Instant Pot Butter Chicken🍖 Main

Ingredients

• 1 14-ounce can canned tomatoes
• 5-6 cloves garlic
• 1-2 teaspoons minced ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 teaspoons garam masala, divided
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs
• 4 ounces butter, cut into cubes
• 4 ounces heavy cream
• 1/4-1/2 cup chopped cilantro

Instructions

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala. Mix the sauce well before placing the chicken on top. If the chicken is frozen, push it into the sauce a bit so it defrosts better.
2. Close the cooker and set for 10 minutes on high pressure. Let it release pressure naturally for 10 minutes, then release all remaining pressure.
3. Open the pot and carefully remove the chicken. Set aside.
4. Blend together all the remaining ingredients in the pot, preferably using an immersion blender.
5. Let the sauce cool slightly, then add the cut-up butter, cream, cilantro, and remaining 1 teaspoon garam masala. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon. If too thin, refrigerate briefly to thicken.
6. Take out half the sauce and freeze for later or store in the fridge for 2–3 days.
7. Add the chicken back into the remaining sauce and heat through. Break it up into smaller pieces if needed, but don't shred it.
8. Serve over rice or zucchini noodles.
9. Using leftover sauce: Mix leftover cooked chicken into gently heated sauce, let it simmer for a few minutes for flavors to meld, and top with fresh cilantro.
10. For Paneer Makhani: Defrost 1 cup of peas and 1 cup of paneer, mix gently into the heated sauce, and let it simmer for a few minutes.