Amazing Instant Pot Indian Butter Chicken and Potato Curry
This tasty and easy Instant Pot Indian butter chicken and potato curry recipe is amazing! All the flavors of a delicious and hearty Indian curry made start-to-finish in the Instant Pot!
I have been working on an Instant Pot Indian-style curry recipe for a long time! And I’m so excited to share the perfected version with you today.
I love Indian food, and although I’m 100% certain I don’t make it 100% authentically at home, it’s still one of our favorite homemade cuisines to eat for dinner.
The flavors! The aroma!
The flatbread that must be present with each meal.
I mean, how can you resist such deliciousness?
Here’s a quick look at a few favorite Indian-style dishes I’ve posted over the years:
Instant Pot Indian Vegetable Rice
Pressure Cooker OR Stovetop Coconut Chicken Curry
Turns out, Indian food transitions quite well to the ol’ pressure cooker.
Thank goodness, since I love both of these things quite a bit.
This Indian Butter chicken recipe I’ve had on my site for a while is a huuuuge family favorite (and one of my personal favorites of all time).
And it is a very frequent go-to meal for busy weeknights.
Despite how it sounds, if you aren’t familiar, Indian butter chicken isn’t actually loaded with butter. I know, a bit misleading (and even slightly disappointing to some people – ha!).
Instead chicken is cooked in a flavorful tomato-based sauce with an aromatic selection of Indian spices, and often, cream and a few tablespoons of butter are added for a rich depth of flavor, hence the given name.
My version of Instant Pot Indian butter chicken recipe is slightly unusual (ok, let’s just call it what it is: not authentic) in that I’ve eliminated the cream in favor of coconut milk, optionalized the butter, and added potatoes (because I love them so much in Indian dishes).
And the result is terribly, terribly delicious, even if it is less “butter chicken” and more “Mel’s way of making an Indian butter-chicken-curry-mashup.”
That chicken! So tender.
Those potatoes! So hearty.
The flavor! So warm and robust.
And of course, the ease of prep and cooking can’t be beat thanks to the Instant Pot (or other electric or stovetop pressure cooker!).
I know Indian-style recipes can seem a bit intimidating if you don’t usually keep these style of spices on hand, but if your grocery store has bulk bin selections available, grabbing a pinch or two of spices from there is a great way to test out new spices without finding yourself with a huge bottle.
Or maybe call up a neighbor and see if you can borrow a little from their spice cabinet to try it out (if you’re my neighbor, my spice cabinet door is always open!).
Also, I haven’t made this particular recipe in the slow cooker or on the stovetop, so I didn’t include directions below.
But having said that, I think it would transition well to both options (maybe simmer for 15-20 minutes on the stovetop and try cooking on low for 5-6 hours in the slow cooker).
I hope you love this Instant Pot Indian butter chicken and potato curry. It’s the definition of comfort food in my book (especially if you serve it with homemade or storebought flatbread – yum!).
What To Serve With This:
Hot, cooked white or brown rice
Flatbread or Naan
Roasted broccoli or steamed peas
One Year Ago: From-Scratch Vanilla Pudding Cake
Two Years Ago: S’Mores Hershey Kiss Blossom Cookies
Three Years Ago: Chocolate Covered Strawberries Tuxedo-Style
Four Years Ago: Cinnamon and Sugar Breadstick Twists
Five Years Ago: Taco Enchiladas with Cornmeal Crepes
Instant Pot Indian Butter Chicken and Potato Curry
- 1 tablespoon olive oil or ghee
- ½ cup diced white, red or yellow onions
- 3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
- ½ tablespoon grated fresh ginger or ginger paste (see note)
- 2 pounds boneless skinless chicken breasts, (see note if using chicken thighs), cut into about 1-inch pieces
- 2 cups peeled, chopped russet, yellow or red potatoes (about 283 grams)
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon paprika
- 2 cans (15-ounces each) tomato sauce
- 1 (15-ounce) can reduced fat coconut milk
- 1 to 2 tablespoons butter, optional (but delicious)
- Hot, cooked rice for serving
- Fresh, chopped cilantro, for garnish
- Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or – button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
- Add the chicken and cook, stirring often, 1-2 minutes.
- Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
- Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it’s own.
- After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
- Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.
Recipe Source: inspired by this recipe at Hearbeets Kitchen (after a reader, Sheree, sent it to me) combined with my own experimenting I’ve been doing the last few months to get an Instant Pot butter chicken/curry recipe perfected
117 Comments on “Amazing Instant Pot Indian Butter Chicken and Potato Curry”
Toddlers asked for seconds. Need I say more?
