Pressure Cooker Butter Chicken (Murgh Makhani)

Image of Ministry of Curry
Rated 5.0 based on 13 customer reviews
Pressure Cooker Butter Chicken (Murgh Makhani)
Pressure Cooker Butter Chicken (Murgh Makhani)

Ingredients

  • 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

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.

Nutrition Facts

Per Serving: 525 calories; 38g fat; 12.4g carbohydrates; 41g protein; 195mg cholesterol; 870mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 525 Calories from Fat 339
% Daily Value*
Total Fat 38g 58%
Saturated Fat 25g 125%
Trans Fat 0.1g
Polyunsaturated Fat 3.4g
Monounsaturated Fat 7.4g
Cholesterol 195mg 65%
Sodium 870mg 36%
Total Carbohydrate 12.4g 4%
Dietary Fiber 3g 10%
Sugars 3.9g
Protein 41g
Vitamin A 20% Vitamin C 14%
Calcium 5% Iron 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(13 Reviews)

How would you rate this recipe?

What others are saying

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@!

Image of Jen the Mighty

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 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.

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 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 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 Paul Woodring

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!

Image of Donna Cerny

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!

Image of Bob Ronan

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.

Image of Cynthia Fluck

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.

Image of Carolyn Simons

Carolyn Simons says:

Well worth the trip to the Indian grocery store. Tastes just like restaurant made. Will be making this again soon!

Image of Ivonne Norman

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.

Image of Ashley Thornton

Ashley Thornton says:

It was delicious and super easy to make. Going to become a staple recipe.