Effortless Butter Chicken and Chickpeas Instant Pot or Stovetop

Embark on a culinary journey to create a remarkably easy and incredibly flavorful butter chicken, a dish inspired by the rich and creamy Indian curry that has captured palates worldwide. While this adaptation may not claim absolute authenticity, it draws its brilliance from Urvashi Pitre’s groundbreaking “Now & Later” Instant Pot Butter Chicken recipe on Food52. For those seeking truly traditional Indian cuisine, Urvashi’s blog, Two Sleevers, offers an extensive collection of authentic recipes to explore.

For years, my friend Michelle raved about this particular Instant Pot butter chicken. Skepticism, rooted in the generous use of butter and heavy cream typically associated with the dish, kept me from trying it. However, a recent decision to finally give it a go completely transformed my perspective. The moment I tasted this incredibly flavorful meal, I understood Michelle’s enthusiasm. It’s a revelation – quick to prepare, bursting with savory notes, and devoured by five-sixths of my family with sheer delight. This recipe has quickly earned its place as a cherished weeknight staple, delivering an impressive depth of flavor with surprisingly minimal effort.

Unlocking the Secret to Exceptional Flavor: Why This Recipe Shines

What makes this butter chicken so irresistibly delicious? The magic lies in a harmonious blend of aromatic spices, ripe tomatoes, succulent chicken thighs (though chicken breasts can certainly be used), and, yes, a crucial amount of butter and heavy cream. My initial hesitation about the stick of butter and quarter-cup of heavy cream was quickly dispelled once I understood the recipe’s clever design. Urvashi Pitre ingeniously calls it “Now & Later” Butter Chicken because it yields a generous amount of sauce, half of which is intended to be saved for a future meal. This smart approach significantly reduces the per-serving fat content, making it a more manageable indulgence.

When you break down the numbers, the butter and cream are far from excessive. For eight chicken thighs, approximately 3.25 lbs of meat, yielding ten servings, each portion contains less than a tablespoon of butter and less than a half-tablespoon of cream. As the culinary legend Julia Child wisely advised, “Fat gives things flavor,” and in this dish, a modest amount delivers maximum impact, creating a rich, velvety sauce that is truly exceptional.

Effortless Preparation: The “Dump-and-Go” Method

Perhaps the most astounding aspect of this recipe is its sheer simplicity. Unlike many complex curries, this method eliminates numerous preliminary steps. There’s no need to meticulously sauté garlic and ginger, nor do you have to toast individual spices to awaken their flavors. Forget about marinating the chicken overnight or even for a few hours. This recipe embraces a refreshingly direct approach: nearly all the ingredients (with the exception of the butter and cream added at the very end) go into the Instant Pot simultaneously. Simply place everything inside, set the timer, and let the magic unfold.

Once the chicken is perfectly cooked, you remove it, chop it into bite-sized pieces, then stir in the butter, heavy cream, and finally the chicken. From start to finish, the entire process takes about 40 minutes. This includes 20 minutes for the Instant Pot to come to pressure, 10 minutes of active cooking, and 10 minutes for natural pressure release. The active, hands-on cooking time, however, is remarkably minimal, making this a perfect solution for busy weeknights when you crave a homemade, flavorful meal without the fuss.

Versatility and Customization: Adapting to Your Taste and Lifestyle

This butter chicken recipe is wonderfully versatile, offering several ways to customize it to your preferences or dietary needs.

