Punjabi Murg Makhani is also known as butter chicken and is one of the most popular Indian dishes across the globe. Smoky flavorful chicken, grilled in the tandoor with the heavenly aroma of the garam masala and fenugreek, dunked in a creamy sauce with an orangish hue from the red chili powder and turmeric - is how I reminisce this dish! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. Chicken Tikka Masala, on the other hand, is more British than an Indian dish. A national dish of England, chicken tikka masala is made by marinating chicken in warm spices mixed with yogurt and then grilling it in the tandoor-clay oven. The cooked chicken is then simmered in an onion and tomato-based creamy tangy sauce. Here is my popular slow cooker chicken tikka masala recipe. Step 1: sauté onions & spices Set the Instant Pot on Sauté mode and heat the ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process). Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 mins (photos 1 - 2) Separate the coconut cream and water. Keep the coconut cream aside. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices and deglazing the pot if needed so nothing is sticking at the bottom. Add chicken and mix well (photos 3 – 4). Step 3: Optional Pot-in-Pot Rice This is an optional step to make pot-in-pot rice with butter chicken: To make rice, place a tall trivet over the chicken in the instant pot. Place a stainless steel pot with white rice, water, and salt over the trivet. Close the Instant Pot lid with the steam release handle to the sealing position. Pressure cook for 8 minutes followed by a quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of Natural Pressure Release) Step 5: Finishing ingredients & Garnish Open the Instant Pot, and stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed. Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, adjust to Saute(Less). Garnish with remaining cilantro (photos 5 – 8).
Storing
Any leftovers can be refrigerated for up to 5 days. You can also freeze the curry for up to 2 months.
Chicken Korma Chicken Vindaloo Mom’s Chicken Curry Kadai Chicken Shahi Chicken Korma
Butter chicken is always a big hit and I often make this one-pot meal when friends come over. It’s quick, easy, and delicious. A gathering is not complete without dessert, so finish off the meal with a batch of Almond flour brownies. Your friends will love you for it!
