📝 About This Recipe
Experience the legendary flavors of Old Delhi with this streamlined Instant Pot version of the world's most beloved curry. This recipe captures the essence of Murgh Makhani—succulent chicken bathed in a luscious, aromatic tomato-cream sauce infused with smoky fenugreek and warm spices. By using the pressure cooker, we achieve a deep, slow-simmered flavor profile in a fraction of the time, resulting in a restaurant-quality masterpiece right in your own kitchen.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Boneless Skinless Chicken Thighs (cut into 1.5-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (plain and full-fat for best texture)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly minced or blended)
- 1 teaspoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala
The Makhani Sauce Base
- 4 tablespoons Unsalted Butter (divided into two portions)
- 15 oz Canned Tomato Sauce or Puree (use smooth tomato passata for the best texture)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1-2 teaspoons Sugar or Honey (to balance the acidity of the tomatoes)
- 1 teaspoon Kosher Salt (or to taste)
The Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms; essential for authentic flavor)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and garam masala. Let it marinate for at least 20 minutes, or up to 4 hours in the refrigerator for maximum tenderness.
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2
Turn on the Instant Pot and select the 'Sauté' function. Add 2 tablespoons of butter. Once melted and bubbling, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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3
Add the marinated chicken to the pot. Sauté for 3-5 minutes, stirring occasionally, until the chicken is opaque on the outside. It doesn't need to be cooked through yet.
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4
Stir in the turmeric, coriander, and salt. Pour in the tomato sauce/puree and sugar. Mix well, ensuring you scrape the bottom of the pot with a wooden spoon to deglaze any browned bits (this prevents the 'Burn' notice).
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5
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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6
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 8 minutes.
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7
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (NPR), then carefully turn the valve to 'Venting' to release any remaining steam.
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8
Open the lid and select the 'Sauté' function again. Let the sauce simmer for 2-3 minutes if you prefer a thicker consistency.
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9
Stir in the remaining 2 tablespoons of butter and the heavy cream. The sauce will transform into a beautiful, silky orange hue.
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10
Add the crushed Kasuri Methi (dried fenugreek) and stir. This is the secret step that provides that distinct 'restaurant' aroma.
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11
Taste and adjust seasoning, adding more salt or sugar if necessary. Turn off the Instant Pot.
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12
Garnish generously with fresh cilantro and serve immediately while hot.
💡 Chef's Tips
Use chicken thighs rather than breasts; they remain juicy and tender under pressure whereas breasts can become stringy. Don't skip the Kasuri Methi! It is the defining ingredient of Butter Chicken; if you can't find it locally, it's worth ordering online. If your sauce looks too thin after pressure cooking, simmer it on the 'Sauté' setting for a few minutes before adding the cream. For a smokier flavor (Dhungar method), you can place a small piece of hot charcoal in a bowl inside the pot for 2 minutes before serving, but this is optional. Always deglaze the bottom of the pot thoroughly after sautéing the chicken to ensure no bits are stuck, which triggers the 'Burn' sensor.
🍽️ Serving Suggestions
Serve alongside warm, garlic-brushed Naan bread to soak up the luxurious sauce. Pair with fragrant Basmati rice or a simple Jeera (cumin) rice. A side of sliced red onions, fresh lime wedges, and green chilies adds a bright crunch. A cooling cucumber Raita (yogurt dip) balances the rich, spiced flavors perfectly. For a beverage, a chilled Mango Lassi or a crisp Lager complements the spices beautifully.