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Chef Hamid

The Ultimate 20-Minute Instant Pot Butter Chicken (Murgh Makhani)

Restaurant-quality butter chicken made in the Instant Pot using high-pressure cooking to infuse deep, complex flavors in just 20 minutes. Features a velvety, emulsified tomato-cream sauce and tender chicken thighs. Authentic Indian spices with foolproof instructions to avoid the "Burn" warning.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
10 minutes
Total Time 28 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.75 lbs 800g boneless, skinless chicken thighs, cut into 2-inch pieces
  • 4 tbsp 56g Kerrygold butter (or European-style butter), divided
  • 1 large yellow onion finely diced (250g)
  • 2 tbsp 30g ginger-garlic paste
  • 1.5 tsp 7g kosher salt, divided
  • 1 can 14 oz / 400g crushed tomatoes
  • ½ cup 120ml chicken broth or water
  • ¾ cup 180ml heavy cream (36% milkfat)
  • 1 tsp 5g honey or sugar
Spices
  • 1 tbsp 7g Kashmiri red chili powder (not cayenne)
  • 2 tsp 4g garam masala
  • 1 tsp 2g ground coriander
  • 1 tsp 2g ground cumin
  • ½ tsp 1g turmeric
Finishing
  • 1 tbsp 3g kasuri methi (dried fenugreek leaves)
  • ¼ cup 15g fresh cilantro, chopped (garnish)
  • Extra heavy cream for drizzling optional

Equipment

  • 1 Instant Pot (6-quart or 8-quart)
  • 1 Wooden spoon or silicone spatula (for scraping pot bottom during deglazing)
  • 1 Cutting board and chef's knife
  • 1 Measuring cups and spoons
  • 1 Small prep bowls (for organizing spices)
  • 1 Serving bowls
  • 1 Ladle

Method
 

Prep
  1. Cut chicken thighs into roughly 2-inch (5cm) pieces. Season lightly with ½ tsp kosher salt. Set aside.
  2. Finely dice onion. Measure out all spices so they are ready to add quickly during sauté.
Sauté Mode — Building Flavor Base
  1. Turn Instant Pot to Sauté mode (Normal/Medium setting). Wait until display reads "Hot" (about 2 minutes).
  2. Add 2 tbsp butter and let melt completely until foaming.
  3. Add diced onion. Sauté for 5–6 minutes, stirring frequently, until softened and translucent at edges.
  4. Add ginger-garlic paste. Sauté for 60–90 seconds, stirring constantly, until fragrant and slightly golden.
  5. Add Kashmiri red chili powder, garam masala, ground coriander, ground cumin, and turmeric. Stir continuously for 30–45 seconds to bloom spices. Do not let burn.
Deglaze (Critical Step to Avoid "Burn" Warning)
  1. Immediately add crushed tomatoes and chicken broth (or water). Using wooden spoon, scrape bottom of pot vigorously to release all stuck-on bits. This is essential to prevent burn warning.
  2. Add chicken pieces and stir to coat in sauce. Add remaining 1 tsp kosher salt.
Pressure Cook
  1. Press Cancel to turn off Sauté mode.
  2. Secure Instant Pot lid. Set pressure valve to Sealing.
  3. Press Pressure Cook or Manual button. Set timer for 8 minutes at High Pressure.
  4. Pot will take 8–10 minutes to come to pressure. Timer will begin counting down once pressurized. Do not open lid during cooking.
Natural Release
  1. When timer beeps, do not touch pot. Let sit undisturbed for 10 minutes for natural pressure release.
  2. After 10 minutes, carefully move pressure valve to Venting to release remaining pressure. Wait until float valve drops completely before opening lid.
Finish Sauce
  1. Remove lid. Press Sauté again (Normal setting).
  2. Add heavy cream and remaining 2 tbsp butter. Stir gently and simmer for 3–4 minutes, stirring occasionally, until sauce thickens and becomes glossy.
  3. Stir in honey or sugar to balance acidity.
  4. Crush kasuri methi (dried fenugreek leaves) between palms and stir into sauce.
  5. Press Cancel to turn off heat.
  6. Let rest 5 minutes before serving.
Serve
  1. Serve over basmati rice, with naan, or with cottage cheese flatbread for low-carb option. Garnish with fresh cilantro and drizzle of heavy cream.

Notes

Critical: Avoid the "Burn" Warning
The most common Instant Pot failure with this recipe is the burn warning. To prevent this:
  • After sautéing spices, immediately add crushed tomatoes + broth
  • Scrape the bottom of the pot thoroughly with a wooden spoon to release all stuck-on bits
  • Make sure there is enough liquid (at least ½ cup) before sealing lid
Chicken Thighs vs. Breast
Always use boneless, skinless chicken thighs. Chicken breast becomes dry and stringy under pressure. Thighs have higher fat content and connective tissue that breaks down into gelatin, creating tender, silky texture.
When to Add Cream
NEVER add cream before pressure cooking — it will curdle under high heat. Always add cream after pressure cooking during the final simmer.
Kashmiri Chili Powder vs. Cayenne
Kashmiri chili provides vibrant red-orange color and mild heat. Cayenne is much hotter and will turn the sauce brown instead of the characteristic red. Use authentic Kashmiri chili for best results (available at Whole Foods, Indian markets, or Amazon).
Kasuri Methi (Dried Fenugreek)
This is the secret ingredient that gives butter chicken its authentic restaurant flavor. Crush between palms before adding to release aromatic oils. Available at Indian grocery stores or Amazon.
Storage
Store in airtight container in refrigerator for up to 4 days, or freeze up to 3 months. Reheat gently on stovetop over low heat, whisking to re-emulsify sauce. Add splash of cream or butter to restore silkiness.
Serving Suggestions
  • Over basmati rice
  • With naan or garlic naan
  • With Viral High-Protein Cottage Cheese Flatbread (low-carb option)
  • With cauliflower rice (keto-friendly)
  • Garnished with Air Fryer Roasted Broccoli for balance