Butter chicken is a northern India dish and also very common in England. This recipe has been modernized to make in the instant pot.
It’s a great, easy, simple weeknight dinner. It’s creamy and tangy and, of course buttery. Sop it up with fresh pita or naan, and fresh steamed rice.
There are a couple spices used, that hopefully you have in your cabinets, but can find in the commissary. Also, you can make this dairy free if you supplement the butter for coconut oil and the cream for coconut milk.
This makes 6 chicken thighs and lots of sauce!
Prep Time7 minsCook Time25 minsTotal Time32 mins
INGREDIENTS
14 oz Canned diced tomatoes Any canned tomatoes can be substituted. Needed is a little less than 2 cups.
6 Garlic cloves, roughly chopped
1 tbsp Minced ginger
1 tsp Turmeric
1 tsp Paprika
2 tsp Garam Masala- separated 1 tsp used during cooking and 1 tsp at the end
1 tsp Ground cumin
1.50 tsp Kosher salt1/2 tsp of using table salt
6 Chicken thighs, skin removed You can use bone-in or bone-less
1 Stick of butter8 tbsp of coconut oil (for dairy free)
½ cup Half and half, or heavy creamCoconut milk (for dairy free)
¼ cup Chopped cilantro
DIRECTIONS
1In instant pot, stir together, canned tomatoes thru salt. Nestle chicken thighs in sauce. Secure lid and pressure cook, on high, for 12 minutes.
2Allow pressure to naturally release for 10 minutes and then manually twist sealing knob to release the rest of pressure.
3Remove cooked chicken thighs and set aside.
Using an immersion blender, or blender, blend together ingredients.
4Add to sauce, butter, cream, garam masala and cilantro. Stir until butter is melted. Add chicken back to sauce.
5Serve hot with warmed naan, pita or rice.
Enjoy!
Ingredients
14 oz Canned diced tomatoes Any canned tomatoes can be substituted. Needed is a little less than 2 cups.
6 Garlic cloves, roughly chopped
1 tbsp Minced ginger
1 tsp Turmeric
1 tsp Paprika
2 tsp Garam Masala- separated 1 tsp used during cooking and 1 tsp at the end
1 tsp Ground cumin
1.50 tsp Kosher salt1/2 tsp of using table salt
6 Chicken thighs, skin removed You can use bone-in or bone-less
1 Stick of butter8 tbsp of coconut oil (for dairy free)
½ cup Half and half, or heavy creamCoconut milk (for dairy free)
¼ cup Chopped cilantro
Directions
1In instant pot, stir together, canned tomatoes thru salt. Nestle chicken thighs in sauce. Secure lid and pressure cook, on high, for 12 minutes.
2Allow pressure to naturally release for 10 minutes and then manually twist sealing knob to release the rest of pressure.
3Remove cooked chicken thighs and set aside.
Using an immersion blender, or blender, blend together ingredients.
4Add to sauce, butter, cream, garam masala and cilantro. Stir until butter is melted. Add chicken back to sauce.
5Serve hot with warmed naan, pita or rice.
Enjoy!
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