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Sesame-Ginger Chicken
Butter Chicken Murgh Makhani
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings + additional sauce
|
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
|
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!
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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Easy & delicious!
My picky eaters inhaled this!
Don’t miss this one. Tasty!
This was my first homemade Indian recipe and my first IP dish as well. It came out superbly. Now a favorite in regular meal rotation.
One of the best dishes I have ever made! Every person I have made it for absolutely loves it. There are so many amazing flavors all packed in to each bite. This is a regular for us and it should be for you too!!
One of the best and easiest Instant Pot recipes ever. My number one go-to recipe and one that i share with new IP users.
My husband and I love this butter chicken. Due to having a dairy allergy, i substitute vegan becel for the butter & use coconut cream. A fave recipe.
Delicious recipe. We will be making this over and over!
Delicious and fool-proof recipe.
Delicious and easy to make!
Finally tried this. OMG! This is exactly what i hoped for.
Absolutely amazing!!
This is so easy and so good!!
This is the recipe I use when trying to recruit people into the Instant Pot cult. The flavor-to-effort ratio is off the charts.
Easy and delicious! Whole family loved it! Even my 3 young picky eaters. I cut the amount of cayenne in half so it wouldn’t be spicy for them and it was perfect.
This was so good… my husband didn’t say a word while shoveling it in!
This is the first recipe I tried with my Instant Pot. It’s incredibly tasty.
Everyone gave it a thumbs up! Will make again. I doubled the recipe but used just a single amount of the cayenne.
Fantastic! Loved by all! Will definately make again!
excellent flavor everybody loves it!! I highly recommend using tomato sauce or tomato paste instead of whole tomatoes chopped up that way you can forgo the stick blending which is a pain.
More of a question than comment…is this really a whole stick of butter??
Simple and delicious. Got to use some spices I don’t use too often from the back of my spice cabinet. And my husband loved it.
I typically go light on cayenne on first try since I have a fairly low hot chile tolerance. This time I did 1 1/2 teaspoons instead of the full two. Not only did it taste great like that, I thought it could use even more. I think the two teaspoons in recipe is just right.
My family loved it. It will become a staple in our house.
Incredible! Perfect the very first time and even my 5th grade daughter loved it. Probably the easiest instant pot recipe I’ve made and one of the tastiest. Doubled the recipe and served it over basmati rice that I made in my 3qt. Left out the cilantro because we hate cilantro. Used the coconut milk (only the thick fatty part) instead of heavy cream, due to lactose intolerance. Incredibly creamy and delicious. Thank you so much!
Fantastic. Easy. Delicious. +1 jar of sauce to freeze
it was awesome! first time using my instant pot, too and it was super easy!
Outstanding flavor! When my husband got the Instant Pot, I was excited to make the recipe I had read in The New Yorker. I had to add a little more liquid at the start (I got the “burn” alert), but otherwise it was very easy.
Our whole family loved it.
Delicious and easy. Very flavorful
Making your own garam masala with as many fresh spices as you have on hand will go a long way in making this recioe come alive. A very delicious dish that gets better the longer it sits, which means leftovers (if there are any) are better Next day.
Great recipe..we loved it!
Made this for the third time…..absolutely amazing!!!
Loved this recipe! Easy to make and so tasty. I added green peas and cooked potatoes at the end which we really liked.
Really delicious!!
This is my go-to butter chicken recipe every time! Definitely one of my favorite meals!
Scrumptious!!! So easy to make! I didn’t make any changed to the recipe and it was perfect!!!!
My first instant pot meal. It was terrific. I used boneless skinless chicken breasts, and I had to triple the recipe. It takes longer than it says to make, but it’s worth the wait. Delicious!
Fast, easy & delicious
Every other sunday dinner. Sauce freezes well. Everyone happy! Perfect!
I made this last night and it was so good. Id definitely make it again but add more chicken.
Tasteless and took longer than 25 minutes to get ready.
At the end I had to multiply some of the ingredients & add other ingredients (cloves, cardamom, cinnamon, lemon, yogurt) to fix the taste.
