Also known in India as Murgh Makhani, chicken seasoned with fragrant spices get cooked in a creamy, buttery sauce until tender. Typically made with yogurt, this streamlined version leans on heavy cream for richness and flavor.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks
- Kosher salt and freshly ground pepper
- 2 cloves garlic, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, cut into pieces
- 1 15-ounce can tomato puree (about 1 1/2 cups)
- 1 1/2 teaspoons sugar
- 3/4 cup heavy cream
- Chopped fresh cilantro, for topping
- Naan or rice, for serving
Instructions
- Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
- Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
- Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 656 |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 45 g |
| Cholesterol | 231 mg |
| Sodium | 862 mg |
Reviews
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This was amazing. Great flavor, but not overly spicy. I used boneless thighs and increased the cooking time to 6 minutes. Also used drained diced tomatoes instead of tomato puree because that is what I had on hand. I served it with rice and naan – everyone loved it. Will definitely make this again.
This was very good. Only two things keep me from the last star. First, it could use just a little more spice. Second, my opinion is that dark meat would be better in this preparation. Still, a definite keeper.
Made this recipe tonight. Some were skeptical about what the result would be. While it isn’t spicy there is a lot of flavor. You can probably add indian chile if you like yours spicy. I made this one instead of a different recipe as I couldn’t find fenugreek locally. The recipe is easy and pretty fast. It smells heavenly as you are preparing the spices in the instant pot. It makes a fair amount of sauce as well and that is a good thing. We used some of the extra sauce over our broccoli. I will note I used boneless skinless chicken thighs instead of breast as thighs tend to be moister and more flavorful. Planning to make this on a regular basis as everyone enjoyed. We served it with rice, but may use naan as well next time.