"Instant Pot Butter Chicken

By RoketJSquerl

Ingredients

• For the Marinade:
• 1 cup (8 ounces) Greek yogurt
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon finely grated garlic (2 to 4 cloves)
• 1 teaspoon finely grated ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1 3/4 pounds (800g) boneless chicken thighs, trimmed and cut into 1-inch pieces
• For the Sauce and to Finish:
• 2 cups (about 14 ounces) Tuttorosso tomato sauce
• 4 tablespoons (2 ounces) unsalted butter
• 1/2 cup (120ml) heavy cream
• Chopped fresh cilantro
• Cooked basmati rice or warm naan, for serving

Details

Adapted from seriouseats.com

Preparation

Step 1

Directions:

1. Combine Greek yogurt, garam masala, turmeric, garlic, ginger, cumin, and salt in a large container or large sealable plastic bag and mix thoroughly. Add chicken and toss to coat. Cover or seal and refrigerate overnight or at least 3 hours.

2. Turn on the sauté function on the Instant Pot and set to “normal.” Add marinated chicken and cook, stirring often, until lightly seared on all sides, about 5 minutes. (Some liquid will accumulate in the pot, and that’s okay.)

3. Stir in Tuttorosso tomato sauce.

4. Press “cancel” to turn off the sauté function. Put lid in place, make sure valve is set to “sealing,” and cook on manual high pressure for 6 minutes. (The cooker will take about 10 minutes to come to pressure.)

5. Quick-release Instant Pot by switching valve from “sealing” to “venting.” Once all the steam is released and the pin is fully lowered, remove lid and stir in butter until fully incorporated.

6. Let cool for 5 minutes. Stir in heavy cream. (Letting the dish rest for a few minutes will help prevent the sauce from breaking when you add the cream.)

7. Top with chopped fresh cilantro and serve with rice and/or naan.