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Creamy Butter Chicken curry in white bowl with spoon in it holding a chicken morsel.
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4.92 from 12 votes

Instant Pot Butter Chicken Recipe

This rich and creamy Indian restaurant class 20 minutes butter chicken has all the goods that makes one soul happy. It's delicious, fast and super easy.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Keto, Low Carb
Servings: 7
Calories: 345kcal
Author: Farrukh Aziz


  • 5 tablespoons Butter
  • 1 tablespoons Olive Oil
  • 1 cup Onion finely chopped or grated
  • 2.2 pounds Boneless Chicken (1 kg) breasts or thighs cut in cubes
  • 1 tablespoon Ginger Garlic Paste
  • 1 cup Tomato Puree (or Passata) (I have used homemade puree here)
  • 1 tablespoon Coriander Powder
  • ½ tablespoon Cayenne Pepper
  • ½ tablespoon Smoked Paprika
  • ¾ teaspoon Ground Turmeric
  • 1 teaspoon Ground Cumin
  • Salt To Taste
  • ½ teaspoon Crushed Black Pepper
  • ¼ teaspoon Green Cardamom powder
  • 1 tablespoon Tomato Paste
  • ½ - ¾ cup Water
  • 1 teaspoon Garam Masala powder
  • ¾ cup Cream
  • 1 ½ teaspoon Kasuri Methi (optional)


  • To start with, switch on the IP and press 'Sauté' button. Heat butter and oil together.
  • Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
  • Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
  • Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
  • Add ½ to ¾ cup of water followed by garam masala powder, give a stir.
  • Close and seal the pot with valve in sealing position. Press 'Manual or Pressure Cook' and set the pressure cooking time to 7 minutes on high pressure.
  • Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
  • Carefully, do the quick release by moving the pressure valve to venting position.
  • Open the IP and press 'Sauté' again on low. Add heavy cream and Kasuri Methi, mix.
  • Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
  • Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
  • You can garnish the curry with some cream and chopped cilantro while serving.


Add water according the gravy consistency you need, for me ½ cup was good enough.
To make the dish dairy free or Whole30, skip diary butter and cream and add dairy free nut butter and cream. Coconut butter and almond butter works well.
You can also add full fat coconut milk or coconut cream.
Store the leftovers in clean airtight box up to a week in refrigerator and upto 3 months in freezer.


Calories: 345kcal | Carbohydrates: 8g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 277mg | Potassium: 803mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1163IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg