Murgh Makhani (Butter Chicken)-Instant Pot

Prep Time
Cook Time
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"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 is 4 servings


  • 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 by Step Method

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.


No special items needed.

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