Butter Chicken
By :Archana Mundhe
Print Recipe
A flavorful chicken with heavenly aroma of the garam masala and fenugreek, in a creamy sauce with orangeish hue from the red chili powder and turmeric
Votes: 58
Rating: 4.69
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Coconut Milk, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 2 pounds chicken thighs boneless skinless (cut into bite-sized pieces)
  • 2 tablespoon ghee
  • 1 large onion finely chopped
  • 1 tablespoon Ginger fresh, grated
  • 1 tablespoon garlic minced
  • 1/2 teaspoon turmeric
  • 1 tablespoon kashmiri red chili powder
  • 3 plum tomaotes pureed
  • 1 can coconut milk full fat, (allow these to separate - DO NOT shake. Best left in fridge overnight)
  • 2 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 2 tablespoon fenugreek leaves dried
  • 2 teaspoon sugar
  • salt to taste
  • 1/2 cup cilantro chopped, for garnish
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Coconut Milk, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 2 pounds chicken thighs boneless skinless (cut into bite-sized pieces)
  • 2 tablespoon ghee
  • 1 large onion finely chopped
  • 1 tablespoon Ginger fresh, grated
  • 1 tablespoon garlic minced
  • 1/2 teaspoon turmeric
  • 1 tablespoon kashmiri red chili powder
  • 3 plum tomaotes pureed
  • 1 can coconut milk full fat, (allow these to separate - DO NOT shake. Best left in fridge overnight)
  • 2 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 2 tablespoon fenugreek leaves dried
  • 2 teaspoon sugar
  • salt to taste
  • 1/2 cup cilantro chopped, for garnish
Votes: 58
Rating: 4.69
Rate this recipe!
Instructions
  1. Set Instant Pot on Sauté [More] mode, after the 'Hot' sign displays, add ghee.
  2. Add onions and 1 teaspoon salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed the process)
  3. Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 minutes.
  4. Separate the coconut cream and water. Keep the coconut cream aside.
  5. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
  6. Close the Instant Pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 minutes, followed by quick release. (Note: If using chicken breasts, cook on [Manual-Hi] for 5 minutes followed by 5 minutes natural release.
  7. Open the Instant Pot, stir in the coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
  8. Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 minutes. If the sauce starts to splutter, adjust heat on Sauté to [Less].
  9. Garnish with remaining cilantro. Enjoy! * Add additional red chili powder and garam masala for a spicer version.
Recipe Notes

42 replies
  1. NYCfoodie
    NYCfoodie says:

    The easiest and tastiest butter chicken ever. This is a staple in my house and i even make it woth paneer instead of chicken sometimes. Its better than any restaurant in nyc! Tha k you for creating this recipe 🙂 I highly recommend having everything ready to go before starting. Its that fast!

  2. Jasonk001
    Jasonk001 says:

    This was my first instant pot dish, and it was amazing. Creamy and delicate. Perfect evening meal.

  3. Eyewater1
    Eyewater1 says:

    Butter chicken with no butter hmmmm…

    Well, mmm mmmm; the coconut milk provides the medium to carry and meld all the spices and tomato flavours. My coconut milk wasn’t separated and I couldn’t wait so instead of adding the coconut water I added about a quarter cup of chicken stock and added all the coconut milk at the end and made a little roux to thicken the sauce. There was sauce to spare so I did some pigeon peas that had been conveniently soaking overnight. Like mashed potatoes and

  4. Cms192
    Cms192 says:

    Not the delicious butter chicken I was hoping for. I didnt enjoy the texture and thought the flavor was lacking.

  5. MichaelL
    MichaelL says:

    I agree with other reviewers who said this was a bit bland. Not bad, but not close to what you might get an your average Indian restaurant.
    Also, this didnt seem better or easier because of the instant pot. The prep was similar to putting this in a pot, and it took about the same amount of time.

  6. Malia_000
    Malia_000 says:

    The flavor of this was really good! Really hit the spot if you’re craving Indian food. However, I didnt see the benefit of using the InstantPot. Could have made it just as easily on the stove.

  7. Ewelina.cena@gmail.com
    Ewelina.cena@gmail.com says:

    Just made this last night. A couple of the ingredients were hard to find (ghee, fendruk leaves) but is still tatsed SO good

  8. Nishac
    Nishac says:

    I made this last night. It was so easy!! My whole family enjoyed it. Im happy to add this as a regular dish in our household. Thank you!

