Instant Pot Butter Chicken

Right flavors, right spice level. But my sauce was pretty runny. Suggestions for creating a thicker/creamier sauce?

If I wanted to add fenugreek to this dish, how much would you recommend?

Simple, fast and delicious! I make the recipe as is, except I double the amount of chicken. Works perfectly.

this is an easy fantastic recipe. i have made a few times, both with and without dairy, and you really can't tell the difference. i do cook the rice separately because i don't own an insert for my pressure cooker. the best part of this dish is that my teenagers ask for it on the regular. if you want to take it up a notch, serve it with plain yogurt or riata, and mango chutney on the side. it really makes the dish pop.

Love this recipe! Love the book Indian Instant Pot Cookbook by Urvashi Pitri too. Highly recommend both, if you’re a lover of quick and delicious food of any kind, but especially Indian! Yum!

can anyone advise re: what type of steamer rack or trivet and/or bowl to use for rice - I am new to the instant pot

I make this for my family often. Everyone loves it!

I have been making this recipe for years now! It’s easy, quick, and delicious! I just made it using 4 pounds of boneless, skinless chicken thighs. I didn’t increase the amounts of the ingredients in the sauce though. There was still plenty of sauce.

I've made this several times. It's so easy and it's always a hit, even with picky teens that I don't usually cook for. I highly recommend this recipe!

Best ever. My family always asks for this dish. I love it because it is so easy on a weeknight and everyone enjoys. Outstanding flavors.

Like others here, this has been a staple ever since I found—at least a year back it seems! Amazingly good, as is or with any slight variations you may think of (I like to toss in some currants which adds a hint of sweetness with the spicy). I usually made it with white basmati but recently used brown which came out a bit crunchy still. Should I lessen the amount of rice when using brown rice or just cook for longer with more water?

This recipe is truly amazing. I have recommended it to multiple members of the family. The smell is amazing and the method for cooking rice is so genius. I'm actually making another chicken dish exactly the same way as we speak. Cook this recipe tonight! You won't regret it.

I found this recipe beginning of COVID and I think I have made it monthly ever since. Absolutely delicious, so simple and so versatile if you are missing an ingredient. The only thing I really recommend is getting a very good Garam Masala. I have also made with B/S chicken breasts in a pinch and still perfect. I cannot thank you enough for this recipe

I made this recipe for the third time for my family; the first two times, it was magical, and this time, something went wrong and my instant pot never came to pressure. I let the heat go too long, and too much liquid evaporated out of the tomato sauce, and there was burning on the bottom of the pan. I added butter and cream anyway and my family STILL said it was delicious and they would eat it every night! So, even when this recipe fails, it's better than most other recipes!

I've been trying to make a decent butter chicken at home for years without success. Jars, pre-mixes and recipes have all fallen short of expectations. This recipe has broken the drought and delivered a quick, easy and tasty butter chicken my whole family loves. I will never buy butter chicken in a jar again.

We made this last night, used coconut oil and coconut milk because my husband is sensitive to dairy, it was excellent.

AMAZING flavors!!!!! I have a 6 qt instant pot and I doubled the recipe. It was WAY too much sauce. Next time I would make the recipe as is but use 2 lbs of chicken thighs.

This was loved by all three generations in our house! Quick question, when using the second batch of sauce to make another meal, do you cook the chicken in the instant pot in the completed sauce or cook the chicken separately and add to warmed sauce?

Easy, simple ingredients. Flavors are good. Love that you can make the rice at the same time.

Do you think this would work to double and use a whole chicken (shread after cooking)?

This is a fantastic recipe! I am not a great cook, but it turned out really well. It has great flavor, I loved the spice level, chicken was tender, and not rubbery, salt level was perfect. I cooked the rice in our rice cooker because I didn’t have a heat safe dish to use for the rice, and I left the cilantro on the side because my kids don’t like it. I love that I can serve this with cauli rice when we are doing low carb. We ate up all the sauce instead of saving half. Love this recipe; I know it will be a staple. The whole family liked it and I will check out more of Urvashi Pitre’s recipes.

