Indian Butter Chicken – Instant Pot or Stove Top

Super easy yet Indian Butter Chicken. Even if you have never tried Indian Food or you assume you are not a fan, I encourage you to try this recipe. The depth of flavor is a winner for everyone. It is an easy Recipe that’s family-friendly and ready in 30 minutes.

Yields: 6 servings

Ingredients

• 1 -14- ounce can diced tomatoes
• 1/4 cup minced garlic
• 4 teaspoons minced ginger
• 2 teaspoon turmeric
• 1 teaspoons cayenne pepper
• 2 teaspoon paprika
• 2 teaspoon salt
• 2 teaspoon garam masala (don’t skip this)
• 2 teaspoon ground cumin
• 2 pounds boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

Finish Sauce:

• 8 ounces butter cut into cubes (use coconut oil if dairy free)
• 8 ounces  full-fat coconut milk if dairy free)
• 2 teaspoon garam masala
• 1/2 cup chopped cilantro

Instant Pot Directions:

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT the finishing sauce ingredients.
2. Push chicken into the sauce so it is covered the best it can be.
3. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
4. Open up the pot and remove the chicken carefully and set aside.
5. Blend the sauce that is in the Instant Pot together, preferably using an immersion blender or you can take it out and blend.
6. Add the FINISHING SAUCE INGREDIENTS: cut up butter, coconut milk, cilantro, and garam masala and stir until well incorporated.
   (NOTE) It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Add the chicken back in and break it up into smaller pieces if you need but don’t shred it.
8. Serve over rice, or zucchini noodles
   (NOTE: this makes a lot of sauce for you to enjoy or freeze some and use if for later over plain cooked chicken breasts)

Stove Top Directions:

1. Place all ingredients into a large stock pot in the order listed, EXCEPT the finishing sauce ingredients.
2. Push chicken into the sauce so it is covered the best it can be. Let it all sit and marinate for at least 15 minutes.
3. Put the lid on the Stock Pot and cook on medium heat for 15 – 20 minutes. (Until chicken is fork tender and cooked throughout)
4. Open up the pot and remove the chicken carefully and set aside.
5. Blend the sauce that is in the stock pot together, preferably using an immersion blender or you can take it out and blend.
6. Add the FINISHING SAUCE INGREDIENTS: cut up butter, coconut milk, cilantro, and garam masala and stir until well incorporated.
   (NOTE) It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Cut the chicken into larger chunks and add the chicken back in the pot and cook on medium heat until butter is melted and heated through.
8. Serve over rice, or zucchini noodles