Butter Chicken
Total Time: 45 minutesYield: 6 Servings
Source: temeculablogs.com
Category: Poultry
Ingredients
5 tablespoons Butter6 whole Chicken Thighs (boneless, skinless cubed)
1⁄2 whole Onion (chopped)
1 1⁄2 cup Heavy Cream
1 1⁄2 cup Tomato Sauce
5 cloves Garlic (minced)
1 tablespoon Ginger (grated)
1 1⁄2 teaspoon Chili Powder
1 1⁄2 teaspoon Cumin
3 teaspoons Garam Masala
1⁄2 teaspoon Cayenne Pepper
2 tablespoons Corn Starch
2 teaspoons Salt
1⁄4 cup Cilantro (chopped)
Directions
- Turn on your Instant Pot and press saute and medium button then add butter. When butter is melted add cubed chicken, onion, and salt.
- Cook the chicken halfway for 5 minutes then turn off. Add heavy cream, tomato sauce, garlic, ginger, chili powder, cumin, garam masala, and cayenne into your Instant Pot and mix together well.
- Put lid on and seal steam valve. Set Instant Pot to manual, pressure, low, for 5 minutes.
- When done move steam valve slightly to let steam come out slowly. Carefully lift lid. Set to saute low for just a few minutes. Add some of the hot liquid in a small bowl with cornstarch and whisk together, add back into the pot and stir. Sauce will thicken more as it sits. Turn off, add cilantro in, and serve with rice and/or naan.