Instant Pot Butter Chicken
Contributor: @stromcoffee☕️
- 6 people
- 15 minutes
- 30 minutes
Ingredients
- 3 lbs. chicken thighs (boneless and skinless)
- 2 14 oz. cans diced tomatoes
- 2 tsp. turmeric
- 2 tsp. garam marsala
- 2 tsp. ground cumin
- 2 tsp. paprika
- 10 cloves garlic (minced)
- 3 tsp. fresh ginger (minced)
- 2.5 tsp. salt
- 0.25 tsp. cayenne pepper (to taste)
- For finishing sauce after cooking:
- 2 tsp. garam masala
- 4 oz. butter
- 6 oz. heavy cream
- 0.75 cup chopped cilantro
Directions
- Add diced to tomatoes to Pot
- Add minced garlic, minced ginger, and spices then mix
- Add chicken thighs slightly submerged into the liquid
- Set Instant Pot to high pressure for 10 minutes
- Remove the butter to let soften on the counter while the chicken cooks
- Let the pressure release naturally after cooking has finished, approx. 15 minutes
- Remove the chicken from the instant pot and set aside on a plate or dish
- Use a stick immersion blender to blend the liquid and ingredients remaining in the pot (it helps to tilt the pot slightly using an oven mitten)
- Add the remaining 2 tsp. garam marsala
- Cut up the butter and add to the pot
- Add the heavy cream
- Chop the cilantro and add
- Mix the ingredients to ensure the butter is completely melted and add the chicken back to the sauce
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