I added cream and salt after tasting it (and like 3x the butter). Didn’t have any turmeric. I was nervous about the potatoes, so I put them in for 7 mins. Turned out lovely. My toddlers asked for seconds which is rare. Ate with salted cucumbers on the side and no rice because there were already potatoes in it.
I’ve been making this for years from another popular blogger and decided to give this a try. It is AMAZING!! We even forgot the butter at the end. I’m definitely going to be making this again and again. My 5 kids all loved it, too. It’s definitely a dish I would make for company, too! Thanks for the great recipe!
One question, it said to add 6 minutes or so if using chicken thighs. Does that mean while sautéing or the actual IP time? I decided to cook a bit longer on the sauté function and then I set the timer to 7 minutes and it came out perfect. My thighs were slightly frozen.
The extra six minutes is for the IP cooking time. Glad you like this one!
Has anyone made this with lamb? I’m assuming a longer cooking time is necessary?
Family loves this! I’ve cooked it using Instant Pot, Slow Cooker, and stovetop. Works for all three. (If doing slowcooker, just sauté the onions and chicken and then put it in the slow cooker until potatoes are tender. My slowcooker runs hot so it’s like 2-3 hours on high.
We love this recipe! Previously I’ve always made it with chicken, but last night I decided to swap it out for 2 cans of chickpeas and we still loved it. Husband said he liked the texture even more that way, so that’s a big win too! I always toast/saute the spices with the onion as others have said, and I reduced the tomato sauce to 24 oz (3 8-oz cans). Thanks for introducing our family to these flavors!
Sorry but this is the first ‘miss’ of a recipe. Followed everything per the recipe but the result is way to tomato flavor. I would cut half the amount of tomato sauce and add a bit more of the spices.
I made this recipe, but with several tweaks based off the comments (I know, I’m being that person, but maybe others are interested?). I left out the chicken and subbed in 3-4 good sized carrots and a can of chickpeas (I might do two cans next time, yum). I strongly dislike coconut milk so I used half and half instead. Several comments said the tomato flavor was too strong so I did one can of tomato sauce and it was good. I also 1.5 the spices and sautéed them with the onions, garlic & ginger. Served it on top of jasmine rice. We liked it and will definitely make it again!
What size is the instant pot you are using in litres.
I don’t know the liters, sorry – it’s 6 quarts.
My family LOVED this! They gobbled it up and made sure that I knew to make this again. We are long time fans of the Chicken Tikka Masala and I was a little worried that they wouldn’t like it as much but they all asked for seconds. It was so warm and comforting and freaking fast in the Instant Pot.
I followed the alterations mentioned by previous commenters, and the recipe was delicious! I cut it down to just one can of tomato sauce and increased all the spices & salt. So good! I think the sauce would have definitely been too tomato-ey if I’d used both cans. Yummy!
I thought 6 minutes was really short for potatoes and I was right. Was I supposed to cook them before hand? They came out hard as rocks still.
You shouldn’t need to precook them. What type of potatoes did you use?
We have had lots of success with Mel’s recipes, but this one was not for us. This has very little taste. Very bland and flavorless.
Curry? yes. Butter Chicken? not even close. I’ve had a lot of butter chicken all over the world, so I was pretty disappointed that this was a curry instead. Also, the coriander makes it sweeter tasting than a normal curry (I would halve that if I were to make this again). I love curry, but I wanted a butter chicken so overall, a disappointing recipe.
If I double this recipe should I double the cook time in the instant pot? Thanks!
As long as it fits in the IP safely, you should be able to use the same cooking time.
This is SO GOOD.
I used 15 oz tomato sauce, and 15 oz diced tomatoes instead of all tomato sauce.
I measured the seasonings generously (didn’t level the measuring spoons)
The sauce was a bit thin at the end, so I stirred in some Ultra Gel until it was the thickness desired, and also dropped in a few drops of coconut extract. Winner!
My mother in law made this and said it was flavorless so I made it and doubled the onion, ginger, garlic, spices and salt minus turmeric. I also added 1 tsp cumin and ⅓ cup brown sugar. Delicious
She may not have salted it enough. I definitely added more salt than the recipe said. Made a huge difference. It was flavorful and not bland.
The sauce turned out rather thin in this dish, and the flavor just seemed a bit bland, for an Indian dish, I used new fresh spices for this?
