Instant Pot Butter Chicken
Ingredients
The chicken
-
2
lbs
skinless and boneless chicken thighs
The sauce
-
2 ½
tablespoons
chili powder
-
1
tablespoon
lemon juice
-
4
tablespoons
unsalted butter
-
3
cloves
garlic, finely minced or pureed
-
1
piece
ginger, finely minced or pureed (1 inch/2.5cm)
-
½
cup
tomato paste
-
2
tablespoons
ketchup
-
1
teaspoon
garam masala
-
½
teaspoon
salt, or to taste
-
2
tablespoons
sugar
-
¾
cup
water
-
½ – ¾
cup
heavy whipping cream
-
2
tablespoons
chopped cilantro
Instructions
- Trim excess fat from the chicken thighs and cut into chunks. Marinate with ½ tablespoon of chili powder and lemon juice.
- Turn on the Instant Pot and set to Saute Mode. Melt the butter, then add garlic and ginger, stirring briefly.
- Add the marinated chicken and sauté until the surface turns white.
- Stir in the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar, and water.
- Cover the pot, select Manual, and set to High Pressure for 10 minutes.
- Once cooking is complete, turn to Quick Release. Remove the cover and stir in the heavy whipping cream and chopped cilantro.
- Drizzle additional heavy cream on top before serving, if desired.
Nutrition Facts (estimated)
Servings
6
Calories
421
Total fat
25g
Total carbohydrates
13g
Total protein
39g
Sodium
609mg
Cholesterol
222mg
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