Made with succulent pieces of chicken that are marinated in spices and cooked in a creamy tomato-based sauce, this dish is perfect for those who enjoy indulgent and comforting meals. In this post, we will walk you through the process of making this mouthwatering dish, including instructions for making it in an instant pot for those who prefer a quicker option.
Indian Butter Chicken Recipe
Butter Chicken, also known as "Murgh Makhani," is a classic dish of Indian cuisine that is loved by many for its rich and creamy flavors. This recipe is easy to follow and can be made in under an hour, making it a great option for a special dinner or a family gathering.
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Equipment
- Instant Pot Optional
- Wooden Spoon Or
Ingredients
- 1 lb Boneless Chicken Breast Cut Into Bite-Sized Pieces
- 1 cup Plain Yogurt
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 tbsp Ghee Or
- Butter Optional
- 1 Onion Finely Chopped
- 14 oz Crushed Tomatoes
- 1 cup Heavy Cream
- 2 tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Paprika
- Salt To Taste
- 1/4 cup Fresh Cilantro Leaves Chopped
Instructions
- In a large bowl, mix together the chicken, yogurt, ginger paste, and garlic paste. Cover and refrigerate for at least 30 minutes.
- Heat the ghee in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the marinated chicken and cook until browned, about 10-15 minutes.
- Add the crushed tomatoes, heavy cream, garam masala, turmeric, cumin, chili powder, and paprika. Stir well and bring to a simmer.
- Let simmer for 15-20 minutes, or until the sauce has thickened and the chicken is cooked through.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the ghee in the pot and add the onion. Sauté until translucent, about 5 minutes.
- Add the marinated chicken and cook until browned, about 10-15 minutes.
- Add the crushed tomatoes, heavy cream, garam masala, turmeric, cumin, chili powder, and paprika. Stir well.
- Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Set the instant pot to sauté mode again and let the sauce simmer for 5-10 minutes, or until it has thickened to your liking.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Pairs Perfectly with:
Homemade Naan BreadNutrition
Serving: 0.25recipeCalories: 420kcalCarbohydrates: 14gProtein: 26gFat: 30gSaturated Fat: 18gCholesterol: 164mgSodium: 425mgFiber: 2gSugar: 8g
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Nutrition Facts
Indian Butter Chicken Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
420
% Daily Value*
Fat
30
g
46
%
Saturated Fat
18
g
113
%
Cholesterol
164
mg
55
%
Sodium
425
mg
18
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
