INSTANT POT BUTTER CHICKEN

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This Indian Recipe Serves 2-3

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Instant Pot Butter Chicken is the quicker version of the old fashioned stove-top preparation. This dish is also known as murgh makhani (Hindi: मुर्ग़ मक्खनी) & is an Indian dish of chicken in a gently spiced curry sauce.

This creamy meal is best enjoyed with butter naan or garlic naan.

 

Instant Pot Butter Chicken Ingredients:

• ± 5-6 chicken breast fillets (1 whole chicken can be used & cut into pieces, preferably deboned).
• Salt to taste
• 1 large onion, chopped
• 2 cloves
• 2 whole elachi (cardamom)
• 1 tablespoon ginger & garlic paste
• 2 bay leaves
• 1 sprig thyme
• 1 cinnamon stick
• 2 tablespoon chili powder
• ½ teaspoon ground black pepper
• 1 cup sour milk (maas) or plain yoghurt – (I used plain yoghurt)
• ½ cup tomato puree – (a store bought or homemade puree will do).
• 1 tablespoon lemon juice
• 200 grams butter
• ½ teaspoon turmeric powder
• 70 grams tomato paste
• 1 cup fresh cream + additional for garnishing
• 2 teaspoons red chili flakes
• 1 teaspoon dhania (coriander) powder
• 1 teaspoon jeera (cumin) powder
• 2 teaspoons garam masala
• 1 sprig curry leaves
• ½ cup fresh dhania (coriander), chopped
• ¼ cup (60 ml) water

Method:

1. Rinse chicken.
2. 
3. Cut chicken into large cubes & place into a bowl.
4. 
5. Add salt & ground black pepper.
6. 
7. Add in the garam masala, jeera (cumin) powder & the dhania (coriander) powder.
8. 
9. Next, add in the chili powder, red chili flakes, turmeric powder, thyme & ginger & garlic paste.
10. 
11. Thereafter, add in the plain yoghurt or maas (sourmilk).
12. 
13. Mix well & allow to marinate for up to 1 hour.
14. 
15. After an hour has passed, peel & chop the onion.
16. 
17. Plug in your Instant Pot, the display should read “OFF”.
18. 
19. Press the “SAUTÉ” button the Instant Pot. Press on it again until the heat level is at “NORMAL”. The display should pre-select to 00:30, but it is fine at whichever time because it may be canceled whenever you are done sautéing.
20. 
21. Next, add in the butter.
22. 
23. Allow the butter to melt.
24. 
25. Thereafter, add in the bay leaves, curry leaves, cloves, elachi (cardamom) & the cinnamon stick.
26. 
27. Add in the chopped onion.
28. 
29. Mix well. Sauté until onions are translucent.
30. 
31. Add in the tomato puree.
32. 
33. Give it a stir.
34. 
35. Add in the marinated chicken.
36. 
37. Mix well.
38. 
39. Pour in the water.
40. 
41. Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.
42. 
43. Secure the lid on the Instant Pot.
44. 
45. Turn the anti-blockage vent (steam release handle) to “SEALING”.
46. 
47. Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display. Next, use the “- or +” buttons & set the cooking time to 00:30 (30 minutes).
48. 
49. The Instant Pot should display “ON” until the pressure builds up.
50. 
51. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 30 minute timer will count down on the screen.
52. 
53. After the 30 minutes are over. Press “CANCEL” on your Instant Pot.
54. 
55. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release. Once the “float valve” sinks in, it is safe to open the lid.
56. 
57. The chicken should be cooked & everything should be well infused.
58. 
59. Give it a stir.
60. 
61. Pour in the fresh cream.
62. 
63. Mix well.
64. 
65. Empty out into a serving bowl.
66. 
67. Garnish with fresh dhania (coriander).
68. 
69. Drizzle some cream over using a spoon.
70. 
71. 
72. Serve this Instant Pot Butter Chicken with garlic naan or butter naan.
73. 
74. 
75. Store in the refrigerator for up to a week.
76.