Butter Chicken / Murg Makhani

5 from 210 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.

Cook Time30

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 454kcal

Author: Shilpa Kerur

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 (use store-bought or homemade 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

Before adding the tomato puree, it is important to saute ginger garlic paste in butter. This helps remove the raw smell of garlic and 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 recommend using chicken thigh pieces as the chicken breasts tend to overcook quickly and become rubbery and chewy.

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

Nutrition