Instant Pot Butter Chicken - Instant Pot Murg Makhani

Shilpa

5 from 1 vote

This instant pot butter chicken recipe is very easy to make. Hope you enjoy it as much as I do.

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Prep Time 5

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Indian, North Indian

Cooking

4 tbsp butter (unsalted)
1.5 pounds chicken thighs (boneless and skinless)
3/4 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
1.5 cups tomato sauce (15 oz canned)
1.5 tsp ground coriander (dhaniya powder)
1 tsp ground cumin (jeera powder)
3/4 tsp garam masala
1 tsp salt
3/4 tsp red chili powder

(cayenne pepper)
3/4 tsp kashmiri chili powder

To Finish

1 and 1/4 cup heavy whipping cream
2 tbsp dried fenugreek leaves (slightly crushed with your palms) (kasoori methi/ kasuri methi)

Prep

Cook

Select sauté on the instant pot.
Add butter to the pot.
When the pot is hot, add the chicken. Sauté for 2 to 3 minutes until a white crust forms on the chicken. Keep stirring.
Add the ginger garlic paste and sauté for a minute. Stir.
Add the tomato sauce and let it sauté for 2 to 3 minutes. Stir
Add ground coriander, ground cumin, garam masala, salt, red chili powder, and Kashmiri chili powder. Stir and sauté for a minute.
Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 7 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid and select sauté.
Add heavy whipping cream, dried fenugreek leaves and give it a good stir. Saute for about 2 to 3 minutes, until the desired consistency is reached.

Serve