What can I say about this butter chicken that tens of thousands of fans haven’t already said on its behalf? This recipe took me three tries to get right but I’m so glad I persevered. This was the recipe that made thousands of people consider cooking Indian food at home something that was achievable and easy. I want you to #trustUrvashi and make your own garam masala. Store-bought garam masalas are inconsistent, with many of them containing nothing but paprika. Make your own and enjoy this dish within 30 minutes. If you are dairy-free, you can substitute coconut oil for the butter and coconut milk for the cream and still have a delicious dish.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 15 minutes | Pressure/Manual (High) | Natural/Quick | 55 minutes |
Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Dairy-Free (see Note)
1. For the rice: In a 6- or 7-inch heatproof bowl, combine the rice, water, ghee, and salt.
2. For the chicken: In the Instant Pot, combine the tomatoes and their juices, garlic, ginger, 1 teaspoon of the garam masala, the turmeric, paprika, salt, cumin, and cayenne. Stir to combine. Add the chicken. Place a tall steamer rack on top of the chicken mixture. Place the bowl of rice on the rack.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4. Remove the bowl of rice and set aside. Remove the chicken and set aside on a plate. Using an immersion blender, blend the sauce directly in the pot until smooth. Let the sauce cool for 5 minutes. Stir in the butter, cream, cilantro, and remaining 1 teaspoon garam masala. Remove half the sauce, transfer to a storage container, and freeze or refrigerate for another use.
5. Break up the chicken into bite-size pieces and add it to the sauce in the pot.
6. Serve the chicken with the hot rice.
Note: To make this recipe dairy-free, substitute coconut oil for the butter and full-fat coconut milk for the heavy cream.
Vegetarian Variations
• Pea & Paneer Makhani: In step 2, omit chicken and add ¼ cup water or vegetable broth to the tomato mixture. Cook the sauce as directed. Add 1 cup cubed paneer (soft Indian cheese) and 1 cup green peas to the cooked sauce; heat through before serving.
• Chana Makhani: In step 2, omit the chicken and add ¼ cup water or vegetable broth to the tomato mixture. Cook the sauce as directed. Add 2 cups cooked chickpeas to the sauce; heat through before serving.
• Tofu Makhani: In step 2, omit the chicken and add ¼ cup water or vegetable broth to the tomato mixture. Cook the sauce as directed. Add 2 cups cubed tofu to the sauce; heat through before serving.
• Vegetable Makhani: In step 2, omit the chicken and add ¼ cup water or vegetable broth to the tomato mixture. Cook the sauce as directed. While the sauce cooks, steam 2 cups chopped vegetables in the microwave or on the stovetop. Add the vegetables to the sauce; heat through before serving.