Introduction
While traditional butter chicken requires dozens of spices and hours of preparation, I’m excited to share my simplified 5-ingredient version that doesn’t sacrifice any of that signature rich, creamy flavor you love. As someone who’s struggled with complex Indian recipes, I’ve discovered that the Instant Pot is a game-changer for creating authentic-tasting butter chicken in just minutes.
You’ll be amazed at how this keto-friendly adaptation captures all the warmth and depth of the classic dish, minus the carbs and complicated spice blending. I’ve tested this recipe countless times to guarantee you’ll get that same velvety sauce and tender chicken pieces you’d expect from your favorite Indian restaurant. Trust me, once you try this streamlined method, you’ll never go back to the traditional way.
Recipe
This simplified keto butter chicken recipe offers all the rich, creamy flavors of the traditional Indian dish while keeping carbohydrates to a minimum. The combination of butter, heavy cream, and aromatic sauce creates a luxurious meal that fits perfectly into a ketogenic diet.
Using an Instant Pot makes this dish particularly convenient, reducing cooking time while guaranteeing the chicken remains tender and juicy. The pressure cooking method allows the flavors to develop quickly, resulting in a restaurant-quality meal that can be prepared in under 30 minutes.
- 2 lbs boneless chicken thighs, cut into chunks
- 1 jar (15 oz) butter chicken sauce
- 1 cup heavy cream
- 1/2 cup butter
- 1 medium onion, diced
Set Instant Pot to sauté mode and melt butter. Add diced onions and cook until translucent (3-4 minutes). Add chicken pieces and cook for 2 minutes, stirring occasionally. Pour in butter chicken sauce, close lid, and pressure cook on high for 8 minutes. After cooking, allow natural release for 5 minutes, then quick release remaining pressure. Open lid, stir in heavy cream, and let sit for 5 minutes before serving.
For best results, verify chicken is at room temperature before cooking and cut pieces uniformly. Check the carbohydrate content of your butter chicken sauce to maintain keto compliance. If sauce appears too thin after adding cream, use sauté function to reduce to desired consistency. Store leftovers in an airtight container for up to 3 days in the refrigerator; flavors typically intensify overnight.
Prep Time
Total prep time for this keto butter chicken takes just 10-15 minutes, making it perfect for busy weeknight dinners. You’ll spend about 5 minutes cutting the chicken thighs into evenly-sized chunks and dicing the onion. I’ve found that keeping the pieces roughly 1.5 inches guarantees they’ll cook perfectly tender.
While you’re prepping the ingredients, let your chicken come to room temperature – this helps it cook more evenly. You can use this time to measure out your butter and cream, and grab your jar of sauce. I like to set everything out assembly-line style near the Instant Pot, which makes the actual cooking process super smooth and efficient. Trust me, you’ll appreciate this organized approach when you’re ready to start cooking.
Equipment needed
Getting your equipment ready before starting makes the cooking process run like clockwork. For this simplified butter chicken recipe, you’ll need:
- Instant Pot (6 or 8 quart)
- Sharp knife for cutting chicken
- Cutting board
- Measuring cups
- Wooden spoon or silicone spatula
- Can opener (if your sauce comes in a can)
- Medium bowl for bringing chicken to room temperature
- Clean kitchen towel or paper towels
I’ve found that having everything lined up saves so much time – trust me, you don’t want to be scrambling for measuring cups while your butter’s melting! Make sure your Instant Pot’s sealing ring is clean and properly installed, and check that the steam release valve moves freely before you begin.
Basic Cooking Method and Time
While the total cooking process takes about 25 minutes, the active cooking time is only around 15 minutes – perfect for busy weeknights! You’ll start by melting butter and sautéing onions in your Instant Pot for 3-4 minutes until they’re translucent. Then, add your chicken pieces and give them a quick 2-minute sear.
Next, you’ll pour in your butter chicken sauce, seal the lid, and set it to pressure cook on high for 8 minutes. After that, let it naturally release for 5 minutes before doing a quick release of any remaining pressure. The final step is stirring in the heavy cream and letting everything sit for 5 minutes to thicken up. I love how the pressure cooking creates tender, flavorful chicken while blending all those amazing spices together!
Cooking Steps
Let’s plunge into the simple steps that make this aromatic butter chicken come together beautifully. First, you’ll set your Instant Pot to sauté mode and melt that butter until it’s nice and bubbly. Toss in your diced onions, letting them turn translucent and fragrant – it’ll take about 3-4 minutes.
Now, add those chicken chunks and give them a quick 2-minute sear, stirring occasionally. I love how the meat starts to brown just slightly at the edges! Pour in your butter chicken sauce, seal the lid, and set to high pressure for 8 minutes. After cooking, let it naturally release for 5 minutes before doing a quick release. Finally, stir in the heavy cream and let everything mingle for 5 minutes before serving.
Step 1. Melt Butter Until Foamy
Start your butter chicken journey by melting a stick of butter in your Instant Pot on sauté mode. You’ll want to watch carefully as the butter begins to melt and spread across the bottom of the pot, which usually takes about 2-3 minutes. I’ve learned that patience is key here – don’t rush this step!
As the butter melts, you’ll notice it starting to foam on top, which is exactly what you’re looking for. This foaming stage means your butter has reached the perfect temperature to start cooking your onions. Give the pot a gentle swirl occasionally to guarantee even heating. If you notice any browning, immediately reduce the heat – you want the butter melted and foamy, not browned or burned.
Step 2. Add Chicken, Cook Briefly
Gently slide your chicken pieces into the foamy melted butter, being careful not to splash the hot liquid. You’ll want to arrange them in a single layer if possible, giving each piece enough space to properly brown. Using your spatula, stir the chicken occasionally to guarantee even cooking on all sides.
Let the chicken cook for about 2 minutes – just long enough to develop a light golden color on the exterior. Don’t worry about cooking it through completely, as it’ll continue cooking during the pressure phase. I’ve found that this brief searing helps lock in the meat’s natural juices while creating those delicious browned bits that’ll enhance your sauce’s flavor. Trust me, this quick step makes all the difference in the final dish.
Step 3. Add Sauce, Seal Lid
Now that your chicken has a beautiful golden sear, pour your butter chicken sauce directly over the meat, making certain to coat all the pieces evenly. You’ll notice the rich, aromatic sauce immediately starting to bubble around the chicken – that’s exactly what you want to see! I’ve learned through countless batches that this moment is essential for layering those deep, complex flavors.
Next, you’ll want to secure the Instant Pot lid firmly in place. Double-check that your sealing ring is properly seated and turn the valve to the “sealing” position. Trust me, I once forgot this step and ended up with sauce on my ceiling! The tight seal guarantees your chicken cooks perfectly in the pressurized environment, turning wonderfully tender and absorbing all those amazing flavors.
Step 4. Pressure Cook Natural Release
Once you’ve sealed the lid properly, set your Instant Pot to high pressure for 8 minutes. You’ll hear a beep when the cooking time begins, and the display will start counting down. Don’t worry if it takes a few minutes to come to pressure – that’s completely normal.
When the timer beeps, resist the urge to release the pressure right away. Instead, let the pot naturally release pressure for 5 minutes. I’ve learned through trial and error that this natural release helps the chicken stay tender and allows the flavors to settle. After 5 minutes, you can go ahead and carefully turn the valve to release any remaining pressure. Watch out for the hot steam – I always use a wooden spoon to keep my hands safely away from it.
Step 5. Stir Cream Until Smooth
Opening the lid reveals a steaming pot of fragrant butter chicken ready for its final touch. You’ll want to pour in the heavy cream slowly while stirring continuously – this prevents any clumping and guarantees that silky-smooth texture we’re after. I’ve learned from experience that patience is key here.
