Butter Chicken
Servings Prep Time
6-8servings 15minutes
Cook Time
15minutes
Servings Prep Time
6-8servings 15minutes
Cook Time
15minutes
Ingredients
chicken and marinade:
  • 2pounds chicken thighsboneless, skinless, cut into chunks
  • 1/4cup tandoori masalathe powder, if you use the paste, adjust accordingly
  • 2inches Gingergrated with a rasp
  • 4cloves garlicgrated with a rasp
  • pinch kosher salt
  • 1cup plain yogurt
Sauce
  • 3tablespoons gheeor butter
  • 1 oniongrated on a box grater
  • 2inches Gingergrated with a rasp
  • 4cloves garlicgrated with a rasp
  • 1tablespoons cumin
  • 1tablespoons coriander
  • 1teaspoon turmeric
  • 1teaspoon paprika
  • 1/2teaspoon ground fenugreek
  • 1teaspoon chili flakesor to taste
  • 19ounces tomato puree1 can
  • 3/4cup chicken broth
  • 5ounces spinachfrozen
  • 1cup evaporated milkcream or even coconut milk work as alternatives
  • 1teaspoon garam masala
  • handful cilantrofresh and chopped (reserve a bit for garnish)
Instructions
  1. Mix the yogurt with the ginger, garlic, tandoori masala and a pinch of salt and marinate the chicken in this for 1 to 24 hours in the fridge.
  2. When it’s time to cook the curry, heat your Instant Pot on Sauté until the display says “hot”.
  3. Add in the ghee and sauté the onion for a minute but don’t let them burn, so stir constantly and add a bit of water if they look like they might be getting brown.
  4. Add in the garlic, ginger and spices and saute for another minutes, until it’s really fragrant.
  5. Add in the tomatoes and the chicken broth.
  6. Now, scrape in the chicken and the marinade but don’t stir it. Place the frozen spinach on the very top.
  7. Close the lid of the Instant Pot, make sure the vent is closed and program your pressure cooker for 10 minutes on high pressure.
  8. When time is up, let the pressure naturally release for at least 10 minutes.
  9. Open up the lid, add in the evaporated milk, the garam masala and cilantro and stir well.
  10. If it isn’t as thick as you would like it, hit cancel and then hit Sauté again and let it simmer a few minutes, stirring often, until its thickened up a bit.
  11. Serve with basmati rice and more chopped cilantro. Enjoy!