Pressure Cooker Butter Chicken (Murgh Makhani)

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.

Richard Singer says:

First recipe I tried. It was awesome. Chicken was perfect. 😎

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.

Ashley Thornton says:

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

Slice Williams says:

Want to shop for the ingredients to make this but have a question: is the dried fenugreek for this recipe specifically the leaves or the seeds? Very different flavors and don’t know which one is required for this recipe. Thanks!

Deanna Dotson says:

I made the recipe exactly according to directions (besides subbing canned tomato purée). It was way too spicy. One of the kids didn’t eat it at all. Only my 13 yo spicy loving twins could tolerate it. Flavor was incredible otherwise so I’ll definitely make it again with about 25-50% of the spice.

Abhishek K says:

Some folks used fenugreek seeds...don’t use seeds, use dried fenugreek. Take some amount in your hand and rub the dried leaves on to the dish. The original dish is not spicy but on the sweeter side - use green chilli split in halves vertically and you’ll love it. I have tried bone-in, breast and thigh boneless but this is more of a thigh boneless or bone-in chicken dish. Hope this helps!

Terry Hodge says:

This was great! LOVED the flavor - pretty much what I was expecting based on all the reviews. Had to buy Garam masala and fenugreek 1st & discovered I had no turmeric but that made no difference to the flavor🙌 I made the amount for four and found it was enough for my husband and me to have seconds and nothing left over!👍 I made it with naan (warmed in the oven) and peas. Next time I’ll definitely make it w rice to sop up all the luscious sauce! My husband just liked it tho.

Denise Mitchell says:

Hands down this is the most authentic recipe I have ever made at home. I even had a friend from India try it and he agreed. Lots of ingredients but you will be making it more than once!

Jacquie Baker says:

While I’m not an authenticity authority on butter chicken, it sure tasted delicious. I used coconut cream instead of milk, and canned crushed tomatoes since tomatoes are not at all in season. It was rich and flavourful and delightful. One of our favourite app meals so far!

Tori Lee Averett says:

Delicious! We found this to be a very accessible and fun dish to cook, and our 9-year-old ate every bite! The flavors mix well and the consistency is great. We don’t live anywhere near an Indian grocery store, so fenugreek was not an option on short notice. We substituted a nice curry seasoning (3 tsp) that featured fenugreek. We also had no Kashmiri chili seasoning, so we mixed paprika and cayenne. Forgot to refrigerate the coconut milk overnight but it did not negatively affect the end result. Cilantro was the perfect finishing flavor. We will make this again and again!

Yvette Wiesenmayer says:

So deliciously perfect!!!

Chantell Brown says:

This recipe was excellent! I didn’t have any Kashmiri so I substituted 1 tbsp paprika and 1 tsp of cayenne pepper. I also didn’t have any fenugreek so I substituted for 1 tbsp Dijon mustard, 1 tbsp of maple syrup, and 1 tbsp of curry powder. The flavours were delicious. Will definitely make again!