Restaurant-Quality Butter Chicken Recipe (Easy Stovetop or Instant Pot)

Brown the chicken in a Dutch oven or large deep pan over medium-high heat until lightly golden on the outside.

Add the Butter Masala, lemon juice, chicken stock, crushed tomatoes or passata, tomato paste, sugar, and cream. Stir to combine.

Bring to a gentle simmer, then cook on low for 30–40 minutes, stirring occasionally, until the chicken is tender and the sauce is silky.

Finish by stirring in the butter until melted and the sauce is glossy.

Serve over hot rice, with a swirl of cream, sprinkled with a little Butter Masala and cilantro (if you have it)

Set the Instant Pot to Sauté

Brown the chicken in a little oil until lightly coloured, working in batches if needed.

Remove the chicken and set aside.

Deglaze the pot with lemon juice, scraping up all the browned bits from the bottom. (This is important in the Instant Pot to avoid any burn)

Add the Butter Masala, chicken stock and crushed tomatoes or passata, and stir well.

NOTE: Do not add the tomato paste, sugar, or cream yet—they’ll make the sauce too thick and can trigger the Instant Pot burn warning.

Return the chicken to the pot, placing it on top of the sauce without stirring

Seal the lid and cook for 10 minutes on High Pressure, with Natural Release and Keep Warm turned off.

Once the pressure releases, open the lid and remove the chicken to a clean bowl or cutting board.

Add the tomato paste, sugar, cream, and butter to the sauce and stir until smooth.

If you want a super silky finish, blend the sauce with an immersion blender (or regular blender) then return the chicken to the pot.

If needed, turn Sauté back on and heat, stirring, until everything is piping hot.

Serve over rice with a swirl of cream or yogurt, Butter Masala & chopped cilantro sprinkled on top

Toss the chicken with 2-3 Tbsp Butter Chicken Spice Blend and ½ cup yoghurt.​

Refrigerate 3–24 hours, then remove from the marinade to brown the chicken.​

Add the remaining marinade back into the pan or pot after browning, and proceed with the stovetop or Instant Pot instructions.

Brown the chicken in a Dutch oven or large deep pan over medium-high heat until lightly golden on the outside.

Add the Butter Masala, lemon juice, chicken stock, crushed tomatoes or passata, tomato paste, sugar, and cream. Stir to combine.

Bring to a gentle simmer, then cook on low for 30–40 minutes, stirring occasionally, until the chicken is tender and the sauce is silky.

Finish by stirring in the butter until melted and the sauce is glossy.

Serve over hot rice, with a swirl of cream, sprinkled with a little Butter Masala and cilantro (if you have it)

Set the Instant Pot to Sauté

Brown the chicken in a little oil until lightly coloured, working in batches if needed.

Remove the chicken and set aside.

Deglaze the pot with lemon juice, scraping up all the browned bits from the bottom. (This is important in the Instant Pot to avoid any burn)

Add the Butter Masala, chicken stock and crushed tomatoes or passata, and stir well.

NOTE: Do not add the tomato paste, sugar, or cream yet—they’ll make the sauce too thick and can trigger the Instant Pot burn warning.

Return the chicken to the pot, placing it on top of the sauce without stirring

Seal the lid and cook for 10 minutes on High Pressure, with Natural Release and Keep Warm turned off.

Once the pressure releases, open the lid and remove the chicken to a clean bowl or cutting board.

Add the tomato paste, sugar, cream, and butter to the sauce and stir until smooth.

If you want a super silky finish, blend the sauce with an immersion blender (or regular blender) then return the chicken to the pot.

If needed, turn Sauté back on and heat, stirring, until everything is piping hot.

Serve over rice with a swirl of cream or yogurt, Butter Masala & chopped cilantro sprinkled on top

Toss the chicken with 2-3 Tbsp Butter Chicken Spice Blend and ½ cup yoghurt.​

Refrigerate 3–24 hours, then remove from the marinade to brown the chicken.​

Add the remaining marinade back into the pan or pot after browning, and proceed with the stovetop or Instant Pot instructions.