• Simplified Spicing: Instead of gathering a multitude of individual spices, I streamline the process by using 2 tablespoons of Madras curry powder. This blend delivers a robust, well-rounded flavor profile that works exceptionally well and significantly simplifies the ingredient list. Should you prefer, you can certainly follow the original recipe’s specific spice blend, but this substitution offers a fantastic shortcut without compromising on taste.
• Stovetop Alternative: No Instant Pot? No problem! This delicious butter chicken can be prepared just as effectively on the stovetop. The method is largely similar, simply cooked in a large pot or braiser over medium-low heat for a slightly longer duration. This ensures everyone can enjoy this easy recipe, regardless of their kitchen gadgets.
• Vegetarian Transformation: For a delightful vegetarian version, swap the chicken for 4.5 cups of cooked chickpeas (or three 15-oz cans, drained and rinsed). Add an additional 1/2 cup of water to the pot to maintain the perfect sauce consistency. This transforms the dish into a hearty and equally satisfying butter chickpea curry, packed with protein and fiber.
• Adding Greens: To boost the nutritional content and add a touch of freshness, I sometimes wilt in a generous handful of fresh spinach at the very end. While my children often prefer the dish without it, I personally enjoy the added color and subtle earthy flavor it provides. Feel free to incorporate it based on your family’s preferences.
• Batch Cooking & Freezing: This recipe is ideal for meal prepping. If preparing 8 chicken thighs feels like a large quantity, remember that the finished dish freezes beautifully. You can easily divide it into portions for future meals, saving you time and effort on busy days. Alternatively, simply halve the recipe if you prefer to make a smaller batch.
• Serving Suggestions: This creamy curry pairs perfectly with fluffy basmati rice, soaking up every drop of the rich sauce. When time allows, I love making homemade naan, but for ultimate convenience, store-bought mini packs of Stonefire naan that are “perfect for the toaster” are a lifesaver and a huge hit with my children.

How to Prepare Instant Pot Butter Chicken, Step by Step

Begin by gathering all your ingredients. A quick note on crushed tomatoes: I recently discovered Colavita Italian Crushed Tomatoes, and I enthusiastically recommend them. They strike a perfect balance between puréed and finely chopped textures, making them ideal for this sauce. Although the box is 13.76 ounces, I use it whenever a recipe calls for a standard 15-oz can of tomatoes.

You’ll need approximately one tablespoon each of minced garlic and ginger. For achieving a truly fine mince, especially with fibrous ginger, I find my food processor invaluable. While it does mean dirtying another appliance, the speed and superior texture it provides are well worth it, particularly as I dislike mincing ginger by hand. A useful tip: if you immediately remove the minced garlic and ginger and give the food processor a quick rinse, cleanup becomes almost negligible.

Now, it’s time for the signature “dump-and-go” method. Add the crushed tomatoes, 2 tablespoons of Madras curry powder, the minced garlic and ginger, and 2 teaspoons of kosher salt directly into your Instant Pot. This simple step lays the foundational flavors for your incredible butter chicken.

Give the ingredients a good stir to ensure they are thoroughly combined. This creates a vibrant, fragrant base for the curry.

Next, add the chicken (or chickpeas, if making the vegetarian version, as detailed below) to the pot. Stir again to ensure the chicken is completely coated in the aromatic sauce. For this recipe, we are using 8 boneless, skinless chicken thighs, which weigh approximately 3.25 lbs. These provide excellent flavor and tenderness without drying out.

Secure the lid on your Instant Pot, ensuring the valve is set to the “sealing” position. Cook on high pressure for 10 minutes. This quick cooking time ensures the chicken is tender and fully infused with flavor.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This crucial step helps keep the chicken moist and tender. After 10 minutes, manually release any remaining pressure, then carefully uncover the pot and remove the cooked chicken.

With the chicken removed, add a full stick of unsalted butter (8 tablespoons or 4 ounces) and 1/4 cup of heavy cream to the bubbling sauce in the pot. These ingredients will melt into the sauce, creating the signature rich, velvety texture of butter chicken.

While the butter is melting into the sauce, take the opportunity to chop the cooked chicken into bite-sized pieces. This makes it easier to eat and ensures every spoonful has a piece of tender chicken.

