Instant Pot Butter Chicken

• 800g boneless skinless chicken thighs, cubed
• 60g unsalted butter
• 1 yellow onion, chopped
• 4 cloves garlic
• 15ml fresh ginger, grated
• 15ml garam masala
• 5ml ground cumin
• 5ml ground coriander
• 5ml Kashmiri chili powder
• 400g crushed tomatoes
• 1dl heavy cream
• 5ml salt
• 15ml dried fenugreek leaves (kasuri methi)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Turn the Instant Pot to sauté mode. Add half of the unsalted butter and the yellow onion, chopped, sautéing until softened.

2. Mark step 2 done
   2

   Stir in the minced garlic, grated fresh ginger, grated, garam masala, ground cumin, ground coriander, and Kashmiri chili powder. Cook until very fragrant.

3. Mark step 3 done
   3

   Add the cubed boneless skinless chicken thighs, cubed, crushed tomatoes, and salt. Stir well to combine, scraping up any browned bits from the bottom. Cancel sauté mode. Lock the lid in place and set the valve to sealing. Allow about 10 min for the cooker to reach pressure, then cook on high pressure for 8 min.

4. Mark step 4 done
   4

   Allow the pressure to release naturally for 10 min, then carefully quick-release any remaining pressure and open the lid.

5. Mark step 5 done
   5

   Stir in the heavy cream, the remaining unsalted butter, and the crushed dried fenugreek leaves. Check the largest chicken pieces with a food thermometer to ensure they have reached a safe internal temperature of 74°C. If they are not done, turn on sauté mode to gently simmer until the temperature is reached. Serve immediately.

Created with AI. Review the ingredients, quantities and steps before cooking.