Delicious and Easy
With a few tweaks to up the spices, now the family regular sunday dinner, unamous up vote. Leftover sauce creates family ‘horse trading’ for other dishes including leftover burger. Go figure…
So good! We cut the cayenne in half (1/4 t.) and it was the perfect amount of spicyness for us.
Awesome,
This was only my third time using the Instant Pot and this is a very tasty meal. I think next time instead of saving half the sauce, I think that I would just double the chicken and save it all as ready to go left overs. This is definitely a keeper.
Ok, so not sure why people are saying this recipe takes longer than noted, you throw everything into the pot and turn it on…maybe getting your spices out of the pantry took some time, Or having to blend the sauce? – the whole 2 mins that took really messed me up…Other than that this recipe was FAST and OH SO GOOD! I used chicken breasts and doubled the amount of chicken and sauce. I have 2 large mason jars full to freeze – amazing! I didn’t double the butter, and the thinkness is perfect!
Love love love it. Works well, really easy. I tweaked the seasoning a bit and added a tablespoon of sugar
Easy prep. But after cooking, it took a while to remove the chicken and finish the sauce. Delicious with coconut milk and Earth Balance instead of dairy.
Most of my friends are South Indian, and I eat Indian food several times a week.
This recipe is actually easy (trust me, compared to traditional, it’s easy!) and it’s delicious!
This was my first Recipe i made with the instant pot, turned out just perfect. My husband wont stop talking about how great it was. I used 1/2 a can of coconut milk and only 1/2 the Cayanne pepper
It’s delicious! I use ghee and coconut cream to make it totally dairy free. Super easy too!!
This really was absolutely delicious.
We like things kind of bold so I added 1/4 to 1/2 tsp more of basically every ingredient on there. It was wonderful. A
So easy and perfect every time!
Warmed the freshly ground spices in a bare pan on low heat first. This takes out bitterness and blooms the flavors. Browned the garlic in a little oil on low heat in the same frying pan. Used full fat coconut milk. Made it in the 3 qt. Less cayanne. Was back in Singapore.
Excellent recipe, didn’t change a thing! Served over basmati rice.
Kept getting Burn error.
Tasted amazing. Makes too much sauce for the amount of chicken. Otherwise flawless recipe.
The chicken cooked up nice and tender and full of flavour.
The spice proportions were a little off for my tastes, so I added quite a bit more masala, as well as some chilli for a touch of heat.
The recipe yields much more sauce than needed for chicken alone, so make a lot of rice! It’s delicious even on its own.
I am doing something wrong because after I add the 4 oz. butter and heavy cream, tge entire dish is overpowered by the taste of butter and not very good. 4 oz. is 1 stick of butter am I adding too much??? Anyone else have this issue? Thanks!
Good to make once with 1tsp of each spice, then make another time and change ratio to suit your personal preference!
Fantastic. Doubled the recipe and cooked 2 lbs of chicken from frozen. Freezing the leftovers and I’m sure it will taste better after letting the spices meld together. My first time cooking may from frozen
Quite delicious and very easy. We used 1.5 lbs chicken thighs and the sauce was just about perfect, still a bit too much but hey, better too much than not enough sauce!
Really good recipe.
We doubled it, didn’t store half of the sauce as we wanted a creamy dish, and it was really good.
Small change, we cooked the chicken for 15 minutes on manual pressure before adding butter and coconut milk. I
I have made this recipe many times now exactly as directed and it comes out great every time and always gets rave reviews! Yummy!
Just amazing!’
Delicious! First time cooking from frozen. Very flavorable, my new favorite receipe and my family loved it as well. Two thumbs up!
Family would riot if this was not on the supper menu every 2 weeks… makes them savor the extra sauce… they do whine if we run low… months of success, same recipe. Excellent!
Oh my goodness!! I made butter chicken a couple weeks ago. Don’t remember where I found the recipe. It was before I knew this app existed. I made THIS recipe tonight. Blows the other one away hands down!! That sauce!! I could put it in a mug drink it! It’s amazing! I would give this recipe 10 stars if I could. Thank you so much for sharing!!