  9. Jesbetz
    Jesbetz says:

    Big hit with the family! Didn’t have fenugreek leaves, but flavor was still in point. Not as intense as other butter chicken recipes I’ve done but still family fave.

  10. Justnamita
    Justnamita says:

    I used about 75% coconut water, 7 minutes on the pressure cooker and also transferred the entire dish from the instapot to the stove to so a quick fast boil to thicken the sauce-let it cool/set for 10-15 minutes.

  11. Dean Staff
    Dean Staff says:

    Very easy and very tasty.
    I couldn’t find the chili powder or the Fenugeek so substituted 3 tsp of paprika and 1tsp of Cayenne pepper for the kashmeri chili and about 1/3 a cup of maple syrup for the fenugeek

  12. kphy
    kphy says:

    Very easy to make, was a little spicy hot so next cutting down on red chili powder. The family loved the flavor, very unique.

  13. ToniaLynn
    ToniaLynn says:

    Loved this! I Caught myself making pleasure noises with every bite! Two notes: i didnt have fenugreek, so left that out. And for the Garam Masala, i didnt have any on hand so used a homemade mix recipe from my own spices on allrecipes.com.

  14. rebeccashelley
    rebeccashelley says:

    I found it boring. I added more spices at the end to try and liven it up. On the plus side – chicken was tender.

  15. Ironweaver
    Ironweaver says:

    Didn’t have ginger or fenugreek, but had ghost pepper curry and garam masala. Gave it a shot. Results were tasty, but next time will probably cut down on the ghost pepper.

  16. Mclaverty
    Mclaverty says:

    Best butter chicken added to my forever list.The chicken was so tender cut it with a fork. Great balance of spices. Noticed in some reviews said it was running perhaps they never cooked it for the last 10 mins after pressure cooking that’s we mine became so thick.

  17. asvitale
    asvitale says:

    The entire family loved this dish. We often order this from a local Indian restaurant. We will now always make it at home!!

  18. DaveysMom137
    DaveysMom137 says:

    Delicious meal!! I didnt have fenugreek leaves so i used a tablespoon of maple syrup, (I read that its a good substitute). I also cut out the sugar because if the sweetness in the maple syrup. My husband said it could use some kick so I added a dash of cayanne to the leftovers for him. Ill definitely be making it again.

  19. YumiI
    YumiI says:

    Yummy!!! Defintely a keeper! I added cubed kabocha squash in the last 10 mins simmer and came out great. You can also use butternut squash if you like. Omitted the fuknegeek as i dont have it on hand but still great! Thank you for sharing this delicious recipe. Happy intant cooking!!!

  20. Annmoha01
    Annmoha01 says:

    This is the third recipe i have made with my instant pot and i love it, i used frozen chicken thighs and it came out a bit soupier. Cooked for 23 minutes, love it! Will make again.

  21. kari.vanalstine
    kari.vanalstine says:

    Im trying this soon. I read that mustard seeds/ground is a good substitute for fenugreek. Will have to see.

  22. Fabiocardeso
    Fabiocardeso says:

    It was awesome! I used honey dijon mustard instead of fenugreek leaves as a substitute. The recipe works fantastic with more chicken and the same ingredients.

  23. Sheneze Noble
    Sheneze Noble says:

    Is it a good idea to substitute the Ghee with butter? and to leave the fenugreek leave out completely

  24. Instant Pot
    Instant Pot says:

    If that is what you have, sure. Ghee is just clarified butter and fenugreek leaves are difficult to find sometimes. You could use seed to keep the intended flavor or leave it out it is still a great dish.

  25. Sheneze Noble
    Sheneze Noble says:

    Amazing & Easy. Butter instead of Ghee. So glad i did find fenugreek leaves but it smells so strong I opted to use half the recommended amount. Best compliments from family and not to strong – even though i doubled the Kashmiri and garam lol – I will adjust to my level of spicy – any excuse to make this meal again. added more chicken and this was a great “warning” because there is a lot of sauce.

  26. The Alchemist
    The Alchemist says:

    I am very pleased with this recipe! I went to an Indian market in West Palm Beach Florida and gathered up all the necessary ingredients. The final product was rich and creamy without the use of cream or yogurt even! And the spicing is most authentic. Can’t wait to make it again.

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