Instant pot butter chicken is my go-to chicken curry recipe because it is super easy to make and flavorful. Butter chicken happens to be one of my favorite dishes but then…I love all Indian food. What I don’t like about most restaurants when eating out is the added flour. This can be very hard, especially if you live a gluten-free life, and I end up not eating many of the foods. I find that there is no need to add the extra flour in dishes that can do without it. I bet you’ll agree. Those hidden ingredients end up negatively impacting your health.
A side note: you can also easily substitute butter for coconut oil to make this recipe dairy-free.
- 3 lb chicken breast
- 42 oz diced tomatoes, liquid drained
- 15 cloves garlic
- 1 large yellow or white onion
- 12 oz coconut milk
- 12 oz butter
- 1 inch ginger, fresh, minced
- 3 tsp turmeric
- 1 1/2 tsp chilli powder
- 1 tsp smoked paprika
- 2 tsp salt
- 1 1/2 tbsp garam masala
- 3 tsp cumin powder
- 1 tsp coriander powder
- 1 cup cilantro, chopped
- Drain the liquid from the chicken breast and chop them into small pieces and set aside.
- Chop onion, garlic, and ginger and set asided.
- Heat a pan on the stove and add 1 tbsp of avocado oil and sauteé garlic, onion, and ginger until brown.
- Then add the chicken pieces, sauteéd onion, garlic, ginger, all the spices, coconut milk. and tomatoes.
- Close the lid and set it to manual high-pressure cook time for 10 minutes.
- Meanwhile, you can prepare rice or cauliflower rice. ( you can find this recipe in "Side dish")
- Once the chicken in the instant pot is done let the pressure release by moving the gauge on the top.
- Serve garnished with fresh cilantro and enjoy!
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