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  • Writer's pictureAndrea Kunze

Butter Chicken (Instant Pot Recipe)

Serving Size: 4


  • 1 (14-ounce) can diced tomatoes (do not drain)

  • 5 or 6 large garlic cloves, minced

  • 1 tablespoon minced ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cayenne pepper (more or less if you prefer spicy)

  • 1 teaspoon ground paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 2 teaspoons garam masala, divided (1 before cooking and 1 after sauce is cooked)

  • 1 pound boneless, skinless chicken (breasts or thighs)

  • 4 ounces butter, cut into cubes, or ½ cup coconut oil

  • ½ cup heavy (whipping) cream or full-fat coconut milk

  • ¼ to ½ cup chopped fresh cilantro

Cooking Instructions:

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside to cool slightly.

  4. Using an immersion or regular blender, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes (this is key for a thicker sauce).

  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

  6. Cut the chicken into cubes or shred it (I do not add it back to the sauce for ease of storing, but you can add it to the sauce if desired)

  7. Serve over rice or raw cucumber noodles (I prefer jasmine rice)

  8. You can freeze the leftover sauce or store in the refrigerator for up to 3 days.

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