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FAQs: All Your Butter Chicken Questions Answered!

PUBLISHED · MODIFIED · BY · 1677 words. · About 9 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 171 Comments

Finally! All your burning Twosleevers butter chicken questions answered here! Everything from trouble shooting, substitutions, meal prep, questions about my audacity in creating such a simple Indian dish–everything you always wanted to know and more, answered in one handy-dandy FAQ.

butter chicken questions

No other dish I have made in my Instant Pot has led to as many questions as my Instant Pot Now and Later Keto Indian Butter Chicken. And that makes me very happy. I thought I’d put in all the questions I get into a handy dandy FAQ to make this easy. Please let me know if you have other questions/answers you’d like to see added.

Authenticity: What's the difference between Butter Chicken and Chicken Tikka Masala?

Well, let’s start with what they have in common.

Neither of them is probably truly Indian dishes. But they’re both delicious so who cares? Here’s my view of the differences between Butter Chicken and Chicken Tikka Masala:

  • Butter chicken doesn’t have onion in it. Tikka masala does have it
  • Butter chicken is largely tomatoes, butter, and cream. Tikka Masala is onions, tomatoes, and in my recipe, a carrot for body. But it has a thick sauce that is vegetable based.
  • Tikka means a piece of meat. So the best way to make Chicken Tikka Masala is to make the Tikka Bites either separately or as part of the recipe.
  • There are probably as many differences in opinion on this topic as there are people, but this is a good start.
Authenticity: Butter chicken is complicated! How dare you call this simple dish Butter chicken??
  • Well so is Chicken Biryani. So is Lamb Rogan Josh. So is Carne Adovada.  So are a lot of other dishes–if made following traditional methods. But not when I make them.
  • I’m trained a a scientist (Ph.d. in Experimental Psychology). I understand basics of food chemistry. I spent a lot of time and a lot of trials to reproduce authentic tastes with minimal efforts.
  • You’re welcome
  • Try it before you knock it
Troubleshooting: Your butter chicken is way too bland for me. How can I change that?

There are a few ways to spice up this dish if it’s too bland for you.

  • Increase cayenne pepper
  • Increase garam masala
  • Check your garam masala to see if the ingredients in it correspond to what’s in my garam masala recipe. This is the number one culprit for bland Butter chicken after following this recipe.
  • Make Chicken Tikka Bites instead of plain chicken and add those to the sauce.
Troubleshooting: My sauce was thin and watery and I had to use cornstarch to thicken it. What went wrong?
  • This happens if you add the butter and cream before the sauce has had a chance to cool down, causing the sauce to be to thin. Next time, wait a little before adding them.
  • For the love of Butter chicken, do not add corn starch. Just put the sauce in the freezer for a few minutes or the fridge for a while, and it will thicken up just fine.
Spices: Do I really need to make my own garam masala? If not, what brands can I use?
  • I would highly recommend you make your own. If you buy the whole spices I recommend in my garam masala recipe you can use those for other spice mixes on this site.
  • Whole spices keep well for a year or more. Ground spices lose their intensity after about 6 months, so if you buy whole ones, you can make different mixes and have them taste fresh.
  • If you prefer not to make it, I would recommend either The Spice House garam masala, Penzey’s garam masala, or small batches from places like Trader Joe, Sprouts, Central Market, etc.
  • People have reported good results with McCormick Garam Masala
  • Do NOT use Private Collection, which is nothing but Paprika, and very red
  • Indian Grocery stores carry brands such as Shaan, Badshah, and MTR that work well.
Substitutions: Can I double this recipe? Do I need to double the time?
  • People have successfully quadrupled the recipe with no problems.
  • If you double it, please double all the ingredients.
  • You do not need to increase the time under pressure. The pot will take longer to come to pressure, but once it is under pressure, the cook time is the same.
Substitutions: Can I substitute bone-in legs/thighs? How about chicken breast?
  • Yes, you can substitute bone-in chicken thighs. Add 1 minute to cook times
  • If you’re using chicken breast, be sure to cube it into smaller pieces so it will cook at the same time as the recipe calls for.
  • Yes, you can substitute chicken breast. Chicken breast needs closer to 15-20 minutes to cook well so you may have to increase time depending on what size breast you’re using.
Substitutions: Can I use frozen chicken? Do I need additional time for that?
  • Yes, you can use frozen chicken. The pot will take longer to come to pressure. Increase cook time under pressure by 1 minute just to be sure.
  • This won’t work if your chicken is frozen into one big lump. You will likely have to cook it once, open the pot, and re-cook it.
Substitutions: Can I just increase the chicken if I don't want sauce for later?
  • I wouldn’t do that although I know people do it. I think it makes a blander sauce.
  • I also have heard of people drinking the sauce on its own, so there’s never any leftover anyway (you know who you are!)
Substitutions: Can I make this with tomato sauce/tomato purée instead of canned tomatoes? How about fresh tomatoes?
  • Yes to tomato purée.
  • Yes to crushed tomatoes
  • Proceed with caution on tomato sauce, as it might burn. Add 1/4 cup of water if in doubt.
  • Proceed with caution on fresh tomatoes, as they might burn. Add 1/4 cup of water if in doubt.
Substitutions: Cilantro =yucky soap! Do I have to have it? What can I substitute instead?
  • Either omit, or use parsley. This dish doesn’t rely on cilantro for all it’s flavor so it will be fine.
Substitutions: Can I make this tofu/paneer/chickpeas/other vegetables?
  • Tofu: Add 1/4 c water to the sauce while pressure cooking. Add tofu after the sauce is cooked.
  • Soy curls: See vegetarian version of Butter Chicken here.
  • Paneer: Add 1/4 c water to the sauce while pressure cooking. Add paneer after the sauce is cooked.
  • Shrimp: Add 1/4 c water to the sauce while pressure cooking. Add shrimp after the sauce is cooked and let it heat through and cook.
  • Vegetables: Add 1/4 c water to the sauce while pressure cooking. Add steamed veggies after the sauce is cooked.
  • Chickpeas: Add 1/4 c water to the sauce while pressure cooking. Cook chickpeas pot in pot on top of the sauce. Increase cook time to 25-30 minutes. Mix sauce and cooked chickpeas. Or use canned chickpeas.
Substitutions: Can I substitute something else for the cream and the butter?