Hi there! I don't own an Instant pot, so is there any way I can make this in a dutch oven or slow cooker? I know it will take a lot longer, but it seems like it will be worth the wait!

Incredible, full flavor with bright notes - it is a new favorite at our house. It is easy to make even though it was my first instant pot attempt - I am truly no expert.

I’ve made this recipe several times and every time I get a “burn” notice half way through the cook time. Anyone know what I’m doing wrong? Or how I can adjust? I’m following all the instructions and cooking on high. I have a large Instant Pot.

Hard to improve but I made a few adjustments and was really happy with the results. I made the sauce and the rice on their own, cooking for ten minutes. After the ten minute wait, I removed the rice, blended the sauce and then simmered the sauce with coconut milk, butter and garam masala for a few minutes. I removed half the sauce, added diced chicken and an equal amount of cauliflower florets and pressure cooked for 2 minutes. Did a quick release, added some frozen peas and it was perfect. There were a few extra steps, but worth it to me to have some veggies and sauce for another meal. Not a drop left over.

I think I've only made an Indian dish one other time in my life. Followed this recipe exactly and it was delicious! Family is asking for more!

This is bomb AF.

Insanely good and easy. I do my rice on the stove and the only change I do to this is to use three or four chicken breasts cut into thigh size pieces (nobody likes thighs in my house!) and add a little hit of brown sugar to make the sauce a bit sweeter. It’s a weeknight game changer that makes amazing leftovers. Winner, winner chicken dinner!!!

By the way, 3 chicken breasts (halved) were the perfect amount for the quantity of sauce; no ‘later’ for us, just 4 yummy servings. Thank you, Urvashi!

Very tasty. Hubby normally doesn’t like these types of dishes in Indian restaurants. I did reduce red pepper to 1/4 t. and used Frontier Co-op brand garam masala. Strangely, I did have trouble with the rice which did not cook, although the chicken (3 breasts, halved) did. Wondering if anyone has had this happen. Perhaps I inadvertently didn’t have it on HIGH pressure?

Oh man it’s so good. Sooooo good. We cooked the rice separately because we wanted to use brown rice but the sauce and chicken taste EXACTLY like butter chicken from a restaurant. Quick, easy, totally delicious. Will absolutely make again.

Great recipe and fairly easy and super flavorful. I wanted to cut the fat/calories, so I used light coconut milk instead of cream and used about half the butter. It was still rich and delicious. I cooked the rice in an inner pot as instructed. Mine came out a little too al dente. I think next time I will let it go another 5 mintes (15 total) before releasing pressure. Will make this again!

A weekly must for my family!

I followed the recipe exactly. It is so salty, it is completely inedible. Aside from the saltiness, the flavors are lacking. I think that 4 oz. of butter to only one pound of chicken is far too much - tastes greasy. I am very disappointed and frustrated about the wasted time and money and now there's nothing for dinner. Will never make again.

Hello!
Is there any way to modify this recipe if you do not have an instant pot?
Thanks!

Amazing recipe and so easy! The salt indicated in the recipe just says "salt" not kosher salt or table salt so I used table salt and it was too salty. Was kosher salt perhaps what was indicated?

This is a new favorite. We only use half the amount of butter and cream called for, and still find it to be flavorful and rich.

We just made this and WOW! Incredible flavor and the chicken turned out perfectly. I've tried to make Indian food at home 100 times and finally, with this recipe, I was able to get close to restaurant quality. 10/10 would recommend.

This was great! The only think I did differently was dredge the chicken in the spices and place it in the fridge for a few hours until I was ready to cook it. This is going in the pile of go-to dinners!

Awesome dish!! I will save this and make it again and again! Amazing flavor so fast in the Instant Pot. Perfect weeknight meal...I didn't think it was too much sauce - I ate it all!

This recipe was incredible. I could not stop eating this butter chicken as it’s so flavourful and all the flavours balanced. Thank you for this awesome recipe! SO happy I doubled the recipe to freeze for later.
The cayenne adds a nice bit of spice.
If you love sauce like me this recipe makes the perfect amount of sauce!!

