Weeknight Curry Faster Than Delivery | Butter Chicken | Murgh Makhani

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Peel a 2-3 inch knob of ginger and grate it using a ceramic ginger grater.

Grate garlic using the same grater to make a smooth paste.

Add diced tomatoes, garlic, ginger, turmeric, cayenne, paprika, garam masala, cumin, and salt to the Instant Pot and stir to combine.

Lay chicken thighs across the top of the sauce in the Instant Pot.

Lock the cooking pot in place and set the Instant Pot for 10 minutes at high pressure.

After cooking, let the pressure release naturally for 15 minutes.

Chop cilantro while the chicken rests.

Vent the remaining pressure and remove the chicken from the pot.

Use an immersion blender to puree the sauce in the pot.

Whisk in butter and heavy cream into the sauce.

Stir in chopped cilantro.

Gently break apart the chicken and add it back to the sauce, ensuring not to shred it completely.

Serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens