Pressure Cooker Butter Chicken (Murgh Makhani)
- 2 tablespoons ghee
- 1 large onion, minced
- 1 teaspoon salt
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced fresh garlic
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder
- 1 (14.5 ounce) can coconut milk, refrigerated overnight
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3 Roma (plum) tomatoes, pureed in a blender
- ½ cup chopped fresh cilantro, divided
- 2 tablespoons tomato paste
- 2 tablespoons dried fenugreek
- 2 teaspoons sugar
- 1 teaspoon garam masala
- salt to taste
- Melt ghee in a pressure cooker set to Sauté.
- Stir onion and 1 teaspoon salt into the ghee. Cover cooker with a glass lid and cook onion until soft and translucent, 2 to 3 minutes. Stir ginger, garlic, turmeric, and red chili powder with the onion to coat; continue cooking until fragrant, about 2 minutes.
- Separate the coconut cream and water into separate bowls. Stir the water from the coconut milk can, chicken, and pureed tomatoes with the onion mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 8 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Press Cancel and set pressure cooker to Sauté.
- Stir coconut cream, half the cilantro, tomato paste, fenugreek, sugar, and garam masala through the chicken mixture; season with salt. Bring the mixture to a simmer and cook until the sauce thickens, about 10 minutes.
- Garnish butter chicken with remaining cilantro to serve.
If you wish to use chicken breast instead of thighs, cook on High Pressure for just 5 minutes and use a natural release for 5 minutes before triggering a quick release. Add more red chili powder and garam masala for spicer version.
What others are saying
George Delamea says:
This is the third different butter chicken recipe I've tried for my pressure cooker & it's another big hit at dinner. I used the "kashmiri" powder need as an excuse to hit the Indian grocery (scored some naan, raita, and paneer for palak paneer later this week!). Definitely made me feel like I was using a more-authentic recipe, but otherwise not too sure it was that different from the others. It's just a solid, solid dish. Can eat it any day. Perfect with rice. Not too bland, nor does it have so much going on that the kids wont' eat it. Good stuff@!
Jen the Mighty says:
I'm constantly in search of butter chicken recipes that can rival the one I eat at my favorite restaurant. Look no further, I finally found it! So delicious!
Sam Dalton says:
This butter chicken recipe was very flavorful and savory. The coconut milk was the perfect addition to the pureed tomatoes. I served it with a side of naan bread, which is perfect for soaking up all the delicious sauce.
Greg Jones says:
If you've never had butter chicken before you have to try this recipe. I used chicken thighs and the meat was so tender. This is such a great meal, especially for Indian food lovers.
Monica Allen says:
I'm obsessed with this butter chicken! It was so delicious. I used chicken thighs, which were perfect because they came out nice and tender. I didn't serve it with rice, I just made fresh naan bread. Perfect...
Helene . says:
This is a delicious recipe. I use Greek olive oil in lieu of ghee and Italian concentrated tomato paste in lieu of the tomatoes. I also use half the sugar and add 1-2 cloves. It works well! This is now a staple diner in our family.
Paul Woodring says:
The flavors were good. I would fry in some cumin seeds and also add a cinnamon stick. There was a huge amount of coconut water in the can, and I shouldn't have used all of it -- the recipe came out thin and had to be thickened with a beurre manié. The extra cooking overdid the chicken. Second time around it should be 5 stars! Hint: Trader Joe's sells frozen naan which would be perfect with this!
Donna Cerny says:
Wow! I ordered the Kashmiri red pepper and fenugreek from Amazon and it was worth it. It tasted just like butter chicken from a good Indian restaurant. It far exceeded my expectations! I doubled the batch and used a 28 oz can of tomato purée instead of the tomatoes. I served it with brown rice, naan and broccoli. I had enough to feed 6 people plus a a couple of leftover lunch portions. There was still enough leftover sauce to freeze and add chicken to at another time to make at least 2 more servings. Fantastic!
Bob Ronan says:
After a couple different trips to grocery and real food stores in my area to find all the ingredients to make this dish, I can say I’m never making this again. It was soooooo damn good, I almost ate the entire thing myself. Absolutely delectable! Such rich flavors in the nose! Paired with a good red and the recipe for lemon pepper basmati rice, it almost killed me. Making it again next week for friends.
Cynthia Fluck says:
Winner in my house! Served with jasmine rice and naan. I also halved the amount of Kashmiri chili powder for my kids and it was a nice level of tangy.
Carolyn Simons says:
Well worth the trip to the Indian grocery store. Tastes just like restaurant made. Will be making this again soon!
Ivonne Norman says:
This was delicious. I think the next time I’ll be grinding down the fenugreek so that I have a powder and not whole seeds in the dish.