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An Effortless Delight: Instant Pot Butter Chicken Recipe

Butter chicken, or Murgh Makhani, is a beloved dish originating from the Indian subcontinent, renowned for its rich and creamy tomato sauce that pairs beautifully with tender, flavoursome chicken. While traditional recipes may require hours of marinating and cooking, the Instant Pot has revolutionised the way we prepare this classic dish, making it accessible even on the busiest of weeknights.

At Food52, we understand that the heart of a great meal lies in its simplicity and delicious honesty. Our Instant Pot Butter Chicken recipe encapsulates these values, allowing you to enjoy this tantalising dish without the fuss. Let’s dive into the steps that will transform you into a home chef with just a few ingredients and your trusty Instant Pot.

Ingredients

For the Marinade:

• 500g boneless chicken thighs (or breast), cut into bite-sized pieces
• 1 cup plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• Salt, to taste

For the Sauce:

• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (400g) crushed tomatoes
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon ground fenugreek (optional)
• 1 teaspoon cayenne pepper (adjust for spice level)
• 1 cup cream (or coconut milk for a dairy-free option)
• Fresh coriander, for garnish

Instructions

1. Marinate the Chicken:
In a large bowl, combine the yoghurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and mix well to ensure they are fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or ideally a few hours for the flavours to meld beautifully.

2. Sauté the Aromatics:
Set your Instant Pot to the ‘Sauté’ mode. Once hot, add the butter. Once melted, sauté the chopped onion until it turns translucent, about 3–5 minutes. Then add the garlic and ginger, stirring for another minute until fragrant.

3. Combine the Ingredients:
Add the marinated chicken along with all the marinade into the pot. Pour in the crushed tomatoes, sugar, fenugreek, and cayenne pepper. Stir the mixture well to combine; this is where the magic begins as the spices meld with the chicken.

4. Pressure Cook:
Seal the Instant Pot lid and ensure the valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes. Once the cooking cycle is complete, allow for a natural release of pressure for 5 minutes before carefully turning the valve to ‘Venting’ to release any remaining steam.

5. Finish with Cream:
Open the lid and stir in the cream until fully incorporated. This adds that luscious finish that butter chicken is famous for. Adjust the seasoning, adding more salt or cayenne if desired.

6. Serve:
Serve your delectable butter chicken over steamed basmati rice or with warm naan. Garnish with fresh coriander for a burst of flavour and colour.

Conclusion

This Instant Pot Butter Chicken recipe is a delightful encapsulation of comfort and ease, bringing the taste of Indian cuisine to your kitchen in a matter of minutes. The use of an Instant Pot not only cuts down your cooking time but also allows the chicken to remain juicy, with spices infusing throughout, resulting in an irresistible dish that’s perfect for family dinners or casual entertaining.

Embrace the flavours, share the joy, and perhaps even explore some side dishes like a crisp salad or fragrant rice to complement your masterpiece. With our simple step-by-step guide, you will soon be the proud proprietor of an authentic butter chicken that rivals those from your favourite Indian restaurants. Happy cooking!