People have successfully substituted the following:

  • Butter:
    • Earth balance or other vegan butter
    • Coconut oil
  • Cream:
    • Half and half,
    • Milk (thin sauce, I do not recommend)
    • Coconut milk
    • Evaporated Milk
Substitutions: Do I really need ALL that butter/cream?
  • Well, both of those help a lot with the flavor. I suggest you try it once with the proportions suggested.
  • Next time, try cutting those by whatever amounts make you comfortable, and see how you like it.
Substitutions: Do I really need an immersion blender? Which one should I get?
  • Immersion blenders are wonderful, safe things to use when dealing with hot liquids so I highly recommend them. This is the one I have (affiliate) but this one is also good.
  • Technically you could blend the sauce in a blender, but hot liquids + blender = high disaster potential so be careful.
  • You can make this with crushed tomatoes instead of diced tomatoes, but you may have a little scorching.
  • You can use a wire whisk to blend in the tomatoes after they’re cooked.
  • You can leave the whole, but your sauce won’t be as thick.
Meal Prep: Can I cook rice at the same time in the same pot?
  • Yes. Place a steamer rack on top of the sauce. In a heat-safe pot, add 1 cup rinsed and drained basmati, 1 cup water, salt and ghee.
  • Cover the pot with a silicone lid or foil.
  • Place on top of steamer rack and cook chicken and rice as directed.
Meal Prep: What I can do with the leftover sauce?
  • Freeze it
  • Add shrimp and heat through
  • Add steamed vegetables
  • Add paneer
  • Add boiled eggs
  • Add rotisserie chicken
Meal Prep: Does this reheat well? Does it freeze well?
  • Very well to both questions, but I would not recommend re-pressure cooking it as the sauce may separate.
  • Just use stove-top or easier still, your microwave to defrost it.
Family Friendly: Is this too spicy for children/spice intolerants? How can I reduce the spice?
  • Reduce Ginger
  • Reduce Cayenne pepper to 1/4 teaspoon
  • Reduce Garam Masala
Family Friendly: We've never had Indian food before / My family hates curry. Should we still try this?
  • If you’ve never had Indian food before, this is the perfect place to start. Indian Butter chicken is flavorful and spiced, but not spicy.
  • If you hate curry, you’re probably responding to ready-made curry powder. This doesn’t use curry powder.
  • If you are unusually sensitive to cinnamon taste, this may taste very cinnamony to you if your garam masala has too much.
  • Invite a friend that you know loves Indian food, and try it so the food won’t be wasted and your friend will be happy 🙂
  • If all else fails, lie to your family and say this is an Italian (substitute cuisine of preference here) dish and see if they notice.

 

About URVASHI PITRE

Welcome! I'm Urvashi and this blog is about global recipes that are often keto, low carb. My recipes are simple to make, but have complex flavors. You’ll find many Instant Pot and Air Fryer recipes here. Start with the Recipe Index to find the perfect recipe for you.

Reader Interactions

Comments

  1. Audrey Studebaker says

    July 4, 2019 at 12:03 am

    Can this be made in the Instant Pot 3 quart mini? I make this often in my 6 quart, and my sister who only has the mini would like to try it. Since I often double it in my 6 quart, I’d guess that your original recipe for 4 would work fine for her. But I’d love to know if you or your readers have actually tried it in the mini, and if any adjustments are needed. Thanks!

    Reply

  2. Kim says

    October 14, 2018 at 2:07 pm

    I want to make a vegetarian version of this with vegetables, only. Which vegetables do you recommend, and how much of each vegetable should I use?

    Reply

  3. Dana Miriani says

    July 24, 2018 at 9:47 pm

    Can I place the leftover sauce in the instant pot and add chicken and cook under pressure for 20 or so minutes? If not, I will be thrilled to use the sauce in some other way because it was delicious!! If I were to reuse the sauce for another meal, it would be great! Thanks!

    Reply

    • gypsyheartelena says

      January 23, 2019 at 4:46 pm

      Dairy does not do well in this recipe under pressure, so if you know you will want to pressure cook the sauce later, then don’t add cream and butter to what you want to reserve. But you can always just pressure cook the chicken separately, and heat the sauce on the stove.

      Reply

  4. Jane says

    July 22, 2018 at 7:24 pm

    Hi! I’ve made this recipe several times (with great success!) in my old Cuisinart electric pressure cooker that recently died. I have a new Instant Pot 6 qt pressure cooker and got a “BURN” message when I tried to cook it tonight. This happened before it came to pressure. I stirred it (there were a few burned areas on the bottom) then put it back on to high pressure for 10 minutes. It just finished cooking, so I’m waiting for the natural release. Should I have added some water or stock to the diced tomatoes in the first step of the recipe? If so, how much? Has anyone else experienced this problem? I appreciate your advice, thanks!

    Reply

    • Jane says

      July 22, 2018 at 7:37 pm

      This is the model I have: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

      Reply

  5. Shelly Johnsen says

    June 17, 2018 at 4:34 pm

    Urvashi (or web manager): There is a broken link on the Butter Chicken FAQ page. The first reference to the actual recipe returns a 404 error.

    Reply

  6. Laura A. says

    June 5, 2018 at 1:41 pm

    Hello! I’ve been wanting to make Butter Chicken for a long time, and after some research, found this pressure cooker version. I’m very excited to make this for dinner tonight! There is one detail I’m still not clear on. I’m opting to use 2 boneless chicken breasts. (1-1/3 lb.) In the ingredient list, it does not specify to cube the chicken prior to cooking, so that leads me to believe they should be cooked whole. At the end of the directions, it says,” Break it up into smaller pieces, if you like, but don’t shred it.” What is the best method for the breasts? I feel like I should cube it up before cooking, but if cooking them whole, and chopping it up after removing to puree the sauce is the better option, I will do that. Please advise. Thank you!

    Reply

    • gypsyheartelena says

      January 23, 2019 at 4:50 pm

      I know this is very old, but… chicken breasts do not have as good a texture as the chicken thighs, IMHO, And they also don’t give off the same amount of fat and liquid which is part of the cooking process. They would take less time, and so definitely you would not want to cut them because then they would take even less time than that or else be very overcooked.