Make certain you’re stirring all the way to the bottom of the pot, getting into those corners where the sauce likes to hide. You’ll notice the color lightening as you mix, transforming into that signature orange-golden hue. When I’m teaching this recipe in my kitchen, I always remind people that the sauce might look a bit thin at first, but it’ll thicken beautifully as it rests for those final five minutes.
Customization Options
While this classic recipe is delicious as-is, I love helping people make it their own with simple tweaks. I’ve found that adding 1-2 tablespoons of garam masala creates an authentic depth of flavor, while a handful of cashews blended into the sauce adds wonderful richness. For heat lovers, try stirring in red chili flakes or fresh minced jalapeños.
You can also swap the heavy cream with coconut cream for a dairy-free version that’s equally delicious. If you’re watching calories, use chicken breast instead of thighs and light cream instead of heavy. I sometimes add vegetables like cauliflower or bell peppers during pressure cooking for a complete meal. Just remember to keep the cooking time the same, and you’ll have a personalized butter chicken that’s uniquely yours.
Ingredients list (with precise measurements)
Now that you’re ready to customize your butter chicken, let’s get clear about exactly what you’ll need to make this dish. I’ve found that having everything measured and ready makes the cooking process so much smoother.
You’ll need:
- 2 pounds boneless chicken thighs, cut into 1-inch chunks
- 15 ounces of your favorite butter chicken sauce (about 1 jar)
- 1 cup heavy cream (the real stuff, not half-and-half)
- ½ cup unsalted butter (1 stick)
- 1 medium onion, finely diced (about 1 cup)
I always recommend gathering these ingredients before starting. Trust me, there’s nothing worse than realizing you’re short on heavy cream halfway through cooking! Keep everything at room temperature for the best results.
Storage Information
Once you’ve prepared this delicious butter chicken, you’ll want to know how to store it properly to enjoy those amazing flavors later. You can keep leftovers in an airtight container in your refrigerator for up to 3 days – and here’s a little secret: it actually tastes even better the next day as the spices continue to develop.
If you’re planning for the long term, you’ll be happy to know this dish freezes beautifully. Simply transfer portions to freezer-safe containers, leaving a bit of space at the top for expansion, and store for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring occasionally to maintain that creamy texture.
Health Benefits or Special Features
Beyond its incredible taste and storage flexibility, this butter chicken recipe brings several remarkable health benefits to your dinner table. You’ll love that it’s naturally keto-friendly, with only 4g net carbs per serving. The chicken thighs provide essential protein for muscle maintenance, while the heavy cream offers calcium and vitamin D.
Since you’re using an Instant Pot, you’ll preserve more nutrients compared to traditional cooking methods. The butter adds healthy fats that’ll keep you satisfied longer, and the onions pack antioxidants that support immune health. If you’re watching your sodium, you can easily control the salt content by choosing a low-sodium butter chicken sauce. Plus, this dish is gluten-free, making it perfect for those with wheat sensitivities.
Prep Time
While this butter chicken recipe is incredibly simple, you’ll need about 15 minutes of hands-on prep time before starting the cooking process. Most of this time will be spent cutting the chicken thighs into uniform chunks and dicing the onion.
Here’s a quick breakdown of your prep tasks:
- Cutting chicken thighs: 8-10 minutes
- Dicing onion: 3-4 minutes
- Measuring ingredients: 2-3 minutes
You’ll save time if you bring your chicken to room temperature while you’re gathering and measuring other ingredients. Don’t rush the chicken cutting process – those evenly sized pieces are essential for proper cooking. I’ve found that using kitchen shears instead of a knife can make the chicken-cutting task go much faster.
Cook Time
The total cooking time for this aromatic butter chicken is surprisingly quick at just 20 minutes. You’ll spend about 5-6 minutes sautéing the onions and chicken, followed by 8 minutes of pressure cooking. The natural release takes another 5 minutes, and you’ll need just a couple more minutes to stir in the cream.