Return the chopped chicken to the pot with the now enriched sauce. Stir everything together until the chicken is well coated. Taste the dish and adjust seasoning as needed, adding more salt if necessary to bring out the flavors. At this point, your butter chicken is ready to serve, or you can take it one step further…

… optionally, add a generous heap of fresh baby spinach. You can cover the pot briefly to help the spinach wilt quickly into the hot curry, usually taking just a few minutes. If you have a large amount of spinach, you can add it in batches, stirring each batch until it wilts before adding more.

I frequently serve this delightful butter chicken with steaming basmati rice, which perfectly complements the rich, creamy sauce and tender chicken.

And for an even more authentic and satisfying meal, don’t forget a side of soft, warm naan bread, perfect for scooping up every last bit of the delicious curry.

As mentioned, this recipe is designed to yield a generous amount of food, approximately 2 quarts. This makes it perfect for meal planning, as you can easily refrigerate or freeze the leftovers for another delicious meal at a later date. This “Now & Later” approach is one of the many reasons this recipe is a true kitchen hero.

How to Make Stovetop Butter Chicken, Step by Step

If you don’t have an Instant Pot or simply prefer cooking on the stovetop, this recipe is just as simple and delicious. Begin by combining the crushed tomatoes, Madras curry powder, minced garlic and ginger, and kosher salt in a large, wide pot or braiser. Stir these sauce ingredients together to create a cohesive base.

Add the 8 boneless, skinless chicken thighs (approximately 3.25 lbs) to the pot, ensuring each piece is thoroughly coated in the rich sauce. Cover the pot and bring the mixture to a simmer over medium-high heat. Once you see it simmering, reduce the heat to medium-low, re-cover, and let it cook for 40 minutes. This slower cook time on the stovetop allows the flavors to meld beautifully and the chicken to become incredibly tender.

After 40 minutes, uncover the pot. The chicken should be cooked through and fork-tender. Carefully remove the chicken from the pot, leaving the fragrant sauce behind.

Now, add the crucial finishing touches: a stick of unsalted butter (8 tablespoons | 4 ounces) and 1/4 cup of heavy cream to the simmering sauce. Stir gently until the butter has fully melted and the cream is incorporated, creating a luscious, smooth consistency.

While the butter and cream melt, chop the cooked chicken into bite-sized pieces. Return the chopped chicken to the pan, stirring it thoroughly into the creamy sauce. At this stage, taste the butter chicken and adjust the seasoning with additional salt if needed. You can also incorporate fresh spinach here, following the same wilting instructions as the Instant Pot method.

Stir to combine all the ingredients, ensuring the chicken is thoroughly coated in the delicious sauce. If desired, this is the perfect moment to add a handful of baby spinach, allowing it to wilt gently into the warm curry. Serve your homemade stovetop butter chicken immediately, accompanied by fluffy rice and/or warm naan for a truly satisfying meal.

Serve this comforting dish with fluffy basmati rice, allowing it to absorb the rich, creamy sauce. For an authentic Indian dining experience, torn pieces of warm naan bread are an essential accompaniment.

How to Make Butter Chickpeas: Instant Pot or Stovetop

Transforming this recipe into a vegetarian delight is incredibly simple. To make butter chickpeas, substitute the chicken with 4.5 cups of cooked chickpeas – my go-to lately has been this slow cooker method, though this stovetop method also yields excellent results. Alternatively, you can use three 15-oz cans of drained and rinsed chickpeas for convenience. Regardless of your chickpea choice, you will also need to add 1/2 cup of water to the pot to ensure the sauce has the perfect consistency. Follow either the Instant Pot or Stovetop cooking methods outlined above. The main difference for chickpeas is that you won’t need to remove them before adding the butter and cream – simply stir these ingredients directly into the pot with the chickpeas. Urvashi Pitre, the creator of the original recipe, also suggests that if you’re looking to make this recipe dairy-free, you can substitute coconut oil and coconut milk for the butter and cream, respectively. This adaptation allows everyone to enjoy the rich, comforting flavors of this incredible curry.

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