This one-pot butter chicken recipe is an easy and delicious take on the classic Indian dish, combining tender chicken with a luscious and flavorful curry sauce. It’s the ultimate comfort food, pairing perfectly with a big bowl of basmati rice or a piece of warm, pillowy naan.

I love Indian food.  No no, I ADORE making Indian recipes, ordering take-out, or going to an Indian restaurant with friends and family, it’s all amazing and the ultimate exciting comfort food.

My absolute favorite dish? That’s tough to choose. Palak paneer often tops the list, but chicken tikka masala and butter chicken are close contenders. Then there are samosas, naan, basmati rice, malai kofta, chicken biryani, and aloo matar—all so comforting and packed with flavor. And for dessert? Give me gulab jamun or a refreshing mango lassi any day.

Honestly, it’s impossible for me to pick just one favorite!

Perfecting Butter Chicken at Home

For years, we’ve been on a mission to perfect an Instant Pot butter chicken recipe that’s easy enough to make at home yet still satisfies our craving for that rich, creamy restaurant-style sauce. While we’re not claiming to be experts in Indian cooking, this recipe is one that our whole family loves. Even our boys can’t get enough of it—they’ll happily eat bowl after bowl whenever we make it.

What Is Butter Chicken?

Butter chicken, or Murgh Makhani, is a beloved Indian dish celebrated for its creamy, spiced tomato sauce and tender pieces of chicken. It’s especially popular in the United States, and it is often served in Indian restaurants alongside basmati rice or naan. The dish typically features boneless chicken thighs or breasts cooked in a flavorful tomato-based sauce with Indian spices like garam masala and finished with heavy cream for that signature richness. It’s aromatic, has so much flavor, and is surprisingly easy to recreate at home.

Why Use an Instant Pot?

This easy butter chicken recipe can be completely made in the Instant Pot and makes a creamy tomato sauce filled with delicious spices and big chunks of chicken

The Instant Pot makes this butter chicken recipe even simpler by combining the cooking steps into one pot. You’ll brown the chicken, sauté the aromatics, simmer the tomatoes and spices, and finish it all with cream for a smooth, velvety sauce—all without dirtying multiple pans. Plus, the Instant Pot helps the flavors meld beautifully, making this dish taste like it’s been slow-cooked for hours.

You can also make this recipe on the stovetop – See Instructions at the bottom of this post.

Ingredients needed for my simple butter chicken recipe:

Here’s what you’ll need to whip up this easy, restaurant-quality butter chicken recipe:

• Boneless skinless chicken thighs or boneless chicken breasts: Chicken thighs are preferred for their juicy tenderness, but chicken breasts work well for a leaner option with a firmer texture.
• Fresh ginger: Adds a warm, slightly spicy undertone that elevates the flavor of the dish.
  • Fresh garlic: Essential for a savory depth of flavor 
  • Kashmiri chili powder: Provides a signature flavor with mild heat and a vibrant red hue. No substitutions for this unique spice!
  • Salt: Always essential.  Balances and enhances all the flavors
  • Sugar: Adds a hint of sweetness to balance the acidity of the tomatoes and vinegar.
  • Garam Masala: A fragrant blend of warm spices like cinnamon, cardamom, and cloves, providing complexity and warmth.
  • Cumin: Adds an earthy, smoky flavor
  • Kasoori Methi (Dried Fenugreek Leaves): Imparts a distinct aromatic flavor 
  • Butter: Provides richness and enhances the overall flavor
  • Olive Oil: Helps sauté the aromatics and creates a smooth base for the sauce.
  • Onion: Adds natural sweetness and body, giving the sauce a well-rounded flavor.
  • Fresh tomatoes: Use diced fresh tomatoes or canned for a convenient option; they contribute brightness and a slightly tangy flavor.
  • Heavy cream: Creates a rich, velvety texture that balances the spices in the sauce.
  • Unsalted Cashews: Blended into the sauce for added creaminess and a subtle nutty undertone.
  • Malt or Apple Cider Vinegar: Brightens the sauce with a hint of tang, balancing the richness

How to Make One-Pot Butter Chicken in the Instant Pot

This simple pressure cooker recipe delivers rich, creamy, and flavorful butter chicken in one pot, making cleanup a breeze. Here’s a step-by-step guide to creating this delicious dish:

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Step 1: Marinate the Chicken

• Cube two boneless chicken breasts or four chicken thighs.
• Place the chicken in a medium bowl and toss with 2 tbsp of ginger paste or finely chopped fresh ginger, 3 finely chopped garlic cloves, 1 tbsp of Kashmiri chili powder, and 1 tsp of salt.
• Let the chicken marinate for 20 to 30 minutes to absorb the bold flavors.

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Step 2: Brown the Chicken

• Set the Instant Pot to the Sauté setting and add enough olive oil to coat the bottom.
• Add the marinated chicken and brown on all sides. Remove the chicken and set aside.

