Instant Pot® Butter Chicken

Butter chicken, or "murgh makhani", is one of the most internationally popular Indian dishes. It has been recreated around the world, with each region adding its own touches and variations, adapting to the culture of the land.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 cup water (Optional)
• ½ cup plain yogurt
• 1 cup half-and-half
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• ¼ teaspoon ground turmeric
• 1 teaspoon ground turmeric
• 4 cloves garlic, chopped
• ½ teaspoon garam masala
• 1 pinch salt to taste
• 1 teaspoon ground coriander
• 1 tablespoon finely chopped cilantro
• 1 fresh tomato, chopped
• 1 teaspoon ground red chile pepper
• 1 tablespoon oil, or as needed
• 1 (1 inch) piece fresh ginger, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 4 green chile peppers, sliced
• 2 pods cardamom, crushed
• 5 cashews, or to taste
• 1 teaspoon dried fenugreek leaves (kasoori methi)

Recipe Instructions

Step 1

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

Step 3

Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

Step 4

Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

Step 5

Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.