Butter Chicken (Makhani) - Instant Pot

Ingredients

Ingredients
  • 3 T. butter
  • 5 cloves (about 5 tsp) minced garlic
  • 2 inches (2 Tbsp) grated fresh ginger root
  • 2 t. garam masala
  • 1 t. ground cumin
  • 1 t. smoked paprika (I used 1/2 t. chipotle & 1/2 t. non-smoked paprika)
  • 1 t. ground turmeric
  • 1/2 t. chili powder (I used 1/8 t. but needs more)
  • 1 t. salt (needed more after cooking)
  • 2 pounds chicken thighs, skinless, boneless, diced to bite sized
  • 15 oz can tomato sauce (+ a little water to rinse can)
  • 1 c. heavy cream

Instructions

  • Prep - peel and grate ginger (use spoon to peel)
  • Prep - peel and press garlic
  • Prep - cut up chicken thighs
  • Set Instant Pot to SAUTE and melt 3T. butter. Add 5 cloves garlic and 2T fresh ginger, and cook until fragrant (about 1 minute).
  • Add all of the spices:
    • 2 t. garam masala
    • 1 t. ground cumin
    • 1 t. smoked paprika (I used 1/2 t. chipotle & 1/2 t. non-smoked paprika)
    • 1 t. ground turmeric
    • 1/2 t. chili powder (I used 1/8 t. but needs more)
    • 1 t. salt (needed more after cooking)
  • Stir, and cook for a minute, deglazing the pot if the mixture is stuck to the bottom with a splash of water.
  • Add 15 oz. tomato sauce and 1/4 c. water. Switch off the saute setting.
  • Add chicken thighs, give everything a mix.
  • Pressure cook using high setting for 6 minutes followed by quick release of steam. No need to add water.
  • Remove lid and set to SAUTE.
  • Stir in 1 c. heavy cream, and allow the sauce to reduce a little (season with more salt if necessary).

Notes
  • If you double the ingredients, do not adjust the cooking time.
  • Add butter at the end for a creamier texture.

Yield: 4-6 servings