Made this dish a fewtumes now, its even better when using thighs. The sauce is amazinf!
Really delicious but a bit too much sauce. Will try with more meat next time. Soooo tasty though!
This was my first dish I made in my new Instant Pot and it was insanely delicious!! It was so easy to make; the instructions were so easy to follow. Highly recommended!
Absolutely delicious! Like eyes popping out of our heads delicious – and so simple to make. I prefer using whole San Marzano tomatoes, but diced is fine. Next time I may use fresh tomatoes just for comparison.
Easy, and full of flavor! Definitely a keeper recipe.
Delicious! Recipe says to use only 1lb of chicken, I used 2 but there’s enough sauce that I recommend using more and having leftovers. While there’s plenty of flavor, if your a spice junkie like me then I suggest adding a little more cayenne pepper and garam masala. I served this over cauliflower rice, would be good with any rice (to absorb sauce) or Naan/flatbread.
Amazing butter chicken recipe that is so easy and quick to make! Me and my better half’s new weekly staple.
And again perfection. Every 2 weeks or so, on the table, going on for months now. Amazing recipe. Family addicted to this recipe. Love frozen chicken brick directions!
Love it! Super easy too!
This was really good.
Solid dish, easy and great flavor
Loved it! My sauce came out a bit runny because i added the butter while it was too hot. But it was still really tasty!
This recipe is amazifng! Its so simple, and it comes out delicious every single time! I add just a tad bit of flur to thicken the sauce at the end, but rhats all i do differently! My family and i love this recipe!
Very happy with this recipe, even my picky teens loved it. Did not set aside any of the sauce, as there are 4 of us and it really did a lovely job of flavorong all the rice(or in my case, riced cauliflower). Will be making often.
Excellent taste and so easy. Triple the amount of chicken, though, if you want leftovers. My family is mad that there’s none left!
So flavorful! Very simple and quick to make. I doubled the chicken, and added time (15 min total) since frozen, and it’s perfect. I might use maybe an ounce less butter, 4 seems a bit strong, but the dish is very smooth, very flavorful.
I have never cooked India food and this was easy sbd delicious. Will definately make this again.
We made it tonight and it was delicouse, we added 1 Habanero and it gave it great flavor
This was great. Easy to make, had some left over sauce that I will freeze and reuse with more chicken or even just rice.
Followed directions, but skipped the cilantro; didn’t have any on hand.
It’s a forgiving recipe! I’ve made it with a freezer bag (unknown weight/ about 3 cups volume) of frozen leftover cooked turkey. They needed about 10 minutes at high pressure. Another time, I made it with two extra large, uncooked lump of frozen solid chicken breasts, that came straight from the freezer. They needed about 28 minutes at high pressure to reach an internal temperature of 165 F. Both times, I used two tablespoons butter and about 7 oz (half can) of coconut milk. Excellent both times
Great recipe and easy to make! Going to try more of authors recipes!
Made this and doubled revipe. Omitted cilantro and reduced cayenne to 1 and a 1/2 (insread of two for doubled recipe). Put sauce in fridge for ten minures after adding butter and cream to thicken. Reheated on saute with chixken. We love indian food (my dad grew up there) and we all loved it! Definitely going to make it again!
Definite keeper! Great flavor! Easy recipe! I used crushed tomatoes rather than diced and it came out great.
Oh.my.god.
So good!!! Highly recommend!!
Simple and delicious. I added more chicken breasts amnd cauliflower to even out the sauce more.
Flavor is great! I put a rack in pot over chicken and put 3 whole potatoes on the rack to also cook with the chicken. When recipe was done I peeled and sliced the potatoes and then put chicken on top. I want to put this sauce on everything!!
Wow…so good. Family loved it. And the left over sauce was eaten for days by everyone using everything from cheese to bread, from veggies to fingers. Real hit and worthy
Absolutely loved this recipe that is almost on par with my local Indian restaurant. Though there are some tweaks needed.
