Instant Pot Butter Chicken
600g diced chicken breast/thighs (no skin or bone) (to serve four people)
2 table spoons ghee, butter or fat of choice
1 chopped onion
5 crushed garlic gloves
1 chopped green pepper
1 inch slice of crushed ginger
1 tea spoon garam masala
1 tea spoon paprika
1 tea spoon coriander powder
1 tea spoon turmeric
1 tea spoon salt
1/4 tea spoon cayenne pepper
1/4 tea spoon cummin
1/4 tea spoon black pepper
400ml can of chopped tomatoes
250g coconut cream
Saute ghee and onions until onions begin to brown
Add garlic and ginger and saute for 30 seconds
Add the spices and stir then add the chicken and mix everything. Saute for another 4-5 minutes.
Add the can of tomatoes and pepper.
Cook on Poultry mode (15 mins, High Pressure), once done allow pressure to release naturally (about 10 mins). You can also quick release if you can’t wait. I did quick release after 8 mins NPR.
Add the coconut cream and mix well.
Serve with rice (I just cooked it separately)
First time I did this the sauce wasn’t thick enough so I put on saute with lid off for some of the water to evaporate and then I put some flour mixed with a little bit of cold water to thicken it.
Last time I did this I used a thicker cream and it was just perfect! This involved a bit more work as you have to mix it with water and then put through sieve, but it’s worth it.