Indian Butter Chicken Murgh Makhani
By :This Old Gal, Jill Selkowitz
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Votes: 3
Rating: 3.67
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 30 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 pounds Chicken Thighs boneless/skinless
  • 3 tablespoon ghee
  • 1/4 cup chicken broth for deglazing pot
Marinade
  • 3/4 cup Homemade Greek Yogurt full fat
  • 1 tablespoon Ginger-Garlic paste or 1/2 Fresh Garlic & 1/2 Ginger
  • 1 tablespoon lime juice
  • 2 teaspoons garam masala divided
  • 1/4 teaspoon Kasuri Methi Fenugreek
Butter Chicken Tomato Sauce
  • 28 ounces San Marzano Whole Peeled Tomatoes in Purée
  • 1/4 cup raw cashews
  • 2 tablespoon butter
  • 1 tablespoon Ginger-Garlic paste
  • 2 teaspoon sea salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric powder optional
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1/4 teaspoon chili powder or more to taste
Rice for Pot in Pot
  • 12 ounces Basmati rice rinsed
  • 12 ounces Fresh Water
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 30 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 pounds Chicken Thighs boneless/skinless
  • 3 tablespoon ghee
  • 1/4 cup chicken broth for deglazing pot
Marinade
  • 3/4 cup Homemade Greek Yogurt full fat
  • 1 tablespoon Ginger-Garlic paste or 1/2 Fresh Garlic & 1/2 Ginger
  • 1 tablespoon lime juice
  • 2 teaspoons garam masala divided
  • 1/4 teaspoon Kasuri Methi Fenugreek
Butter Chicken Tomato Sauce
  • 28 ounces San Marzano Whole Peeled Tomatoes in Purée
  • 1/4 cup raw cashews
  • 2 tablespoon butter
  • 1 tablespoon Ginger-Garlic paste
  • 2 teaspoon sea salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric powder optional
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1/4 teaspoon chili powder or more to taste
Rice for Pot in Pot
  • 12 ounces Basmati rice rinsed
  • 12 ounces Fresh Water
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. Mix together Marinade and place in Ziploc Bag or Bowl. Cut chicken thighs in half and add to Marinade. Place in refrigerator and let Marinate 30 minutes or overnight.
  2. Add all Butter Chicken Tomato Sauce ingredients to blender and set aside.
  3. Selecte Sauté/Browning on your pressure cooker and adjust to highest setting. Allow the cooking pot to fully heat.
  4. Add ghee to cooking pot. Add chicken with all the marinade to cooking pot and mix in the ghee for one minute.
  5. Pour in chicken broth and deglaze cooking pot, making sure to loosen any stuck on bits.
  6. Pour blended tomato sauce into cooking pot and combine with chicken.
  7. If cooking rice or potatoes at the same time, place a trivet into the cooking pot and place pan of rinsed rice with water or diced potatoes on top of trivet.
  8. Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  9. Remove lid and pan of rice/trivet. Select Sauté/Browning and adjust to Low/Less. Simmer to reduce sauce. Once reduced, sprinkle in a pinch of garam masala and kasuri methi (fenugreek). Serve with rice.
Recipe Notes

If you have a nut allergy. Simply omit the Cashews. After pressure is release, stir in 2 Tablespoons of Butter. Simple as that!
If you are wanting to make this Pressure Cooker Butter Chicken now, but don't have any Ghee, here is what you can do quickly. Use the Sauté or Browning button on your Pressure Cooker and adjust it to "Less" or "Low." Add a stick of butter and let it cook down, removing the water content.
If you do not have my Homemade Ginger Garlic Paste on hand, please mince up a Fresh Ginger and Fresh Garlic instead.
If using White Meat Chicken, cut the cook time to 2 minutes. You won't be able to successfully cook the rice using this shorter cook time, but Cauliflower will work well.

4 replies
  1. Cara
    Cara says:

    My kids said this was the best butter chicken they have ever had. I’ve tried many and this is on the menu plan now.

  2. JuliaundRoberto
    JuliaundRoberto says:

    We made it with normal butter instead of ghee (couldn’t find it at the supermarket this time). Next time we’ll try adding onions. Was really delicious and easy to make though! But some of the sauce burned on the bottom of the Instapot, don’t know if the sauce was too thick or we made a mistake 😀

  3. Doc
    Doc says:

    This recipe was very good! I had to kind of cobble it together because I made it spur-of-the-moment and had no chicken thighs or canned tomatoes, so I used breasts, and small cans of tomato sauce and paste, plus water. I was also didn’t have quite enough Greek yogurt, so I used what I had. I probably misjudged slightly in the tomato department because it turned out more watery and tomatoey than expected.

    Even with all the modifications, it was delicious and I saved the leftover sauce to cook something else in.

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