Don’t think I’ll try this dish again
Loved this Mel! Thanks for another delicious recipe. I made it on the stove top as instructed since I don’t have an instant pot. the sauce thickened up perfectly.
I’m excited to try your chicken potato curry tonight! Which microplane to you recommend? I purchased one long time ago – never worked well 🙁
Love your blog! What a full life you have 🙂
Sue From Oregon
Hi Susan – I have this one and love it!
I’m so excited about trying to make this! Do you use unsweetened coconut milk, or regular coconut milk?
I use the canned coconut milk (unsweetened, light or regular works).
I made this a bit different and it turned out okay but not great. I cooked potatoes in oven and the rest on regular instapot meat setting (35 min). I think this would wk but next time I’d use less tomato sauce and add coconut milk at the end. Will definitely try again
My husband and I made this according to the recipe. We were super impressed with the textures! Perfectly soft chicken and potatoes. Love at first bite.
This is a favorite in our household. Even my young (and sometimes picky) kids like it! It’s so tasty! I love the coconut milk flavor. My husband adds a spicy pepper Indian paste that we found at Trader Joe’s on top of his to make it spicier.
Hey Mel, does it work to double this recipe in the instant pot? I’ve made it before and it was delicious!
I haven’t doubled it in a 6-quart instant pot so I can’t say 100% sure the quantities will still be under the “safe” zone, but I’m thinking it should work ok.
We enjoyed this! I used thighs and I set it for 10 min and did 5 minute natural release. That worked well. I only used one can of sauce and 1.5x the spices (and I added the spices with the garlic and ginger, as per other reviewers’ suggestions). We’ll be having the leftovers for dinner!
I’ve made this recipe so many times! It quickly became a staple in my house. Also, I’m trying to cut back on our meat consumption and last night I successfully replaced the chicken with a can of chick peas. It turned out just as delicious!
Thanks for sharing. We are doing the same and I came to the comments to see if it would work with chickpeas!
This was so delicious and easy! I’ve had my instant pot for a week and have tried 3 of your recipes. All have been great but this is my favorite so far!
This is soooo good! I prefer only adding one can of tomato sauce as two cans made a more overwhelming tomato flavor.
So, so good! I know you’ve talked before about that feeling you get when you’re hoping and praying your family likes this cool new recipe you’re trying…and I definitely felt that when making this. I’ve never made anything with Indian flavors before, and as I was putting it together I was thinking, “there’s no way my sort-of-particular husband will like this…” but he did!! And got seconds! Honestly I didn’t even know if I would like it, but now I know that garam masala is amazing, and this meal was so warm and comforting and delightful on a bitter winter day. And so fast and easy in the InstantPot! I’ll be making this without reservation in the future!
So happy to read this, Caitlin!!
This was okay, but it was unfortunately pretty flavorless. We ended up adding some extra salt, pepper, garlic, and Tiki Masala seasoning. My wife likes things pretty mild, but even she thought it was fairly bland. Not bad though, just may want to double all the seasoning you put in.
This was so yummy! I followed the instructions exactly and even though this was only the second time to use my instant pot, your instructions were very clear and made using the pot very easy. Thank you for the wonderful recipe!
Before I cooked this recipe I read some of the reviews and what really caught my eyes was that somebody said that it was bland. Indian food bland (OMG!!) so I make some changes: I use the same amount of chicken but I double all the other ingredients. I also was very careful in the amount of liquid that I used ( I did not want my species to get diluted and lost in a lot of liquid) and (HUALA!!!). The chicken was just delicious. This is definitely a keeper.
Can you taste the coconut flavor in the coconut milk? If so, what would you suggest for a substitution?
You could sub half and half or cream.
This recipe was ok… For my family, it was marred by the tomato sauce. I think 30 oz is way too much; it was like we were eating tomato soup. I might experiment by halving the sauce next time.
One can makes a huge difference! I liked it before on day two but with one can of tomato sauce I love it on day one!
Delicious! Wonderful flavor without being spicy (my preschoolers ate it!) In a pinch, I used sweet potatoes instead of regular and diced tomatoes instead of sauce, still seemed perfect to me!
Yum. I bet the sweet potatoes were delicious in this.
I made this recipe and it stuck to my pot causing the burn warning to come on. I poured it into a pot, throughly scrubbed my insert pot and tried again. Same result. I finished it on the stove. Don’t know what happened. Any advice? I was doubling the recipe, but I have an 8qt pot and the level was okay.