This is one of the most delicious dishes I’ve ever made. There is not one thing I’d change about it. A winner!!

I love this recipe! The amount of flavor you get for the amount of time and effort you put in is off the charts....and in one pot! Can't say enough good things. My kids love this recipe too (we skip the cayenne) and it is a weeknight staple in our house.

(Note to self, since there isn't a way to save w/ private notes: Done on stovetop. Sauteed spices in ghee. Added kasoori methi, onion powder, white pepper, & malt vinegar. Used large can of San Marzano as well as pre-cooked chicken. A touch of tomato paste. Simmered for a while.)

Just wondering if this is the same version of the recipe in the Keto Instant Pot Cookbook?

I would like double/triple the recipe, do I double all the ingredients? I have a 8qt instant pot
.

This was delicious! I like to cook/eat healthy, so I don't think I'll be making this often because of all the butter and cream. Though it is delicious, so occasionally this would be great.

Is this enough liquid for the instant pot? I thought it required a minimum quart of liquid?

Can you use chicken breasts? I have some in my freezer. I am wondering if I put them in frozen it might work.

Denise R., have you gotten an answer? I have the same question and would like to make the recipe today? Last time, I just prepared the rice on the stocktop.

I'm confused by the rice directions. First you put the rice ingredients into a heat-safe pan. Do you then cook the rice at all? Later the recipe says to put a bowl with rice into the pressure cooker with the chicken, but there's no mention of how it gets there from the heat-safe pan. (No pan I own would fit into my pressure cooker -- because of the handle. I'm using pressure cooker, but I don't think this would be any different with the instant pot.) What am I missing? Thanks.

A triumph. We doubled the recipe because I’ve got a 6 qt and I know she uses a 3 qt. If you aren’t reaching pressure that could be why! Such a wonderful addition to our repertoire.

Made this last night for dinner, and oh my goodness, it was divine! I had 1.3 lbs of boneless thighs, so that’s what I used, and I reduced the cayenne pepper to 1/4 tsp, and the cut the butter in half. It was perfect! Will be making again!! Thanks for a great recipe

My family loves Indian takeout and they CRUSHED this dish. Next time, I would increase the rice to 1.5 cups (for a family of 4). I would also make more chicken, rather than freeze about one-third of the leftover sauce -- the leftovers will reheat beautifully. Outstanding addition to the weeknight arsenal. Many thanks.

What is the best way to reheat the remaining sauce to prevent it from “breaking”?

Super good! Only changes were half and half instead of cream, half the butter amount, and chicken breasts instead of thighs due to personal preference. Will definitely be making this again!

Looks like a great recipe. Please translate for those of us who don't have instant pots. How long to cook, any adjustments?
I actually got one and returned it after opening, calling it the gadget that ate my kitchen. Most of how I cook would not work in an instant pot, and I don't have room for something so big that I'd rarely use. I work from home, so checking on a slow Dutch oven braise is easy.

We just got an Instant Pot about a month ago. The first recipes we tried were just eh. We tried this two weeks ago and loved it so much our daughter had us make it again a second night. Excellent.

If half the sauce is to be saved for later, can't we just double the chicken?

Absolutely fanatastic results. Followed exactly and bought some high quality garam masala in London recently that probably elevated the results. A bit put off by the amount of butter and cream but what the heck. Thx for a great recipe.

Fantastic and so easy! Butter chicken and rice in one pot. I couldn't believe it!

Delicious! I used 10 percent cream and it was still amazing. Can only imagine what 35 percent would be like!

I also needed more liquid to get to pressure. I added water, but next time I will add a second pint jar of home canned diced tomatoes. And just in case you are wondering, it turns out well even if you accidentally put in 1 tsp of ground cinnamon instead of 1 tsp garam masala, then add all the garam masala at the end ;)

Well-balanced flavors and an easy-to-follow recipe. It's also great with pork.

