The Spice Collective

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Simple butter chicken recipe using your Instant Pot and The Spice Collective's Chicken Makhani spice blend


  • 14oz can of crushed tomatoes
  • 5-6 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 lbs boneless skinless chicken breast whole
  • 2 1/2 tbsp The Spice Collective Butter Chicken spice blend
  • 4 oz butter, cubed
  • 1/2 cup heavy cream
  • 1/4 cup cilantro, chopped


  1. Using the “Saute” setting on the Instant Pot, heat oil and add in onions, garlic, and ginger. Cook for 1-2 minutes.
  2. Add crushed tomatoes, chicken, and Chicken Makhani Spice Blend, mix well to incorporate the ingredients and coat chicken in liquid and seasonings.
  3. Close and lock the Instant Pot lid, set to “High Pressure” for 10 minutes.
  4. Once the timer goes off, press “Cancel”, let the pressure release naturally for 10 minutes then manually release the remaining steam by opening the vent.
  5. Open the lid and remove the chicken, place on cutting board and cut up chicken into bite-sized pieces, set aside while sauce cools for 5-10 minutes.
  6. Using an immersion hand blender, blend together all the ingredients in the Instant Pot, stir in the butter, cream, and cilantro.
  7. Add the chicken pieces into the sauce and stir. Add additional salt to taste.
  8. Top with cilantro. Serve with your favorite naan or basmati rice.