Urvashi Pitre’s Now & Later Instant Pot Butter Chicken
Discover a quick, flavorful, and versatile Indian butter chicken recipe, perfected for the Instant Pot and meal prep enthusiasts.
Indian Butter Chicken is a globally loved dish, renowned for its creamy, fragrant sauce and succulent pieces of chicken. Urvashi Pitre’s “Now & Later” Instant Pot Butter Chicken has taken this classic, delivering deep flavor and tender chicken—in under 30 minutes thanks to the Instant Pot. The recipe is not only quick and easy to follow but also keto-friendly and flexible for various dietary needs, making it a staple for home cooks worldwide.
Why This Recipe Works
- Rapid Cooking: Cooks in approximately 30 minutes, perfect for busy weeknights.
- All-in-One: Rice and butter chicken can be made simultaneously for a full meal.
- Meal Prep Friendly: Extra sauce can be saved for future meals, hence the “Now & Later” name.
- Customizable: Simple adaptations for dairy-free, keto, vegan, and vegetarian diets.
The Story Behind the Recipe
Urvashi Pitre, also known as the ‘Butter Chicken Lady,’ crafted this recipe with the goal of making authentic Indian flavors accessible and efficient for home cooks everywhere. Her scientific approach and relentless testing led to a dish that became an internet sensation following its debut in an online recipe community. The butter chicken recipe offered a practical path for traditional Indian cooking by minimizing both the ingredient count and effort needed, propelling Pitre to culinary fame and inspiring a cookbook contract.
Ingredients
Rice
- 1 cup aged basmati rice, rinsed
- 1 cup water
- 1 tablespoon ghee or vegetable oil
- 1 teaspoon salt
Butter Chicken
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon turmeric
- ½–1 teaspoon cayenne pepper (to taste)
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons good-quality garam masala, divided
- 1 teaspoon ground cumin
- 1 pound boneless, skinless chicken thighs (kept whole)
- 4 oz butter (or coconut oil for dairy-free), cut into cubes
- 4 oz heavy cream (or full-fat coconut milk for dairy-free)
- ¼–½ cup chopped cilantro
Step-by-Step Directions
This recipe is uniquely designed to maximize both flavor and efficiency. With the Instant Pot, both rice and chicken are cooked together, resulting in a restaurant-quality meal with minimal cleanup.
- Prepare the Rice:
- Combine rice, water, ghee (or oil), and salt in a 6- or 7-inch heat-safe pan that fits inside your Instant Pot. Set aside.
- Layer in the Instant Pot:
- Into the Instant Pot liner, combine tomatoes, ginger, garlic, turmeric, cayenne, paprika, salt, 1 teaspoon garam masala, and cumin. Stir to create a sauce base, then lay the chicken thighs into the mixture. Do not add butter, cream, cilantro, or the remaining garam masala yet.
- Stack and Seal:
- Place a tall trivet or steamer rack over the chicken mixture and set the pan of uncooked rice (uncovered) on the trivet.
- Pressure Cook:
- Seal the Instant Pot lid. Set to Manual or Pressure Cook mode for 10 minutes.
- Natural Release:
- Once cooking is complete, let the Instant Pot rest for 10 minutes. Then release any remaining pressure.
- Finish the Sauce:
- Remove the rice and chicken. Using an immersion blender, puree the tomato sauce until smooth. Let the sauce cool slightly (for about 5 minutes).
- Stir in butter, cream (or coconut alternatives), cilantro, and the last teaspoon of garam masala.
- Save Some for Later:
- Remove half of the sauce and refrigerate or freeze it for future use. This is the “Later” part of Now & Later Butter Chicken.
- Combine and Serve:
- Break chicken into bite-sized pieces, add back to the sauce, and serve with the rice.
Chef’s Tips
- Do not add dairy ingredients before pressure cooking: Butter and cream are added after cooking to prevent curdling and ensure a smooth, luxurious sauce.
- Add onions (optional): While not in the original recipe, a handful of chopped onions can be cooked with the chicken for extra sweetness.
- Go dairy-free: Substitute coconut oil for butter and full-fat coconut milk for heavy cream for a vegan adaptation.
