Butter Chicken (Murg Makhani)

Name: Butter Chicken / Murg Makhani
Cook time: 30 min
Total time: 30 min
Ingredients: 2 lb chicken thigh (boneless and skinless); 2 tbsp butter; 2 tbsp ginger garlic paste; 2 cups tomato sauce (or passata (16 oz)); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp ground turmeric; ½ tsp sugar; 1 tsp salt (to taste); ½ cup water; 2 tbsp butter; 1 tsp garam masala; ½ cup cream; 2 tbsp cilantro

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5 from 144 votes

Indulge in the comforting and rich flavors of Butter Chicken, also known as Murg Makhani, with my easy and convenient Instant Pot recipe. This classic Indian dish features tender chicken in a creamy, mildly spiced tomato-based sauce that will tantalize your taste buds. With my recipe, you can enjoy all the traditional flavors and textures of this dish in under 30 minutes. So, why wait? Follow my tried and true recipe today and savor the heartwarming and flavorful taste of Butter Chicken right at home.

Indulge in the ultimate comfort food with this creamy and flavor-packed dish that is sure to be a hit with everyone. This murg makhani features tender and flavorful chicken cooked in a creamy, mild sauce that is sure to please any crowd. Butter chicken is widely renowned as one of the world's most popular curries, and it is also one of the easiest to prepare. The hearty and comforting curry is bursting with flavor, making it a delight for the senses.

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Why you will love this recipe?
Ingredients
Step-by-step instructions
Stovetop Instructions
Useful tips
FAQs
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Why you will love this recipe?

Tender and flavorful chicken: The Instant Pot pressure cooking method ensures that the chicken is cooked perfectly and retains its natural juices, resulting in tender and juicy chicken.
Balances flavor and taste: This tried and tested one pot recipe gives you the perfect balance of taste with a mild sweetness from cream and sugar, tanginess from the tomatoes, a mild level of spiciness from the spices, and buttery richness.
Quick and convenient: This Instant Pot butter chicken recipe has all the traditional flavors and textures of the dish but with the added convenience and speed of pressure cooking. Using the Instant Pot creates a rich and flavorful dish in a fraction of the time it would take to cook it on the stove.

Also known as murgh makhani in India, where it originated in the Punjab region in the mid-20th century. It has since become a popular dish in Indian restaurants around the world. If you're looking for an easy and mild Indian curry recipe, then this chicken makhani is perfect for you. It's also a great option for those following a keto diet. Once you try this simple and delicious recipe, you'll never want to order take-out curry again.

This versatile dish pairs well with naan, steamed rice, saffron rice, or jeera rice, and can be accompanied by a side of raita or kachumber salad. To complete your Indian feast, make sure to include a refreshing glass of mango lassi. With its irresistible taste and variety of serving options, this dish is guaranteed to become a new favorite in your recipe collection.

Ingredients

Chicken: Use boneless, skinless chicken thighs.

Butter: As the name suggests, this curry is cooked in butter.

Tomato puree: Or passata, forms the base of the curry sauce.

Ginger garlic paste: It adds flavor to the curry.

Cream: Heavy cream adds richness to the curry. You may replace it with half and half.

Spices: The spices used are ground cumin, ground coriander, turmeric, chili powder (or cayenne), and garam masala.

Step-by-step instructions

saute ginger, garlic, and add tomato puree.

Step 1: Heat one tablespoon of butter and add the ginger and garlic paste. Saute for one minute (image 1).

Step 2: Add the tomato puree/passata, ground cumin, ground coriander, chili powder, ground turmeric, salt, and sugar. Add ½ cup of water and deglaze the pot (images 2 and 3).

Step 3: Next, add the chicken thigh pieces (image 4).

Step 4: Mix well. Secure the IP lid and set it to 'Poultry' mode for 5 minutes (images 5 and 6).

Step 5: Do a quick release of pressure. Set the Instant Pot to saute mode (image 7).

Step 6: Add the remaining 2 tablespoons of butter along with garam masala and cream (image 8).

Step 7: Mix well and let it simmer for 2-3 minutes until the sauce thickens. Add chopped cilantro and mix well (images 9 and 10).

Stovetop Instructions

To make murg makhani masala on a stovetop:

Take a heavy bottom pan and heat one tablespoon of butter.
Add the ginger garlic paste and saute for one minute.
Next, add tomato puree, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt.
Saute for 5-7 minutes until the spices are cooked.
Add the chicken pieces.
Add one cup of water and mix well.
Cover and simmer on low heat for 12-15 minutes or until the chicken is well cooked.
Add the remaining ingredients - cream, garam masala, and 2 tablespoons of butter.
Simmer for 6-7 minutes. Turn off the heat and top with cilantro.

Useful tips

It is important to saute ginger garlic paste in butter first before adding the tomato puree. This helps remove the raw smell of garlic and also adds flavor to the curry.

The authentic makhani chicken recipe does not use onions. The sauce of this curry is made with tomatoes only.

I like to use store-bought tomato puree (or passata) as it adds a nice color to the curry.

I highly recommend using chicken thigh pieces as the chicken breast pieces tend to overcook quickly and become rubbery and chewy.

You can substitute cream with half and half. Also, add the cream only after pressure cooking. If we add it before, it may split.

More chicken recipes:

Check out my collection of chicken recipes and Indian non-vegetarian thalis.

FAQs

Is butter chicken the same as chicken tikka masala?

No. The sauce of murg makhani is made without onions and uses tomatoes, ginger, garlic, and spices.

Is butter chicken really an Indian dish?

Yes, it truly is. However, it is more popular outside of India than it is within India.

How to store leftover butter chicken?

You can store leftovers in the refrigerator for up to three days. It also freezes well and can be frozen for up to three months.

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