Instant Pot Butter Chicken - Instant Pot Murg Makhani
This instant pot butter chicken recipe is very easy to make. Hope you enjoy it as much as I do.
Ingredients
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)
Instructions
Prep
- Chop the chicken into 2 to 3 inch pieces.
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
- Serve over rice or naan (Indian flat bread)