Indian Instant Pot Cookbook: Instant Pot Murgh Makhani (Butter Chicken)

At the height on the Instant Pot craziness, I finally gave in and purchased one.  And immediately I heard about this fantastic Indian recipe that worked right in the pot.  Indian in-laws were oohing and ahhing.  The best recipe ever.  Makes you want to try it, huh?  Well, I'm not sure whose in-laws those actually were.  I was not impressed.  I mean, it's good for a super fast dinner.  But this in no way, shape, or form, equals the flavor achieved by cooking with proper technique.  And that's coming from a non-Indian.

Note: Maybe only use ½ teaspoon cayenne pepper if you're a sissy.  I did ¾ teaspoon, and it was still pretty spicy in my book.

Instant Pot Murgh Makhani (Butter Chicken)
From Indian Instant Pot Cookbook

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided use
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken breasts or thighs
4 ounces (1 stick) unsalted butter, cut into cubes
½ cup heavy cream
¼ to ½ cup chopped fresh cilantro

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt.  Mix thoroughly, then place the chicken pieces on top of the sauce.  Lock the lid into place.  Select Manual and adjust the pressure to High.  Cook for 10 minutes.

When the cooking is complete, let the pressure release naturally.  Unlock the lid.  Carefully remove the chicken and set it aside.  Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce.  Let the sauce cool for several minutes.

Add the butter cubes, cream, remaining 1 teaspoon of garam masala, and cilantro.  Stir until well incorporated.  The sauce should be thick enough to coat the back of a spoon when you're done.  Remove half of the sauce and freeze for later, or refrigerate for up to 3 days.

Add the chicken back to the sauce.  Preheat the Instant Pot by selecting Saute and adjust to Less for low heat.  Let the chicken heat through.  Break it up into smaller pieces if you like, but don't shred it.  Serve over rice.

Makes 4 servings