Instant Pot Butter Chicken
Ingredients
Seasoning
-
2
tbsp
garam masala
-
2
tbsp
paprika
-
1
tsp
turmeric
-
1
tsp
ground cumin
Chicken
-
3
tbsp
ghee
-
5
cloves
garlic, minced
-
1
medium
onion, diced
-
1
tbsp
fresh ginger, grated
-
½
cup
chicken broth
-
1
cup
coconut milk
-
¼
cup
coconut aminos
-
¼
cup
tomato paste
-
2
medium
lemons, juice of
-
2
lbs
boneless chicken thighs
-
to taste
chopped cilantro (optional garnish)
Instructions
- Combine the seasoning ingredients in a small bowl and set aside.
- Prep the garlic, onion, and ginger as noted.
- Sauté the ghee in the Instant Pot, then add the onion and garlic, cooking for 3-4 minutes.
- Add the seasoning mix and stir, then cancel the sauté function.
- Deglaze the pot with chicken broth, scraping the bottom.
- Add ginger, coconut milk, coconut aminos, tomato paste, and lemon juice to the pot.
- Add the chicken thighs, secure the lid, and set to cook for 10 minutes at high pressure.
- After cooking, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Serve the chicken topped with sauce and optional cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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