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Instant Pot® Butter Chicken: A Quick and Delicious Indian Cuisine Favourite

Butter chicken, or murgh makhani, is a beloved dish that hails from India, renowned for its creamy, tomato-based sauce that envelops tender pieces of chicken. Traditionally a slow-cooked affair, this mouth-watering dish can now be enjoyed in a fraction of the time, thanks to the Instant Pot®. In this article, we’ll explore the steps to creating this classic meal in the Instant Pot®, allowing you to savor authentic Indian flavours without spending hours in the kitchen.

A Brief History of Butter Chicken

Butter chicken originated in the 1950s at the Moti Mahal restaurant in Delhi. The dish was born out of necessity, as chefs sought to use leftover chicken from the tandoor. By simmering the cooked chicken in a rich sauce made from tomatoes, butter, and cream, they created a dish that would soon become a staple in Indian kitchens and restaurants worldwide.

Why Use an Instant Pot®?

The Instant Pot® has revolutionised home cooking, offering the convenience of various cooking methods, such as pressure cooking, sautéing, and slow cooking, all in one appliance. By cooking butter chicken in the Instant Pot®, you can achieve the same rich flavours and tender texture as traditional methods but in significantly less time. Plus, the one-pot design simplifies clean-up, making this method even more appealing for busy households.

Ingredients

To prepare Instant Pot® Butter Chicken, you’ll need the following ingredients:

• For the Marinade

  • 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 200g plain yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder (adjust for spice preference)
  • Salt, to taste
• For the Sauce
  • 2 tablespoons ghee or unsalted butter
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 400g canned crushed tomatoes
  • 1 cup water or chicken stock
  • 200ml coconut cream or double cream
  • Fresh coriander, for garnish

Method

1. Marinate the Chicken: In a large bowl, combine the chicken pieces, yoghurt, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well, ensuring the chicken is thoroughly coated. Allow it to marinate for at least 30 minutes, or ideally, refrigerate it for several hours or overnight for deeper flavour.

2. Sauté: Set your Instant Pot® to the sauté function. Once hot, add the ghee or butter. When melted, add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the ginger-garlic paste and sauté for an additional minute until fragrant.

3. Add the Chicken: Add the marinated chicken, and sauté for about 5 minutes, just enough to seal in some of the juices.

4. Pressure Cook: Pour in the crushed tomatoes and water or chicken stock, scraping any browned bits from the bottom of the pot. Secure the lid and set the Instant Pot® to pressure cook on high for 10 minutes.

5. Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then perform a quick release to release any remaining pressure.

6. Stir in Cream: Open the lid and stir in the coconut cream or double cream. Adjust the seasoning with salt to taste. If the sauce is too thick, you can add a splash of water to reach your desired consistency.

7. Serve: Garnish with fresh coriander and serve hot with basmati rice or naan bread for a complete meal.

Conclusion

Instant Pot® Butter Chicken is an excellent representation of Indian cuisine that is both comforting and indulgent. With its rich, velvety sauce and tender chicken pieces, this dish is sure to become a family favourite. The Instant Pot® not only cuts down cooking time but also allows the flavours to meld beautifully, providing the perfect balance of spices and creaminess. Whether you’re a seasoned home cook or a beginner, this recipe is accessible and rewarding. Enjoy a taste of India tonight!

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