If you’re craving restaurant-level Indian food in a fraction of the time, this 30 Minute Indian Butter Chicken Recipe is pure magic. Creamy, rich, and wildly flavorful, it brings everything you love about classic butter chicken right into your kitchen—no complicated steps, no lingering over the stove needed!
Why You’ll Love This Recipe
- Speedy Weeknight Wonder: You’ll be shocked at how quickly you can create deep, complex Indian flavors—dinner can be on your table in just half an hour!
- Hands-Off & Foolproof: The Instant Pot does most of the work, so you can relax and know your butter chicken is coming out perfectly every single time.
- Straightforward Ingredients: You aren’t searching for hard-to-find spices or specialty items; everything blends together for a dish that’s simple yet totally irresistible.
- Customizable for Any Diet: Whether you’re gluten-free, low-carb, dairy-free, or just want more veggies, this recipe flexes with your needs.
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples create such a rich, velvety sauce in this 30 Minute Indian Butter Chicken Recipe. Every ingredient brings something essential, whether that’s the bold spices, creamy finish, or vibrant color—don’t skip a thing!
- Canned Tomatoes: Provides the tangy, rich base for our sauce—use crushed or diced for the best texture.
- Garlic & Minced Ginger: These aromatics make the dish sing with savory depth and a gentle zesty heat.
- Turmeric & Smoked Paprika: For gorgeous color and earthy, slightly smoky notes that elevate the chicken.
- Cayenne Pepper: Adds just enough heat to wake up your taste buds, but you can adjust to taste.
- Kosher Salt: Balances all those intense flavors—don’t be shy about seasoning well!
- Garam Masala & Ground Cumin: These classic Indian spices round out the sauce with warm, toasty complexity.
- Boneless Skinless Chicken Thighs: Stay juicy and tender under pressure, but you can swap in other chicken cuts if you wish.
- Butter: Brings unmistakable silkiness (swap for coconut oil if dairy-free!), making that sauce positively luscious.
- Heavy Cream: Finishes the sauce with sweetness and body; full-fat coconut milk is a fantastic non-dairy sub.
- More Garam Masala: Stirred in at the end for a fresh hit of vibrant spice.
- Fresh Cilantro: Sprinkled on top, it adds color and a delicate, herbal freshness.
Variations
One of the joys of this 30 Minute Indian Butter Chicken Recipe is how easily you can switch things up to fit your mood or diet. Here are a few favorite riffs, in case you’re feeling creative or want to use up what’s in your fridge!
- Dairy-Free Version: Use coconut oil in place of butter and full-fat coconut milk instead of cream for a rich, plant-based curry that loses none of its charm.
- Paneer or Vegetable Makhani: Skip the chicken and add paneer and peas (or your favorite vegetables) to the finished sauce for a satisfying vegetarian meal.
- Use Leftovers: Stir in cooked chicken, tofu, or roasted vegetables to the gently heated butter masala sauce for a quick, flavor-packed supper.
- Spice Adjustments: Tweak the cayenne to turn up or dial down the heat, or add a pinch of fenugreek for that classic restaurant-style touch.
How to Make 30 Minute Indian Butter Chicken Recipe
Step 1: Layer in the Flavors
Start by adding the canned tomatoes, garlic, ginger, all the dry spices (turmeric, cayenne, smoked paprika, salt, garam masala, cumin) into your Instant Pot. Give it a quick stir so everything is evenly mixed—you want a bright, gorgeous sauce as your chicken’s flavorful landing pad.
Step 2: Add the Chicken
Lay the chicken thighs right on top of the sauce mixture. If you’re using frozen chicken, gently press it into the sauce for more even defrosting—it’ll cook up beautifully juicy either way, thanks to the flavorful steam the tomatoes release.
Step 3: Pressure Cook to Perfection
Seal the Instant Pot and set to cook at high pressure for 10 minutes. Once it’s finished, allow the pressure to naturally release for 10 minutes—this lets the chicken relax and soak up the flavors—then manually vent any remaining steam and carefully open the lid.
Step 4: Make That Silky Sauce
Remove the chicken thighs with tongs to a plate. Using an immersion blender, blitz the sauce until velvety smooth—you want it creamy and glossy, with no big tomato or spice bits left behind. If you prefer, transfer to a blender, but be sure to vent steam carefully!
Step 5: Finish with Butter, Cream & Garam Masala
Let the sauce cool for a minute so it’s not boiling-hot, then stir in the cubes of butter, heavy cream, more garam masala, and fresh cilantro. The butter and cream will melt in, transforming everything into that iconic, dreamy orange curry you love.
Step 6: Warm It Up & Serve
Add the chicken back to the pot—or break it into large, bite-sized pieces first if you want. Gently reheat in the lush sauce before serving. If you have extra sauce, stash it away for a future instant dinner—trust me, tomorrow-you will thank you!
