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Cooking with Ruby: Instant Pot Indian Butter Chicken

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Matt Ruby
Matt Ruby
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Recipe Information

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Video-Specific Recipe

Indian Butter Chicken

Cultural Context

Butter Chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s, created by the chefs at the Moti Mahal restaurant. This dish reflects the rich culinary heritage of North India, combining marinated chicken with a creamy tomato sauce, making it a beloved comfort food. Today, Butter Chicken is enjoyed globally, often served in Indian restaurants and adapted in various forms, showcasing its universal appeal.

IndianINmain
45 min
medium
4 servings
Servings4
4 tablespoons butter
1 cup heavy cream
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cayenne
2 teaspoons garam masala

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

1

Get the Instant Pot from the cabinets.

2

Measure and prepare the ingredients: butter, cream, cumin, turmeric, cayenne, and garam masala.

3

Grind the spices in a mortar and pestle.

4

Add the ground spices to the Instant Pot.

5

Close the Instant Pot lid and ensure it's sealed.

6

Cook under pressure (specific time not mentioned).

7

Wait for the steam to release before opening the pot.

Cooking Techniques

marinatingsautéingsimmering

Equipment Needed

Instant Potmortar and pestle

Spice Level:

🌶️🌶️🌶️

Allergens

milkeggs

Also Known As

Murgh MakhaniButter Chicken Curry

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