– skip the salt if using store bought stock. Only add the salt if you are going with the white wine or a home made low salt stock.
– only use about 2/3 of the butter and cream. The sauce was ready before all of it was added.
– Personal preference: Sauce was a little too liquidy. Recommend thickening it with either tapioca starch or corn starch.
Amazing flavor. I used evaporated milk instead of cream as that’s what I had on hand. This would make amazing soup for whatever you chose to use for ingredients.
My husband and i really loved this recipe. We made it with chicken things which more or less held together. I added peppers right once i opened it up which kept them crunchy and just left them aside with the chicken. Flavour is perfect! Seemed a bit spicy at first but once we added the cream and butter it was perfect!! Thank you! Will definitely make again.
My recommendations:
Use two pounds chicken thighs versus only;
Recommend only three oz of butter versus four;
Add one large yellow onion at the beginning of recipe.
Absolutely deliciou,
so easy and quick to prepare.
First recipe i tried with my new instant pot – bit of a disaster. Didn’t reach pressure so chicken was raw, then had to re-cook which resulted in the chicken being tough to the point of being pretty much inedible. Not sure what happened, but was extremely disappointing.
Hi Arnolfini,
There are several reasons that could have caused your unit to not reach pressure. The first could be that there wasn’t enough liquid. The unit uses the steam from the liquid to reach pressure. So if there isn’t enough, it won’t pressurize. The second reason could be that the Steam Release Handle isn’t on properly. IF there is any gap between, steam could be escaping, meaning no pressure. The third possible reason could be the Steam Release Valve placement has shifted. Again, this causes steam to escape, making the unit unable to reach pressure. We recommend trying the Initial Water Test (which can be found in your manual) to test that your Instant Pot is working properly. If there are any problems with the test, please reach out to customer service and create a new ticket. Click the link in case of issues.
https://support.instantpot.com/open.php
Super easy to make, and delicious. I could eat this every day! 🙂
Great flavor, but have a lot of sauce left over. What is the best way to use the sauce? Just toss it in the pot with more chicken?
Love this recipe! This was my first recipe using the instant pot. Love the spices! Easy and delicious!
Lovely! Had it with risotto.
After about 8+ months, every 2nd Sunday, family still begs for more. Reliable and replicable amazing recipe every time. Now family, get your grubby hands out of the frig to dip leftover naan in cold leftover sauce.
Tired of wiping down sauce drips!
This is absolutely delicious, omg. We made the recipe exactly as written; next time we’re adding an extra chicken thigh or two because we can. Thank you!
Hands down the BEST butter chicken recipe. My family loved it!!
This is one of the best butter chicken recipies that I have made. It can be a little on the liquidy side but that is my preference. I make it with chicken breast. Freezes well. I freeze each serving with 1/2 cup brown basmalti rice. Doubles well.
Simple and delicious!
This was my very first thing to make in my Instant Pot. It was easy ans delicious! It pairs really well with jasmine rice. The recipe suggests only using half of the sauce after making it ans freezing the rest – I used all of it because I like to pour it over the rice and dip naan into it if I have some.
Yum, really enjoyed making, and eatting. I used coconut oil and cream instead of butter and milk. I totally enjoy the added flavor of the coconut. Thanks for suggesting the option. Also the portions were great for me… i use a 3quart size IP and it fit just fine.
Great and convenient recipe.
Did use a suggestion from one of the reviews left and sauted 1 chopped onion for double recipe first and then proceeded with the rest of the steps as is.
This was incredible! I’ve always loved the heat of Indian food but wasn’t crazy about the flavor. I recently received an email from a popular “southern cooking” site that said “if you think you don’t like Indian food, you haven’t tried Butter Chicken.” SO, I went to my local fresh spice shop and bought the smallest quantity if garam masala thinking I’d be throwing the rest away. BOY WAS I WRONG!! Urvashi Pitre’s recipe is absolutely delicious..I’m cooking it again tomorrow, w/more rice!
A must cook!