Butter Chicken / Murg Makhani (Instant Pot + Stovetop)

Butter chicken masala step-by-step recipe with video and photos.

About this recipe

Tender and flavorful chicken in a mild and creamy sauce, this murg makhani is definitely a crowd pleaser. Butter chicken is one of the most popular curries around the world and probably one of the easiest curries to put together. This hearty and comforting curry is so full of flavors.

This chicken makhani is very easy to make and is milder when compared to regular Indian curries. This chicken butter masala is also a great keto recipe. You will not want a take-out curry after you try this easy recipe.

This easy recipe is tried and tested to give you restaurant-style butter chicken masala at home in less than 30 minutes. Making it in the Instant Pot is a breeze and it saves time too. I am also including stovetop instructions if you do not have access to the Instant Pot.

This creamy and flavor-packed ultimate comfort food will be loved by all. Serve with naan, roti, steamed rice, or jeera rice, and include a side of raita or kachumber along with a glass of mango lassi for the perfect Indian feast.

Read on for ingredients, different cooking methods, and useful tips to make easy and delicious chicken butter masala at home. Also, click here to see how to may home-style Indian chicken curry.

Ingredients

Chicken: Use boneless, skinless thigh pieces.

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: It 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

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

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 (steps 2,3).

Next, add the chicken thigh pieces (step 4).

Mix well. Secure the IP lid and set it to 'Poultry' mode for 5 minutes (steps 5,6).

Do a quick release of pressure. Set the Instant Pot to saute mode (step 7).

Add the remaining 2 tablespoons of butter along with garam masala and cream (step 8).

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

Stovetop Instructions

To make murg makhani masala on a stovetop:
- Take a thick 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.
- Add the remaining ingredients - cream, garam masala, and 2 tablespoons of butter.
- Simmer for 6-7 minutes.
- 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:
1. Chicken vindaloo.
2. Balti chicken.
3. Chicken & artichoke recipe.
4. Pumpkin chicken curry.
5. Maple dijon chicken.

Check out my collection of other chicken recipes.

FAQs

Bonus

This recipe:
- is very easy to make,
- gives you restaurant-style curry,
- can be paired with naan or jeera rice.

Recipe card

Butter Chicken / Murg Makhani

Tender and juicy chicken in a mildly spiced creamy sauce, this murg makhani is a hearty and comforting curry that is so full of flavors. This easy recipe is tried and tested to give you restaurant-style butter chicken masala at home in less than 30 minutes.

5 from 79 votes

Print Pin Rate

Author: Shilpa

Course: Main Course

Cuisine: Indian

Servings: 6

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

• 2 lb chicken thigh boneless and skinless
• 2 tablespoon butter
• 2 tablespoon ginger garlic paste
• 2 cups tomato sauce or passata (16 oz)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground turmeric
• ½ teaspoon sugar
• 1 teaspoon salt to taste
• ½ cup water

To finish:

• 2 tablespoon butter
• 1 teaspoon garam masala
• ½ cup cream
• 2 tablespoon cilantro

Instructions

• Set the Instant Pot in saute mode and add one tablespoon of butter.
• Once it heats, add the ginger and garlic paste. Saute for 1-2 minutes.
• Add the tomato puree/passata, ground cumin, ground coriander, chili powder, ground turmeric, salt, and sugar. Mix well and saute for 2 minutes.
• Add ½ cup water and deglaze the pot.
• Add the chicken and mix well.
• Secure the IP lid and set it to 'Poultry' mode for 5 minutes.
• Do a quick release of pressure.
• Set the Instant Pot to saute mode. Add the remaining 2 tablespoons of butter along with garam masala and cream.
• Mix well and let it simmer for 3-4 minutes until the sauce thickens.
• Add chopped cilantro and mix well.
• Serve warm with naan or basmati rice.

Video

Notes

See the tips section above for useful tips to make this dish.

Nutrition Facts

Butter Chicken / Murg Makhani

Amount per Serving

Calories

454

% Daily Value*

Fat

 

38

g

58

%

Saturated Fat

 

19

g

119

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

12

g

Cholesterol

 

142

mg

47

%

Sodium

 

926

mg

40

%

Potassium

 

494

mg

14

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

22

g

44

%

Vitamin A

 

1426

IU

29

%

Vitamin C

 

8

mg

10

%

Calcium

 

59

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.