Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

This Indian dish is loved worldwide for its warming, filling, and flavorful flavor. While the traditional murgh makhani recipe takes a long time to prepare, this version is much quicker, thanks to the magical features of a slow cooker. The chicken requires no marinating and is cooked in a pressure cooker. Serve with warm basmati rice.

Ingredients:

• 110 g unsalted butter
• 2 tbsp finely grated fresh ginger
• 4 teaspoons fenugreek leaves
• 4 teaspoons fenugreek seeds
• 4 tsp. garam masala
• 6 crushed garlic cloves
• 5 green cardamom pods
• 1 large onion, thinly sliced
• 1 serrano pepper, seeded and halved lengthwise (optional)
• 1 cinnamon stick (7 cm)
• 1/4 cup tomato paste
• 1 can (800 g) of canned peeled whole tomatoes
• 900 g of boneless, skinless chicken thighs
• 0.5 cups heavy cream
• Chopped fresh coriander, steamed basmati rice and naan, to serve
• Special equipment: Instant Pot 6L or 8L multicooker.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, tomatoes, ginger root, tomato paste, fenugreek, cinnamon, garam masala, cardamom, basmati rice, naan bread, serrano pepper, cream

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Preparation:

Step 1
• Set the slow cooker to high heat and melt 4 tablespoons of butter. Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano parsley, cinnamon stick, and 1 tablespoon of salt and cook, stirring occasionally, until the onion is soft and beginning to brown, 8 to 10 minutes. Add the tomato paste and cook, stirring frequently and scraping the bottom to prevent burning, until the paste turns a brick-red color. Add 3 cups of water and stir. Add the tomatoes and top with the chicken.
Step 2
• Following the manufacturer's instructions, close the multicooker lid. Set the pressure cooker to high power and cook for 10 minutes.
Step 3
• Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Carefully, being careful not to burn yourself with residual steam, open and remove the lid.
Step 4
• Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil, and set aside until ready to serve.
Step 5
• Turn on the sauté mode and continue cooking the sauce, stirring occasionally, until the liquid has reduced by half, 25–30 minutes. Turn off the slow cooker and puree the sauce with an immersion blender. Alternatively, transfer to a stand blender, let cool for a few minutes, and then puree until smooth. Add the cream and the remaining 4 tablespoons of butter and continue pureeing until the butter has melted and the sauce is smooth and velvety, with no streaks of cream.
Step 6
• Cut the chicken into 2-cm pieces and toss with the sauce. Let it sit for about 5 minutes. Serve the chicken with the sauce, sprinkled with cilantro, over steamed basmati rice and naan.

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