Instant Pot Butter Chicken

I used half & half instead of heavy cream, halved the amount of butter, and added a couple tablespoons of tomato paste because it seemed too creamy and needed more acidity. Also it seems easier to blend the ingredients before cooking them…

Fantastic! Truly easy to make. I served it with home made naan.

Amazing!

It was ok. We separated into 4 sauces ; cream, yogurt, oat milk, and coconut milk. Our favorite was the yogurt (home made Greek). Unfortunately, flavour-wise, it was bland. I did use mutti tomatoes and made my own garam masala. At the end, we mixed all the sauces together, I added about 3 table spoons extra coconut milk, and 1 more teaspoon of garam masala. Still missing something....

this was the first time I've used an instant pot and this recipe is super easy to follow

I doubled the chicken and thicked the sauce with corn starch. I left out the cilantro because I hate cilantro.

I would add in 1/2 onion blended to a paste and chilis if you like a bit of spice, otherwise perfect.

Followed the instructions, and it turned out perfect

I halved the butter and cream amount, added nuoc mam. It definitely can scorch in the instant pot so you should put all the liquid on the bottom, maybe add a little bit more chicken broth and compensate with cream later. Honestly way better when cooked on stovetop but this is easy dump and cook method.

Flavorful, quick and easy

Based on some of the other comments I doubled the spices, using some to season the chicken before cooking. It turned out great!

I use chopped tomatoes so I don't have to blend the sauce. I also marinate the chicken in all the spice and if I have time I give it a quick sear before putting in the ninja to cook.

Needs salt and I add more spices. Added extra hot chili powder

Beautiful creamy texture and flavor. Just a bit of heat from the cayenne. May end up using "a bit" less next time. But still absolutely delicious.

Recipe is PERFECT. (And I’m big on making minor tweaks to make things my own) I learned that I could steam my rice in the instant pot at the same time, and it was a game changer. The end result gives the impression that a lot more work went into the dish, which has made it a go-to when my family has guests. IF there are leftovers, there won’t be for long.

Bit bland for my family but super easy recipe. Will bulk up on the spices next time.

I definitely under did it on the spices for mine (im boring and get nervous trying new things) but definitely go the amount recommended because its way better that way

Great flavor! I agree with other reviews to add more chicken if you don't want sauce leftovers.

Double the chicken and the spices except the cayenne and then there is no leftover sauce

So easy and so delicious! The leftover sauce I use for other quick meals such as shrimp.

Was very good. May add some corn starch to thicken or flour the chicken before adding.

Fricken BOMB. if my jerkbag neighbor hadnt stolen my immersion blender it would've been easier than it already is. Made vegan w/ tofu, coconut cream (full fat, used maybe 2/3rd of a 13.5oz can) & a big scoop of vegan butter. Only complaint is that it is pretty hard to get the tofu fully cooked and not bland. Might try frying the tofu separately or something. Or hell I'll just drink the curry straight, idk

Use aldi coconut milk

This recipe is very authentic tasting. —- I made a double batch- doubled every ingredient—- and added some mushroom and a 1/2 onion. —- next time I am going to put a tad more spice in it for more heat—- my kids and whole household loved this recipe. I will definitely make it again!!

Too spicy for my kids. Gonna try a less cayenne next time.

Our family enjoys this recipe though I always feel a bit stumped as to what veggie would pair nicely with this dish!

Really like it in spite of the low health score! 🙂. We don't eat it often but it's part of our rotation

my husband usually hates when I make international dishes, but he loved this. I used coconut milk instead of heavy cream this time, but I might try to go full-dairy next time since the sauce seemed a little thin.

This was amazing. The verizon guy working on our network even said "wow! That smells amazing!"

I added a splash of water for my 8 qt Instant Pot and omitted the cayenne bc I was making it for my toddler as well, so maybe that was enough to make things bland. But it was missing something more than just spice, and I think I need to add tomato paste in the future for that depth of flavor.

Was a big hit, may want to tone down the paprika and pepper a bit

I forgot to divide the sauce but it turned out ok.

Accidentally added too much coconut milk - a 12 ounce can. Still tastes super good, if a bit thin from my addition. However, I like it better than what I get from the local Indian places (all very authentic). Very flavorful and delicious. I'm going to have to make it again more accurately though.

Remove cayenne pepper

Double chicken

More garam masala and add curry next time

I added 1 tsp of salt and also 1 tsp of sugar, less nutmeg and cinnamon… more to my taste. And also added more chicken.

This is so delicious! Beats restaurant makhani any day. Just the right amount of spice for me. My wife would have appreciated half the cayenne. The curry is pretty thin (even following the recipe to the letter), but we like sopping it up with naan, so no hardship.

Could use more flavor. Will try adding curry next time Update: made it again (in the crockpot this time) and added curry and 2 Tbl tomato paste. Used dried basil instead of the cilantro. Served with cheesy naan bread and rice. Yummy!!!

I now know exactly how much butter and cream is required to make butter chicken taste like restaurant-tasting butter chicken. It's an artery clogger, but it's absolutely delicious.

This was amazing, we did slightly less butter but it was very fast.

I often replace the butter with coconut milk to make it dairy-free. Usual substitutions: a jar (796ml) of Mutti brand passata in place of the canned tomatoes, and I trim the fat off the chicken thighs (about 1-1.5lbs) and cut into bite-size pieces and then I don’t need to blend the curry after it’s finished. Eyeball coconut milk in place of the cream until the colour I like

I omitted the spice for my own pallet. Love the sauce over rice when out of chicken.

Made it kid friendly by leaving out the cayenne pepper. My daughter likes to sop up the sauce with little naan dippers. The extra sauce is delicious with sauteed spinach and basmati rice.

Double the amount of cayenne and replace that devil weed called cilantro with a heavy handful of dried fenugreek leaves.

WOW! This blew my mind. I’ve spent hours making butter chicken the traditional way and the flavor in this version was shockingly similar. I used my own garam masala in both, but I honestly expected it to be missing a lot more complexity. It was fantastic. And ridiculously easy. I could literally drink the sauce, it’s so delicious. It’s hard not to sip at incessantly. I used boneless breasts cut into bite size pieces and an equal amount of kashmiri in place of the cayenne, plus a little at the end with the extra garam masala. The one thing I will bring back from the “long way” is the two- step marination. I think that would send this recipe over the top. I can’t wait to make it with ghee rice and jeera rice!

This is, for sure, a keeper! The spices are really well balanced. It’s super easy to put together too.

Use 1/4 tsp of chili powder and full jar of Molisana

Delicious. But *definitely* watch the cayenne you use for those sensitive to spice!

Easy n tasty, watch out for the amount of cayenne pepper you use - might be too spicy