      Reply

  7. Pam Rosenberg says

    May 19, 2018 at 8:56 pm

    I just made Butter Chicken for the umpteenth time, and am adding my slight modifications, issues, and comments:

    1. I previously froze about half of a BIG can of tomatoes, about a pint. However I must not have divvied up the tomatoes and liquid proportionally, as the tomatoes started to burn to the IP. No problem, I just dumped on a cup of froze homemade chicken stock which I always have in my freezer.

    2. I didn’t chop the garlic cloves, just smashed them with a big knife to remove the peels. I figured chopping was an unnecessary step, since the immersion blender will pulverize them at the end.

    3. I didn’t have frozen or fresh ginger, so used crystalized. I minced it up a bit, though that probably wasn’t necessary, for the same reason that mincing the garlic didn’t seem really necessary.

    4. I’ve never added any cayenne before, but this time I put in a few healthy shakes – maybe 1/8 tsp? It was fine, not too hot at all.

    4. I used two big solidly frozen boneless skinless chicken breasts; just laid them on top of the sauce and closed the lid. a) I prefer BS thighs; the breast meat is dryer and doesn’t have as much flavor as the thighs. When it was done, removing the meat to the cutting board and dicing it was easy peasy.

    5. I added a few minutes to the pressure-cooking time since the chicken was frozen solid. I checked the cookbook which said 10 minutes; I had 26 minutes in my memory, so I compromised and set the IP to 16. It worked fine.

    6. I couldn’t find the pint of half-and-half that I’m sure I bought last week, so used 1/2 c Goya coconut milk. I think I prefer the smoother sweeter taste of half-and-half, but even so, I could happily drink the leftover sauce right from the IP.

    7, We ate it with jasmine rice and naan, both easily available at our grocery store. Next time Raita and maybe some mango chutney.

    Regarding the question above related to children – my 3 and 4 year old grandsons and 28 year old son in law, neither of whom has been exposed to much beyond burgers, nuggets, hot dogs, and potatoes except at my house, LOVE butter chicken! The 3 year old says Indian food is his favorite! (That’s quite a compliment; sometimes when I make unfamiliar food he pushes it around while repeatedly muttering “I don’t like this stuff.”)

    Reply

  8. Laura says

    April 20, 2018 at 1:20 pm

    Love this recipe! We’ve made it countless times with chicken. We have some vegetarian friends coming over for dinner and would like to use paneer. Do you recommend 1 lb of paneer in lieu of 1 lb chicken? Or is there a better quantity of paneer to use? Thanks for a great dish!

    Reply

    • gypsyheartelena says

      January 23, 2019 at 4:53 pm

      Just as a general rule of thumb, you want to use unsalted butter in any recipe, and then you can add your own salt to taste.

      Reply

  13. Ryan D says

    March 25, 2018 at 10:17 am

    Hi, purchased your book and went straight to the Butter Chicken recipe. Followed it and the instant pot gave me an overheat warning. The model is 6.t qt DUO from 2013. Only once had I had this before and it was due to sugars scorching on the bottom. I am thinking that is what happened with the tomato.

    Does this recipe call for a pot-in-a-pot? I read the recipe several times before starting and determined no, due to wording. Thoughts?

    Reply

    • URVASHI PITRE says

      March 25, 2018 at 1:09 pm

      That is very odd. That shouldn’t happen at all. It’s not pot in pot and literally tens of thousands have made it with no issues. Was your vent closed and the gasket in? Did you use canned tomatoes not fresh? Did you use organic chicken which releases a lot less water?

      Reply

  14. Crystal says

    March 23, 2018 at 1:36 pm

    Hello, I purchased your book and look forward to making some of the amazing sounding dishes. I do have a quick question on this recipe though. The nutrition content for this recipe in the book and on the website are very different. Which one do you believe is more accurate?

    The website has it listed as 300 calories, 20g Fat 3g Carbs, 1g Fiber, and 25g protein, but the book has it as 512 calories- 36g Fat 16g Carbs, 6g fiber 31 grams protein

    Reply

  15. Maria says

    March 19, 2018 at 9:36 am

    Hi , I read about you and your butter chicken. I bought your book and made it yesterday. It was fantastic. I also made your GM blend. My question is everything is so exact except it says one cinnamon stick. What is the standard size af one stick. I’ve google and searched and there are as many answers as sizes.
    Thank you

    Reply

  16. JCP says

    March 15, 2018 at 7:37 am

    Hi Urvashi – I have made this wonderful recipe a few times now. But a couple of times some of the chicken burnt on the bottom of the pan! I don’t know why? Is it because the chicken sank to the bottom and therefore burnt?

    Reply

  17. Shikha Mittal says

    March 12, 2018 at 1:53 pm

    Hi,

    Are there are any healthier substitutes you would recommend for the butter and heavy cream? Would yogurt and coconut milk work? And if so, how much of each? Thank you!

    Reply

  18. E says

    March 8, 2018 at 7:21 pm

    Hello! I was wondering if this could be done in a crockpot. I am okay with waiting a bit longer, I just want to see if it is possible. If not, do you hae any fav resipees from the good old days? Thanks!

    Reply

  19. Sam says

    February 25, 2018 at 8:12 pm

    Thanks for the recipe, and congratulations on all your success and recent momentum. We tried your Butter Chicken for the first time tonight and it was delicious. Can’t wait to make it again.

    My partner and I have a taste for spicy food–is this a dish that can be prepared with more heat? Any suggestion for making it spicier?

    Reply

  20. Rene says

    February 24, 2018 at 5:20 pm

    I just bought your book and found this recipe (and now your blog) and I was wondering if I could substitute fenugreek leaves for the cilantro? If yes, how much of fenugreek should I add? Thanks!

    Reply

  21. Mandy says

    February 23, 2018 at 1:02 pm

    Could I sub Ghee for Butter in the finishing sauce? I’m trying to go back to Whole30, but don’t want to not be able to have this anymore haha. And Ghee just sounds like it might taste better than subbing Coconut oil?

    Reply

  23. Aloe Hale says

    February 19, 2018 at 10:22 pm

    Hi, what setting are you using? Manual or Pressure? I actually have it right now in the pot cooking and just chose the manual option on high-pressure. I really can’t wait to taste it.

    Reply

  24. Matt Eardley says

    February 16, 2018 at 1:16 pm

    Can I use dried chilis instead of powdered cayenne to heat things up? If so, what kind should I use? Traditional Indian recipes (and those from many other parts of the world) that I’ve seen often just say something like “add one to two dried chilis.”

    Reply

  25. Sharon Lehm says

    February 13, 2018 at 2:11 pm

    I’m using turkey breast instead of chicken for Butter Chicken, what would the timing and pressure you suggest? In the back of the book it says 5 minutes on low, NPR for 8 minutes. Just making sure this would be enough time for the sauce. Thank you!

    Reply

  26. rita doshi says

    February 10, 2018 at 12:20 pm

    Can I cook this in a stove top pressure cooker or pot? If so how many whistles or how to cook in a pot? And I’ll be substituting chicken with paneer so won’t have that in the cooker. Please and thank you.

    Reply

  27. DP says

    February 8, 2018 at 2:04 pm

    What is the tastiest vegetarian version? Can you do tofu and vegetables or paneer and vegetables? What vegetables would our recommend a combination of? Do you think you need to marinate the tofu? Does it taste that great with tofu?

    Reply

  28. Voula Kouletas says

    February 6, 2018 at 7:21 pm

    OMG. This was so good. I have had an IP for about a year now and have hated pretty much everything I have made. This sauce is delicious. I want to pour it on everything.

    Reply

  29. Jess says

    February 4, 2018 at 5:43 pm

    I’ve made this recipe several times, now, and I absolutely love it! This is the best butter chicken I’ve ever had (and I’ve had a lot). My husband, though, complains about an acidic “tang” that I suspect may just be the acids from the tomatoes. I’ve scoured the FAQ and the comments, and no one else seems to have run into this. Do you have any suggestions, or is he just overly sensitive? 😉 Thanks!

    Reply

  30. Bridget Booth says

    February 4, 2018 at 2:08 pm

    have everything ready for the recipe and it turns out my boneless skinless pack of chicken breasts is small bits like size of chicken nuggets. How much to reduce time by

    Reply

  31. jaime Crowley says

    February 4, 2018 at 10:37 am

    LOVE this recipe!! but am I the only one who is completely unable to “whisk” chunks of butter into cream???? I just end up with all the butter inside the whisk! It doesn’t really “incorporate”, can I melt the butter first???

