Finger Lickin’ Butter Chicken (Murgh Makhani) Pressure Cooker Recipe
Delicious restaurant-style butter chicken made right at home using a pressure cooker. Tender chicken in rich creamy tomato sauce bursting with Indian spices – ready in no time!
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Butter Chicken Ingredients
- 1 lb Boneless chicken breast cut into 1½ inch cubes
- 2 tablespoons Tandoori masala
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- ½ cup Yogurt
- 1 tablespoon Oil for marinating
- 2 tablespoons Ghee clarified butter
- 1 large Onion thinly sliced
- 1.5 teaspoons Ginger paste
- 1.5 teaspoons Garlic paste
- 14.5 ounce Crushed tomatoes 1 can
- 1 teaspoon Chili powder
- 1.5 teaspoons Coriander powder
- 1.5 teaspoons Cumin powder
- ½ cup Heavy whipping cream
- ½ teaspoon Garam masala
- ¼ teaspoon Dried fenugreek leaves crushed between fingers
Instructions
Instructions
- Mix chicken cubes with tandoori masala, 1 teaspoon each of ginger and garlic paste, yogurt, and oil. Cover and marinate in the fridge at least 1 hour or overnight.
- In pressure cooker, heat ghee and sauté onions over medium heat until golden.
- Stir in 1½ teaspoon ginger paste and 1½ teaspoon garlic paste. Cook 2 minutes until fragrant.
- Add marinated chicken and cook 10–12 minutes until slightly charred and cooked through.
- Pour in crushed tomatoes, chili powder, coriander, cumin, and salt. Simmer ~10 minutes to blend flavors.
- Add cream, garam masala, fenugreek, and small butter knob. Stir and cook until sauce thickens.
- Seal lid and cook on high pressure 8 minutes. Allow natural release. Stir and serve with naan or rice.
Notes
Marinate overnight for deeper flavor. Serve hot with naan or basmati rice. Sauce thickens more after sitting, so leftovers taste even better.