Years ago when I first received the Instant Pot as a gift from my mother-in-law, I got really interested in trying to figure out Indian pot-in-pot recipes so I could make delicious Indian food that normally takes over an hour to simmer conventionally (unpleasant in the hot humid climate I live in) AND the rice to go with it as simply and easily as possible, with minimal clean up. I mostly gave up—occasionally got ok but not stunning results, but I mostly lack the trial and error patient spirit the best home cooking recipe developers need—but not before acquiring stackable stainless steel pots, trivet, etc. that fit inside the liner, and with a casual sense probably in a year or so smarter more dedicated home cooks would figure it out and share their wisdom. I mostly forgot about it...fast forward to last week when I stumbled on this post, and Urvashi's work in general. My hope came true! This dish is exactly what I was dreaming of years ago. Not to mention Urvashi also granted another wish of mine, a clear method of making yogurt in the IP without the fiddly-time-consuming “heat then wait an uncertain amount of time for the milk to come down to just the right temp”. Needless to say I have since combed her site and acquired her cookbooks and am so, so happy and grateful there are genius people figuring this stuff out and willing to share with the rest of us. Thank you Urvashi and thank you Food 52 for bringing this to my attention! There was an old Toast article about the presumed inventor of chocolate chip cookies that opened with a Brillat-Savarin quote about how the invention of a good recipe has the potential to contribute more happiness to humanity than the discovery of a star. It came to mind when I made this.

Sorry :( Burnt to bottom of pan...would not come to pressure...followed instructions exactly and I own your book. Where did i go wrong :(

New to IP use and this was the first or second recipe I made and it turned out awesome. Chicken was super tender! I didn't add any cayenne because some of my kids can't take the heat and they loved it!

same person :)

Oops. Never mind. :)

This sounds amazing and I am making it tonight. However, I wanted to tell you that https://twosleevers.com/now-later-butter-chicken-pressure-cooker/ is using the same recipe and calling it her own. Not sure how ownership of these recipes work, but I thought I would let you know. I'm so excited for dinner!

I made this tonight and it was really, really good. I used a can of fire roasted diced tomatoes and a pound of boneless chicken cutlets (it's what I had). I didn't puree the sauce and added half the butter and cream. I was able to shred the chicken when it was done and we really enjoyed it. My family really likes sauce so we didn't have enough for a second meal. I cooked brown rice on the side. This will definitely be made again and again in our house. Very easy for a weeknight meal.

I made this for dinner tonight just as specified and it was fantastic!
I loved the sauciness of the recipe, more for the rice and naan.
Like some, I wondered if I could cut the butter in half just to be somewhat healthier... may try that next time. Will make often!

I am wondering if one could make this with a whole chicken or chicken parts or perhaps from another meat (pork, lamb, beef, or even fish). We aren't vegetarian, but we have rules about what meat we will buy (AWA-certified or from a farmer we know), and it's impossible to find boneless chicken breasts with this limitation, at least where I am, and I haven't figured out how to make them myself.

Is there any way to adapt this recipe for those of us without an instant pot? Would love to try, looks delicious!

Delicious! Used half the amount of butter (4T total) per other’s comments & to lighten dish. Would consider doubling (or 1.5x) the chicken next time — for better chicken to sauce ratio. (Although apparently author’s blog says "no" because the chicken releases so much liquid it will dilute the sauce.) (Since using my home-canned diced tomatoes, added 1c water bc worried not enough liquid. Mistake. Sauce too thin & had to cook it down/add a bit of cornstarch to thicken).

What are you using for a tall steamer rack? Do I need to buy one or is there a hack? Thanks

Can this recipe be made without an IP? If so any changes I should make?

I want to make this in my crock pot. Has anyone done that and, if so, how long should it cook?

I also used the spices as a dry “marinade of the chicken overnight, then cooked the chicken in the tomatoes until falling apart, added cream and butter, the rest of the garam masala and cilantro.

Fantastic dish! The only thing that kept me from my beloved butter chicken was the two-step tandoori chicken to butter chicken process. I made this without an IP, but now want one.

