Instant Pot Butter Chicken | Murgh Makhani

 

The story of “Butter Chicken”:

Murgh Makhani,popular all over the world as “Butter Chicken” was invented in Delhi in the 1950s, and has its roots in Punjabi cuisine.Legend has it that,a Punjabi restaurateur, whose restaurant regularly made tandoori chicken,experimented cooking the leftover chicken in tomato and butter sauces and butter chicken was born. From Delhi it spread to all over India, and then all over the world.

Ingredients:

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Tomato Puree , 2 medium tomatoes

Onion Puree, half a medium sized red onion (optional)

100 gm/1 stick of Butter Around 1 lb of skinless boneless chicken thighs (OR) Chicken breast

100 ml of Heavy Cream

Salt, as per taste

Ginger garlic paste, 1 tbsp

Cashew nut powder, 2 tbsp.

Coriander powder, 1 tbsp

Red chili powder, 1 tbsp

Fenugreek Leaves, 1 teaspoon (http://amzn.to/2BOrwJt)

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Directions:

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Step 1 : Marinate the Chicken To the chicken , add salt, coriander powder, red chili powder and the ginger garlic paste.Mix them well and set it aside for 15 minutes. This step helps spices and marinate to be absorbed by the meat and makes the meat more flavorful.

Step 2: Simmer the gravy/base and add chicken Turn on Sauté mode, adjust to ‘Low’. Once the IP liner is hot, add 100 GM of butter and wait for the butter to melt. Add the onion puree to the butter and sauté it for a while. After a while, add the cashew nut powder and mix well to take out the lumps. After a while you will notice that butter will change color to a deeper brown and it will separate from the onion/cashew mix. The objective of this step is to ‘reduce’ the gravy/base by simmering. The water in the onions will evaporate, the masalas will cook in the butter, and the base will thicken, there by intensifying the flavors. Next add the chicken and fry for 5 minutes. Next add methi leaves throw in the tomato puree.

Step 3: Pressure cook for 7 minutes. Turn off Saute mode, turn on Manual mode and set the timer to 7 minutes while making sure the whistle is in Sealing mode.This step will tenderize and cook the chicken.

Step 4: Add heavy cream Do a QR and after the safety valve has dropped, open the lid carefully. Check if the chicken is fully cooked.Pressure cook for a few more minutes if the chicken isn’t tender enough. Open the lid, turn on Sauté mode and add the heavy cream.Mix them well and Sauté for a while, then turn off IP.

 

Serve hot! Serves 2 Adults.

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