INSTANT POT® BUTTER CHICKEN

Instant Pot® Butter Chicken image

Butter chicken, or "murgh makhani", is one of the most internationally popular Indian dishes. It has been recreated around the world, with each region adding its own touches and variations, adapting to the culture of the land.

Provided by Suscooking

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 4

Number Of Ingredients 27

Ingredients

½ cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground red chile pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon garam masala
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 tablespoon oil, or as needed
1 onion, finely chopped
4 green chile peppers, sliced
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, finely chopped
1 fresh tomato, chopped
2 pods cardamom, crushed
1 teaspoon ground red chile pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
5 cashews, or to taste
1 cup half-and-half
1 tablespoon butter
1 cup water
1 pinch salt to taste
1 tablespoon finely chopped cilantro
1 teaspoon dried fenugreek leaves (kasoori methi)

Steps:

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 19.1 g, Cholesterol 90.4 mg, Fat 17.6 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 7.9 g, Sodium 887.4 mg, Sugar 8.2 g