Butter Chicken

It's rare I don't double this recipe. When picking out packs of chicken I tend to go a little heavier. The proportions in the recipe are good but err on the light side. Do not attempt this with store made garam masala. Only use the linked spice mixture.

Ingredients

  • 1 can tomatoes
  • 6 cloves garlic
  • 1 tbsp fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cayenne pepper
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 lbs boneless skinless chicken thighs
  • 4 oz butter
  • 1/2 c heavy cream
  • 4 tbsp cilantro (optional)

Cookware

  • instant pot

Steps

  1. In the instant pot add undrained tomatoes, garlic, fresh ginger, ground turmeric, ground cayenne pepper, ground paprika, ground cumin, salt and half of the garam masala

  2. Mix

  3. Place boneless skinless chicken thighs on top

  4. Close lid and cook on manual, high pressure for 10 minutes

  5. Let pressure naturally release then unlock lid

  6. Remove chicken and set aside

  7. Using an immersion blender purée into a smooth sauce

  8. Cube butter and add into sauce with heavy cream and remaining garam masala

  9. If using cilantro cut it up and mix it in to the sauce

  10. Break up chicken and add back in to the sauce

  11. Serve