For those of us who do not own an IP, this recipe still works great. I have an electric pressure cooker (actually a multifunction machine with slow cooker, pressure, rice and similar settings). I followed the instructions but since I have no extra steamer rack for cooking the rice, I improvised. After putting all the chicken and gravy ingredients in the pot, I nestled a steel bowl holding the rice and water right on top of the raw ingredients. I could have just cooked the rice on the stove, but I am lazy and wanted to see if this would work since clean-up would be easier. It did! I set the pressure cooker on high for 10 minutes, then let it sit for 10 minutes and then released the little bit of remaining pressure. Came out just great. And as I commented below, I used half the butter called for and it was a hit. This recipe is definitely a keeper.

I made this as written, but with half the amount of butter and it was amazing.

OMG! This is the best Indian recipe I have ever made. I can never get the Indian flavor profile dead on, but this nailed it. The results are delicious and may be better than a restaurant. I used half cream and half coconut milk in the finishing stage. I did make two changes - I thought I had garam masala in the pantry, but could only find curry powder, so used that. I doubled the recipe as I had a two pound block of frozen chicken and when it came to adding a whole brick of Kerry Gold butter, I just couldn't do it. And I love butter. I ended up adding 5 ounces, and the result was perfect.

I’ve made this recipe many times, most recently last Tuesday (and twice since 2018 started!). It’s so easy and so delicious. Like others, for us there isn’t any “later”—I make 2-3 pounds of chicken with the sauce.

Delicious! Followed the recipe faithfully and was not disappointed, with one exception: I ignored the advice to save half the sauce, with the thinking that one can never have too much sauce...next time I’ll be freezing half as recommended

Honestly you won't find a better Butter Chicken recipe and I can say it's also better than ANY take out I've ever had! Kudos to urvashi!

Made this tonight and it was so so yummy! I steamed some broccoli to accompany it and that soaked up all the extra sauce. There's no such thing as too much sauce in my house!

How much pot/Marijuana do you use in your butter for this? the recipe do not say?

I'm getting jealous reading all of the excellent reviews. I'm not very experienced with my pressure cooker, certainly not enough to convert this into a stove top version.
If I were to simply put this into my cooker, minus the rice, and just adjusted the time for 15psi it would very likley burn. Can anyone maybe make a suggestion or perhaps point my to some other variation of this recipe that
I could use?

I can’t wait to try one of the vegetarian options for this, thanks for including them! The author’s cookbook inspired me to start using my Instant Pot after a year of letting it sit in the shelf and now I use it several times a week to make her dal recipes and they always turn out amazingly well. It also frees up my time and the stovetop while the dal cooks so I’ve started to make my own chapati, something else I’ve been wanting to tackle for years. Thank you for sharing these delicious and fool proof recipes with us Urvashi!

Ok, I’m not really known for my Indian fare and this turned out amazing on the first try. It’s fantastic (and easy).

This butter chicken is delicious!!! You will lick the bowl clean!

Can I do this in a crock pot? Longer cooking of course

This recipe was one of my first in the IP and one my family always orders at Indian restaurants (this sauce in some form or other... often mutter paneer (peas & cheese)). So not only is it a delicious addition to our repertoire, but with some Trader Joe's frozen naan for the kids and some cauli-rice, it's become a staple of our family's meal plan, replacing a $60 meal out. Amazing.

Totally recommend trying different additions like chicken, shrimp, small meatballs, paneer (Indian cheese - our Costco carries it) and green peas, diced vegetables.

Urvashi, you are a gift. Thank you so much for your oh-so-intelligent streamlining (without dumbing down) of recipes and conversion of such great bonafide real-food Indian and Tex-Mex recipes for the IP.

Quick question (before I make this, can't wait): how much garam masala do I need in total? Some goes in the first stage, according to the recipe, and one teaspoon at the end, but only one teaspoon is mentioned in the ingredients? I have some garam masala that I brought back from Sri Lanka, and I wonder if it would differ much from Indian GM...

