Skip the takeout and make this easy Instant Pot Butter Chicken at home. Tender chicken simmers in a rich, creamy tomato sauce with warm spices for a comforting dinner that’s perfect served over fluffy rice.
Whenever we go out for Indian food, butter chicken is our go-to for the table. Its mild heat and creamy texture make it a favorite with kids and adults alike. This Instant Pot version is lighter than restaurant-style recipes but keeps the same comforting, rich flavor.
I developed this recipe to be weeknight-friendly: a quick yogurt-based marinade, a spiced tomato sauce, and an optional blending step that creates a silky, restaurant-quality finish without a lot of added butter or cream. It reheats beautifully, so it’s also great for meal prep.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Instant Pot Butter Chicken. Exact quantities are included in the recipe card further down.
Chicken: A mix of breast and thigh gives a balance of lean protein and rich flavor. Use all thighs or all breasts if you prefer.
Yogurt marinade: Greek yogurt with vinegar and spices flavors and tenderizes the chicken while adding body to the sauce.
Butter: A small amount adds richness and rounds the flavors without making the dish heavy.
Spices: Garam masala, smoked paprika, cumin, turmeric, and ground ginger create the warm, aromatic profile of this curry.
Tomatoes: Tomato paste provides concentrated tomato flavor while crushed tomatoes add volume for the sauce.
A Rich Sauce with Less Butter
Classic butter chicken relies on butter and cream for a velvety finish. To keep the dish lighter, blend roughly half of the cooked sauce and stir it back in. That simple step gives a silky, restaurant-style texture with minimal added fat. It’s optional but highly recommended for the best results.
How to Make Instant Pot Butter Chicken
Step 1. Marinate the chicken: combine chicken pieces with Greek yogurt, olive oil, vinegar, garlic, ground ginger, garam masala, salt, and pepper. Let it rest at least 20 minutes (or up to 12 hours in the fridge).
Step 2. Set the Instant Pot to Sauté. Add butter and olive oil, then cook the finely diced onion for 4–5 minutes until softened.
Step 3. Add minced garlic and cook 30 seconds. Stir in the tomato paste with smoked paprika, garam masala, ground ginger, turmeric, cumin, and salt. Cook 1 minute, then add crushed tomatoes and chicken broth and stir well.
Quick tip!
If the Instant Pot shows a “BURN” warning after adding tomato paste, add a splash of water and scrape any browned bits from the bottom before continuing.
Step 4. Add the marinated chicken and gently stir to coat.
Step 5. Lock the lid and cook on High Pressure for 8 minutes.
Step 6. Allow a 10-minute natural release, then release any remaining pressure.
Step 7. For a smoother sauce, remove about half of the sauce, blend until silky, and return it to the pot. This gives the curry a creamy mouthfeel without heavy cream.
Step 8. Serve over cooked rice and garnish with fresh cilantro if you like.
Recipe Notes
Make it dairy-free: Substitute thick coconut yogurt for Greek yogurt and use a dairy-free butter alternative.
Add more spice: Stir in Kashmiri chili powder for a vivid red color and extra heat if desired.
Marinate longer: Marinating up to 12 hours will further tenderize the chicken and deepen the flavor.
Great for leftovers: The flavors develop overnight, so this curry is ideal for next-day meals.
Storage: Cool leftovers, transfer to an airtight container, and refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop with a splash of water until heated through, or microwave covered until hot.
Questions I Get Asked a Lot
A mix of both gives tender lean meat and richer flavor. Use all breast for a leaner curry or all thigh for a meatier texture.
No, this recipe is mild. Add Kashmiri chili powder or extra chili to increase the heat.
Yes. For a richer sauce, stir a splash of heavy cream or coconut milk into the curry at the end.
Yogurt can curdle if added to boiling sauce. Turn off heat and let the sauce cool briefly before stirring in yogurt. Full-fat Greek yogurt reduces the chance of curdling.
Steamed basmati rice is classic. Naan, brown rice, cauliflower rice, or roasted vegetables also pair well.
Yes — the flavors improve after resting overnight. Keep refrigerated up to 4 days.
You May Also Enjoy
- Chicken Vindaloo
- Yogurt Marinated Chicken Kabobs
- Chicken Tikka Masala
- Slow Cooker Chicken Curry
- Mulligatawny Soup
- Tandoori Chicken
- Butternut Squash Curry
- Homemade Garlic Naan
Made this? Leave a comment below and share how it turned out. Tag photos on social media so others can try your version.
Instant Pot Butter Chicken
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken thighs, cut into chunks
- 1½ pounds boneless skinless chicken breast, cut into chunks
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 2 teaspoons vinegar
- 2 cloves garlic, minced
- 2 teaspoons ground ginger
- 2 teaspoons garam masala
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 14 ounces crushed tomatoes (one can)
- 1/2 cup chicken broth
To serve (optional)
- 2 tablespoons fresh chopped cilantro
- Cooked rice
Instructions
- To marinate the chicken: Combine chicken pieces with yogurt, oil, vinegar, garlic, ground ginger, garam masala, salt, and pepper. Let sit at least 20 minutes.
- Turn the Instant Pot to Sauté. Add butter and olive oil, then cook the onion 4–5 minutes until softened.
- Add garlic and cook 30 seconds. Stir in tomato paste and spices, cook 1 minute, then add crushed tomatoes and chicken broth and stir.
- Add the marinated chicken and gently stir to coat.
- Lock the lid and cook on High Pressure for 8 minutes.
- Allow a 10-minute natural release, then release any remaining pressure.
- Optional: Blend about half the sauce until smooth and return it to the pot for a creamier texture.
- Serve over cooked rice and garnish with cilantro if desired.
Notes
- Macros do not include the rice.
- Serving size: about 1¼ cups (roughly 8½ oz / 245 g).
- To make dairy-free: use thick coconut yogurt and dairy-free butter.
- Add Kashmiri chili powder for color and heat.
- Marinating longer (up to 12 hours) enhances tenderness and flavor.
- Store cooled leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months.
- Reheat on the stove with a splash of water or in the microwave until piping hot.
Nutrition
Nutrition information is an approximation.
Additional Info
Share your photo and tag the recipe source or use a relevant hashtag to show your version.