Urvashi Pitre's "Now & Later" Instant Pot Butter Chicken

January 9, 2018

Test Kitchen-Approved

Author Notes: I set about creating this butter chicken recipe like I do everything else in my life—somewhat obsessively. Many tries later, after many less-than-perfect renditions, I knew I’d nailed it when my husband tried this particular recipe and beamed, and I put it on my blog, where it was super popular. This was the one—and it sparked a book deal. It's also keto-friendly. This recipe, in order for optimal taste, does make too much sauce; save the rest to mix into other ingredients in your next meal (hence the name "Now & Later"). This method also allows you to cook rice in the Instant Pot at the same time.

This recipe relies on one important ingredient—the garam masala. Invest in a bottle, which can be found in a number of grocery chains, Indian shops, and online. You can also make your own.If your butter chicken is bland and flavorless, a lack of garam masala is to blame.
Urvashi Pitre

Food52 Review: Featured in: 9 Instant Pot Indian Recipes for Rich, Comforting Flavor Fast.The Editors

Serves: 4 to 6
Prep time: 10 min
Cook time: 25 min

Ingredients

  • For the rice
  • 1 cup aged basmati rice, rinsed
  • 1 cup water
  • 1 tablespoon ghee or vegetable oil
  • 1 teaspoon salt
  • For the butter chicken
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon turmeric
  • 1/2-1 teaspoons cayenne pepper (adjust to taste)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons good-quality garam masala, divided
  • 1 teaspoon ground cumin
  • 1 pound boneless skinless chicken thighs, left whole
  • 4 ounces butter, cut into cubes (use coconut oil, if dairy free)
  • 4 ounces heavy cream (use full-fat coconut milk, if dairy free)
  • 1/4-1/2 cups chopped cilantro
In This Recipe

Directions

  1. Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.
  2. Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
  3. Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
  4. Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
  5. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and set aside.
  6. Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
  7. Remove half the sauce and freeze or refrigerate for later.
  8. Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.

More Great Recipes:
Indian|Butter|Chicken|Cilantro|Cumin|Paprika|Milk/Cream|Pressure Cook|Instant Pot|Entree

Reviews (125) Questions (6)

125 Reviews

J. January 1, 2019
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!
 
Marcie December 30, 2018
Looks like a great recipe. Please translate for those of us who don't have instant pots. How long to cook, any adjustments? <br />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.
 
Christopher R. December 19, 2018
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.
 
Matt H. December 11, 2018
If half the sauce is to be saved for later, can't we just double the chicken?
 
Matt H. December 11, 2018
Also a problem I've always noticed with my sister's instapot (which precludes me from wanting to buy mine own) is that no matter what you're cooking, the sauce is just too full of water. There's no reducing taking place. I assume that cooking the rice in the same vessel helps rid this issue, since the rice would presumably absorb the steam? Which would really mean that cooking indian food is sort of the instapot is good at.
 
Matt H. December 11, 2018
the only thing
 
Author Comment
Urvashi P. December 17, 2018
I think a lot of that has to do with recipes that are not well written. Cooking the rice at the same time doesn't affect the amount of sauce, as the rice has it's own water that it cooks in. I have a lot of followers who do double the chicken but not the other ingredients. To me, this dilutes the flavor of the dish considerably. BTW, I'm probably in the minority when I say it's too much sauce. Most people have zero trouble slurping up all the sauce :)
 
Kit S. December 11, 2018
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.
 
Kit S. December 11, 2018
And was blown away by the rice!
 
Amaliamar December 8, 2018
Fantastic and so easy! Butter chicken and rice in one pot. I couldn't believe it!<br />
 
luise M. December 8, 2018
Delicious! I used 10 percent cream and it was still amazing. Can only imagine what 35 percent would be like!
 
Krysta G. December 5, 2018
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 ;)
 
Whats4Dinner December 9, 2018
Hi Krysta,<br />I too have issues with getting to pressure because of too little liquid. I have the IP Ultra, which IP do you have? I'm just wondering if it's specific to the type of IP. I've found that I must use at least 1.5 cups of liquid at a minimum to get to pressure. TIA.
 
Kimber C. July 30, 2018
Well-balanced flavors and an easy-to-follow recipe. It's also great with pork.
 
ifjuly April 6, 2018
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.
 
Philip M. March 20, 2018
Sorry :( Burnt to bottom of pan...would not come to pressure...followed instructions exactly and I own your book. Where did i go wrong :(<br />
 
Philip M. March 24, 2018
I figured out where I went wrong. Used crushed tomatoes instead of diced. Made again with diced and turned out perfect :)<br />
 
Melissa R. March 10, 2018
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!
 
Petunia G. February 28, 2018
same person :)
 
Barbara G. February 28, 2018
Oops. Never mind. :)<br />
 
Barbara G. February 28, 2018
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!<br />
 
Suman S. December 6, 2018
Urvashi Pitre and Two Sleevers are the same person :)
 
Susan B. January 26, 2018
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.
 
Lisa January 23, 2018
I made this for dinner tonight just as specified and it was fantastic!<br />I loved the sauciness of the recipe, more for the rice and naan. <br />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!
 
Deborah January 23, 2018
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.
 
Diana February 20, 2018
Deborah, you can break down a whole chicken to get boneless chicken breasts.
 
Embenray January 22, 2018
Is there any way to adapt this recipe for those of us without an instant pot? Would love to try, looks delicious!
 
Kelly D. January 21, 2018
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).
 
Lynn January 21, 2018
What are you using for a tall steamer rack? Do I need to buy one or is there a hack? Thanks
 
Lorraine G. January 21, 2018
If you don't have one you can just make the rice separately. Probably easier to do them together (I never do) but if it means waiting till you can find something on Amazon....well, don't wait that long to make this recipe! Make them separately for now, later you can try them together. :)
 
Brigitte H. December 8, 2018
Do you have a pan for the rice you can recommend Thx
 
Timid January 10, 2019
I used the small, circularm metal trivet that came with my Instant Pot.
 
Timid January 10, 2019
I used a smal,l stainless steel mixing bowl, the top diameter of which met the 6 - 7 " requirement. The rice was eerily perfect.
 
W January 18, 2018
Can this recipe be made without an IP? If so any changes I should make?
 
Hollis E. January 18, 2018
I want to make this in my crock pot. Has anyone done that and, if so, how long should it cook?
 
jmh January 19, 2018
Well, I would follow the steps but start in the morning and let the chicken cook in the gravy all day. Then at dinnertime, cook the rice and finish the gravy with the butter, cream and cilantro. Just a guess but that's what I'd do.
 
arcane54 January 18, 2018
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.
 
Karen M. January 19, 2018
That sounds like a Very good idea. Bet it worked well for you
 
arcane54 January 18, 2018
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.
 
jmh January 16, 2018
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.
 
btglenn January 18, 2018
Thank you JMH for writing how to cook this with a pressure cooker. Not every cook has rushed to buy yet another addition to his or her batterie de cuisine, andI believe that the folks at 52 should have recommended that this information should have been included along with the ones for a vegetarian delight. I made this in a Dutch oven since I often find that pressure cookers or Instant Pot under pressure often takes about the same time as on the stove cookery. I followed the instructions, but placed the ingredients for sauce and chicken in a heavy Dutch oven. I placed a little steamer on top for the rice. Replacing the instructions for IP cooking, I first brought the ingredients up to a boil and then lowered the heat to low. Then I covered my pot first with aluminum foil and then placed the regular cover over it, for a tight seal. After half an hour(my estimated time for cooking the thighs and rice) I opened the pot and found the chicken and rice fully cooked. If it needed a little more time, I would have just recovered the pot and cooked for another 5 to 10 minutes. I then finished the recipe according to the instructions for pureeing the sauce, etc.
 
jmh January 16, 2018
I made this as written, but with half the amount of butter and it was amazing.
 
Robyn January 15, 2018
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.
 
Dana F. January 15, 2018
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.
 
Kathryn January 14, 2018
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
 
Julia B. January 14, 2018
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!
 
Sarah O. January 14, 2018
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!
 
lorne January 14, 2018
How much pot/Marijuana do you use in your butter for this? the recipe do not say?<br />
 
Mark R. January 14, 2018
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.<br />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 <br />I could use?<br />
 
Author Comment
Urvashi P. January 14, 2018
So it should work equally well on a stovetop cooker. What I'd do is reduce the time to about 6-7 minutes and try it. Good luck!
 
Mark R. January 14, 2018
Sold!<br />I'll give it a shot and report back.<br />
 
Mark R. January 16, 2018
It worked! I was chicken to turn up the heat too high for my fear of burning it, so I waited about 45 minutes for the cooker to come to pressure. I have it 6 minutes at pressure, and the thighs came out perfectly.<br />It's a keeper!<br />Thanks
 
Umā M. January 14, 2018
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!
 
LJ January 13, 2018
Ok, I’m not really known for my Indian fare and this turned out amazing on the first try. It’s fantastic (and easy).
 
Jessica B. January 13, 2018
This butter chicken is delicious!!! You will lick the bowl clean!
 
Christine G. January 13, 2018
Can I do this in a crock pot? Longer cooking of course<br />
 
Author Comment
Urvashi P. January 13, 2018
yes you can. Enjoy!
 
Michele L. January 12, 2018
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.<br /><br />Totally recommend trying different additions like chicken, shrimp, small meatballs, paneer (Indian cheese - our Costco carries it) and green peas, diced vegetables. <br /><br />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.
 
Lynn January 12, 2018
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...
 
Gina January 12, 2018
I noticed this as well. <br />Would love to know the answer.
 
Michele L. January 12, 2018
In her cookbook, it wants 2 t, divided. 1 in the first stage, the other in the 2nd. I think this recipe was printed with an error or change...
 
Michele L. January 12, 2018
RE: Garam Masala, they're all different. See what you think of the dish with the one you have!
 
Author Comment
Urvashi P. January 12, 2018
Sorry about that, just edited to add directions. 1 teaspoon goes in when you cook it. Another teaspoon goes in after it is cooked. I like to remember this as one for the pot, one for the nose.
 
Michele L. January 12, 2018
This is another of the (many!) things your Indian Instant Pot cookbook has taught me, though, that's so marvelously transferrable to other recipes!<br /><br /> "Wanna make delicious food in the Instant Pot? Don't cook the flavor out of your spices; add some of 'em after the pressure."
 
Author Comment
Urvashi P. January 13, 2018
exactly! That and don't dry out your food too much by pre-browning.
 
Patti A. January 12, 2018
Fantastic!
 
Erika H. January 12, 2018
I love this recipe and so does my whole family. It's quick and easy and packed with delicious flavour.
 
prudence January 12, 2018
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!!
 
Carol January 12, 2018
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.
 
Jenny January 12, 2018
Is it possible to cook the same amount of sauce with double the chicken?
 
Carol January 12, 2018
Her blog answers this question...she says "no" because the chicken releases so much liquid it will dilute the sauce. I just freeze the extra sauce and use it later with leftover rotisserie chicken.
 
Carol January 12, 2018
Her blog answers this question...she says "no" because the chicken releases so much liquid it will dilute the sauce. I just freeze the extra sauce and use it later with leftover rotisserie chicken.
 
Melody January 12, 2018
I have done this myself but based on Urvashi's comment about it diluting the sauce I will just cook extra chicken separately!
 
Jenny January 12, 2018
I have done her chicken tikka masala with twice the chicken and it still got rave reviews
 
Rebekah L. January 12, 2018
This butter chicken recipe was my introduction to Indian cooking & I'm hooked!<br />I feed butter chicken to others so they can get on the butter chicken band wagon.<br />#butterchickenislife
 
Michele L. January 12, 2018
Precisely.
 
Dayna O. January 11, 2018
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.
 
Jane B. January 11, 2018
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!)
 
Priya T. January 11, 2018
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.
 
Dre R. January 11, 2018
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.
 
Petunia G. January 11, 2018
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.
 
Paulette G. January 11, 2018
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<br />
 
Charlotte L. January 11, 2018
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!
 
Marla January 11, 2018
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!
 
Sandy M. January 11, 2018
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?
 
Patti A. January 11, 2018
This is the best recipe and so easy!
 
Deana January 11, 2018
This recipe is incredible!! I made it Sunday and have been enjoying the extra sauce on everything all week long!!!
 
Karen N. January 11, 2018
This is my go to butter chicken recipe. My whole family loves it! I would literally drink the sauce if I could! Delicious!
 
Elena-Beth K. January 11, 2018
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...
 
Gigi January 11, 2018
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.
 
Timid January 10, 2019
Try parsley. The texture and color of the raw, green herbs added at the end is an enhancement.
 
Beth F. January 11, 2018
This butter chicken is soooooooooo good. I've made it several times and will be making it for dinner tonight!
 
Mila I. January 11, 2018
This is my favorite recipe for IP. Always a winner.
 
greta268 January 11, 2018
This recipe is so delicious and easy to make. Worth making the garam masala....so flavorful!
 
Jennifer B. January 11, 2018
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!
 
Lorraine G. January 11, 2018
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. :)
 
Lana January 11, 2018
Great and easy recipe! The entire family loves when I make it!
 
Mgw417 January 11, 2018
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!
 
Paula N. January 11, 2018
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!
 
Lyndsey G. January 11, 2018
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!
 
Rupa D. January 11, 2018
I'm an Indian and had never made this before Urvashi made it so simple...and delicious!
 
Sharon S. January 11, 2018
our new favorite, so easy & good. I eat it with cauliflower rice to minimize carbs..,no diet deprivation here.
 
Subhadra B. January 11, 2018
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 .
 
Pat January 11, 2018
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.
 
Lindsey M. January 11, 2018
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.
 
Martin H. January 11, 2018
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!<br />
 
Rina S. January 11, 2018
Best and easiest butter chicken recipe! Ever!
 
ntt2 January 11, 2018
This is absolutely the best! But all of Urvashi’s recipes - both on her blog and her cookbooks are most excellent!
 
Melody January 11, 2018
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.
 
Trenny V. January 11, 2018
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.
 
Trenny V. January 11, 2018
*wizardry
 
Kelle R. January 11, 2018
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!
 
Monica January 11, 2018
This is one of our favourite recipes! I omit the cayenne because my kids don't like heat, but it's still delicious!
 
Heather R. January 11, 2018
this recipe is the BEST!!!!!
 
LIZZANNE January 11, 2018
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!!!
 
Barb R. January 11, 2018
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!
 
Joe January 11, 2018
I tried this recipe and it is by far the most delicious thing that I've ever made. This is a hit!
 
Last1towed January 11, 2018
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!
 
Author Comment
Urvashi P. January 11, 2018
Freeze it<br />Add shrimp and heat through<br />Add steamed vegetables<br />Add paneer<br />Add boiled eggs<br />Add rotisserie chicken
 
Author Comment
Urvashi P. January 11, 2018
I updated the recipe based on your comment so thank you for that! I hope that is clearer.
 
Last1towed January 11, 2018
Thank you so much! :)
 
TheFritschKitchen January 11, 2018
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.
 
Author Comment
Urvashi P. January 11, 2018
That is correct. You want to save the butter, cream, and one tsp of garam masala until later.<br />
 
Author Comment
Urvashi P. January 11, 2018
I updated the recipe based on your comment so thank you for that! I hope that is clearer.
 
jacey February 7, 2018
Hello, I am really excited to make this recipe in my new IP. Question, at what level do I pressure cook? Low/normal//high?