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Instant Pot & Air Fryer

Instant Pot Butter Chicken (20 Minutes)

If you crave restaurant-style butter chicken but need dinner on the table fast, this Instant Pot Butter Chicken is your answer. Juicy chicken in a creamy, spiced tomato sauce comes together in just 20 minutes, all in one pot.

This recipe is streamlined for modern kitchens—no marinating or hard-to-find ingredients required. With bold flavors and a rich, velvety sauce, it’s perfect for beginners or anyone looking for speedy comfort food that tastes truly authentic.

Why you'll love it
  • Ready in just 20 minutes—perfect for busy weeknights
  • Rich, creamy, and full of classic Indian flavors
  • No marinating or complicated steps required
  • Uses pantry staples and easy swaps for specialty ingredients
  • One-pot cooking means easy cleanup
  • Great for meal prep—tastes even better the next day
Prep 5 minutesCook 15 minutesTotal 20 minutesServes 4Main Course

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced (or 1 tsp ground ginger)
  • 1 (15 oz/425 g) can tomato sauce (or passata)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 1/4 cup (60 ml) water
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2–1 tsp cayenne pepper (to taste)
  • 1 tsp kosher salt (or to taste)
  • 1 tbsp sugar
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Turn the Instant Pot to Sauté mode. Melt the butter, then add onion. Sauté for 2–3 minutes until softened.
  2. Add garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in garam masala, cumin, coriander, paprika, turmeric, and cayenne. Sauté for 30 seconds.
  4. Add chicken pieces, kosher salt, and sugar. Mix well to coat.
  5. Pour in tomato sauce and water. Stir to combine, scraping up any browned bits.
  6. Cancel Sauté. Secure the lid, set valve to Sealing, and pressure cook on High for 7 minutes.
  7. Quick release the pressure. Open the lid, stir in heavy cream. Simmer on Sauté mode for 1–2 minutes until thickened.
  8. Taste and adjust salt or sugar as needed. Garnish with chopped cilantro and serve hot.

Make It Your Way

Instant Pot Version

This recipe is designed for the Instant Pot, making it perfect for fast, hands-off cooking. No marinating is needed—pressure cooking infuses deep flavor quickly.

Air Fryer Version

While the Air Fryer isn't ideal for the sauce, you can air fry the marinated chicken pieces at 400°F (200°C) for 10–12 minutes, then add to a stovetop sauce for a smoky finish.

Ingredient Substitutions

If you can't find garam masala, use 1/2 tsp each ground cinnamon and allspice. Substitute chicken breasts for thighs if you prefer, but reduce cook time by 1 minute. Coconut cream or cashew cream can replace heavy cream for dairy-free. Tomato puree can be swapped for tomato sauce.

Expert Tips

  • Cut chicken into even, bite-size pieces for uniform cooking.
  • Don't skip sautéing the spices—it blooms their flavor.
  • For ultra-smooth sauce, blend the tomato-onion mixture before adding chicken (optional).
  • Add the cream after pressure cooking to avoid curdling.
  • Adjust cayenne pepper to your spice preference.
  • Double the recipe easily—just keep the cook time the same.

What to Serve It With

Serve butter chicken with steamed basmati rice, naan, or roti. Add a side of cucumber raita or a simple green salad to balance the richness.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of cream or water if needed.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but reduce pressure cook time to 6 minutes to avoid drying out the chicken.

Is this butter chicken spicy?

It's mildly spicy as written, but you can adjust the cayenne to suit your taste.

Can I make this dairy-free?

Yes, use coconut cream or cashew cream in place of heavy cream and a dairy-free butter substitute.

How do I thicken the sauce?

Simmer on Sauté mode after adding cream until you reach your desired consistency.

Can I double the recipe?

Absolutely! Keep the cooking time the same, but do not exceed the Instant Pot's max fill line.

Do I need to marinate the chicken?

No marinating is needed—pressure cooking infuses plenty of flavor quickly.

What can I use instead of garam masala?

Mix 1/2 tsp cinnamon and 1/2 tsp allspice for a quick substitute.

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