This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This recipe-quality Indian dish will be on your dinner table in a a flash!
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Butter chicken is definitely one of my favorite Indian dishes! And when it’s Meatless Monday, I’ll reach for these Indian Butter Chickpeas.
For years now, I’ve been making butter chicken in the slow cooker. But times have changed. My slow cooker is getting buried deeper and deeper in the pantry and instead I’ve been reaching for the Instant Pot.
Just like with my slow cooker butter chicken, I’m lightening up this recipe up (and making it dairy-free) by using coconut milk in place of the heavy cream and butter. And, the traditional spices of curry, garam masala and ginger combine to bring the most beautiful, aromas to your kitchen.
It’s simply the best instant pot butter chicken! And I’m sharing the recipe with you today.
Reader
Love
Best butter chicken I’ve ever made. Thank you, Erin!
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Ingredient notes
- Chicken – I used boneless skinless chicken thighs. But, you can also use chicken breasts.
- Coconut Milk – Full fat is best here, otherwise your sauce can separate.
- Olive Oil
- Onion & Garlic
- Tomato Paste
- Ginger
- Spices – Curry Powder, Garam Masala, Chili Powder, Salt & Pepper
- Bone Broth – Or, chicken broth.
- Cornstarch – This is used to thicken the sauce at the end.
How to make it
Step 1
Saute onions + garlic
- Set Instant Pot to SAUTE and heat olive oil.
- Saute onions and garlic for 1-2 minutes, until fragrant
Step 2
Add aromatics
- Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.
Step 3
Add broth + chicken
- Add broth and scrape up any browned bits from the bottom of the pressure cooker.
- Add chicken.
Step 4
Pressure cook
- Pressure cook on high for 10 minutes.
Step 5
Make cornstarch slurry
- Whisk together cornstarch and water and add to Instant Pot with coconut milk.
Step 6
Thicken
- Simmer for 5 minutes, stir occasionally, until thickened.
- Enjoy!
FAQs
You can use frozen chicken in this recipe. Cook time will remain the same, but it will take a bit more time for the instant pot to come up to pressure.
Garam masala when translated means “warm spice”. It is an Indian spice blend that generally includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg and peppercorns. You can easily find it in the spice aisle of your grocery store. Or, make your own using this guide.
Butter chicken is not a spicy dish. If you would like to add some heat, add in some cayenne pepper or top your butter chicken with some minced jalapenos or serrano peppers.
This is a keto-friendly butter chicken recipe. It is also paleo and low-carb. Try serving it over cauliflower rice.
Butter chicken is a delicately spiced Indian dish served in a creamy tomato sauce with just a hint of sweetness.
Butter chicken is more creamy than chicken tikka masala. In this case, it is made creamy with the addition of coconut milk. Tikka masala is more tomato based and has less sweetness.
How to make ahead and store
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
- To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.
What to serve with it
- Rice (I like to make my rice in the Instant Pot) or try this Coconut Lime Rice
- More → 19+ Sides for Butter Chicken
Erin’s wine pairings
- A Riesling or Gewurztraminer are your best bet for pairing with this spicy dish.
More Indian-inspired recipes
More Instant Pot recipes
Did you try this butter chicken instant pot recipe?
If you loved this instant pot butter chicken with coconut milk, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
If you loved instant pot butter chicken, be sure to try out my Slow Cooker Butter Chicken, Butter Chicken Meatballs and Indian Butter Chickpeas too!
Full Recipe
Instant Pot Butter Chicken
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 6-ounce can tomato paste
- 1 Tablespoon fresh ginger (minced)
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs (boneless and skinless, cut into 2-inch pieces (or breasts))
- 1 ½ cups bone broth (or chicken broth)
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 1 14-ounce can coconut milk
- 4 Tablespoons fresh cilantro (chopped, to garnish)
- Greek yogurt (for topping)
- Naan (for serving)
Instructions
- Set Instant Pot to SAUTE and heat olive oil.
- Add onions and garlic and sauté for 1-2 minutes, until fragrant.
- Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.
- Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.
- Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- Open the lid, hit CANCEL then press SAUTE. Whisk together cornstarch and water and add to Instant Pot with coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.
- Serve garnished with cilantro and greek yogurt.
Notes
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
- To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.
Nutrition
This post was originally published in 2019. It was updated in 2022 to add new photographs and information, and again in 2025 to add process shots. The instapot butter chicken recipe remains the same. Enjoy!
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