Ingredients
- 3 tablespoons unsalted butter divided
- 5 garlic cloves minced
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- Salt to taste
- 1 can diced tomatoes (14 ounces)
- 1 pound boneless, skinless chicken thighs
- 2/3 cup heavy cream
- Fresh cilantro chopped, for garnish
Instructions
- Press Sauté on your Instant Pot. Melt the unsalted butter and add the minced garlic and ginger. Cook for about 1 minute until fragrant.
- Stir in turmeric, cayenne pepper, smoked paprika, ground cumin, 1 teaspoon garam masala, and salt to taste. Allow the spices to cook for 1 minute to release their flavor.
- Add the diced tomatoes and chicken to the pot. Stir well so the chicken is coated with the spiced tomato mixture.
- Seal the lid and set the Instant Pot to high pressure. Cook for 10 minutes. Once finished, let the pressure release naturally for 10 minutes before performing a quick release.
- Remove the chicken from the pot. Use an immersion blender to blend the tomato sauce until smooth. Allow the sauce to cool slightly so that it does not thin out when cream is added.
- Return the chicken to the pot. Switch back to Sauté mode and stir in the heavy cream along with the remaining teaspoon of garam masala. Cook for about 2 minutes until heated through. Adjust salt if needed.
- Transfer the butter chicken to a serving dish. Garnish with chopped fresh cilantro and serve with rice or naan.