Instant Pot
Instant Pot Butter Chicken by Urvashi Pitre
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194 Reviews
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December 28, 2020
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.
Robin A.
December 26, 2020
We made this last night, used coconut oil and coconut milk because my husband is sensitive to dairy, it was excellent.
Norwegianne
December 22, 2020
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.
Courtney M.
December 18, 2020
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?
Linda L.
December 6, 2020
Easy, simple ingredients. Flavors are good. Love that you can make the rice at the same time.
jgasque
September 23, 2020
Do you think this would work to double and use a whole chicken (shread after cooking)?
Urvashi P.
January 15, 2021
I think it wouyld be quite messy to have to shred a whole chicken that's covered with sauce. On the other hand, if you wanted to cut up pieces and take the skin off, then you could use all the chicken parts. That chicken skin on top of the butter and cream will make it quite greasy.
aimlessprais
September 13, 2020
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.
jennc
September 13, 2020
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!
Margo S.
September 13, 2020
You should be able to just make the chicken part in the dutch oven or slow cooker, adding the coconut milk and additional spices at the end of cooking. Make the rice separately. It is worth it!
Urvashi P.
September 13, 2020
Hey there. Yup totally doable. Here you go https://twosleevers.com/slow-cooker-butter-chicken/
aliciaa
August 3, 2020
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.
Whitney C.
June 24, 2020
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.
pranav86
September 2, 2020
Hi Whitney - I was worried about it too but if you use the whole can of tomatoes with juices, and use pressure cook option for 10 mins- it doesn’t “burn”. Not sure if your IP has a different setting.
43sox
March 17, 2020
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.
Urvashi P.
March 18, 2020
I have a different suggestion for you to try. I don’t know 100% how it will Work. But take frozen cauliflower florets and peas. Wrap them in foil. Cover the rice with a lid and put the veggies on top and cook as directed. The veggies should steam well. Hopefully they won’t overcook since I haven’t tested it that way. But theoretically it should work.
43sox
March 18, 2020
Thanks Urvashi! Totally made my day to see your response : )
I'll try your suggestion next time around, was just trying to work with the diced chicken I had on hand and was happy with the work around.
I'll try your suggestion next time around, was just trying to work with the diced chicken I had on hand and was happy with the work around.
Karen
March 15, 2020
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!
Urvashi P.
March 18, 2020
I have a ton of indian recipes on my blog and every one of them is exactly this easy. No fuss and authentic tastes.
redheadcanuck
February 5, 2020
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!!!
Ellen R.
November 21, 2019
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!
Ellen R.
November 20, 2019
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?
Margo S.
November 20, 2019
I loved this dish. My rice didn't cook through either even at high pressure. It was too "al dente." Looking over the recipe again I see that it calls for "aged basmati rice." I'm sure what the difference is, but maybe aged rice cooks faster. I've never seen aged rice in the stores. Maybe have to order online. Or maybe make rice separately. The chicken dish was fantastic!
Ellen R.
November 20, 2019
I think the issue was that I used a Pyrex bowl. Apparently, you have to add five minutes to the cook time when using something other than stainless steel. I guess I will invest in a small bowl :-)
Urvashi P.
March 18, 2020
Yup Glass retards cooking something fierce. Glad you got that figured out!
Katie M.
November 8, 2019
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.
Margo S.
October 31, 2019
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!
Pascal P.
October 15, 2019
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.
Urvashi P.
October 16, 2019
Hi there. There’s only 1 teaspoon of salt for 1 pound of chicken and 8 servings of sauce. I don’t see how it could be too salty with those proportions?
If the butter feels greasy it didn’t get blended in to the sauce as well it should. You may want to blend it even more.
If the butter feels greasy it didn’t get blended in to the sauce as well it should. You may want to blend it even more.
Sarah O.
January 22, 2020
I thought the sauce was perfect - but the rice was VERY salty, and also didn’t get done all the way. This is an awesome recipe but I will make the rice on the stovetop from now on.
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