Instant Pot® Butter Chicken (Murgh Makhani)

This is a Punjabi dish of chicken in a mildly-spiced curry sauce.

Yield: 6 servings

Equipment

• Instant Pot®

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon canola or vegetable oil
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch pieces
• 1 large onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon curry powder
• 1 tablespoon red curry paste
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 8 green cardamom pods*
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can full fat unsweetened coconut milk
• 1 cup plain Greek yogurt
• Hot cooked Basmati Rice
• Fresh cilantro for garnish

Instructions

1. Melt the butter and oil together in the bowl of the IP on the SAUTE setting. Add the onions and stir to coat, cooking until fragrant, about 1 to 2 minutes.
2. Add the chicken, cooking until the chicken is opaque, stirring frequently, about 10 minutes.
3. Stir in the garlic, curry powder, red curry paste, garam masala, ground ginger, cardamom pods, and tomato paste and stir until it is fragrant and it is all distributed evenly.
4. Turn off the IP and stir in the coconut milk until a smooth sauce forms around the chicken.
5. Fix the IP lid in place, set the top knob away from vent, and manually set the pressure to HIGH for 10 minutes.
6. When the cooking time is up, carefully turn the knob on top to VENT.
7. Remove the lid and remove the cardamom pods. Stir in the yogurt until you have a smooth sauce.
8. Serve the Butter Chicken over hot cooked basmati rice. Garnish with fresh cilantro leaves.

Notes

You can add the cardamom pods to a little square of muslin tied with kitchen twine or a fillable tea bag to make it easier to remove after cooking.