Instant Pot Butter Chicken Curry - Paleo | Keto | Dairy Free

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by blending 3 medium tomatoes until smooth.

In the Instant Pot, set to sauté mode and add 4 tablespoons of ghee.

Add 200 grams of chopped onions and sauté until they turn golden brown.

Stir in 1 tablespoon of ginger garlic paste and cook for about 5 minutes.

Add the blended tomato mixture to the pot and mix well.

Add 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper. Mix everything together.

Add 300 grams of chicken to the pot and stir to coat with the sauce.

Pour in 1 tablespoon of water and squeeze in some lemon juice.

Close the lid of the Instant Pot and set it to pressure cook for 25 minutes.

After 10 minutes, release the pressure and check if the chicken is cooked through.

Garnish with cilantro leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens