Pressure Cooker Butter Chicken (Murgh Makhani)

Image of Ministry of Curry
Rated 5.0 based on 6 customer reviews
Pressure Cooker Butter Chicken (Murgh Makhani)
Pressure Cooker Butter Chicken (Murgh Makhani)
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Ingredients

  • 2 tablespoons ghee
  • 1 large onion, minced
  • 1 teaspoon salt
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • ½ teaspoons 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

Appliances

For best results, we recommend using:

Directions

  1. Melt ghee in a pressure cooker set to Sauté.
  2. 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.
  3. 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.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 8 minutes on High pressure.
  6. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  7. Press Cancel and set pressure cooker to Sauté.
  8. 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.
  9. Garnish butter chicken with remaining cilantro to serve.
Mealthy tip:

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.

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Helene .

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.

Image of Monica Allen

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...

Image of George Delamea

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@!

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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!

Image of Greg Jones

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.

Image of Sam Dalton

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.