Butter Chicken - Instant Pot

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

butter chicken -A flavorful chicken with heavenly aroma of the garam masala and fenugreek, in a creamy sauce with orangish hue from the red chili powder and turmeric.

Course: Entree

Cuisine: Indian

Servings: 6

Author: Archana Mundhe

Ingredients

• 2 lbs boneless skinless chicken thighs cut into 2 inch pieces
• 2 tbsp ghee or coconut oil
• 1 large onion finely chopped
• 1 tbsp fresh ginger grated
• 1 tbsp fresh garlic minced
• 1/2 tsp turmeric
• 1 tbsp kashmiri red chili powder **
• 3 plum tomates pureed
• 1 can full fat coconut milk allow these to separate - DO NOT shake. Best if left in fridge overnight
• 2 tbsp tomato paste
• 1 tsp garam masala**
• 2 tbsp dried fenugreek leaves
• 2 tsp sugar skip for paleo
• salt to taste
• 1/2 cup cilantro chopped, for garnish

Instructions

1. Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
2. Add onions and 1 tsp salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
3. Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
4. Separate the coconut cream and water. Keep the coconut cream aside.
5. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
6. Close instant pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
7. Open the instapot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
8. Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 mins. If the sauce starts to splutter, set adjust to Saute(Less).
9. Garnish with remaining cilantro.
10. ** Add more red chili powder and garam masala for spicer version.