Instant Pot Butter Chicken

x 1

Restaurant-quality butter chicken in under 30 minutes at home! Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Serves

4

Servings

4

Instant Pot
stainless steel measuring cups
measuring spoons
steamer rack/trivet
Kitchenaid immersion blender
Main Dish
Quick
Comfort Food
Keto
Indian

Ingredients

  • 14 ounce canned tomatoes 14 ounce
  • 5 garlic cloves
  • 1/2 teaspoons minced ginger teaspoons
  • 1 teaspoons turmeric teaspoons
  • 1/2 teaspoons cayenne pepper teaspoons
  • 1 teaspoons smoked paprika teaspoons
  • 1 teaspoons kosher salt teaspoons
  • 1 teaspoons garam masala teaspoons
  • 1 teaspoons ground cumin teaspoons
  • 1 pound boneless skinless chicken thighs pound
  • 4 ounce butter cut into cubes, use coconut oil if dairy free
  • 4 ounce heavy cream use full-fat coconut milk if dairy free
  • 1 teaspoons garam masala teaspoons
  • 1/4-1/2 cup chopped cilantro 1/4-1/2 cup

Preparation

  1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
  2. Close the cooker and set for 10 minutes on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  3. Open up the pot and remove the chicken carefully and set aside.
  4. Blend together all the ingredients, preferably using an immersion blender.
  5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
  6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
  7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it. Serve over rice, or zucchini noodles.