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Butter Chicken Recipe

Butter Chicken

The Culinary Cartel
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Indian


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp oil
  • 1 medium onion diced
  • 2 tbsp garlic and ginger paste
  • 1 tbsp garam masala
  • 1 tsp chilli powder adjust to your preference
  • 1 tsp fenugreek powder or seeds optional
  • 1 tsp cumin
  • 4 tbsp tomato paste
  • 300 g boneless skinless chicken breasts, cut into bite sized chunks
  • 400 g tin chickpeas
  • 250 ml cream or yoghurt
  • 1 tbsp butter
  • Salt and pepper to taste

Pot In Pot Rice

  • 220 g 1 cup basmati rice
  • 250 ml/1 cup water
  • ½ tsp salt
  • To serve hot cooked rice, naan or roti


  • Select Saute on the Instant Pot and add the oil and diced onion.
  • Saute for 2-3 minutes until softened, then add the garlic and ginger paste. Saute for another minute while stirring.
  • Add all the spices and saute for 1 more minute, then add the tomato paste and 1 cup/250ml water and give everything a stir.
  • Add the chicken breast and chickpeas, using a spatula to ensure the chicken sits in an even layer, but do not stir it too much, and press cancel.
  • If making pot in pot rice, mix the rice, water and salt in a suitably sized bowl, and then place this on the long-legged trivet into the inner pot.
  • Secure the lid and select pressure cook, setting the time to 5 minutes. Once cooked, allow the pressure to release naturally for 7 minutes, then quick release any remaining pressure.
  • Open the lid, remove the bowl of rice, and fluff with a fork.
  • Give the butter chicken a mix then stir through the cream/yoghurt and the butter. Season to taste with salt and pepper.
  • Serve immediately with the rice, plus naan or roti.
Keyword Chicken, Instant Pot