Pro Tips for Making 30 Minute Indian Butter Chicken Recipe
- Sauce Cooling Magic: Always let your sauce cool briefly before adding butter and cream. This simple move gives you that coveted thick, restaurant-quality finish instead of a runny sauce.
- Homemade Garam Masala = Game Changer: If you have a few extra minutes, make homemade garam masala! It packs the dish with vivid flavor compared to store-bought blends.
- No Extra Water Needed: Trust the science—tomatoes and chicken release plenty of liquid to achieve perfect pressure in your Instant Pot, so resist adding more!
- Blend Until Silky: For the most irresistible sauce, take the time to blend thoroughly—it makes every bite melt-in-your-mouth smooth.
How to Serve 30 Minute Indian Butter Chicken Recipe
Garnishes
Top your butter chicken with a generous sprinkle of chopped fresh cilantro for that burst of color and brightness. Add a swirl of cream over each portion if you’re feeling a little fancy—the contrast looks stunning and adds a luxurious touch on the plate.
Side Dishes
This 30 Minute Indian Butter Chicken Recipe begs to be served over hot steamed basmati rice or fluffy naan to soak up every last drop of that glorious sauce. For a lighter spin, try with cauliflower rice or zucchini noodles—you won’t lose any flavor!
Creative Ways to Present
Serve butter chicken in wide, shallow bowls to show off the dramatic color. For a party, try individual ramekins with mini garlic naan on the side, or offer a “build-your-own” butter chicken bar with a variety of garnishes and fun rice options.
Make Ahead and Storage
Storing Leftovers
Stash cooled leftovers in an airtight container and refrigerate for up to three days. The flavors deepen overnight and the sauce thickens, making your next-day lunch extra dreamy.
Freezing
This recipe is a freezer hero! Freeze extra sauce, or ready-to-eat butter chicken, in individual portions. Thaw overnight in the fridge for a deliciously easy weeknight rescue.
Reheating
Reheat gently over low heat on the stove or in the microwave. If the sauce seems too thick, add a splash of water or cream to restore its silky consistency—and always stir well for even heating.
FAQs
-
Can I make this 30 Minute Indian Butter Chicken Recipe with chicken breast?
Yes! Chicken breast works just as beautifully as thighs in this recipe. Be careful not to overcook—if using smaller breast pieces, check for doneness as they may cook slightly faster than thighs.
-
Do I need to marinate the chicken before cooking?
No marinating required! The pressure cooking and spice-rich sauce infuse the chicken with so much flavor, you’ll never miss a marinade in this 30 Minute Indian Butter Chicken Recipe.
-
Is it possible to make this recipe on the stovetop?
Absolutely! Sauté the aromatics and spices, simmer the chicken in the sauce until cooked through, then blend and finish with butter and cream. It might take a bit longer but is just as delicious.
-
How can I make the sauce thicker if it turns out too thin?
If your sauce is too runny, let it cool slightly before adding dairy, and let it rest in the fridge for a few minutes to thicken. You can also reduce it briefly over low heat, stirring frequently.
Final Thoughts
This 30 Minute Indian Butter Chicken Recipe is honestly one of those savor-every-bite, can’t-believe-it’s-not-takeout dishes you’ll turn to again and again. Gather your ingredients, put on your favorite playlist, and treat yourself to a creamy, comforting bowl you’ll be so proud to share!
Print
30 Minute Indian Butter Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Indian
- Diet: None
Description
This 30 Minute Indian Butter Chicken Recipe is a quick and flavorful dish made with tender chicken cooked in a rich and creamy tomato-based sauce infused with aromatic spices. Perfect for a cozy weeknight meal!
Ingredients
For the Sauce:
- 1 14–ounce Can of Tomatoes
- 5–6 cloves Garlic
- 1–2 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
For the Chicken:
- 1 pound Boneless Skinless Chicken Thighs
To Finish:
- 4 ounces Butter
- 4 ounces Heavy Cream
- 1 teaspoon Garam Masala
- 1/4–1/2 cup chopped Cilantro
Instructions
- Instant Pot instructions: Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala. Cook on high pressure for 10 minutes, then allow natural pressure release for 10 minutes. Open the pot, remove the chicken, blend the sauce, and stir in butter, cream, cilantro, and garam masala. Heat through and serve over rice or zucchini noodles.
- Using Leftover Sauce: Mix leftover cooked chicken with heated sauce to meld flavors. For Paneer Makhani, add peas and paneer to heated sauce and simmer.
Notes
- Use homemade garam masala for best flavor.
- Avoid re-pressure cooking butter and cream-filled sauce.
- Cool sauce slightly before adding butter and cream.
- Do not add extra water; the recipe self-generates enough liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 5g
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 25g
- Cholesterol: N/A