Fantastic!

I love this recipe and so does my whole family. It's quick and easy and packed with delicious flavour.

This is a delicious recipe that all family members will enjoy. We have made it several times and now we double the recipe so we can have leftovers!!

Love this recipe! My husband and I are not Indian, but we used to go out for Indian food at least twice/month, which gets pricy. We have cut way back on that because of this author's delicious, easy recipes. Truly restaurant quality.

Is it possible to cook the same amount of sauce with double the chicken?

This butter chicken recipe was my introduction to Indian cooking & I'm hooked!
I feed butter chicken to others so they can get on the butter chicken band wagon.
#butterchickenislife

This was one of my first recipes in the Instant Pot. Like the author, I too tried over and over to make a Butter Chicken at home, but never nailed it. Then I moved on to bottled sauces and still never found anything I love I liked. Every time someone I know gets an IP I send them a handful of recipes that I know are amazing and work. This one always get raves. I add cashews and giant raisins at the end and it tastes just like my favorite Indian restaurant.

This is an absolute must for your Instant Pot! Incredibly authentic yet so easy to make. Recipe makes enough sauce for a second meal — I freeze it and use it later to make the most delicious Butter Shrimp, yum. Butter Chicken is just the beginning - Urvashi’s Two Sleevers site and FB page have SO many great recipes (try the Chicken Korma!)

Urvashi’s recipes are all amazing but this one is especially good. Easy to make and full of goodness! Thanks so much for all your wonderful recipes Urvashi.

My family loves this recipe so much that it is on a regular rotation. My favorite part about it is that chicken can go from frozen to meal within 45 min and I don’t have to babysit it.

I’m made quite a few recipes from this authors cookbook. Delicious, hearty, healthy Indian meals cooked in a fraction of the time. So easy and quick- the key with Indian cooking is getting all those delicious flavors infused throughout the dish- the Pressure cooker does that.

I made this the first time before Christmas & served it on konjac rice (avoiding excess starch because of managing t2 diabetes (hubby) and avoiding sam (me). - Superb. This week I thawed my extra sauce & made it again & served over cauliflower - just wonderful. I used to have to go to an Indian restaurant to get a fix of butter chicken. Now thanks to Urvashi, I can make it whenever I choose at home. - I even like it better than restaurant fare

I finally tried it — hate being a “groupie”! It truly is an amazing recipe. I could find nothing that I would change, and that is a rare recipe for me!

This recipe was a complete hit with everyone in the family- even the picky one! We sometimes use the Butter Chicken with quinoa instead of rice, which is also so good!

If I could, I'd eat Urvashi's Butter Chicken for breakfast, lunch, and dinner. Wait...I can. And I have! Who knew good Indian food could be so easy to make?

This is the best recipe and so easy!

This recipe is incredible!! I made it Sunday and have been enjoying the extra sauce on everything all week long!!!

This is my go to butter chicken recipe. My whole family loves it! I would literally drink the sauce if I could! Delicious!

The "hardest" part was shopping for whole spices to grind up in an old coffee grinder, to make the garam masala myself, but it was sooo worth it! I've made this dish three times so far, and now my mouth is watering for it again...

Highly recommend this butter chicken! My kids have the cilantro gene (tastes like soap) so I leave that out and it's still so good. Have served it for family and company and all ask for the recipe! Have doubled it, too, works super.

This butter chicken is soooooooooo good. I've made it several times and will be making it for dinner tonight!

This is my favorite recipe for IP. Always a winner.

This recipe is so delicious and easy to make. Worth making the garam masala....so flavorful!

Love this recipe! Super-fast to make and my whole family likes it. We make it every week or so, by request. Bonus - we use the leftover sauce for pizzas on top of frozen garlic naan. So, so good!