    Reply

    • jaime Crowley says

      February 4, 2018 at 11:08 am

      Nevermind…I think I misread the recipe for some reason i thought i had to whisk the butter and cream together. My bad.

      Reply

  32. Isaac Olson says

    February 3, 2018 at 7:47 pm

    Hi,
    I got your recipe book and love what I’ve tried so far. However, I have a peanut allergy- so peanut oil is not going to work for me. What’s the best oil to use instead? Does it depend on the recipe or would coconut or vegetable oil work as well?
    Thanks,
    -Isaac

    Reply

  33. Barb Collver says

    January 29, 2018 at 9:08 pm

    What exactly is Garam Masala? Where do I find it? Is it a powder or what?
    I love Indian food, but my hubby doesn’t do spicy at all. Is there any way to satisfy both of us?

    Reply

  35. Jason Fayre says

    January 23, 2018 at 7:41 pm

    Hi!
    I made this tonight and it turned out ok. I did run into an issue though. I doubled the recipe, since I had a 28oz can of diced tomatoes. I used 2 LB of bone-in chicken thighs, which were still partially frozen.
    The problem was that the pot overheated. I had to ad some extra water to get the pot to come up to pressure. I can’t figure out why this would have been necessary with 28 Oz of tomatoes. There should have been more than enough liquid. I ended up adding 2/3 cup of water.
    The sauce at the end was thinner than I expected. I let it cool for around 15 minutes before I added the butter and cream. Is this just because I added the extra water before pressure cooking?
    The flavor was wonderful, but would like to figure out the liquid issue.
    Thanks!

    Reply

    • URVASHI PITRE says

      January 23, 2018 at 8:57 pm

      So this sounds like a seal or vent issue because yes 28 oz of tomatoes should have been more than enough. There’s no other reason why it would have burned.

      And yes the extra water would be why the sauce was too thin.

      Reply

      • Jason Fayre says

        January 24, 2018 at 11:43 am

        Ok, thanks! I did think it was very strange. It actually didn’t burn, but I got the over-temperature alarm on the pot. The other odd thing is that when I removed the lid and put it back, the pot was reading at high pressure, even though it wasn’t. I needed to press Cancel and start it again. I hope my pot isn’t getting ready to die.

        Reply

  36. Sunny says

    January 22, 2018 at 7:16 pm

    Just a thanks for this FAQ! I was going to ask about doing a lentil dal with the butter chicken, and saw the one about rice. I’ll follow suit, and we’ll see what happens 🙂 I like your style, and look forward to seeing more of your recipes

    Reply

  38. Jin says

    January 20, 2018 at 11:57 am

    I always loved eating at local Indian restaurants, but I’m new to cooking Indian food. Thank you for writing such an easy and delicious recipe, as well as for educating your readers on what makes your butter chicken recipe traditional.

    I have a question that I could not find on the FAQ or through a quick ctrl+F on the main page.

    Other than adding more cayenne pepper, how do Indian cooks usually make their food super spicy? I’d like to make this dish a lot spicier.

    Thank you again!

    Reply

    • URVASHI PITRE says

      January 20, 2018 at 12:40 pm

      Ah good question. So three ways. 1. Cayenne. 2. More Garam masala. 3. Green chilies of the Serrano or jalapeño variety if you want milder heat, or do like the Indians do and use green Thai bird chilies. Those are hot! We would chop and cook them into the sauce. Diehards would also chew one raw on the side. My mom used to do that and how she didn’t just blister her tongue remains a mystery.

      Thank you for checking the FAQS first 🙂

      Reply

  39. Audie says

    January 18, 2018 at 2:01 am

    Hi! I already made this amazing butter chicken and I did freeze the sauce. Do you have instruction as to how to cook the frozen chicken and add the frozen sauce? Thanks so much!

    Reply

  40. Elise says

    January 17, 2018 at 9:51 pm

    Loved the recipe but unable to grind my own spices for the garam masala. I already have a ground version of each spice in my cabinet – what would the recipe be then for already ground items?
    Thanks!

    Reply

  41. Pam Hochman says

    January 16, 2018 at 8:17 pm

    This looks great and I’m looking forward to making it. I just got an InstantPot and we’re big fans of Indian food!
    I’ve searched your FAQs and can’t tell the answers to two questions.
    1. do you drain the tomatoes? Most recipes tell you if you should do that.
    2. If using boneless skinless breasts, do you cube the meat before cooking it? Again, I can’t tell from reading the recipe FAQs – they were a bit confusing on this topic!

