Instant Pot Butter Chicken
I’ve made this recipe at least a dozen times. So much flavor in so little time. It’s a go-to dinner at our house, and the leftovers are a revelation the next day. Original Recipe
Ingredients
- 1 cups vegetable, mushroom or chicken broth, divided
- 5-6 garlic cloves
- 1/2 tsp minced ginger I’ll even do 3
- 1 tsp turmeric
- 1/2 tsp cayenne Optional
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp garam masala No substitutes!
- 1 tsp ground cumin
- 1 lb boneless, skinless chicken thighs, or breast If using frozen add 1-2 minutes to your cooking time
At end of cooking:
- 1 oz butter or coconut oil I’ve used less to cut the fat down
- 4 oz heavy cream I never add that much and sometimes just use half and half or coconut milk
- 1 tsp garam masala
- 1/4 – 1/2 cup chopped cilantro If desired
Instructions
- Place all ingredients in the Instant Pot EXCEPT for the butter, cream and 1 tsp of the garam masala.
- Mix the ingredients all in the pot with a spoon, then place the chicken on top. If chicken is frozen, push it into the sauce.Don’t add extra liquid.
- Place lid on Instant Pot and pressure cook a thigh setting for 10 minutes, then let the pressure release naturally for another 10 minutes. Then release all pressure.
- Carefully open the Instant Pot, take the chicken out and set aside.
- Blend the remaining sauce with an immersion blender if possible, or a blender. Let the mixture cool a bit.
- At the finish add the butter, cream and garam masala. Reheat and mix well.
- The recipe says to remove half of the sauce at this point, but I find it tastes too good and usually end up eating it all in a few sittings.
- Add the chicken back in (I usually shred it or cut into smaller pieces - up to you).
- Serve over rice or noodles or nothing at all.
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