Butter Chicken: Authentic & Easy Murgh Makhani in the Instant Pot
Marinated and grilled chicken, simmered in a creamy tomato sauce, seasoned with toasted garam masala, coriander and cumin, and finished with a little heavy cream, this recipe for Authentic Butter Chicken will make your taste buds dance!
Marinate chicken: This step is optional, but highly recommended. If you don't have the time for it, add an additional teaspoon garam masala in the sauce. Combine all ingredients listed under "Marinade". Add chicken and coat well with the marinade. Refrigerate for 30 minutes-overnight.
Prepare sauce: For the sauce, heat the Instant Pot on Saute mode. Add butter (or olive oil for a dairy free dish). Then, add ginger-garlic paste and sauté for 30 seconds. Add pureed tomatoes, all the spices and ½ of the heavy cream and stir well. Reserve half the heavy cream for later.
Two ways to cook chicken:
Instant Pot: Place the marinated chicken (uncooked) on a trivet in the Instant pot, and pressure cook it with the sauce. This will allow it to seal the marinade flavors and cook everything in the same pot. Close lid and pressure cook for 6 minutes.
Broil it in the oven: Alternatively, broil it or grill it for 6-8 minutes. We're not cooking it through; just sealing the marinade flavors in the chicken. Add grilled chicken pieces with their juices in the sauce in the instant pot. Stir and then close lid. Set valve to Sealing and cook on Manual/Pressure Cook for 5 minutes.
Open the lid after natural release of pressure (NPR). Add the remaining heavy cream and stir well. Garnish with chopped cilantro. Serve with Naan or Cumin Basmati Rice!
Stove top recipe
Follow steps to marinate and broil or grill the chicken.
In a dutch oven or a wide sauce pot, melt butter, add ginger-garlic paste and sauté for 30 seconds on medium flame.
Add tomato puree, spices, half the cream and the grilled chicken pieces with their juices. Stir well and cook on medium flame for about 10-12 minutes, covered. Keep stirring every 2-3 minutes and if your sauce is beginning to look too thick, add ¼ cup water so that it doesn't burn and stick to the bottom.
Open the lid and simmer for another 5 minutes uncovered. Adjust seasoning and turn off the heat. Let is rest for 5 minutes. Add the remaining cream and garnish with chopped cilantro. Serve with Garlic Naan or Cumin Basmati Rice and and Cucumber Raita (yoghurt dip).
You can make this dish dairy-free by substituting ghee with oil and heavy cream with coconut cream or a thick coconut milk.
Cook time = Time to set for pressure cooking. Total time includes 10 mins +/- for pressure build-up.Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.