Instant Pot Butter Chicken (Murgh Makhani) makes this popular Indian takeout dish a breeze. Rich, comforting, and full of bold flavor.
Using an Instant Pot makes preparing a delicious dinner the easiest. Try Instant Pot Beef Lasagna and Instant Pot Chicken and Rice, for more family favorites made simple.
Sabrina’s Instant Pot Butter Chicken (Murgh Makhani) Recipe
Butter Chicken is a popular Indian Curry that’s never been easier to make at home. By pressure cooking, you’re able to cook the dish quickly without drying out the meat or getting a rubbery texture. The combination of marinade flavors and creamy tomato sauce makes rich, savory, lightly sweet chicken that’s great for both adults and kids. Serve with other Indian favorites like Garlic Naan and Indian Potatoes and Peas or Basmati rice for the perfect meal. Two of my favorite tips to achieve the best flavor are below the recipe card, so be sure not to miss it!
Recipe Card
Ingredients
Butter Chicken Marinade
- 6 chicken thighs , boneless, skinless
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoons black pepper
- 1 teaspoon ground ginger
- 1 teaspoon salt
To Cook in instant pot:
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Butter Chicken Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic , minced
- 1 jalapeno pepper , deveined and minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon Kosher salt
- 8 ounces canned tomato sauce
- 3/4 cup heavy cream
- 1/4 cup fresh cilantro , chopped
Instructions
Overnight Marinade
- Cut the chicken thighs into 2" chunks.
- To a large bowl add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken thighs and mix well.
- Let marinate for 1 hour if possible (overnight would be best).
Instant Pot Cooking:
- On the sauté setting add the butter and vegetable oil.
- Add the marinated chicken and cook on all sides until browned.
- Remove the chicken from the pot.
Butter Chicken Sauce:
- Add the butter, garlic and jalapeño to the instant pot and cook until you can smell the garlic, about 2 minutes.
- Add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt and cook for 1 minute, stirring constantly until the spices darken in color.
- Add in the tomato sauce, heavy cream and the chicken thighs, stir.
- Close the lid of the instant pot and cook on high pressure for 8 minutes.
- Release naturally and served garnished with cilantro alongside basmati rice and naan.
Nutrition
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Chef’s Note
The key to perfectly juicy and flavorful chicken is the yogurt marinade. Be sure to thoroughly coat the pieces, and if possible leave it to marinate for several hours, or overnight before cooking. Secondly, when sautéing the spices, they’ll start to brown and will release their oils which create a more complex flavor. Don’t skip out on that important step.
Table of contents
Can this be made ahead of time?
Yes. Wait for the chicken to cool, then package it in serving-sized, freezer-safe containers. Kept carefully sealed it can stay good frozen for up to 3 months. Take one serving from the freezer at a time to thaw and reheat for a perfect premade lunch or dinner.
How to Store
- Store: Wait for the recipe to cool, then transfer to an airtight container and keep it in the fridge for 3-4 days.
- Reheat: Add a little oil and turn the stovetop to medium heat. Then, add the leftover chicken and stir over heat until the pieces are warmed through.
- Freeze: You can store the in a freezer bag or another freezer-safe container for up to 3 months. Let thaw in the fridge overnight before reheating.
Alternative Cooking Techniques
Instant Pot Butter Chicken is a quick and easy option, but you can also follow my Slow Cooker Indian Butter Chicken, depending on what cooking method works best for your schedule and available equipment.
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