I hate when people praise their own cooking and recipes–but I’m going to break my own rule because this Instant Pot Indian Butter Chicken recipe is the bomb.
And if that weren’t enough, it’s super easy and you probably have all the ingredients at home already. It took me three tries. Everyone around me has had to taste all the iterations. This is the one.
I’ve seen so many recipes for Indian Butter Chicken lately that have no butter, no cream but that call for cornstarch, onions (heresy, y’all, no onions in butter chicken for the love of all that’s good) and coconut milk instead of cream, so I’ve decided it’s time to fix that.
I also can’t be bothered with recipes with multiple steps and marinating the chicken two different ways etc. Additionally, the thing that takes the longest in Indian cooking is making the sauce anyway
So what if there was a recipe where you cooked once, and were able to save half the sauce for later?
I didn’t start out planning this but no matter how I made it, I had lots of very tasty sauce–too much sauce. So I decided to go with it.
Here’s what’s going to happen. You’ll cook the tomatoes along with spices and aromatics with the chicken on top, infusing its flavors into the sauce.
Once it’s cooked and you’ve puréed and finished the sauce, you’ll TAKE OUT half the sauce and save it.
Only then will you put the chicken back. This means you now have lovely buttery tomato-ey sauce ready for the next time you have chicken left over.
How efficient is that?
Tips & Tricks for Making the Instant Pot Now and Later Keto Indian Butter Chicken Recipe:
- Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing. Cook the chicken when you first make the sauce, save half the tomato sauce frozen, and when you’re ready, add cooked chicken, or paneer, and heat it through in a skillet. Instant dinner!
- For this recipe, the garam masala is very, very, important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead.
- You’ll note there’s no added water in this recipe. Between the tomatoes and the chicken, there’s more than enough to create pressure in this recipe. Any more water and it’s going to taste insipid.
- Let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
The Steps for this Instant Pot Indian Butter Chicken Recipe are:
- Pour ingredients into the Instant Pot and cook at High pressure for 10 minutes
- Use a good quality immersion blender, purée and add butter and cream
UPDATE: I’ve created a handy dandy FAQs of Butter Chicken post here, to answer all the questions that get posed about this dish. Let me know if I should add other points to this.
Equipment & Ingredients You May Need to Make Now and Later Keto Indian Butter Chicken
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Immersion Blender
- Measuring cups
- Measuring Spoons
- Cayenne Pepper
- Diced Tomatoes
- Garam Masala
Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.
- 1 14- ounce can diced tomatoes
- 5-6 cloves garlic minced
- 1-2 teaspoons ginger chopped
- 1 teaspoon turmeric
- 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
- To finish
- 4 ounce butter cut into cubes (use coconut oil if dairy free)
- 4 ounce heavy cream (use full-fat coconut milk if dairy free)
- 1 teaspoon garam masala
- 1/4-1/2 cup chopped cilantro
- Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
- Open up the pot and remove the chicken carefully and set aside
- Blend together all the ingredients, preferably using an immersion blender
- Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
- It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
- Serve over rice, or zucchini noodles
- Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
- You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
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- Instant Pot Guide making the most of your Instant Pot for delicious Indian dishes
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