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Description
Butter chicken is creamy, rich, spicy-sweet, and lucky for you, pretty fast and easy to make it at home, especially when you utilize your Instant Pot.
Ingredients
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2Tbsp. unsalted butter 1Tbsp. vegetable oil 1large yellow onion, finely chopped 5cloves garlic, crushed and roughly chopped 2tsp. peeled grated ginger 6oz. tomato paste 2lb. skinless, boneless chicken thighs, cut into 1" pieces Kosher salt Freshly ground black pepper 1c. water 1Tbsp. garam masala 1Tbsp. granulated sugar 1tsp. ground cumin 1tsp. paprika 1/2tsp. ground turmeric 3/4c. heavy cream Fresh cilantro leaves, rice, naan, and yogurt, for serving
Directions
Preheat Instant Pot to "Sauté" setting. In pot, combine butter and oil until butter is melted. Add onion, garlic, and ginger and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until darkened in color, about 3 minutes. Season chicken with salt and pepper. Add chicken, water, garam masala, granulated sugar, cumin, paprika, and turmeric to pot. Seal lid and set to "Pressure Cook" on High for 5 minutes. Let pressure release naturally for 10 minutes, then follow manufacturer's instructions for quick releasing remaining steam. Stir in cream; season with salt and pepper. Divide chicken and sauce among plates. Top with cilantro. Serve with rice, naan, and yogurt alongside.
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