Butter Chicken ( Instapot)
Butter Chicken
Ingredients
- 6 chicken thighs boneless, skinless, cut into cubes
- 1 1/2 c heavy cream
- 1 1/2 c tomato sauce
- 1/2 onion
- 5 tbsp butter
- 1 tbsp garlic minced
- 1 tbsp ginger chopped
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 3 tsp garam masala
- 2 tbsp corn starch optional to thicken sauce at the end
- 2-3 c of cooked rice for serving (or naan bread)
Instructions
- Turn your Instant Pot to saute, medium, and add butter.
- When butter is melted add cubed chicken and onion.
- Cook just enough for chicken pieces to cook just a touch on the outside.
- Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
- Put lid on and close steam valve.
- Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
- When done move steam valve just slightly so steam comes out slowly.
- Carefully lift lid.
- Serve immediately or remove chicken and set to saute low for just a few minutes.
- Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir.
- May do this again with another tbsp. depending on how thick you want the sauce to be.
- Sauce will thicken more as it sits.
- Turn off, add chicken back in, and serve with rice and/or naan.