I’ve found that being patient during the natural release phase is essential – don’t be tempted to skip it! This short rest allows the chicken to become perfectly tender while the flavors develop. During the final cream-stirring step, you can warm up your naan bread or prep some cauliflower rice. Trust me, the aroma that fills your kitchen during this process is absolutely worth the wait.
Total Time
From start to finish, you’ll need about 30-35 minutes to prepare this butter chicken masterpiece. The time breakdown includes 5 minutes for prep work, like cutting the chicken and dicing the onion, followed by 4-5 minutes of initial sautéing. Your Instant Pot will need 8 minutes for pressure cooking, plus about 5 minutes to build pressure and another 5 minutes for natural release.
While it might seem like a lot of waiting time, you’re actually saving hours compared to traditional butter chicken recipes. I love that I can use these short breaks to set the table, warm up some naan bread, or quickly cook some cauliflower rice. Trust me, once you’ve made this streamlined version, you’ll never look back at the lengthy stovetop method again.
Yield
One generous batch of this aromatic butter chicken yields 6-8 hearty servings, making it perfect for family dinners or meal prep throughout the week. You’ll find that each serving provides a satisfying portion of tender chicken swimming in rich, creamy sauce that’s perfect over cauliflower rice or keto naan bread.
I love that you can easily adjust the portion sizes based on your needs. If you’re cooking for two, you’ll have plenty of leftovers to enjoy throughout the week. When I meal prep, I divide the finished dish into individual containers, and it reheats beautifully. You can even freeze portions for up to three months – just thaw overnight in the fridge before reheating gently on the stovetop.
Final Thoughts
While traditional butter chicken recipes can feel overwhelming with their long lists of spices and techniques, I’ve found this simplified keto version delivers all the comfort and satisfaction without the complexity. I’ve tested this recipe countless times, and it’s become my go-to for busy weeknights when I’m craving Indian food but don’t want to spend hours in the kitchen.
You’ll love how the Instant Pot transforms simple ingredients into a restaurant-worthy meal. The heavy cream and butter create that signature richness, while the prepared sauce gives you authentic flavor without measuring multiple spices. Don’t forget to make extra – this dish tastes even better the next day, and it’s perfect for meal prep. Trust me, once you try this version, it’ll become your family’s new favorite.
Frequently Asked Questions
Can I Use Bone-In Chicken Thighs Instead of Boneless?
You can use bone-in thighs, but you’ll need to increase the pressure cooking time to 12 minutes and make sure they’re cut into similar sizes for even cooking.
What Brands of Butter Chicken Sauce Work Best for This Recipe?
Like finding gold in a spice cabinet, you can’t go wrong with Patak’s, Maya Kaimal, or Sukhi’s butter chicken sauce. KFI and Seeds of Change are excellent alternatives.
Is Coconut Cream an Acceptable Substitute for Heavy Cream?
You can substitute coconut cream for heavy cream in butter chicken. It’ll provide similar richness and creamy texture, while adding a subtle tropical note that works well with Indian flavors.
How Spicy Is This Dish, and Can I Adjust the Heat Level?
Like a gentle flame, this dish is typically mild, but you can control the heat by choosing different butter chicken sauces – from mild to fiery – at your local store.
Can I Double the Recipe in a Standard-Sized Instant Pot?
You’ll need to be careful doubling this butter chicken recipe. While your Instant Pot can handle it, don’t fill beyond the 2/3 mark. Keep the cooking time the same.
Conclusion
You’ll find this keto butter chicken becomes more than just a meal – it’s a gateway to bringing authentic Indian flavors into your low-carb lifestyle. Like the dancing flames of your Instant Pot’s steam release, this dish represents the perfect fusion of tradition and modern dietary needs. Make it your own family treasure, and watch as it transforms your weeknight dinners into moments of aromatic bliss, one creamy, spice-infused bite at a time.