This is my family's favorite recipe. I cook it at least every couple of weeks, and once I made a huge pot of it to send back to college with my son. We packed it up into containers and put it on ice in a cooler. When he got home he put some in the freezer and some in the refrigerator to eat that week. A few weeks later he texted me to say "MOM!!! This is the best day ever! I found a container of the butter chicken in the back of the freezer!" lol. -- The only thing wrong with this recipe is the "later" part in the title. "Now and later" means that there will be some leftover for the freezer. But the only way I get leftovers if if I triple the recipe! And I may or may not have had it for breakfast once. :)

Great and easy recipe! The entire family loves when I make it!

This is a terrific and easy recipe that everyone loves and makes you look like a genius chef. I highly recommend making the garam masala that Urvashi recommends. The recipe is great either way but the homemade garam Masala kicks it up a notch!

This is as good as any I have had in a restaurant! Easy and delish. This chicken and sauce can be put on cauliflower rice or even pizza! Yum. Thanks for helping me get over fear of trying to make Indian food, Urvashi!

Made this last night. I love it! Had leftovers for lunch and the last of it for dinner tonight. Be careful you might become addicted!

I'm an Indian and had never made this before Urvashi made it so simple...and delicious!

our new favorite, so easy & good. I eat it with cauliflower rice to minimize carbs..,no diet deprivation here.

Although I am a vegetarian , this recipe is BOMB .. I have hear literally hundreds of people going crazy for it. A must try. Good news for Vegans and Vegetarians, substitute chicken with Paneer or Tofu. Congratulations Urvashi .

I love this recipe, and so does anyone I have ever made it for. It is so flavorful and easy and quick to make. Love it.

This is one of the first recipes I made in my Instant Pot, and it is FANTASTIC! Not a single person that I've made it for hasn't loved it, even my picky father and young siblings. It is a regular staple in my kitchen, and friends and family always ask me to make it when they come over for dinner.

Unquestionably, a make it at home classic!! Make it one time following the easy instructions. Then you will make it again and again and again! Then you will decide to make it with extra sauce for pizza (yes, pizza), perhaps a soup base, and with leftover anything. Urvashi Pitre is the queen of butter chicken. She reigns over a host of other ethnic foods and she rules the Instant Pot!

Best and easiest butter chicken recipe! Ever!

This is absolutely the best! But all of Urvashi’s recipes - both on her blog and her cookbooks are most excellent!

I love this recipe and find Urvashi's instructions so easy to follow. This was the first Indian dish my husband ever had and he LOVES it. Wants it in our regular rotation of meals. AND you can do so many other dishes with this wonderful sauce. I have made a few of her other recipes and he loves them just as much.

This recipe is so amazing there are no words. Make it. You will become a hero in your house thanks to Urvashi Pitre. Then follow her on social media because her food wizards knows no end.

I absolutely love this recipe. I have, in the past, tried making various types of Indian food and it never hits the mark - until I tried this recipe. Oh. My. Goodness! There is so much flavor! This is a staple in my household. <3 I have since bought her cookbook and have had multiple Indian food successes. The best!

This is one of our favourite recipes! I omit the cayenne because my kids don't like heat, but it's still delicious!

this recipe is the BEST!!!!!

This is a must have on my weekly menue...my grandson is crazy about it and we do change up with vegetables or chick peas and l o v e it with paneer!!!

Made this for the first time last night and in one word....AMAZING! I’m not very familiar with Indian cuisine but I think I may have fallen in love. It was flavorful but not spicy-hot. The chicken was so tender—can cut it with a spoon. The recipe itself is well-written and organized. Couldn’t get any better! Love it!

I tried this recipe and it is by far the most delicious thing that I've ever made. This is a hit!

Can't wait to try this! We love chicken mahkani, and this uses real ingredients so we can control the heat. Couple of questions: 1) The instruction say to put the ingredients for the chicken into the pot, but then later we are to stir in the butter, cream, cilantro, and more garam masala. So those 4 ingredients should be held back to begin with, right? 2) What are the author's recommendations for cooking the second batch of sauce....I presume we would simmer the chicken directly in the sauce (or use the IP, naturally). Thanks!

Could you clarify what chicken ingredients should go in the pressure cooker? It seems as if the butter and cream should not be added to the pot until after it has been cooked.