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Murgh Makhani (Butter Chicken)-Instant Pot

Here's how you make Murgh Makhani (Butter Chicken)-Instant Pot
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/4 cup unsalted butter (divided)
  • 1 can (14.5 ounce) tomatoes (diced fire-roasted tomatoes)
  • 3 tablespoon minced ginger root (peeled)
  • 6 cloves garlic, minced
  • 2 tablespoon tomato paste (unsalted)
  • 1 1/2 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 tablespoon ground cumin
  • 2 tablespoon smoked paprika
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 1/4 tablespoon ground cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1/2 small yellow onion, thinly sliced
  • 2 cups cauliflower florets, 1 inch diced
  • 1 cup yogurt (plain)
  • Chopped fresh cilantro (garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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