Butter Chicken Murgh Makhani
By :Urvashi Pitre
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Votes: 80
Rating: 4.9
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Garam Masala, Heavy Cream
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings + additional sauce
Ingredients
  • 14.5 ounces tomatoes diced, 1 can
  • 5-6 cloves garlic minced
  • 1-2 teaspoon Ginger chopped
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 pound chicken thighs boneless, skinless (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
  • 4 ounces butter cut into cubes, use coconut oil if dairy free
  • 4 ounces heavy cream use full-fat coconut milk if dairy free
  • 1 teaspoon garam masala
  • 1/4-1/2 cup cilantro chopped
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Garam Masala, Heavy Cream
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings + additional sauce
Ingredients
  • 14.5 ounces tomatoes diced, 1 can
  • 5-6 cloves garlic minced
  • 1-2 teaspoon Ginger chopped
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 pound chicken thighs boneless, skinless (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
  • 4 ounces butter cut into cubes, use coconut oil if dairy free
  • 4 ounces heavy cream use full-fat coconut milk if dairy free
  • 1 teaspoon garam masala
  • 1/4-1/2 cup cilantro chopped
Votes: 80
Rating: 4.9
Rate this recipe!
Instructions
  1. Place all ingredients in the Instant Pot in the order listed, excuding the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well.
  2. Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
  3. Close the cooker and Select Manual and adjust to high pressure, cooking for ten minutes. When time is up, allow for natural pressure release.
  4. Remove the chicken carefully from the Instant Pot and set aside. Blend together all the ingredients, preferably using an immersion blender.
  5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
  6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
  7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
  8. Serve over rice, or zucchini noodles. Enjoy!