Butter Chicken Murgh Makhani
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings + additional sauce
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Ingredients
- 14.5 ounces tomatoes diced,
1 can - 5-6 cloves garlic minced
- 1-2 teaspoon Ginger chopped
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 pound chicken thighs boneless, skinless (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
- 4 ounces butter cut into cubes, use coconut oil if dairy free
- 4 ounces heavy cream use full-fat coconut milk if dairy free
- 1 teaspoon garam masala
- 1/4-1/2 cup cilantro chopped
Ingredients
To finish
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Instructions
- Place all ingredients in the Instant Pot in the order listed, excuding the butter, cream and
1 teaspoon of the garam masala, mixing the sauce well. - Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
- Close the cooker and Select Manual and adjust to high pressure, cooking for ten minutes. When time is up, allow for natural pressure release.
- Remove the chicken carefully from the Instant Pot and set aside. Blend together all the ingredients, preferably using an immersion blender.
- Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
- Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
- Serve over rice, or zucchini noodles. Enjoy!
