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+ servings

Instant Pot Butter Chicken

Instant Pot Butter Chicken - Video Recipe of Authentic Punjabi Murg Makhani made in the Pressure Cooker. Under 30 minute recipe.
Course Main Course
Cuisine Indian
Keyword butter chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 322kcal



Chicken Marinade

  • 250 gms Chicken* (half a pound)Boneless Thighs, cut into cubes
  • 1/2 Cup Greek Yogurt
  • 1 tsp Turmeric
  • 1 tsp Salt

Butter Chicken Gravy


  • Marinate the Chicken in yogurt,turmeric and salt.Set aside for 15 minutes to 24 hours in the refrigerator.
  • Heat the instant pot in SAUTE mode.When Hot, add 2 tbsp butter.
  • Add the spices- cardamom,cinnamon and cloves.
  • Tip in the chopped onions and saute for 3-4 minutes till it turns translucent.
  • Sprinkle the red kashmiri chilli powder & Ginger.Saute for 30 seconds.
  • Add the tomato puree and saute for another 3-4 minutes till you can see the butter on the sides.
  • Add the chicken with the marinade.Add 1/2 Cup water and cancel saute.
  • Close the lid,select PRESSURE COOK/MANUAL at HIGH for 10 minutes.Quick Release and open the pot.
  • Select Saute.Add the cream slowly and keep stirring.
  • Check the salt.Add Kasuri Methi,Honey, Garam masala(if using) and stir it once again.Check on the salt.Add more if needed.
  • Garnish with coriander leaves before serving.



Calories: 322kcal | Carbohydrates: 7.2g | Protein: 12.2g | Fat: 27.5g | Saturated Fat: 11.9g | Cholesterol: 87mg | Sodium: 251mg | Potassium: 145mg | Fiber: 0.6g | Sugar: 4.8g | Calcium: 59mg | Iron: 1mg