    Reply

    • URVASHI PITRE says

      January 16, 2018 at 8:25 pm

      Do not drain. You need that liquid. Cut the chicken breast into about 3 inch chunks so you can still fish them out to purée the sauce. What will matter with the chicken breast is thickness not width. So you want them not so thick.

      And thank you for reading the FAQs:)

      Reply

  42. Sharon says

    January 14, 2018 at 9:26 pm

    Just made this amazing dish! Quick question – could you substitute ghee for the coconut oil? I made it with the coconut cream and coconut oil and it was good but heavy on the coconut taste.

    Reply

  44. Karen says

    January 11, 2018 at 11:02 pm

    Is it okay to cut boneless chicken breasts into bite sized pieces after initially removing them from the pot (before adding back to reheat)?

    Reply

  45. Tania Said says

    January 8, 2018 at 9:32 pm

    Well, I finally made this recipe everyone is talking about. It was great that I had all the spices needed. My one adjustment was i used a whole can (13.5 oz.) of coconut milk instead of cream and reduced the butter by half. And I used tofu. (Can’t stick to a recipe as it’s written!) I’ve tasted the sauce, and it is delicious. Wow! After doubling the recipe, it’s nice to know I have meals for the week.

    Reply

  46. Jen says

    January 8, 2018 at 12:15 am

    Wow. This is SOOOO good! WAY better than any we’ve had at restaurants. I doubled the sauce recipe and used a family pack of chicken breasts (~5#) cut into large chunks. It turned out to be the perfect sauce/chicken ratio after cutting the chicken into bite sized pieces. I ate it over brown basmati rice cooked via your PC recipe/instructions and it was a fabulous combination!
    The question: Can I freeze the rice and butter chicken together in one container or do they need to be frozen separately? Mostly I don’t want to lose the perfect chewy texture or individual nutty flavor of the rice. Thanks!

    Reply

  48. Jessi says

    January 5, 2018 at 7:52 pm

    I don’t eat nightshades as I seem to be a little sensitive to them. I did make this the first time with no substitutions as I had not discovered the nightshade sensitivity at that time and it was fabulous!

    Here are some substitutions I have made to eliminate the tomatoes, cayenne, and paprika:

    Tomatoes – pumpkin puree (yes, really…). I have done this with both canned and with pumpkins I grew.

    Paprika – I replaced this with more cumin. I thought about leaving it out, but I like how it tastes with more cumin. Let me know if you have any other recommendations as a replacement for me to try!

    Cayenne – replaced with black pepper. There is not really a good way to have the spiciness without nightshades, but using the black pepper seems to give it back a little bite.

    I realize that my store-bought garam masala may have cayenne and paprika, but this way I can eliminate the *extra* amount of those nightshade derived spices.

    We love it this way too, so this seems to be pretty good for those who are nightshade sensitive!

    Reply

  49. Kim says

    December 28, 2017 at 9:46 am

    Looks amazing! Can’t wait to try. I see that the ginger is minced, but the garlic just says “5-6 cloves”. So I just put them in whole and then they are disbursed when I blend at the end? Or should I also mince the garlic? Thanks!

    Reply

  50. Kathy Booth says

    December 17, 2017 at 10:48 pm

    Thank you! Delicious! No need to respond. 🙂 Orderedcthis at an Indian restaurant.. no nearly as good as yours. Now I am spoiled.

    Reply

  53. Amber says

    December 7, 2017 at 4:46 pm

    Hi I made this and let me friends try it, they went nuts but they don’t have an Instant Pot yet. They want the recipe though. Can you give me the stove top recipe? Thanks.

    Reply

  54. Karmyn says

    December 4, 2017 at 7:41 pm

    I think something has gone wrong with post- none of the FAQ links open when I click on them, so I can’t read your answers. I’ve tried both my phone and lap top, multiple browsers….

    Reply

  55. Ruby says

    December 2, 2017 at 2:11 am

    Found this on the instant pot community on Facebook. It was amazing!

