- 2 LB boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
- 4 TBS butter, or ghee
- 1 LG onion (chopped)
- 8-10 cloves garlic (minced)
- 2 TBS fresh ginger (peeled and grated)
- 1 TSP curry powder
- 2 TSP Garam Masala
- 1 TSP salt
- ¾ teaspoon smoked paprika
- ½ C water or chicken stock
- 15 OZ canned tomato sauce or crushed tomatoes
- 1 C heavy cream
- Chopped cilantro for garnish
- Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don’t burn. Once the onions are soft, turn off.
- Pour ½ cup water or chicken stock into the pot. Use a wooden spoon to scrub the debris off the bottom of the pot.
- Add the chopped chicken thighs and canned tomato. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
- Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.
NOTE: You can make this recipe in the slow cooker. Follow step 1 on the stove top, then transfer the onions and spices to a slow cooker. Add the tomato sauce and chopped chicken. Cover and slow cook for 6-8 hours on low. Then stir in the cream and serve.
Yields 8 servings.
Serving: 8 ounces, Calories: 317kcal, Carbohydrates: 6g, Protein: 23g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 163mg, Sodium: 733mg, Potassium: 527mg, Fiber: 1g, Sugar: 2g, Vitamin A: 970IU, Vitamin C: 5.9mg, Calcium: 50mg, Iron: 1.8mg
https://www.aspicyperspective.com/perfect-instant-pot-butter-chicken-curry