Instant Pot Butter Chicken

Ingredients

• 2 pounds boneless skinless chicken thighs (cut into 2-inch pieces)
• 2 tablespoons ghee (or coconut oil)
• 1 large yellow onion (finely chopped)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon fresh garlic (minced)
• 1/2 teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder
• 3 plum tomatoes (pureed)
• 1 can unsweetened full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 tablespoons kasoori methi (dried fenugreek leaves)
• 2 teaspoons sugar (skip for paleo)
• 1 1/2 teaspoon kosher salt
• 1/2 cup cilantro (chopped, for garnish)

Instructions

1. 1

   Set Instant Pot to Saute mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed this process)

2. 2

   Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 minutes.

3. 3

   Separate the coconut cream and water. Keep the coconut cream aside. Add half a cup of the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.

4. 4

   Close the Instant Pot lid with steam release handle to sealing. Pressure cook for 8 minutes followed by quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of natural pressure release)

5. 5

   Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed.

6. 6

   Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, adjust to Saute(Less).

7. 7

   Garnish with remaining cilantro. Serve the butter chicken with Homemade Parathas and Basmati Rice or Cumin Rice and Cucumber Raita. For a low-carb meal serve with Cauliflower Cumin Rice.