This Instant Pot Butter Chicken is a fast and easy family dinner perfect for babies through adults. The chicken is tender, the flavors robust but mellow, and the method is so easy.
If you love Chicken Tikka Masala, you will love this incredibly flavorful (yet mild) Indian chicken recipe. The combination of shredded chicken and tomatoes with just enough cream and butter to add richness really is something special—and it’s a wonderful way to share flavors with the kids.
The shredded chicken is incredibly tender, making it easy for babies and toddlers to chew. It was one of my go-to chicken recipes when my kids were little because we all loved it.
We love to have this Butter Chicken with basmati rice, naan or pita bread, and a simple veggie side.
Why This Recipe Works
With a hands-off method, this Butter Chicken cooks while you go about your day. And creates the yummiest, most tender chicken that is easy for all ages to enjoy.
(You may also like my Pan-Seared Chicken, Lemon Broccoli Pasta, and Pizza Rolls.)
Table of Contents
Ingredients You Need
To make this Instant Pot Butter Chicken recipe, you’ll need to have the following ingredients on hand and ready to go.
- Chicken thighs: These cook quickly in the recipe and are seriously moist and tender—which makes it very easy for babies and toddlers to chew and enjoy.
- Crushed fire-roasted tomatoes: This is a more flavorful version of diced tomatoes, which works well in this mix of ingredients. Just be sure they don’t have chiles in them! (You can also use regular crushed tomatoes if that’s what you find at the store.)
- Garam masala: This adds the classic flavor you’ll be expecting from butter chicken. Look for it near other spices at the store. If you don’t see it or don’t have it, use cumin instead.
- Ginger and garlic: You can use ground, dried ginger and garlic, or grate frozen ginger, peel and all, on a microplane.
- Butter and cream: We stir these into the cooked chicken to add flavor and richness. You can omit the butter and use coconut milk instead of cream to make this dairy-free.
- Rice: Use any variety of cooked rice you prefer. You can also use fully cooked rice from the store to save a step.
- Lime, cilantro, cucumbers, and naan bread, optional for serving
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Step-by-Step Instructions
Here’s a preview of how to make this Instant Pot Butter Chicken so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mince the garlic and grate the ginger with a microplane.
Step 2. Add the spices, chicken, and tomatoes to the Instant Pot.
Step 3. Remove the cooked chicken from the sauce and shred.
Step 4. Melt butter and cream into the sauce. Add the chicken. Serve.
Featured Review
“Love this recipe! I’ve made it once a week for the last two years at least. So easy, and a huge hit with kids and adults alike. Freezes well. Only mod I make is instead of butter and heavy cream I throw in a can of coconut milk. Yum!!!”
—Steph
TIP: Keep a knob of fresh ginger in a zip top storage bag in the freezer and grate it with a microplane frozen, skin and all, to make grating easier and to never waste fresh ginger—it won’t go bad before you have a reason to use it again!
Frequently Asked Questions
Butter chicken (also known as “murgh makhani”) is one of the most popular Indian dishes that you can find all over the world. It has flavors similar to tikka masala, is laced with cream and butter, and is actually easy to make at home. It was originally created by Kundan Lal Gujral as a way to soften leftover chicken.
This recipe here is a somewhat simplified (and less spicy) version of the original that’s family-friendly…and super delish.
The easiest way to thicken this Butter Chicken is to simmer it for a few minutes when you add the cream and the butter. (Though to be honest, the first time I made this I actually forgot to do that step and it was still delicious!)
You sure can! You’ll simply combine the ingredients in the slow cooker as you would in the Instant Pot and slow cook for longer. See the Notes section of the recipe below for the information.
If you can’t find or don’t have garam masala, you can use cumin for a less authentic, but still delicious option.
How to Store
Store any leftover instant pot Butter Chicken in an airtight container and reheat to serve. You can also freeze this in a freezer bag for up to 6 months.
Best Tips for Success
- To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
- Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
- Pureeing the sauce, either with an immersion blender or in a regular blender, makes the sauce smooth and eliminates large pieces of tomatoes—which many kids may prefer.
- Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
- Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Instant Pot Butter Chicken
Ingredients
- 14.5 ounce can fire-roasted crushed tomatoes (without chili peppers)
- 1 tablespoon grated fresh ginger (from about 1 1/4-inch piece)
- 2 garlic cloves (minced; or 1 teaspoon garlic powder)
- 1 teaspoon garam masala
- 1 teaspoon kosher salt (optional)
- 1 pound boneless skinless chicken thighs (trimmed)
- 2 tablespoons unsalted butter (cut into cubes)
- ¼ cup heavy cream
- 2 cups fully cooked rice
- Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional
Instructions
- Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the Instant Pot.
- Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
- When cooking is complete, press "cancel" and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
- Remove the cooked chicken from the pot and chip with a pair of kitchen scissors, or shred with two forks.
- Stir in the butter and cream. Return the chicken to the pot.
- Serve over rice with plain yogurt, chopped or thinly sliced cucumbers, lime juice, cilantro, and/or naan bread as desired.
Equipment
Notes
- If you don’t have or can’t find garam masala, you can use cumin. (It will have a less distinctly Indian flavor, but it will still be good!)
- To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
- If you can only find diced fire-roasted tomatoes, you can puree the sauce smooth in Step 4 right before you add the chicken back in.
- Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
- Pureeing the sauce, either with an immersion blender or in a regular blender, makes the sauce smooth and eliminates large pieces of tomatoes—which many kids may prefer.
- Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
- Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
- Store any leftovers in an airtight container and reheat to serve.
- SLOW COOK IT: Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using), in a slow cooker. Add the chicken. Cover and cook on Low for 6-8 hours or until the chicken is tender and cooked through. Remove the chicken and shred it, then cover to keep warm. Stir in the butter and cream, then stir in the shredded chicken.
Nutrition
Recipe shared with permission from Houghton Mifflin Harcourt. This post was first published November 2019.
This dish was surprisingly delicious! I say surprising because it was incredibly easy to make with such a short list of ingredients. Since I have a dairy sensitivity, I substituted coconut milk. Next time, I’d like to try blending the sauce and cutting the chicken into small pieces.
Love this recipe! I’ve made it once a week for the last two years at least. So easy, and a huge hit with kids and adults alike. Freezes well. Only mod I make is instead of butter and heavy cream I throw in a can of coconut milk. Yum!!!
I am NOT a confident cook, and I’m a total beginner with the instapot, but I tried this tonight and OMG it was so good! My husband and I both loved it, and my toddler will hopefully try it eventually…sigh. Going to add it to the rotation for sure, and double it next time. Thank you!!
Hi Amy, I would love to make this recipe but do not have an insta pot or slow cooker. what times are we looking at if i just make it in a regular pot? thanks!
Hi- You can simmer it in a pot on the stovetop for about 20-25 minutes on medium low.
In what world is this dairy-free? (found on dairy-free meals page)
Because this is listed in the Notes as an option: To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
So delicious, the whole family loved it! Very easy as well. Win-win!
Was easy and yummy with some small additions. I added smoked paprika and cumin for extra flavour, as well as two teaspoons of sugar and coconut milk instead of cream.
This was so delicious, Amy! Thanks for sharing such a quick, yet yummy recipe! All three of my kids…10,4, and 2 ate! That is a true accomplishment!! – Amy
Could you use frozen chicken thighs? Would it change instant pot cook time?
It would be similar time for boneless, maybe add 2 minutes if using ones with bones to ensure they cook all the way through.,