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Step 3: Prepare the Sauce Base

• While the chicken is browning, roughly chop 1 medium onion and 3 garlic cloves, and dice 4 beefsteak-sized tomatoes (or use 2 cans of Cento San Marzano tomatoes, reserving the liquid to adjust the sauce thickness when blending). Smash the tomatoes a bit to release some of the liquid. If you are using fresh tomatoes add 1/4 cup of water.
• After removing the chicken, add the following to the Instant Pot:
  • 10 tbsp butter
  • Chopped onion
  • 3 chopped garlic cloves
  • 4 diced tomatoes
  • 1 ¼ cups cashews
  • ¼ cup malt vinegar
  • ½ tsp salt
  • ¼ cup sugar
  • 1 tsp garam masala
  • 2 tbsp Kashmiri chili powder
  • ½ tsp cumin

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Step 4: Cook in the Instant Pot

• Close the lid and set the Instant Pot to Low Pressure for 15 minutes.
• Release the pressure naturally when the cooking time ends.

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Step 5: Blend the Sauce

• Use an immersion blender to blend the sauce until smooth and creamy.

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Step 6: Add Final Ingredients

• Stir in 2 tsp of Kasoori Methi (dried fenugreek leaves) and ⅓ cup cream or whole milk for a rich and aromatic finish.

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Step 7: Simmer and Serve

• Add the browned chicken back into the sauce.
• Set the Instant Pot to Sauté on Low heat and simmer until the sauce is hot and the chicken is fully coated.
• Close the lid and set the Instant Pot to Warm until you’re ready to serve.

A Few Tips:

• Make Ahead: This butter chicken dish tastes even better the next day as the flavors continue to develop and making it ahead is a great option for busy weeknights. Store leftovers in an airtight container in the fridge for up to 6 days.
• Freezer-Friendly: Butter chicken freezes beautifully. Just portion it into airtight containers and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
• Customizable Heat Level: Kashmiri chili powder adds mild heat, but if you prefer spicier dishes, you can add 2 more tbsp of chili powder to the sauce or go for the spicier version of Kashmiri chili.

What is best to serve with Butter Chicken?   

There are so many options, and I wrote a whole other post about that!  Check it out!

What to Serve with Butter Chicken | The Best Sides

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Can this recipe be made on the stovetop?

YES!

Here are the instructions for Stovetop Butter Chicken:

Step 1: Marinate the Chicken

• Cube two boneless chicken breasts or four chicken thighs.
• Place the chicken in a medium bowl and toss with 2 tbsp of ginger paste or finely chopped fresh ginger, 3 finely chopped garlic cloves, 1 tbsp of Kashmiri chili powder, and 1 tsp of salt.
• Let the chicken marinate for 20 to 30 minutes to absorb the bold flavors.

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Step 2: Brown the Chicken

• On the stovetop set a dutch oven or large lidded pot on medium-high heat and add enough olive oil to coat the bottom.
• Add the marinated chicken and brown on all sides. Remove the chicken and set aside.

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Step 3: Prepare the Sauce Base

• While the chicken is browning, roughly chop 1 medium onion, 3 garlic cloves, and dice 4 beefsteak-sized tomatoes (or use 2 cans of Cento San Marzano tomatoes, reserving the liquid to adjust the sauce thickness when blending).
• After removing the chicken, add the following to the pot:
  • 10 tbsp butter
  • Chopped onion
  • 3 chopped garlic cloves
  • 4 diced tomatoes
  • 1 ¼ cups cashews
  • ¼ cup malt vinegar
  • ½ tsp salt
  • ¼ cup sugar
  • 1 tsp garam masala
  • 2 tbsp Kashmiri chili powder
  • ½ tsp cumin

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Step 4: Cook 

• Cover and simmer the sauce over medium heat for 15 minutes.
• Release the pressure naturally when the cooking time ends.

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Step 5: Blend the Sauce

• Use an immersion blender to blend the sauce until smooth and creamy.

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Step 6: Add Final Ingredients

• Stir in 2 tsp of Kasoori methi (dried fenugreek leaves) and ⅓ cup cream or whole milk for a rich and aromatic finish.

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Step 7: Simmer and Serve

• Add the browned chicken back into the sauce.
• Set the burner to Low heat and simmer until the sauce is hot and the chicken is fully coated.
• Turn off the burner and close the lid until you’re ready to serve to keep the dish warm.

This Instant Pot butter chicken recipe brings the irresistible flavors of your favorite Indian restaurant right to your kitchen. With tender chicken, a rich and creamy tomato-based sauce, and aromatic spices, it’s the perfect dish for a cozy family dinner or meal prep. Whether you’re new to Indian cuisine or already a fan, this recipe is sure to become a staple in your home.

It’s also incredibly versatile—perfect for a weeknight meal, a dinner party with friends, or even meal prep for busy weeks. Plus, making it in the Instant Pot means less time spent cooking and cleaning, and more time enjoying it with your loved ones.

So, gather your ingredients, grab your Instant Pot, and don’t forget to let me know how it turns out—I’d love to hear if your family loves it as much as mine does. Happy cooking!

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