Instant Pot Indian Butter Chicken

This was a simple and tasty recipe I ran across one day, and now it will be on my list of favorite easy meals to make! Thank you to The Better Blondie for this recipe inspiration 😊.

My local market has a deli counter that serves Indian Butter Chicken on occasion. One day I bought some to take home for dinner, added a side vegetable, which meant dinner was done in a jiffy and it was delicious! So when I saw this recipe idea, my taste buds memory kicked into gear and thought it was a good idea to try making this dish at home.

SEASONING MIXTURE

1 tsp salt
2 Tbls Garam Masala
1 tsp cumin
1 Tbsp chili powder
1 cinnamon stick
1/4 tsp cayenne pepper (or to taste)

Butter Chicken

2 lbs chicken thighs boneless and skinless, cubed
1 can coconut milk, full fat
14.5 oz. can tomato sauce
2 Tbsp ghee
2 Tbsp lemon juice
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp tapioca starch (optional to thicken)
2 Tbsp fresh cilantro, chopped

INSTRUCTIONS

Combine all the spices together in a small bowl.

Cut the chicken up into cubes.

Place all the ingredients except the cilantro and tapioca starch into the Instant Pot and stir together. Using manual mode, pressure cook on high for 15 minutes.

Once the timer goes off, release the steam and remove the lid. Remove the cinnamon stick and throw away.

To thicken the mixture, combine 1 tablespoon of tapioca starch with 1 tablespoon of cold water and whisk. Pour the tapioca mixture into the instant pot with the cooked chicken and turn to saute mode. This will bring the mixture to a slight boil and the sauce will thicken in about 3-4 minutes.

Once thickened, turn the instant pot off.

Serve over cauliflower rice and top with fresh cilantro.

How easy was that? Such a good recipe to keep on your regular menu planning for those long days. Enjoy!