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
• ½ 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
• 1½ teaspoon kosher salt
• ½ cup cilantro chopped, for garnish

Steps

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