Instant Pot Butter Chicken (Murgh Makhani)
Instant Pot Butter Chicken (Murgh Makhani) is a delectable Indian dish that brings the vibrant flavors of Delhi right to your kitchen. With tender chicken simmered in a rich, creamy tomato sauce infused with aromatic spices, this meal is perfect for family dinners or impressing guests. Easy to prepare in your Instant Pot, it pairs wonderfully with fluffy basmati rice or warm naan, making every bite a comforting experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons unsalted butter
- 1 cup canned tomato puree
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped (for garnish)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons garam masala
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Set the Instant Pot to 'Sauté' mode; melt butter and add garlic and ginger, stirring for about one minute.
- Add seasoned chicken; sauté until browned on all sides (about five minutes).
- Stir in tomato puree and spices; cook for another two minutes.
- Secure the lid and set to 'Pressure Cook' on high for eight minutes.
- Once cooking is complete, carefully release pressure. Stir in heavy cream and garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg