Indian Butter Chicken

  • Prep 20 mins
  • Total 28 mins
  • Easy
  • Serves 6

TIP: To make this recipe dairy free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 stick (1/2 cup) plus 3 tablespoons butter, cut in cubes, divided
  • 1 1/2 teaspoons vegetable oil
  • 1 large yellow onion, peeled, diced
  • 6 cloves garlic, peeled, minced
  • 3 pounds uncooked boneless skinless chicken breasts or thighs, cut in cubes
  • 2 tablespoons fresh ginger, peeled, minced
  • 1 1/2 tablespoons garam masala
  • 1 1/4 teaspoons turmeric
  • 3 1/2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 2/3 cup chicken broth
  • 1 1/4 cups tomato sauce
  • 2/3 cup heavy cream
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked basmati rice, for serving
  • Step 1

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 2

    Add 3 tablespoons butter and oil to the pot. Once butter melts, add onions and garlic and cook for 1 minute. 

  • Step 3

    Add chicken, ginger, garam masala, turmeric, tomato paste, salt, broth, and tomato sauce. Stir to combine. 

  • Step 4

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 

  • Step 5

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 6

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add the heavy cream and remaining butter and simmer for 2 minutes. 

  • Step 7

    When cooking in complete, top with cilantro and serve with basmati rice.