Restaurant-Quality Butter Chicken Recipe (Easy Stovetop or Instant Pot)
Alexandra ClarkShare
Butter Chicken, or Murg Makhani, is a favourite around the world for its rich, velvety tomato-cream sauce and tender pieces of chicken. In fact, it's Canada's #1 order in restaurant dish!
After years of testing, our Butter Chicken Spice Blend finally delivers true restaurant-quality flavour at home, with options for both stovetop and Instant Pot. Use it for busy weeknights, low-effort dinner parties, or meal prep—and don’t skip the “Even Better” marinated version when you have time.
Restaurant-Quality Butter Chicken Recipe (Stovetop or Instant Pot)
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian-inspired
Author:
Alexa “Lex” Clark
Servings
4-6
Prep Time
15 minutes
Cook Time
35 minutes
Make rich, restaurant-quality Butter Chicken (Murg Makhani) at home in under an hour using our Butter Chicken Spice Blend. Choose stovetop or Instant Pot for a silky, crowd-pleasing curry.
Ingredients
-
2 Tbsp of Butter Masala
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½ kg Chicken - skinless - 4-6 chicken thighs, a whole cut-up chicken, or diced chicken breasts
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2 tsp Lemon Juice
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¼ cup Chicken Stock
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12oz Crushed Tomatoes or Tomato Passata
Stovetop Method - add with liquids as directed below
Instant Pot Method - save and add as Finishing Ingredients
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½ can Tomato Paste
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1 tsp Sugar (add to Finishing Ingredients if using an Instant Pot)
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½ cup Cream (add to Finishing Ingredients if using an Instant Pot)
Finishing Ingredients
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4 Tbsp butter
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Instant Pot Method - tomato paste, sugar and cream (as above)
Directions
Stovetop Butter Chicken Method (detailed)
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)
Instant Pot Butter Chicken Method (detailed)
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
Optional Marinade (Even Better Butter Chicken)
- For deeper flavour and extra tenderness, marinate your chicken 3–24 hours ahead:
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.
Recipe Note
Pro Tips (chef-level tips):
- For maximum flavour, always scrape up the browned bits from the bottom of the pot—they add deep savoury notes to the sauce.
- If using chicken breasts, avoid overcooking by checking for doneness at the shorter end of the simmer time; thighs are more forgiving.
Hot Tips (quick / easy / budget-friendly):
- Use frozen, thawed chicken thighs to keep this budget-friendly without sacrificing flavour.
- Make a double batch of sauce and freeze half without the chicken; it becomes an instant flavour base for lentils, chickpeas, or tofu on busy nights.
- Skip the blending step if you’re in a rush—the sauce will still be delicious, just a bit more rustic.
Use With (Protein & Variations)
This Butter Chicken base also works beautifully with:
- Turkey
- Lentils (for a Dal Makhani–style dish)
- Super-firm or pressed tofu
- Chickpeas
- Jackfruit
Simply swap in your preferred protein or plant-based option and adjust cooking time as needed.
Leftover Ideas
Leftover Butter Chicken might be the best part.
Keep extra sauce and chicken in the fridge and use it to build new comfort meals all week. Or freeze in individual portions for future meals!
Notes / Storage:
- Storage: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, loosening with a splash of water or cream if needed.
Have you ever tried a butter chicken burrito? Or butter chicken poutine? Or even butter chicken over pasta? Well, now it will be crazy easy for you to try all of these at home! And you'll be hooked!
More recipes with Butter Chicken Spice Blend and inspiration here: Unleash the Options
We love to see what you make:
- If you make this recipe, share your photos on Instagram and tag @fromlexspantry so we can see your Butter Chicken creations.
- Leave a comment and a recipe review below—your tweaks and serving ideas help other home cooks.