- Keto-friendly: Omit the rice and serve with low-carb alternatives, such as mashed cauliflower.
- Save the extra sauce: Mix it with chickpeas, paneer, tofu, or vegetables for quick future meals, or use as a base for another curry.
Nutritional and Dietary Adaptations
This recipe is naturally gluten-free and easily adapted for various dietary needs:
- Keto adaptation: Skip the rice and use the sauce with chicken or paneer for a low-carb meal.
- Vegan/vegetarian: Swap chicken for tofu, chickpeas, or mixed vegetables, and use coconut oil & coconut milk for dairy alternatives. Substitute vegetable broth or water for chicken broth if required.
- Meal prep: Make a double batch of sauce and freeze in portions for quick meals throughout the week.
Why Garam Masala is Essential
Garam masala brings signature warmth and complexity to butter chicken. Without it, the dish risks tasting flat. Purchase good-quality garam masala at Indian grocers or specialty food stores—freshness is key for the best flavor. While you can make your own blend, using a reputable store-bought brand is perfectly acceptable. A lack of garam masala, according to Pitre, is the most frequent reason for bland results.
What Makes This Recipe Special?
- Tested for Perfection: Developed through exhaustive testing, this recipe guarantees moist chicken and deeply flavored sauce in every batch.
- Efficient Meal Structure: Cooking rice and main dish together not only saves time but also reduces cleanup effort.
- Flexible & Adaptable: Works with numerous proteins (tofu, paneer, chickpeas) and fits various dietary styles, from traditional to vegan to keto.
- Great for Leftovers: Extra sauce creates meal options for future days—a win for anyone seeking easy, delicious meal planning.
Serving Suggestions
- Accompany with fluffy steamed rice or naan for a classic pairing.
- Serve with side dishes like sautéed greens, roasted cauliflower, or steamed broccoli for a complete meal.
- For keto or low-carb meals, pair the butter chicken sauce with cauliflower rice or roasted vegetables.
- Garnish with fresh cilantro for extra brightness and aroma.
How to Use the Leftover Sauce
Extra sauce makes meal prepping a breeze! Here are some quick ideas:
- Toss with cooked chickpeas, tofu, or paneer for a vegetarian main.
- Simmer mixed vegetables or mushrooms in the sauce for a quick curry.
- Use as a simmer sauce for fish or shrimp.
- Spoon over roasted potatoes or grilled flatbreads for snack-style meals.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe without an Instant Pot?
A: Yes, you can follow the same method on the stovetop, using a heavy-bottomed pot. Sauté aromatics and chicken, simmer covered for about 25–30 minutes, and then finish the sauce according to the instructions. Rice must be cooked separately.
Q: What can I use instead of chicken thighs?
A: Chicken breasts (reduce cook time by a minute to avoid dryness), tofu, paneer, chickpeas, or mixed vegetables can be used for protein or vegetarian choices.
Q: How can I make this recipe vegan?
A: Swap chicken for tofu, chickpeas, or vegetables. Use coconut oil instead of butter and full-fat coconut milk instead of cream. Substitute water or vegetable broth for any chicken broth.
Q: Is this butter chicken recipe spicy?
A: The recipe includes cayenne pepper for adjustable heat. Use less for mild flavor; add more for spicier results. The richness of cream/butter balances the spice.
Q: How long does the extra sauce last in the fridge or freezer?
A: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently before use.
Recipe Table: At-a-Glance
| Feature | Detail |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Serves | 4 to 6 |
| Key Equipment | 6- or 7-inch heatproof pan, trivet, Instant Pot |
| Dairy-Free Option | Coconut oil/milk substitutes |
| Vegetarian Option | Paneer, tofu, chickpeas, mixed vegetables |
Final Notes
Urvashi Pitre’s Instant Pot Butter Chicken demonstrates that “easy” and “authentic” can go hand-in-hand. The approachability, speed, and robust flavors have made this recipe a modern Indian classic, setting the standard for pressure cooker curries. Whether you’re meal prepping for the week or making dinner in a dash, this Now & Later curry will reward you with restaurant-level results and plenty of flavorful options for days to come.
