Butter Chicken Masala

Butter Chicken also known as Murgh Makhani is a classic Indian dish having originated in old Delhi. Pieces of grilled chicken chopped and simmered in a rich, tangy and buttery tomato gravy. Mildly spiced with green cardamom, this dish is hugely popular in India as well as overseas. Served hot with naan or jeera rice, it is the ultimate comfort meal for many. Butter Chicken Masala is the only masala you will need to recreate this restaurant style dish in your kitchen. With thousands of non-vegetarian dishes, butter chicken is something which always brings water in the mouth. This popular and flavorsome chicken dish comes from the land of Punjab, served in a rich creamy sauce with mild in taste.

Instructions

1. Turn on the instant pot on to start mode. Alternately, you can begin this process in the bottom of a heavy bottom pan. Add in the oil.
2. Add in the chopped onions, garlic and the grated ginger and sauté for about 6 to 8 minutes, stirring well to allow the onions to gently turn pale golden brown.
3.  Add in the tandoori masala, kashmiri mirch or paprika, and the red cayenne powder and add in the chicken thighs and salt and mix well for another 3 to 4 minutes.
4. Add in the tomatoes, tomato paste and the sugar and stir well. Add in the yogurt and mix well.
5. Cover and turn the instant pot to manual and cook for 10 minutes and let the steam release naturally.
6. If cooking on the stove top, cover and cook on low for about 40 minutes.
7. Remove the cover stir well, gently stir in the fenugreek leaves and the butter.
8. Serve with bread or steamed fresh hot rice.