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How to Make Instant Pot Butter Chicken - A Step-by-Step Guide

Butter chicken, also known as murgh makhani, is a popular Indian dish that has gained worldwide recognition for its rich and creamy tomato-based curry sauce. Traditionally, this dish involves marinating chicken in a spiced yogurt mixture overnight and then cooking it in a tandoor (clay oven). However, with the invention of the Instant Pot, making this delectable dish has become much simpler and more convenient.

The Instant Pot is a multi-functional electric pressure cooker that has be...

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Ingredients

  • ½ cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground red chile pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon garam masala
  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1 tablespoon oil, or as needed
  • 1 onion, finely chopped
  • 4 green chile peppers, sliced
  • 4 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 fresh tomato, chopped
  • 2 pods cardamom, crushed
  • 1 teaspoon ground red chile pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 5 cashews, or to taste
  • 1 cup half-and-half
  • 1 tablespoon butter
  • 1 cup water (Optional)
  • 1 pinch salt to taste
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon dried fenugreek leaves (kasoori methi)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 45 mins
  • Servings: 4

  • Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
  • Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
  • Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
  • Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

    • Nutrition

    350 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 90mg
    • Sodium: 887mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 28g
    • Vitamin C: 121mg
    • Calcium: 181mg
    • Iron: 3mg
    • Potassium: 688mg

    Categories

    Indian recipes
    Chicken recipes
    Pressure cooker recipes
    Curry recipes
    Easy recipes