Dive into the heart of Indian cuisine with our delightful Instant Pot Butter Chicken, also known as Murgh Makhani.
Originating from the vibrant kitchens of North India, this dish has captured the taste buds of food enthusiasts around the globe.
Imagine the rich, creamy texture melding perfectly with a medley of aromatics spices, creating a symphony of flavors that dance on your palate.
Traditionally simmered to perfection, our version utilizes the Instant Pot to deliver the same depth of flavor in a fraction of the time.
Why The Instant Pot
Why the Instant Pot, you ask? Not only does it cut down on cooking time, but it also ensures that every piece of chicken is tender and infused with the robust flavors of the sauce.
It’s a game-changer for busy weeknights or when you’re looking to impress guests with minimal fuss.
Serve this luscious Butter Chicken with warm naan or aromatic basmati rice, and perhaps a side of vibrant vegetables for a complete, satisfying meal.
For me, the journey to discovering Butter Chicken was a flavorful adventure, reminiscent of the bustling markets and rich culinary heritage of India.
It’s become a beloved staple in our household, perfect for cozy family dinners or when we wish to bring a touch of exotic flair to our dining table.
Join us in making this iconic dish, and let the Instant Pot transform your cooking experience into something truly extraordinary.
Instant Pot Butter Chicken
28-ounce can whole peeled tomatoes
1 cup roasted salted cashews
¼ cup garam masala
5 teaspoons ground cumin
2 tablespoons finely grated fresh ginger
Kosher salt and ground black pepper
2½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
2 tablespoons salted butter, cut into 2 pieces
1 medium yellow onion, chopped
6 medium garlic cloves, finely chopped 4 tablespoons finely chopped fresh cilantro, divided
2 tablespoons lime juice
2 tablespoons honey
In a blender, puree the tomatoes with their juices until smooth, about 1 minute; transfer to a medium bowl and set aside.
Add the cashews and ¾ cup water to the blender, then puree until smooth, about 1 minute; set aside.
In a large bowl, whisk together the garam masala, cumin, ginger and 2 teaspoons salt. Add the chicken and toss to coat. Set aside.
On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Next, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken and tomatoes, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.
Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Stir the cashew puree into the chicken mixture, scraping the bottom of the pot.
Select Less/Low Sauté and cook, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes. Using potholders, carefully remove the insert from the housing.
Let cool for about 5 minutes. Stir in 3 tablespoons of cilantro, the lime juice and honey, then taste and season with salt and pepper. Serve sprinkled with the remaining 1 tablespoon cilantro.
For More Delicious Instant Pot Recipes – Type Instant Pot In The Box Below And Click Search.
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