Instant Pot Butter Chicken

Instant Pot Butter Chicken

This Instant Pot butter chicken recipe is a keto and electric pressure cooker adaptation of the popular Indian murgh makhani dish. This low carb curry has tender chicken thighs in a smooth and creamy sauce infused with coconut milk, tomato, and aromatic spices.

Ingredients

• 1 1/2 pounds boneless skinless fresh chicken thighs
• 1 small yellow onion, finely chopped
• 5 cloves garlic, minced
• 15 ounces canned unsalted plain tomato sauce
• 13.5 fl. ounces canned coconut milk (regular full-fat, not light versions; I use the Goya brand)
• 1/3 cup (3oz/85g) plain 5% fat greek yogurt (use whole milk yogurt or high fat like 5% so it does not curdle; I use the Fage brand)
• 3 tablespoons chopped fresh cilantro (I use both stems and leaves)
• 2 tablespoons salted butter

Spices:

• 1 tablespoon garam masala
• 1 teaspoon ground coriander seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon ground cayenne (for mild to medium spiciness)

Instructions

• Add chopped onions, garlic, tomato sauce, coconut milk, yogurt, and all spices to the pressure cooker pot (I use a 6-quart Instant Pot). Stir until well-mixed.
• Pat the chicken thighs dry with paper towels. Trimming off and discarding excess fat, cut the meat into 1-inch chunks. Add them to the pot, stirring until coated with sauce.
• Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick pressure release.
• Uncover and turn on the saute mode for medium heat. Boil until the liquid thickens to your desired consistency with a smooth appearance, stirring occasionally to prevent sticking to the bottom of the pot. I prefer a stew-like consistency, which takes about 15 minutes of boiling.
• Turn off the saute setting. Stir in butter and two-thirds (2 tablespoons) of chopped cilantro until the butter is melted. Serve into bowls, and garnish with remaining cilantro (1 tablespoon).

Source: savorytooth.com

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