Instant Pot Butter Chicken

Servings5

Time30 minutes

DifficultyEasy

Ingredients

2 tablespoonsghee

1 mediumonion(diced)

5 teaspoonsminced garlic

1 teaspoonminced ginger

1.5 poundsskinless and boneless chicken thighs(cut into quarters)

1 teaspooncoriander powder

1 teaspoongaram masala

1 teaspoonpaprika

1 teaspoonsalt

1 teaspoonturmeric

0.25 teaspoonblack pepper

0.25 teaspooncayenne

0.25 teaspoonground cumin

1 15 ounce cantomato sauce

2 mediumgreen bell peppers(chopped into medium-sized chunks)

0.25 cupheavy cream(or full-fat coconut milk, adjust to preference)

1 teaspooncrushed dried fenugreek leaves(kasoori methi)

to tastecilantro(for garnish)

1

Sauté the base mix

Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until they begin to brown.
2

Add garlic, ginger, and chicken

Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, scraping any browned bits off the bottom of the pot.
3

Incorporate spices and tomato sauce

Add the spices and give everything a good mix. Stir in the tomato sauce.
4

Pressure cook

Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure. Open the valve to quick release any remaining pressure.
5

Add bell peppers and cream

Press the sauté button again, add the bell peppers, and cook until softened. Stir in the cream and fenugreek leaves.
6

Garnish and serve

Garnish with cilantro if desired, then serve.