Instant Pot Butter Chicken (Murgh Makhani)

Name: Instant Pot Butter Chicken (Murgh Makhani)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: basmati rice; 1.5 lbs boneless skinless chicken thighs; 14 oz diced tomatoes; 1 tsp dried fenugreek leaves (kasoori methi); 1 tbsp fresh ginger; 1 tbsp garam masala; 5 cloves garlic; garlic naan; 1/2 tsp ground cayenne pepper; 1 tsp ground cumin; 1 tsp ground turmeric; 1/2 cup heavy cream; 1 tsp kosher salt; 1 tsp smoked paprika; 4 tbsp unsalted butter

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#dinner #instant-pot #indian #chicken #curry #keto

👥 4 servings ⏱️ Prep Time: 10m 🔥 Cook Time: 10m 👤 Urvashi Pitre (TwoSleevers) 📖 TwoSleevers

🥘 Ingredients

basmati rice
boneless skinless chicken thighs
1.5 lbs
diced tomatoes
14 oz
dried fenugreek leaves (kasoori methi)
1 tsp
fresh ginger
1 tbsp
garam masala
1 tbsp
garlic
5 cloves
garlic naan
ground cayenne pepper
1/2 tsp
ground cumin
1 tsp
ground turmeric
1 tsp
heavy cream
1/2 cup
kosher salt
1 tsp
smoked paprika
1 tsp
unsalted butter
4 tbsp

🍳 Cookware

electric pressure cooker
slotted spoon
immersion blender

1

Place cut boneless skinless chicken thighs (cut into bite-sized pieces) into the electric pressure cooker inner pot.

boneless skinless chicken thighs: 1.5 lbs
2

Add canned diced tomatoes (with juices), minced garlic , grated fresh ginger , ground turmeric , ground cumin , garam masala , smoked paprika , ground cayenne pepper , and kosher salt .

diced tomatoes: 14 oz, garlic: 5 cloves, fresh ginger: 1 tbsp, ground turmeric: 1 tsp, ground cumin: 1 tsp, garam masala: 1 tbsp, smoked paprika: 1 tsp, ground cayenne pepper: 1/2 tsp, kosher salt: 1 tsp
3

Stir to coat chicken thoroughly in the tomato-spice mixture. Do not add water (chicken and tomatoes release plenty of liquid).
4

Secure the pressure cooker lid and cook on High Pressure for ⏱️ 10 minutes .
5

Allow pressure to release naturally for ⏱️ 10 minutes , then quick release any remaining steam. Remove lid.
6

Using a slotted spoon , transfer cooked chicken pieces to a clean bowl.
7

Using an immersion blender , blend the sauce remaining in the pot until completely smooth and velvety.
8

Turn on Sauté mode on Low. Stir in cubed cold unsalted butter , heavy cream , and crushed dried fenugreek leaves (kasoori methi) . Simmer sauce until thickened, about ⏱️ 3 to 5%minutes .

unsalted butter: 4 tbsp, heavy cream: 1/2 cup, dried fenugreek leaves (kasoori methi): 1 tsp
9

Return chicken to the sauce and warm through. Serve with warm basmati rice or garlic naan .n

basmati rice, garlic naan