This tried-and-tested instantaneous Pot Butter chicken recipe is simple to prepare yet yields proper taste and soft chicken!Ramsha Baig
Instant Pot Butter Chicken – Chicken Makhani
On every occasion I go to Indian or Pakistani eating places, I’m willing to order either butter chicken or chicken Tikka masala chicken. As a whole lot as I want to strive exceptional menu gadgets, those wealthy, creamy, tomato-based totally chicken curries are tough to skip up.
I’ve taken my personal restaurant favorite and made it easy to achieve at home in your Instant Pot!
You All Love This Instant Pot Butter Chicken Because…
- It’s super easy yet tastes authentic. We’re using traditional spices and simple South Asian cooking techniques to create that depth of flavor that butter chicken is famous for.
- There’s less work. No need to take out the tomato mixture to blend it. We use a food processor to finely chop the onions and tomatoes before we add them to the Instant Pot. So you’re saving chopping time too. (For more Instant Pot recipes check out my collection of 15+ Easy Pakistani Instant Pot Recipes).
- The chicken is perfectly tender. We use chicken tenderloin to make sure the chicken is extra tender and restaurant-like. Chicken tenders are the little strips of meat that are attached to the underside of the chicken breast. If you don’t have tenders, you can also use thighs or breast, though they may not give equally tender results.
Notes on the Ingredients
Most of the ingredients are readily available at any grocery stores except dried fenugreek leaves (or kasuri methi) and maybe Tandoori Masala (though I’ve seen it at many grocery stores). Dried fenugreek is an herb available at most Indian/Pakistani grocery stores. If you don’t have it, no worries. It’s an optional ingredient that won’t make or break the butter chicken. It just gives a nice restaurant-like finish and scent, and you can use it for many more of my recipes like: