Description
Instant Pot Butter Chicken (Murgh Makhani) is a creamy and aromatic Indian dish that combines tender, marinated chicken with rich tomatoes and a medley of spices. This effortless recipe brings vibrant flavors to your kitchen in under an hour, perfect for weeknight dinners or special occasions. With its luscious sauce and enticing aroma, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1-inch piece fresh ginger, minced
- 4 garlic cloves, minced
- 1 cup canned tomato puree
- 1 cup heavy cream (or coconut milk)
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Cut chicken into bite-sized pieces. Season with salt and pepper.
- Set Instant Pot to sauté mode; heat oil. Add garlic and ginger, sauté until fragrant (about 1 minute).
- Add seasoned chicken along with garam masala, cumin, and coriander. Stir well to coat.
- Pour in tomato puree and stir until combined.
- Secure the lid; cook on high pressure for 8 minutes.
- Allow natural pressure release for 5 minutes, then quick release remaining pressure.
- Stir in heavy cream until well combined. Serve hot with naan or rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 478
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg