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Savor every bite of our creamy Instant Pot Butter Chicken
Butter Chicken, also known as Murgh Makhani, has a rich history that dates back to the mid-20th century in the bustling heart of Delhi, India. Its origins can be traced to the inventive genius of Kundan Lal Gujral, the founder of the renowned Moti Mahal restaurant. Gujral and his team created this dish serendipitously, using leftover tandoori chicken that had become dry. To repurpose it, they simmered the chicken in a velvety sauce made from butter, tomatoes, and a blend of aromatic spices. The result was a creamy, mildly spiced dish that quickly became a sensation, captivating diners with its indulgent yet balanced flavors.
Over time, Butter Chicken spread beyond the borders of India, becoming a globally recognized dish. Its appeal lies in the perfect harmony of its rich, buttery sauce, the tender chicken, and the subtle heat of spices like garam masala and chili. Traditionally, Butter Chicken is slow-cooked to allow the flavors to meld, but with the rise of modern cooking gadgets, the process has been streamlined without compromising on taste.
Enter the Instant Pot, a revolutionary kitchen appliance that allows home cooks to recreate this iconic dish with minimal effort. The Instant Pot’s pressure-cooking function infuses the chicken with the rich, tangy tomato-based sauce in a fraction of the time. What once took hours can now be done in under 30 minutes, while still maintaining the authentic flavors that make Butter Chicken so beloved. This fusion of tradition and technology has made the dish accessible to busy families, making it easier than ever to enjoy a taste of India right at home.
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Instant Pot Butter Chicken
- Prep Time: 20 minutes
- Resting Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 5 servings depending on size 1x
- Category: Dinner
- Method: Easy
- Cuisine: Indian
Ingredients
- 400gr crushed tomatoes
- 1 Tbsp Turmeric
- 1/2 tsp Cayenne pepper
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Chili powder (masala)
- 1/4 cup Cashew nuts, ground
- 1 tbsp Amina butter chicken spice
- 1 cup Yogurt
- 500 gr chicken breast, cut into bite-size pieces
- 1/2 cup butter or ghee
- 1/2 cup cream/ coconut milk
- 1 tsp Garam masala
- 1 cup Coriander, finely chopped
Instructions
- Put all ingredients, up to inclusive of yogurt, into a blender and purée.
- Cover the chicken with the puréed marinade, coat well, and refrigerate for at least 1 hour, preferably overnight.
- Put the IP on sauté.
- Melt the butter/ghee.
- Add chicken to an Instant Pot and mix.
- Press cancel and pressure-cook on high for 10 minutes.
- Leave to naturally release for 10 minutes. Press cancel.
- Open lid and press sauté.
- Add coriander and fresh cream and sauté another 5 minutes.
Notes
Created, Prepared, tried, and tested by Melanie from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6.8 g
- Sodium: 487.2 mg
- Fat: 34.1 g
- Saturated Fat: 18.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 12.7 g
- Fiber: 2.7 g
- Protein: 31.3 g
- Cholesterol: 148.9 mg
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HI, Esme! Can you believe, I do not have an insta pot? This recipe does look and sound delicious. Enough to make me want to ask for the insta pot for Christmas!!
Take care and best wishes.
Hi Debra, Hope you have been a good girl this year then hopefully you will be granted your wish and receive your Instant pot and make this delicious butter chicken dish.
Oh my Esme’ I can virtually taste this. This sounds wonderful.
Thanks so much for sharing with Sweet Tea & Friends this month sweet friend.
Thank you very much Paula, hope you will get time to try it out and enjoy the taste in person.