Murgh Makhani (Butter Chicken)-Instant Pot

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Butter Chicken is one of those dishes that speaks of the Indian subcontinent and the people who live there. Originally an accident at a New Delhi restaurant back in the 1950's, this recipe is now a favorite worldwide."

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (421.2 g)
  • Calories 496.3
  • Total Fat - 23.9 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 186.8 mg
  • Sodium - 2254.5 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 6.8 g
  • Sugars - 5.5 g
  • Protein - 51.1 g
  • Calcium - 208 mg
  • Iron - 8.5 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.3 mg

Step 1

Using a saute pan on the stove or a microwave-safe bowl in a microwave, melt 3 tbsp butter. Transfer to a large mixing bowl.

Step 2

To the butter, add tomatoes, ginger, garlic, tomato paste and spices. Stir to combine.

Step 3

Add the chicken, sliced onion and cauliflower florets to the bowl. Combine until chicken and vegetables are coated.

Step 4

Transfer chicken and vegetable mixture to a large freezer bag which has been placed within a bowl that is smaller than the diameter of the instant pot insert.

Step 5

Seal and freeze. Once frozen, remove bowl.

Step 6

When ready to eat, press Saute button on the Instant Pot. Add remaining 1 tbsp butter and melt.

Step 7

Add frozen chicken mixture and allow to saute for 5 minutes.

Step 8

Lock lid and set Pressure timer to 12 minutes. After cooking, allow pressure to release naturally.

Step 9

Stir in the yogurt and serve over cooked basmati rice with naan bread to help scoop it up.

Tips & Variations


No special items needed.

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