Instant Pot Butter Chicken: History, Ingredients & Recipe

Butter chicken, also known as murgh makhani, is a rich and creamy curry made from marinated chicken simmered in a tomato-butter sauce. It originated in Delhi in the mid‑20th century as a way to repurpose leftover tandoori chicken (Butter chicken). Today it’s one of India’s most beloved dishes, and making it in an Instant Pot streamlines the cooking process without sacrificing flavor.

History of Butter Chicken

Butter chicken’s origin story begins at the Moti Mahal restaurant in Delhi. Chefs there mixed leftover tandoori chicken with a velvety tomato‑butter sauce to avoid waste, creating a dish that quickly became legendary (Butter chicken). Over time it spread beyond India and gained global popularity.

Ingredients

• 3 tablespoons unsalted butter or ghee
• 5‑6 cloves garlic, minced
• 2 inches fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder (optional for heat)
• 1 teaspoon salt
• 2 pounds boneless, skinless chicken thighs, cut into pieces
• 1 cup tomato sauce or puree
• 4 ounces heavy cream (or coconut milk for dairy‑free)
• Chopped cilantro for garnish

Instructions (Instant Pot)

1. Sauté aromatics: Turn the Instant Pot to Sauté and melt the butter. Add the minced garlic and ginger; cook until fragrant, about 1 minute.
2. Toast the spices: Stir in the garam masala, cumin, paprika, turmeric, chili powder and salt. Cook for 30 seconds to bloom their flavors.
3. Add chicken and tomatoes: Add the chicken pieces and tomato sauce. Stir to coat the chicken in the spices. Cancel the Sauté function.
4. Pressure cook: Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes. When the timer beeps, allow a 10‑minute natural release, then carefully release any remaining pressure.
5. Finish the sauce: Remove the lid and stir in the heavy cream (or coconut milk) until the sauce is smooth and creamy. Adjust seasoning to taste.
6. Serve: Garnish with chopped cilantro and serve over basmati rice or with naan bread.

Tips & Variations

• For a lighter version, substitute coconut milk for the cream.
• You can marinate the chicken in yogurt, lemon juice and spices for a few hours before cooking to enhance flavor.
• Adjust the spice level by increasing or decreasing the chili powder.

For more inspiration on what to make with your pressure cooker, check out our article on 6 Unexpected Ways to Use Your Pressure Cooker This Fall. And if you’re interested in the backstory of this dish, read this National Geographic piece about the history of butter chicken for an in‑depth look at its origins.