murgh makhani | butter chicken, hold the butter
Murgh Makhani - INSTA POT RECIPE
recipe courtesy of Archana Mundhe
serves around 4 ppl
INGREDIENTS
2 tbsp ghee
1 large yellow onion, finely diced
2 pounds boneless, skinless chicken thighs, halved and patted dry
1 cup canned tomato puree
1 tbsp grated fresh ginger
1 tbsp minced garlic
2 tsp Kashmiri red chile powder or another mild red chile powder
2 tsp kosher salt
1 tsp garam masala
1/2 tsp ground turmeric
1 can full-fat coconut milk, separate the cream from the water (See Note)
2 tbsp tomato paste
2 tbsp dried fenugreek leaves
2 tsp sugar
1/2 cup chopped fresh cilantro
Note
The Biona brand of organic coconut milk that I use already comes with the cream separated from the coconut water. The solidified cream sits at the top of the can and can be easily scooped out. However, if you need to, place the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from the water.
Method
Instructions
Select the high Sauté setting on the Instant Pot and heat the ghee.
Add the onion and cook until translucent, 4 to 5 minutes.
Press the Cancel button to turn off the Instant Pot.
Add the chicken, tomato puree, the separated coconut water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam.
Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine.
Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes.
Press the Cancel button to turn off the Instant Pot.
Sprinkle with the cilantro and serve over rice.