    I used what I had, so premade garam Masala, a large can of whole tomatoes and all the ginger I had left.

    It’s amazing! Will make again! Thank you!

    Reply

  56. Angelina says

    November 30, 2017 at 7:13 pm

    I just bought my pressure cooker so I am new to it. The instructions say to “Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes.” Do I press the manual button or soup or poulry button?

    Reply

  57. Sophia Hussain says

    November 12, 2017 at 9:35 pm

    I’m new to pot in pot cooking, I have a two item stacking cooker. I was going to put butter chicken one and basmati rice in the second. I was wondering if I needed any extra liquid out side of pot in pot.

    Reply

  59. Julia says

    November 7, 2017 at 2:06 pm

    Sorry if this was answered and I didn’t see it. In cookbook 1 TABLESPOON minced ginger and online 1-2 TEASPOONS. Where should a beginner start?

    Reply

  60. DLee says

    November 2, 2017 at 11:49 am

    Instead of saving the sauce, is it possible to just double the chicken right off the bat? Or would that maybe create too much additional water….

    Reply

    • URVASHI PITRE says

      November 2, 2017 at 2:20 pm

      Oh I tried that. Doesn’t work. Too much water. I tried so many variations. Btw, I’m the only one who thinks it’s too much sauce. Everyone else tells me there is no later in this now and later 🙂

      Reply

  61. Me says

    October 14, 2017 at 1:22 am

    Quick question… recipe calls for “5-6 cloves of garlic”. Any suggestion of total weight? In my neck of the woods some garlic cloves are very small and some are huge, a huge one being 10x a single small one. Can you give an approximate weight of what the 5-6 cloves should weigh in total? Or suggest size of each clove in dimensions? Much appreciated. Thx!

    Reply

      • Me says

        October 16, 2017 at 1:43 am

        It sure does! Thx very much! I intend on trying this recipe in our Breville Fast Slow Pro, which is a combined pressure cooker and slow cooker (can be used as either). This will be the first recipe I have attempted using the machine and also first ever attempt at pressure cooking. Once mastered I will attempt using the slow cook function and compare results. Thx again!

        Reply

  62. Pamela Schramek says

    October 10, 2017 at 12:26 pm

    On Pinterest your recipe for Indian butter chicken says 1/2 teaspoon of red pepper. In your new cookbook it says 1 teaspoon red pepper. Which is correct. The cookbook recipe is definitely spicier.

    Reply

  64. Stephanie Findlay says

    September 28, 2017 at 8:27 am

    I keep raving about this recipe to a friend who doesn’t have an Instant Pot. Do you have an option for making on the stove?

    Reply

    • URVASHI PITRE says

      September 28, 2017 at 8:40 am

      I haven’t tried it stovetop although there’s no reason it shouldn’t work. She’d had to add 1/2 cup or more of water, and cook on a low heat. Does your friend have a slow cooker? I feel this will work well in a slow cooker as well.

      Reply

    • URVASHI PITRE says

      September 5, 2017 at 1:44 pm

      I don’t think that would work. You want the chicken pieces to be coated with the sauce for maximum flavor. You’d end up having to chop up the cooked chicken which could get messy too I suspect.

      Reply

  66. Sally says

    August 21, 2017 at 4:28 pm

    I’m making this for the first time in an 8 qt IP. Is ther enough liquid in the recipe to pressurize or do I need to add some stock?

    Reply

  69. Allison says

    August 9, 2017 at 11:39 am

    I was just thinking yesterday that you should make a FAQ for this recipe….and today I see that you’ve done just that!!! Fine minds…

    Reply

  70. Joy says

    August 8, 2017 at 7:56 pm

    The nutritional information doesn’t list number of servings. How many servings in the pot of the recipe is followed? Or what is the serving size?

    Reply

    • URVASHI PITRE says

      August 3, 2017 at 5:56 am

      People have but I’m a bit leery of that because fresh tomatoes sometimes don’t have enough water in them. So it might scorch a bit. But lots of people say they have, with no trouble

      Reply

  75. Nicky Petersen says

    July 27, 2017 at 11:12 am

    This is one of The Best Butter chicken recipe ever. Urvashi has done a fantastic job in finding ingredients that are in the pantry while keeping the taste authentic. This recipe is a HUGE HIT in my family.

    Reply

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