Instant Pot Butter Chicken

Instant Pot Butter Chicken - Video Recipe of Authentic Punjabi Murg Makhani made in the Pressure Cooker. Under 30 minute recipe.

Course Main Course

Cuisine Indian

Keyword butter chicken

Prep Time 5

Cook Time 25

Servings

Calories 338kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

Chicken Marinade

½ Pound Chicken Thighs (half a pound)Boneless Thighs, cut into cubes
½ Cup Yogurt Thick or Hung curd or Greek Yogurt
1 teaspoon Turmeric
1 teaspoon Salt

Butter Chicken Gravy

2 Tablespoon Butter
4 Cloves
4 Green Cardamom
1 inch Cinnamon Stick
½ Cup Chopped Onion
½ teaspoon Ground Kashmiri Chilli Check notes
1 Tablespoon Ginger optional
5 Tablespoon Tomato Puree or 1 tablespoon tomato paste with 4tbsp water
1 Tablespoon Honey
½ Cup Cream More for garnish
1 Tablespoon Kasuri Methi Dried Fenugreek Leaves
1 Teaspoon Garam Masala Optional
Salt To Taste

US Customary - Metric

Instructions

Marinate the Chicken in yogurt, turmeric and salt. Set aside for 15 minutes to 24 hours in the refrigerator.

Instant Pot Butter Chicken

Heat the instant pot in SAUTE mode.When Hot, add 2 tablespoon butter.
Add the spices- cardamom, cinnamon and cloves and saute for 10-15 seconds.
Tip in the chopped onions and saute for 3-4 minutes till it turns translucent.
Sprinkle the red kashmiri chilli powder & Ginger.Saute for 10-20 seconds.
Add the tomato puree and saute for another 3-4 minutes till you can see the butter on the sides.
Add the chicken with the marinade.Add ½ Cup water and cancel saute.
Close the lid, Select PRESSURE COOK/MANUAL at HIGH for 8 minutes. Quick Release and open the pot.
Select Saute.Add the cream slowly and keep stirring.
Check the salt.Add Kasuri Methi,Honey, Garam masala(if using) and stir it once again.Check on the salt.Add more if needed.
Garnish with Cream, Coriander and serve hot.

Video

Notes

Ground Chili

In india, we use Kashmiri chili or bydagi chili powder. They are mild chilies that mostly give color.

The trick to a gorgeous red/orange color is to saute the chili powder in fat for a bit.

MILDLY SPICY butter chicken -½ teaspoon ground chili powder(perfect for my 5 yo)

MEDIUM SPICY butter chicken - 2 teaspoon Ground chili powder

SPICY butter chicken -2 tablespoon Ground chili powder

Chicken

Chicken thighs or legs are the best choice to make this pressure-cooked butter chicken curry.

You can also use already cooked chicken like tandoori chicken morsels while making the curry. Just pressure cook for 1 minute to get all the flavors mixed.

To use Skinless Chicken Breast- Reduce the pressure cooking time to 4 minutes.

Serve Chicken Makhani

Butter chicken should be served hot with indian flatbreads like naan, parathas or rotis.You can also serve it with rice or pulav.

Here is a whole post on what to serve with butter chicken- Sides & Menu around it.

Nutrition