Ingredients
- 2 tablespoons ghee
- ½ white onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 pounds boneless, skinless chicken breasts, diced in 1-inch pieces
- 1 (14 ounce) can tomato sauce
- 1 (13.5 ounce) can unsweetened full fat coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1.5 teaspoons coriander
- 1.5 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Cilantro to garnish
Instructions
- Set the instant pot to “sauté” mode and add the ghee into the pot. Once melted and hot, add in the minced garlic, ginger and diced onion. Cook for about 3 minutes until the onion has softened
- Add in the diced chicken pieces, tomato sauce, coconut milk, lemon juice and all spices. Stir well to combine
- Place the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 10 minutes. Once finished, do a quick release. Serve over basmati rice, cauliflower rice, roasted vegetables or mashed cauliflower
Notes
- Boneless, skinless chicken thighs diced into 1-inch pieces can be used in place of chicken breasts
- Make sure to shake the can of coconut milk really well to incorporate the solid part with the liquid. Depending on the brand and temperature it’s stored at, they may separate. If the coconut milk is not smooth when you open the can, use an immersion blender or fork to mix the solid back in with the liquid
Find it online: https://www.wholekitchensink.com/instant-pot-butter-chicken/