Instant Pot Butter Chicken

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Turn on the Instant Pot to sauté mode and let it heat for about 8 minutes.

Add 2 tablespoons of ghee to the pot and let it melt for about 15 seconds.

Add 8 skinless boneless chicken thighs to the pot and brown for 3 minutes on each side.

Remove the browned chicken thighs and set them aside.

Add chopped yellow onion to the pot and sauté for about 4 minutes.

Add a whole can of chicken broth to the pot.

Add 2 tablespoons of garam masala, 3 tablespoons of sugar, 3 tablespoons of paprika, 1 teaspoon of turmeric, and 1 and 1/4 teaspoons of ground coriander and ground cumin to the pot.

Add about 3 tablespoons of minced garlic to the pot and stir.

Return the browned chicken thighs to the pot.

Add 3 tablespoons of soy sauce and 1 cup of tomato paste to the pot.

Squeeze the juice of 2 lemons into the pot.

Close the lid and set the Instant Pot to cook on high for 6 minutes.

After cooking, let the pot do a natural release for 10 minutes before quick releasing any remaining pressure.

Remove the lid and plate the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens