Indian butter chicken Murgh Makhani

45 min
- Preparation 30 min
- Cooking 15 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

500 g Chicken leg, boneless
Salt, pepper and sugar for seasoning
For the marinade:
4 stalks Ginger
1 Small green chili
2 Garlic cloves
2 tsp. Paprika powder
1 Organic lemon
For the sauce:
2 Onions
3 tsp. Garam masala
700 ml Strained tomatoes
150 ml Cream
160 g Cashew nuts
2 Garlic cloves
4 stalks Ginger
2 Green peppers
1 tsp. Fenugreek
1 tsp. Cumin
50 g Butter
Vegetable oil

Preparation

Step 1

First, cut the chicken meat into mouth-sized pieces and place in a bowl.

g Chicken leg, boneless

Step 2

For the marinade, peel and finely grate the ginger and garlic, and finely chop the chili. ' Add the ginger, chili, garlic, paprika powder and the juice and zest of the lemon to the chicken in the bowl.

For the marinade:

stalks Ginger

Small green chili

Garlic cloves

tsp. Paprika powder

Organic lemon

Step 3

Season with salt and pepper, mix everything well and let it rest in the refrigerator for at least 15 minutes.

Salt, pepper and sugar for seasoning

Step 4

Heat a little oil in the pressure cooker and sear the meat all over for 6–8 minutes.

Vegetable oil

Step 5

Meanwhile, peel and finely grate the remaining garlic and ginger for the sauce, and peel and slice the onions.

For the sauce:

Garlic cloves

stalks Ginger

Step 6

Transfer the meat from the pot to a bowl and set aside.

Step 7

Then add the onions and a little oil to the pot and sauté for 5 minutes.

Onions

Vegetable oil

Step 8

Peel and finely grate the garlic and ginger. Add them to the onions along with the garam masala and sauté until the spices start to become fragrant.

tsp. Garam masala

Garlic cloves

stalks Ginger

Step 9

Add the strained tomatoes, cream, and cashew nuts to the pot, close the lid and bring to the boil. Once cooking level 1 is reached, leave the sauce to simmer for 7 minutes.

ml Strained tomatoes

ml Cream

g Cashew nuts

Step 10

Meanwhile, wash the peppers and cut into mouth-sized pieces. Remove the stem and the core. Toast the fenugreek and cumin in a small frying pan and grind finely in a mortar.

Green peppers

Step 11

Then release the steam from the pot, open the lid and finely blend the sauce using a puree blender. Add the chicken, peppers, and spices, put the lid back on again on cooking level 1 and cook for a further 8 minutes.

Step 12

Finally, release the steam, open the lid, and season the butter chicken with salt and pepper. Tipp: Serve with rice, naan bread or paratha.