Hi Jim, others have suggested that bringing the mixture to a simmer using the saute function (before sealing the lid and cooking at high pressure) can help avoid the burn warning.
Loved this for dinner tonight!! Even my picky eaters ate it. Thank you Mel!
This was my first Instant Pot adventure, and it turned out splendidly. I did not have the two 15 oz cans of tomato sauce on hand, so I used a 24 oz jar of quality spaghetti sauce, and a can of yellow El Pato, which gave it the perfect zing. El Pato (in the Mexican aisle) gives ANYTHING that calls for tomato sauce the perfect zing; secret sauce indeed.
I made this in the slow cooker and it was fabulous!! I sauteed the onions, garlic and ginger in a pan on the stove, added the spices and cooked a minute or so more, then added the chicken and cooked it for just a few minutes, then poured it into my slow cooker along with the potatoes and tomato sauce and cooked it on ‘High’ for about 5-6 hours. The only change I made was to use heavy cream (1 1/2 cups) instead of coconut milk, because it’s what I had on hand. I stirred the cream in at the very end, about 15-20 minutes before I served it. We had it over rice (with your Naan bread, yum!) and it was absolutely delicious!! I also really love your addition of the potatoes, they made the dish, it’s so, so good! Thank you so much Mel, I truly appreciate all of the time and effort you put into the recipes that you share with us, it really shows 🙂
Very delicious! I’m a bit of an estimating type of cook and it still turned out. Pureed the onions due to child pickiness, used shelf stable cream (from Trader Joe’s) instead of coconut milk (we were out), So easy I’ll make it again!
Sorry, I forgot to post the stars! 5!
Hi Mel, I was in a hurry and added two 8 oz cans of tomato sauce and later realized it was suppose to be two 15 oz. cans. It seemed to turn out perfectly though and I can’t imagine more tomato sauce. Is the recipe really supposed to be two 15 oz cans? Love all your recipes! Thanks for all you do!
Yes, the recipe is correct but great to know your variation worked out too!
This was delicious! I love how much variety we are enjoying because of your well tested and will thought-out recipes! I even made your naan. Heavenly!
will I have bad results if I don’t use reduced fat coconut milk? I have a can or regular that I was going to use but I didn’t know if it would react weirdly in the instapot…
Full fat coconut milk should work just fine.
This was very tasty. I don’t consider myself picky at all, but I’m also not super adventurous in my eating. My husband is adventurous, so I mostly made this for him, but we all really loved it and I’ll definitely be making it again! I cooked the spices at the beginning, with the onion, garlic, and ginger like some commenters suggested. Oh my, it smelled incredible!
Okay this was amazing! We love your recipes and this one was no exception! I was in a rush and just threw everything in the pot without sautéing and did chicken thighs straight from frozen- so I chopped the potatoes bigger and cooked it for 22 minutes! I also tossed some peas in after it cooked! Divine and so so easy! Haha next time I will follow all the directions and I’m sure it will be even tastier! 🙂 thank so for the awesome recipe!!
Glad it worked out!!
I made this in the stovetop, it was very easy! I haven’t eaten this in a restaurant so I don’t know how tomatoey is supposed to be. I only used one can of tomato sauce though. I really liked it! Thanks for another winner. Next time, I’ll get some naan for sure!!!
Hi Mel! I just made this today! It is really good!! I followed one of the reader’s (Talaisa) comments about cooking the spices with the onion, garlic and ginger, which is one of the secrets of Indian cooking/cuisine… I always follow your recipe to the dot, except for this one procedure…the result is really delicious!!! I am enjoying this chicken with steamed rice… I have to challenge myself with your flatbread recipe!!! Again, thank you for all the wonderful and delicious recipes you share with us!! God bless you more!
I bet that added great flavor, Mel!
I cook indian food probably 2-3 times a month and I must say this turned out pretty blah and I did follow all the directions. I wondered if it was because I didn’t saute the spices in with the onion and butter because it turned out so bland! It didn’t taste bad, but it wasn’t really good either. I was surprised because 99% of recipes I make from Mel turn out amazing!
This might be one of my favorite MKC recipes ever – which is really saying something. So quick and easy and to make – love putting my InstaPot to us. Super delicious, my husband and I fought over taking the leftovers for lunch the next day. Thanks for another favorite to add to the rotation!
I wanted to love this, but I liked it fine. Not enough flavor. I think Bombay house has ruined me. My kids love your naan so much though!
Seriously! Bombay House has ruined any other Infiam food for me too — but I still enjoy the attempt at homemade now that we live far from one, and I think it’s much better than jarred versions .
This recipe was very good. I didn’t think it would be done on 6 minutes so set pot for 8 but the potatoes were a little over done. Next time I’ll do 6.
Another great recipe Mel!! I love Indian food…any chance you have a good recipe for Chicken Shahi Korma? Thanks for sharing!
I don’t, sorry, Carolyn! I’m trying to expand my repertoire of Indian dishes at home – I’ll have to add that one to my list!
I don’t usually comment, but I should more often because most everything I make from Mel’s goes into our regular rotation. Love her recipes. I’m Celiac, and most of her dinner recipes are either gluten free or adaptable to gluten free. Thank you, Mel!
This one, though, probably won’t go into my recipe binder. It was okay, but not as great as I’d hoped. The biggest hang up for me was the sauce. I used 4 8-oz cans of tomato sauce, so about an 1/4 cup more than is called for, but the resulting sauce just tasted too much like the canned tomato sauce, and it had that texture. It also wasn’t spiced enough for my taste, and I would have liked a little heat. I also couldn’t taste the coconut milk, which was disappointing to me. So, if you make this, you might scale back the tomato sauce and increase all the spices (especially the coriander and garam masala) and add a healthy pinch of cayenne pepper. Again, this one was okay, but I guess I’m just spoiled by how much we love Mel’s other recipes. 🙂
I have an 8-qt pressure cooker. Do you think this recipe would work if doubled?
Yes, I think so!
I am running out of dinner ideas and this is perfect. It looks so delicious that I am craving for one right now. Heading out later today to grab some ingredients. Wish me luck.
So yummy, thanks for the recipe! We eat a lot of curry around these parts, the hubs is from Fiji which has a lot of Indian immigrants who influenced the foods he ate growing up and we have Indian Fijian friends here in Utah who cook and share a lot.
I love knowing how to cook Indian at home, especially since our oldest has nut allergies and most of the Indian restaurants in town say they use nuts and nut butters in their butter chicken AND they charge an arm and a leg for tiny portions.
The only difference I see between your recipe for butter chicken and the one our friend gave us is that she toasts the spices in ghee (clarified butter) with the ginger, garlic, and onion because it wakes them up. She says dry spices are ‘sleepy’ and need a little toast to wake up the flavors, she says it’s the major secret ingredient in Indian cooking that most home chefs don’t know.
Love that tip from your friend, TaLaisa! Thanks for sharing!
Hi Mel, this is another winner! I made it last night, and my youngest one who hates all things curry, LOVED IT!! Thank you for continuing to inspire all of us to try new things, and introducing fantastic new meals. Your site is adventurous, awesome, amazing, and always-on-point! From my family to yours – THANK YOU!! = )
Thanks so much, Grace!
This was so delicious and incredibly easy! Thanks for another winner!!
Thanks, Lisa! Glad you liked it (thanks for taking the time to check in and let me know).
Hi Mel! I have made, and my family has loved your recipes for years! Thanks for 10 years of dinner inspiration, delicious treats and cooking tips. As a mom of 3 boys (and wife of a hungry husband), it is often challenging to find recipes that are nutritious, and eagerly inhaled by my family. You consistently strike the delicate balance between healthy, and delicious. This meal was NO exception! I made it yesterday, and used my slow cooker. It was delicious, and my husband and I just finished the leftovers for lunch. Thank you for all you do! I look forward to many more years of cooking and sharing your food with my family and friends.
Thank you so much, Tiffany! Your kindness is so appreciated (especially today – LONG day). 🙂
For the slow cooker version, would you sauté the onions, garlic, ginger, and chicken over the stove first and then throw everything in the slow cooker? Haven’t yet taken the Instant Pot plunge.
Made it last night and it was AMAZING – all four kids liked it!!! I can’t believe I had everything on hand – even naan!!! Thank you for hijacking my meal plan of leftovers!!!
Delicious of course! Wish i would’ve remembered to make the flat bread, but amazing on its own. Premade brown rice in the instant pot and set aside and then made this. (I just might need a second instant pot!) Pretty much a one pot dinner! Yay! Added some peas, because vegetables.
Thanks for the report back, Mel!
Hey Mel! Can I use ground coriander just the same and would you change the time if using chicken tenders? I was going to cut them up all the same. Making this week! Can’t wait.
Yes, sorry for the confusion, but I use ground coriander in the recipe! I think I’d probably keep the time the same for chicken tenders – maybe a take a minute off but that’s it. 🙂
I am so excited to try this because I love me some Indian food. I also love the pressure cooker. I don’t have an instant pot, though, just a pressure cooker. I have made some of your instant pot recipes in the past, though and have found myself with some of the meat burning to the bottom of my pressure cooker. I know this is not an issue with the recipe itself, but I was hoping to get some guidance. Do you have any idea why that might be? I turn down the stovetop when it gets to pressure, but do I need to move it to a smaller burner? Is it because I have one of those glass top stoves? I will keep on trying, but hoped you might know why I am having this problem. Thanks!
Hi Carol – that sometimes happens to me when I use my stovetop pressure cooker, too. I’ve had to moderate the heat as it comes to pressure ; it takes longer to get to pressure cooking at medium instead of cranking it all the way to high, but I’ve noticed that the food doesn’t burn on the bottom as much. I have a glass top stove, too, and I move the pressure cooker to a smaller burner once it comes to pressure.
Thank you so much for the tips. I am going to try this on Friday and I will hope for no burned bits! Thanks!
I have been an avid follower of your blog so long back I can’t even remember. Your pasta dishes and cakes are our go to recipes and they come out perfect Everytime!! Thank you so much for teaching me the American way of cooking. For the above recipe, you can add fresh tomato puree instead of canned ones for authentic taste also add a few day leaves and kasuri methi if available for the aroma. Try it once you will see the amazing difference just one herb can make especially the kasuri methi. It’s nothing but dried methi leaves. It’s available in Amazon. Also follow the same recipe with paneer and you get paneer butter masala, a vegetarian option. Pair it with jeera rice or Garlic Naan and it’s heaven 🙂 Congratulations on your 10th Anniversary. Love all the pictures and your gift suggestion posts.
Love your tips and advice, Meena! Thank you for sharing! I’ll definitely give those things a try. 🙂
Hi Mel, I love Butter Chicken and can’t wait to try this. Do make your own garam masala mixture or do you use a certain brand you can recommend?
Great question, Paul! My favorite storebought garam masala is Penzey’s. I know that’s not super convenient, because, for most people, it has to be ordered online (but it’s amazing). Otherwise, I’ve made my own using this recipe from allrecipes. It’s pretty good!
I can’t wait to try this!!! I love your Indian dishes!
I’ve loved making your Indian recipes in the past., and many of your other recipes too! Is there something I could replace the chicken with to make it vegetarian? I have my husband’s brother coming this week and he’s vegetarian.
Hey Becky – I’d probably just leave the chicken out and increase the potatoes (and add some cauliflower!)
Mel’s suggestion of cauliflower in addition to the potatoes would be super yummy. You could also add chickpeas for protein. I make veg-curries frequently and those are yummy! Can’t wait to try this!
Great idea, Alicia!
Some chickpeas and carrots, along with the cauliflower, would be delicious also!
Use paneer! Then it becomes Paneer Butter Masala which is a very similar recipe to Butter Chicken (Paneer Makhani). Cut the cubes into small cubes and either grill in the oven or easiest, just fry on the stove in butter (or ghee). Butter Chicken is my favorite food on planet earth, but the paneer version is nearly as good! I can find paneer in larger grocery stores (in dairy) and if you’re in a city, I’m sure you have plenty of Indian grocery stores nearby.
Oh, paneer is a great idea!
OMG! We tried this yesterday and it was so delicious. One of the best curries I have ever tried. Thus, I am dropping by to say thank you for sharing this wonderful recipe. I am looking forward to more recipes from you.
I want to run out and get the ingredients we need to make ASAP. Looks delish! We have an amazing Indian Restaurant in town that has a killer lunch buffet. Dishes with potatoes are so yummy!
That makes me wish my little town had more than a Subway! I think I’d be at that Indian lunch buffet every day.
I LOVE Indian food too! I just made your Curry in a hurry again last week– one of our family faves!!!! This butter chicken is now on the menu for the week!! Thanks a bunch for delicious and easy recipes! (especially IP recipes!) 🙂
Thanks, Tanya! I agree, that Curry in a Hurry is one of my ultimate favorites, too!
Yum, yum, yum! This is definitely going into the dinner rotation! Looks fabulous! Thanks for another awesome dish! If I know you with curries, this is going to be spot on! Thanks, Mel! Have a great week!!!
Thanks, Amy! 🙂