Instant Pot Butter Chicken is a creamy, flavorful, and rich dish that combines tender chicken in a spiced, buttery sauce. When paired with Soft Homemade Naan, this dish transforms into a comforting, restaurant-style meal you can make at home. This easy recipe is perfect for anyone who loves Indian cuisine but wants to make it in a fraction of the time. The Instant Pot is a game-changer, cutting down cooking time without compromising on flavor.
What is Instant Pot Butter Chicken?
Instant Pot Butter Chicken, also known as Murgh Makhani, is a popular Indian dish made with chicken cooked in a rich and creamy tomato-based sauce. The spices are fragrant yet balanced, making this dish both comforting and exciting. The Instant Pot allows you to recreate the restaurant-style version of this dish in a fraction of the time, giving you a tender, juicy chicken bathed in a creamy sauce that’s perfect for dipping with naan or serving over steamed rice.
Origin of Instant Pot Butter Chicken
Butter Chicken originated in Delhi, India, in the 1950s, invented by the chefs at the famous Moti Mahal restaurant. The chefs accidentally discovered a way to cook leftover chicken in a rich, creamy tomato sauce, creating what we now know as Murgh Makhani. This dish quickly became a staple in Indian cuisine and spread globally, gaining popularity for its creamy texture and aromatic flavor. Now, it’s a beloved comfort food in many homes and restaurants worldwide.
Ingredients
For the Chicken:
- 1 ½–2 lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- 1 cup tomato sauce (or crushed tomatoes)
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½–1 teaspoon chili powder or cayenne (to taste)
- 1 teaspoon salt
- ½ cup chicken broth or water
- 2 tablespoons butter
Finish:
- 1 cup heavy cream (or half & half)
- 2 tablespoons butter
- 1–2 teaspoons sugar, optional (balances acidity)
- Fresh cilantro for garnish
For the Soft Homemade Naan:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup warm water
- ⅓ cup plain yogurt
- 2 tablespoons oil or melted butter
- Optional: garlic butter for brushing
Step-by-Step Directions for Instant Pot Butter Chicken
1. Sauté Aromatics
- Turn your Instant Pot to Sauté mode.
- Add 2 tablespoons of butter to the pot and let it melt.
- Add diced onions and sauté for 3–4 minutes until softened.
- Add minced garlic and grated ginger. Continue sautéing for another 30 seconds until fragrant.
2. Add Spices & Chicken
- Stir in garam masala, cumin, paprika, turmeric, chili powder, and salt. Mix well to coat the onions, garlic, and ginger with the spices.
- Add the chicken pieces and stir to coat the chicken with the spices and aromatics.
3. Add Liquids
- Pour in tomato sauce (or crushed tomatoes) and chicken broth (or water).
- Stir everything to combine, then cancel the Sauté mode.
4. Pressure Cook
- Seal the lid of your Instant Pot and set it to High Pressure for 8 minutes.
- After cooking, use the Quick Release to release the pressure.
5. Make It Creamy
- Stir in heavy cream and 2 tablespoons of butter. If you prefer a sweeter sauce, add sugar to taste.
- Switch the Instant Pot back to Sauté mode and simmer for 2–3 minutes to thicken the sauce. Taste and adjust seasonings if needed.
- Garnish with fresh cilantro before serving.
Step-by-Step Directions for Soft Homemade Naan
1. Make the Dough
- In a large bowl, mix flour, sugar, salt, and baking powder.
- Add yogurt, warm water, and oil or melted butter to the dry ingredients.
- Stir until a soft dough forms.
- Knead the dough for 1–2 minutes on a floured surface. Cover and let it rest for 30 minutes (up to 2 hours).
2. Shape the Naan
- Divide the dough into 6–8 equal balls.
- Roll each ball into an oval or circle about ¼-inch thick.
3. Cook the Naan
- Heat a skillet or cast-iron pan over medium-high heat.
- Cook each naan for 1–2 minutes per side until puffy, golden, and with some charred spots.
- Brush with melted butter or garlic butter for extra flavor.
Variations of Instant Pot Butter Chicken
While the classic recipe is always delicious, here are a few variations to try:
- Spicy Butter Chicken: Add more chili powder or cayenne pepper to heat up the dish.
- Butter Chicken with Cashews: For added richness, stir in ground cashews or whole cashews towards the end of cooking.
- Vegan Butter Chicken: Substitute chicken with tofu or chickpeas and use coconut milk instead of heavy cream for a vegan version.
- Butter Chicken with Vegetables: Add bell peppers, spinach, or peas for a veggie-packed version.
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but chicken thighs tend to be more tender and juicy in this dish.
2. How can I thicken the sauce?
To thicken the sauce, you can simmer it for a few extra minutes in the Sauté mode or add a slurry of cornstarch and water.
3. Can I make this recipe without an Instant Pot?
Yes, you can make Butter Chicken on the stovetop or in a slow cooker. The stovetop method will require a bit more time, and you will need to simmer the chicken until fully cooked.
4. What should I serve Butter Chicken with?
Butter Chicken is typically served with steamed rice or naan. You can also pair it with roti or paratha.
Conclusion
This Instant Pot Butter Chicken is a simple yet flavorful dish that brings the taste of a restaurant-quality Indian meal to your home. Paired with soft homemade naan, it creates the perfect comforting meal. Whether you’re a novice in the kitchen or an experienced cook, this recipe is easy to follow and promises a delicious, creamy dinner. The best part? You can have a flavorful meal ready in less than an hour, making it perfect for a weeknight dinner or a special occasion. Enjoy the bold flavors and richness of this dish with your family and friends!
