor of the dish.
There are two ways I cook the chicken, depending on how much quantity I'm making.
#Option 1
If I'm making this just for the four of us, I cook everything in the same pot. I place the marinated uncooked chicken on a trivet in the Instant Pot. Placing it on the trivet elevates it from the sauce and allows those marinade flavors to seal the chicken.
# Option 2
If I'm entertaining guests and I have to make a larger quantity, I prefer to broil the chicken in the oven and then simmer it in the sauce.
Make it Vegetarian: Butter Paneer | Paneer Makhani
This recipe is pretty versatile. You can make it vegetarian by switching the chicken with paneer. Simply marinate the paneer pieces, broil, them for 2 minutes and add them to the sauce after cooking it, in step 4 of this recipe.
You can make this dish dairy-free by substituting ghee with oil and heavy cream with coconut cream or a thick coconut milk. I wouldn't recommend using a fat-free or light version here. You need such little quantity anyway.
I have also used this sauce and put pre-made meatballs or veggie balls and you have Malai Koftas ready to impress!
How to Make Butter Chicken on the Stove
In this recipe video, I make the Butter Chicken in my electrical pressure cooker, Instant Pot. But this recipe can be made on the stove-top too. Here's how:
- Follow steps to marinate and broil or grill the chicken.
- In a dutch oven or a wide sauce pot, melt butter, add ginger-garlic paste and sauté for 30 seconds on medium flame.
- Add tomato puree, spices, half the cream and the grilled chicken pieces with their juices. Stir well and cook on medium flame for about 12-15 minutes, covered. Keep stirring every 2-3 minutes and if your sauce is beginning to look too thick, add ¼ cup water so that it doesn't burn and stick to the bottom.
- Open the lid and simmer for another 5 minutes uncovered. Adjust seasoning and turn off the heat. Let is rest for 5 minutes. Add the remaining cream and garnish with chopped cilantro. Serve with Garlic Naan or Cumin Basmati Rice and and Cucumber Raita (yoghurt dip).
Weeknight 30-Minute Easy Butter Chicken Recipe with Pot-in-Pot Rice
For nights when you don't have the time to marinate the chicken, check out my 30-minute quick and easy butter chicken recipe. It has been tried and loved by many readers.
This recipe also includes instructions for making Pot-in-Pot Saffron rice, to serve with the chicken.
What to Serve with with Butter Chicken
Butter chicken pairs well with my homemade Garlic Naan or store bought naan. Or simple and fragrant Cumin Basmati Rice and Cucumber Raita (yoghurt dip).
For a low carb or keto side, try this Indian-spiced cauli rice.
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📖 Recipe
Authentic Butter Chicken Recipe in Instant Pot
Equipment
Ingredients
Marinade for Chicken
- ½ cup plain greek yogurt
- 2 teaspoons olive oil
- 1 tablespoon ginger-garlic paste ½ inch ginger + 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon garam masala
- 1 teaspoon coriander Powder
- 1 tablespoon fresh lime juice Juice of ½ a lime
- 1 pound boneless skinless chicken thighs fat trimmed and cut in 2-inch pcs.
Sauce
- 2 tablespoon butter substitute with olive oil for dairy-free
- 1 tablespoon ginger-garlic paste ½-inch ginger + 3 cloves garlic
- ½ cup water
- 14-15 oz. can of diced tomatoes pureed with hand blender, or 4-5 ripe tomatoes pureed
- ½-¾ teaspoon salt adjust to taste
- ½ teaspoon turmeric Powder
- 1 teaspoon Kashmiri red chili powder or paprika
- 2 teaspoons garam masala
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons brown sugar or white sugar (optional)
- ½ cup heavy whipping cream
- 2 tablespoons chopped cilantro for garnish
Instructions
- Marinate chicken: Combine all ingredients listed under "Marinade". Add the chicken pieces and toss to coat well with the marinade. Chill in the refrigerator for 30 minutes.
- Prepare sauce: Heat the Instant Pot on Saute mode. Add butter. Then add ginger-garlic paste and sauté for 30 to 45 seconds. Add water and scrape off any brown bits stuck to the bottom of the pot. Add pureed tomatoes, salt, all the spices, and stir well. Cancel Saute.
- Broil chicken in the oven (for an authentic charred flavor): Turn on the oven broiler at high. Place the chicken pieces on an aluminum-lined baking sheet and broil it for 8 minutes. Now place the partially cooked chicken pieces into the sauce, don't stir.Or Cook straight in Instant Pot: Alternatively place a trivet or steamer basket over the sauce and add the marinated chicken pieces (uncooked) in a single layer.
- Pressure cook: Close the lid and set the valve to the sealing position. Pressure cook for 6 minutes at high pressure. When the cooking time is done, wait 5 minutes, then release the pressure manually by following your cooker's quick-release instructions. Open the lid after the pin drops. If chicken was cooked on the trivet, slide it into the sauce and stir.
- Add cream and sugar: Turn on saute mode, add the sugar and heavy cream, and stir well. Simmer for 4 to 5 minutes until the sauce thickens and turns creamy. Turn off Saute and garnish with chopped cilantro. Serve with Garlic Naan or Cumin Basmati Rice and Cucumber Raita (yogurt dip)!
Stove Top Recipe
- Marinate chicken: Combine the marinade ingredients in a bowl. Add the chicken pieces and toss to coat well with the marinade. Refrigerator for 30 minutes.
- Broil chicken: Turn on the oven broiler at high. Place the chicken pieces on an aluminum-lined baking sheet and broil it for 8 minutes. Flip the chicken and broil for another 6-7 minutes or until the chicken cooks through.
- Prepare sauce: Heat a deep sauce pot on medium heat. Melt butter and add ginger-garlic paste. Sauté for 30 to 45 seconds.
- Add remaining sauce ingredients: Add tomato puree, spices, and water. Stir well, cover the pot, and cook on medium heat for about 10-12 minutes. Keep stirring every 2-3 minutes. If your sauce looks too thick, add ¼ cup water so that it doesn't burn and stick to the bottom.
- Add cream and sugar: Open the lid and stir in brown sugar and heavy cream.
- Simmer to thicken: Simmer the sauce for about 5 minutes so it thickens and turns creamy. Check for seasoning, adjust if needed, and turn off the heat. Garnish with chopped cilantro and serve with Garlic Naan or Cumin Basmati Rice and Cucumber Raita (yogurt dip).
Video
Notes
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- Use fresh spices: Fresh and fragrant Indian Spices will provide the most pronounced flavor and add a little life to your meal.
- Marinate the chicken: Allow the chicken to marinate for at least 30 minutes, or up to 2 hours. Longer marination will result in more tender and flavorful chicken.
- Avoid boiling: Slow cooking the butter chicken over a gentle simmer prevents the cream from curdling and allows the flavors to marry together. The Instant Pot method is a wonderful hands-off approach, but if you are following the stovetop method, try not to rush the cooking process.
- Dairy-free recipe: You can make this dish dairy-free by substituting butter with olive oil and heavy cream with coconut cream or cashew cream.
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Sarah DaLuz says
This butter chicken was great, thank you for all the details and options in your recipe.
Aneesha says
Hi Sarah, thank you! I'm super glad you enjoyed it. If you get a chance, please rate this recipe ????
Sarah DaLuz says
It was 5 star!!!
Aneesha says
Thank you Sarah 🙏
Pari says
Hi Aneesha, how are you? I’m planning to make this for a dinner party tomorrow (18 adults). I’ve few questions below. I would really appreciate your quick response on these.
1) I was thinking about doubling the recipe. Do u think that would be enough? I’ll have 3 other items as main dishes like dal makhni, tandoori chicken & kadai paneer.
2) My oven has bake & broil option. The broil has low and high setting. Which one should I use for this recipe?
3) I was planning to make this today. Should I make the whole thing today or do u recommend I just do the sauce today and then broil the chicken tomorrow and boil it with the sauce.
4) do you recommend any particular brand of Greek yogurt? I’ve a Safeway close by.
Thanks a lot!
Pari
aneeshasg says
Hi Pari, I am doing good, thanks, and I hope you're having a lovely day as well! Your dinner menu sounds delicious by the way! I would love to help, so here are my answers to your questions based on how I adjust this recipe for that size of a gathering.
1) 1 lb. of chicken should serve about 7-8 if you have 3 other main dishes. At my parties, Butter Chicken seems to be the preferred dish for many, especially kids, so I get around 3-3.5 lbs. of chicken for that size of a group. Doubling the recipe might be too tight, I would triple it. Again, you know your crowd best, plus you have tandoori chicken as well, so adjust based on preferences.
2)Broil mode on high. Your sheet-pan should be placed such that the chicken pieces are about 3-4 inches away from the heating element.
3)Make the sauce today, but don't add the finishing portion of the cream. You can marinate and grill the chicken today and add it to the sauce (don't have to heat it). Tomorrow, heat it in the oven or on slow heat, add the cream once it's hot enough, heat it for another 3-4 minutes.
4)Any brand of plain whole milk greek yogurt should work!
Feel free to send any more questions. I hope you have a wonderful party tomorrow! If you get a chance post a pic or let me know how everyone liked it. Thanks!