Instant Pot Butter Chicken

From Delish.com where I am out of free recipes…

This was delicious. Looked a bit watery when done, but was actually the proper texture when served. Store bought Naan is disappointing, I prefer it over rice. Leftover butter chicken over rice is a very nice lunch.

I skipped the cilantro. Bought the yogurt and forgot to use it? This recipe isn't very spicy, maybe increase the heat and then serve with yogurt.

I used a little more ginger than the recipe calls for.

There is too little liquid, you'll get a burn warning, but, as I said, it's almost too thin as directed, so additional liquid isn't a good plan.

• 2 tbsp. unsalted butter
• 1 tbsp. vegetable oil
• 1 large yellow onion, finely chopped
• 5 cloves garlic, crushed and roughly chopped
• 2 tsp. peeled grated ginger
• 6 oz. tomato paste
• 2 lb. skinless, boneless chicken thighs, cut into 1“ pieces
• Kosher salt
• Freshly ground black pepper
• 1 c. water
• 1 tbsp. garam masala
• 1 tbsp. granulated sugar
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground turmeric
• 3/4 c. heavy cream
• Fresh cilantro leaves, rice, naan, and yogurt, for serving

1. Preheat Instant Pot to “Sauté” setting. In pot, combine butter and oil until butter is melted. Add onion, garlic, and ginger and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until darkened in color, about 3 minutes.
2. Season chicken with salt and pepper. Add chicken, water, garam masala, granulated sugar, cumin, paprika, and turmeric to pot. Seal lid and set to “Pressure Cook” on High for 5 minutes.
3. Let pressure release naturally for 10 minutes, then follow manufacturer's instructions for quick releasing remaining steam.
4. Stir in cream; season with salt and pepper.
5. Divide chicken and sauce among plates. Top with cilantro. Serve with rice, naan, and yogurt alongside.

originally submitted by mike on Jan 11, 2024